The secret of this made-from-scratch gujiya lies in the crispy outer covering that is gluten-free and bursting with flavor. Top with yogurt, chutneys, some roasted spice powders and enjoy!
What is Dahi Gujiya?
The crispy exterior, soft and chewy interior, and the filling was so delicious and tasty that it left me craving for more. Now, I wanted to try my hands on this classic dish because it was so good. Vrat ki Dahi Gujiya Later, these crispy lentil dumplings are dunked in a yogurt sauce and topped with sweet and spicy chutneys. In short, a perfect balance of sweet and heat that will surely please your palate and satisfy your taste buds! But since it’s Navratri week, I decided to make the fasting/vrat version of Dahi Gujiya. Where the lentils were swapped with Sama rice and rest everything remained the same. It took some time and a lots of experiments to master this recipe and trust me, the result was outstanding!
What so good about this recipe?
In regional languages, it is known as samai seeds, moraiayo, bhagar, small millets or kuthiraivali. » Water: to cook the rice. Vrat ki Dahi Gujiya » Arrowroot flour or any vrat flour– use any gluten-free flour you have on hand. Other options include- singhara flour (Water Chestnut flour), or amaranth flour. » Spices– keep it simple sendha namak + red chili powder. » Filling– Made up of shredded coconut, a handful of slivered almonds, and raisins » Assembling– top with beaten yogurt and vrat ki Green chutney »Quick and easy – no complicated steps or equipment required. » It’s gluten-free. But it can be vegan too! Swap regular yogurt with any plant-based yogurt. » Packed with nutrients and healthy – barnyard millets are an excellent sour or dietary fiber and B-complex vitamins.
Pressure cook for 3 whistles. Let the pressure release naturally. After the pressure is released, carefully open the cooker. By now, there should be no water in rice. The cooked rice will be very sticky and gooey.
Transfer the rice to a mixing bowl. Mix in gluten-free flour, salt, and red chili powder. Vrat ki Dahi Gujiya
Mix and work the mixture with your hands to bring the dough together. The kneaded dough should not feel sticky at all. PROTIP- If the dough feels sticky, then add an extra teaspoon of flour at a time until the dough is no longer sticky and does not stick to your hands. Adjust the seasonings. Cover and set it aside.
Time to assemble. Take a golf ball-sized piece of dough and flatten it in on a greased surface.
Place a teaspoon of filling in the center. Vrat ki Dahi Gujiya
Now fold over the other end and seal gujiya from all the sides. Repeat the process with remaining dough and form the gujiyas.
To assemble: Beat curd and season with salt and red chili powder.
Non Fried Version-
- Stuff and shape the flatten ball with the coconut filling. Shape it like a ball.
- Cook these vart ki gujiya calls in an appe pan. Grease an appe pan and cook on a low heat until these gujiya balls are crisp and golden, turning occasionally. Arrange gujiya on a plate. Generously top with seasoned curd, vrat ki chutneys and serve.
For me, these gujiyas didn’t turn out good in the air fryer. Vrat ki Dahi Gujiya » What is the substitute for Sama rice? Soaked sago pearls /sabudana is the closest match. Adjust the quantity of flour to form a soft, non-sticky dough. » If you consume tamarind chutney in fast/vrat then top the gujiyas with that and it will take these dahi gujiyas to a whole new level.
Craving for more, try these other options!
