Learn how to make Spicy Dal Gujiya at home with our Chef Bhumika
Moong Dal Gujiya is a popular Indian sweet snack, especially prepared during festivals like Holi and Diwali. It's a type of dumpling filled with a mixture of moong dal (split green gram), coconut, sugar, and nuts.
Ingredients:
1 cup All-Purpose Flour
Salt (as per taste)
1½ tbsp Ghee
Water (as required)
1 cup Split Green Gram (soaked)
1½ tsp Ghee
1 tsp Fennel Seeds
1 tsp Cumin Seeds
1 Green Chilli (chopped)
Coriander Leaves (chopped)
Water (as required)
½ tsp Raw Mango Powder
1 tsp Coriander Seed Powder
½ tsp Turmeric Powder
1 tsp Red Chilli Powder
1 tsp Dried Fenugreek Leaves
Salt (as per taste)
Water (as required)
Oil (for frying)
Moong Dal Gujiya is a popular Indian sweet snack, especially prepared during festivals like Holi and Diwali. It's a type of dumpling filled with a mixture of moong dal (split green gram), coconut, sugar, and nuts.
Ingredients:
1 cup All-Purpose Flour
Salt (as per taste)
1½ tbsp Ghee
Water (as required)
1 cup Split Green Gram (soaked)
1½ tsp Ghee
1 tsp Fennel Seeds
1 tsp Cumin Seeds
1 Green Chilli (chopped)
Coriander Leaves (chopped)
Water (as required)
½ tsp Raw Mango Powder
1 tsp Coriander Seed Powder
½ tsp Turmeric Powder
1 tsp Red Chilli Powder
1 tsp Dried Fenugreek Leaves
Salt (as per taste)
Water (as required)
Oil (for frying)
Category
🛠️
LifestyleTranscript
00:00I'm always on the lookout for interesting snack recipes.
00:03Today, I'm going to make spicy dal gujiyas,
00:05which are perfect for tea time snacking.
00:07Let's see how they are made.
00:08I'm going to start with one cup of flour,
00:12a little bit of salt to taste,
00:15one and a half tablespoon of ghee.
00:17Let's mix this together first.
00:20I'm looking for a sandy texture here.
00:22Once the ghee is crumbled up into the flour,
00:24I'm going to start adding water.
00:27I want the dough to be quite stiff,
00:28so I'm going to add a little water at a time.
00:39Once the dough comes together,
00:40turn it into a ball,
00:41cover it and rest it for about 30 minutes.
00:44Let's make the filling now.
00:46I have some moong dal here
00:48that I have soaked for three hours.
00:49I'm going to grind it up coarsely.
00:57Now we'll cook our filling.
00:58I'm adding in one and a half teaspoon of ghee,
01:02one teaspoon of saunf,
01:04along with one teaspoon of jeera or cumin seeds,
01:08one green chili that has been chopped,
01:10and I'm also going to fry
01:12a handful of chopped coriander leaves.
01:18Now we're going to cook the dal that we have pulsed.
01:21Add it to the pan and cook on low flame.
01:25Keep stirring it continuously,
01:26otherwise it'll stick to the bottom of the pan.
01:29The mixture is nice and crumbly.
01:31Now let's add in a splash of water
01:33so that our masalas don't burn.
01:35I'm going to start with some amchur powder,
01:38one teaspoon of coriander powder,
01:40half teaspoon of haldi,
01:42one teaspoon of red chili powder,
01:45and some kasuri methi.
01:47Add in salt to taste and give this a good mix.
01:51Just make sure that the mixture is completely dry
01:54so that you can store the gujiyas for a longer time.
01:57The mixture is ready.
01:59To cool it faster, I'm going to take it out on a plate.
02:04The dough has been resting for 30 minutes.
02:07Now it's time to make the gujiyas.
02:09I'm going to portion this first into small balls.
02:19Take one portion of the dough and turn it into a ball.
02:23I'm going to roll this into a circle.
02:30I'm going to add a little bit of the filling
02:32here in the center.
02:34I'm going to use a little bit of water.
02:36This is going to act like a glue,
02:39and I'm going to convert it into a semicircle,
02:42making sure I pinch the edges.
02:45When you reach towards the other end,
02:47make sure there are no air pockets inside.
02:50Pinch the corners and turn it over itself.
02:53You'll get this beautiful pattern.
03:01I'm going to make the other ones in the same way.
03:08The dal gujiyas are now shaped.
03:10We are going to fry them on medium heat.
03:13Make sure you don't overcrowd the pan,
03:15otherwise they might burst.
03:16I'm going to add three at a time.
03:20Let's flip them.
03:45These spicy dal gujiyas can be stored
03:47in an airtight container for up to a week.
03:49in the evening. Try this recipe out and let me know how it turns out in the
03:54comment section below. This is Chef Bhumika signing off from Rajshri Food