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Dahiwada and Dahi Gujiya



Ingredients

 For the Wada 

 500 gms Urad dal soaked in water for 4 to 5 hours and washed.
Baking powder
few pinches of Hing dissolved in a cup of water

 Garnish

 Jeera powder
Red chilli powder
Salt 
Chat Masala

For Gujiya Filling

 Green chillies,
Chopped Ginger 
Chopped Cashewnuts
Chopped raisins.

 For Curd

 Fresh set curd.
1 tsp Sugar
Salt to taste

 Whisk them all together and use to serve.

 Method

 1. Wash the soaked urad dal well.
2. In a mixer grinder , add dal, a tspn of hing water and 1/4th tsp baking powder. Grind in to a very fine batter.
3. The batter should be super smooth.


Gujiya 

 If you would like to make dahi gujiya instead of the wada.

 Chop cashewnuts, raisins, green chillies, ginger and keep aside.

 Method To fry the wada \ gujiya

 1. Keep a cup of water with some oil handy.
2. Heat enough quantity of oil for frying the wadas in a kadhai.
3. Wet hands with the water and oil mixture.
4. Place a little batter on hands and dunk donut shaped wadas in the oil. You can also use butter paper to slide the wadas in oil.
5.  If you are making gujiya, spread some batter on hand. Place the chopped nuts and ginger chilli mixture in between. Fold the batter and cover the mixture. Slide these into oil and fry till golden brown.
6. You can store these wadas in freezer as is and use them when you have that eternal dahi wada craving.
7.  To serve, place wada in hot boiling water and let them double in size.
8. Dunk them in cold water and squeeze.
9. Cover the wada with dahi , imli chutney, roasted jeera powder, chat masala and red chilli powder.
10 . For gujiya, when you remove it from oil, dunk them in cold water and serve just as you would a dahi wada.
Imli Chutney

 Ingredients

 250 gms Tamarind pulp
5 tbsp Sugar
125 gms Jaggery
Roasted Cumin powder
Salt to taste
1 Cup water
Dried Khajoor ( optional)

 Method

 1. In a pan add the tamarind pulp, sugar, jaggery and water and bring it to a boil.
2. Let the jaggery melt and you will see a shine on top of the chutney.
3. Discard any foam from the chutney. 
4. Cool and Store and use chutney with all chat preparations.

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