Dahi Ki Gujhiya

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Dahi Ki Gujhiya


Dahi ki Gujhiya chat is a traditional royal vegetarian snack which is very famous in the Northern parts of India, especially Uttar Pradesh. This recipe is a burst of tang, spice, sweet and salt in your mouth. It is very popularly made during festivals, a specialty of Holi festival too. It is made from thick urad dal batter. The batter is shaped into Gujhiyas and are stuffed with dry fruits, grated coconut, green chillies, roasted cumin powder and grated ginger, and then dipped in thick curd and served with chutneys. 

Cooking Time

Preparation Time :2 Hr 0 Min

Cook Time : 30 Min

Total Time : 2 Hr 30 Min


Serves : 8
  • 1 cups urad dal dhuli/split black lentil

  • 2 pinch hing/asafoetida

  • 1 nos green chilli chopped

  • 1 inch ginger grated

  • 1/2 tsp salt or to taste

  • 1 inch for filling :ginger cut into julliens

  • 2 nos green chillies chopped

  • 2 tbsp cashews roughly broken

  • 1 tbsp raisins

  • 2 tsp coconut grated

  • 1 tbsp chopped coriander leaves

  • 1 tbsp chironji/chiroli

  • 2 cups oil – to fry the gujhiyas

  • 2 cups for the curd mixture :fresh thick curd

  • 1 tsp roasted cumin powder

  • 1 tsp red chilli powder

  • 1/2 tsp black salt

  • 1 tsp sugar - (optional)

  • 1/2 tsp salt or to taste

  • 1 tsp for serving : chaat masala

  • 2 tbsp green coriander chutney

  • 2 tbsp tamarind chutney

  • 2 tbsp for garnish :coriander leaves chopped

  • 1 tbsp zero size besan ke sev/very fine bhujiya


  • Wash the urad dal thoroughly and then soak it in water for 4 hours, or for 2 hours in warm water.
  • After soaking drain the excess water, and grind dal in a mixer grinder along with ginger, green chillies and hing into a smooth paste, add 2-3 tablespoon of water if required .
  • Add the salt to the dal mixture and whisk with your palm to make it fluffy.
  • Pour a small portion in a bowl of water, if it floats, its done, keep aside.
  • Heat oil in a kadhai for frying gujhiyas .
  • Now place a wet muslin cloth on a flat surface, take portions from the batter and then spread it with light pressure of your fingers on the cloth like a small round tikki.
  • Put some chopped cashews, grated coconut, chironji ginger, chillies, coriander leaves and raisin pieces in the centre and then fold it like a semi circle, or gujhiya shape.
  • Now very carefully lift up the gujhiya with the help of the cloth and slide it in hot oil for frying.
  • Fry on a medium flame, turning carefully from time to time, till the surface turns golden brown from all sides.
  • Now dip the fried gujiyas in a big bowl of water.
  • Let it rest for 10 mintues and then take out the gujiyas from water.
  • Press them slightly one by one to remove excess water.
  • Now whisk the curd with salt, add bhuna jeera powder, chilli powder, sugar and black salt.
  • Now pour chilled curd over the prepared moist gujhiyas and garnish with some chilli powder, roasted cumin powder, chat masala, coriander chutney, tamarind chutney and fine bhujiya /sev
  • Enjoy the lip smacking Dahi gujhiya chat.