पुरानी दिल्ली की मशहूर दही गुजिया - Dahi Gujiya Recipe - Stuffed Dahi gujiya - Stuffed Dahi Bhalle

Ingredients

• 1 cup Urad Dal (split black gram, soaked for 2 hours and rinsed)
• 2 tablespoon Water (added gradually while grinding the dal)
• 1 teaspoon Granulated Sugar (helps batter ferment and puff)
• 1 teaspoon Salt (regular table salt for batter)
• 1 teaspoon Black Pepper Powder (freshly ground)
• 2 teaspoon Granulated Sugar (for the sweet‑spicy topping)
• 0.25 teaspoon Black Salt (optional, adds tangy flavor)
• 0.5 teaspoon Red Chili Powder
• 1 teaspoon Green Chili Chaat Masala
• 1 tablespoon Fresh Green Chili (finely chopped, seeds removed for less heat)
• 0.33 cup Cashew Nuts (coarsely chopped, raw or roasted)
• 1 teaspoon Pomegranate Seeds (fresh)
• 2 tablespoon Grated Coconut (fresh or desiccated)
• 1 teaspoon Salt (for the topping mixture)
• 2 cup Plain Yogurt (full‑fat, not too sour)
• 1 cup Fresh Cream (heavy cream)
• 1 cup Milk Powder (full‑cream milk powder)
• 0.25 cup Powdered Sugar (fine)
• 2 cup Vegetable Oil (neutral oil such as canola or sunflower)
• 4 cup Warm Water (around 140°F for soaking fried bhallas)
• 1 teaspoon Salt (for the soaking water)

Instructions

1. Soak the Urad Dal

   Place 1 cup of split urad dal in a large bowl, cover with water and let soak for 2 hours. After soaking, discard the water.

   Time: PT2H

2. Rinse and Grind the Dal

   Rinse the soaked dal in a fine mesh sieve. Transfer to a blender, add up to 2 tbsp water and blend to a thick, smooth batter.

   Time: PT10M

3. Season and Whisk the Batter

   Add 1 tsp granulated sugar and 1 tsp salt to the batter. Whisk vigorously for 7‑8 minutes until the mixture becomes light, airy and slightly fluffy.

   Time: PT8M

4. Prepare the Sweet‑Spicy Topping

   In a small bowl combine 1 tsp black pepper, 2 tsp sugar, ¼ tsp black salt, ½ tsp red chili powder, 1 tsp green‑chili chaat masala, 1 tbsp chopped green chili, ⅓ cup coarsely chopped cashews, 1 tsp pomegranate seeds, 2 tbsp grated coconut and 1 tsp regular salt. Mix well.

   Time: PT10M

5. Make the Yogurt Dressing

   In a mixing bowl whisk together 2 cups plain yogurt, 1 cup fresh cream, 1 cup milk powder and ¼ cup powdered sugar until smooth and creamy.

   Time: PT10M

6. Shape the Bhallas on a Wet Cloth

   Lay a clean cotton cloth on a plate and lightly dampen it. Spoon small portions of batter (about the size of a walnut) onto the cloth and flatten gently to form 2‑3 cm discs.

   Time: PT10M

7. Heat the Oil

   Pour 2 cups vegetable oil into a deep pan and heat over medium flame until it reaches approximately 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

8. Fry the Bhallas

   Carefully slide the batter discs into the hot oil. Fry until they puff up, turn once, and become golden‑brown (about 2‑3 minutes per side). Remove with a slotted spoon and drain on paper towels.

   Time: PT15M

   Temperature: 350°F

9. Soak Fried Bhallas in Warm Water

   Place the fried bhallas in a bowl of warm water (about 140°F) seasoned with 1 tsp salt. Let them sit for 20‑30 minutes until they become soft and slightly swollen.

   Time: PT30M

   Temperature: 140°F

10. Assemble and Serve

    Drain the soaked bhallas, arrange them on a serving platter, pour the yogurt dressing over them, sprinkle the sweet‑spicy topping, and finish with a pinch of chaat masala, roasted cumin powder, red chili powder and a drizzle of lemon juice if desired.

    Time: PT5M

Nutrition Facts

Calories

300

Protein

10 g

Carbohydrates

30 g

Fat

15 g

Fiber

5 g