To begin with Dahi Gujiya, firstly soak urad dal for 4 hours. Drain all the water after soaking and using a mixer grind it into a thick paste. Do not add any water while grinding.
The consistency of the batter can be slightly coarse, but make sure the batter is thick. Transfer the batter to a bowl.
Add about 1 teaspoon of salt to the batter and blend the batter with your hands for about 10 minutes. This will make the batter soft and fluffy and the gujiyas will turn nice, soft and fluffy.
Heat oil for deep frying in a pan, Take a small plastic sheet/Soft cotton cloth and rub it with water. Wet your fingers with water. Take a small lemon sized ball batter, roll it into round shape and then place it on wet plastic sheet or cloth Flatten it into 3-1/2 inch diameter circle.
Now put some crushed dry fruits in the middle (raisins, coconut, cashews)
Now Fold the circle into half holding the other side and seal it from the corners with your hands or using a knife, make sure the shape of gujias won't break.
Carefully drop the gujiyas in hot oil and deep fry until golden brown on both sides. Make sure the flame is on medium low.
Into a wide bowl, add 1-litre water, Let the fried gujiyas soak in water for 1 to 2 hours.
After 1-2 hours, remove the soaked gujiyas from water, keep it between your palm and gently press it to squeeze out the water.
Place the gujiyas on serving plates. Pour a good amount of whisked curd over the gujiyas, sprinkle some red chili powder, black salt, a little sugar, roasted cumin powder and few teaspoons of tamarind chutney and mint chutney and it is ready to be served.
Serve this gujiya as a wonderful snack after your meal or dinner.
