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Dahi Gujiya Recipe(Dahi Vada/Dahi Bara) Holi Special

Holi Special Dahi Vada Recipe /Dahi Gujiya/Dahi Bara -kalinga recipes

A favorite among all age groups, Dahi Gujiya/Dahi Vada/Dahi Bara is made of urad dal, curd, tamarind and various other Indian spices. Very easy to make, this takes very less of your time and makes for a super delicious chaat recipe. This Indian recipe of Homemade Dahi Gujiya/Dahi Vada/Dahi Bara is very delicious and hygienic as compared to those from the market

  Course Dessert, Side Dish, Snack
 Cuisine Indian, odia, oriya
 Prep Time 10 minutes
 Cook Time 1 hour 20 minutes
 Total Time 1 hour 30 minutes
 Servings 6
 Author D Kanungo


  • 200 Gram Urad dal Biri In Odia
  • 1/3 Tsp Salt
  • 25-39 Raisin
  • 1 Tbsp Almond silver
  • 15 Cashew nuts, chopped
  • 2 Tbsp Khoya, grated Kuha in odai
  • 4 Tbsp Oil (to fry)
  • 4 Cups Curd
  • To taste Salt
  • Cup Green chutney
  • Cup Sweet chutney
  • 1 Tsp Red chilli powder
  • 2 Tsp Cumin (crushed), braised
  • Tsp Chaat masala


  1. Wash the dal and soak it overnight. Drain the excess water from the dal and put it in the mixer. Make a thick paste without adding water to it.
  2. Take out the dal paste in a bowl and fluff-up with hands. The mixture to make gujiya/vada is ready.
  3. Mix the cashews, raisins, khoya, and almonds together.
  4. Spread a wet cloth on a flat plate and put dal mix of the size of a lemon on it. Make a flat disc of 2.5 - 3 inches Put the nuts on it and fold from one side by flipping the side of the cloth.
  5. Heat oil in a pan upto the desired temperature. Fry the gujiyas until they turn brown from both the sides.
  6. Hang the curd for some time in a strainer. Whisk the curd and add salt to it.
  7. Take a deep vessel and pour water into it along with salt. Now soak all the gujiyas in the water. Once they start floating in approximately 15-20 minutes take them out and gently press with hands to squeeze excess water.
  8. Dip each gujiya into the curd and place on a serving plate. Spread green chutney and red sweet chutney on top and Garnish with roasted cumin seeds powder, red chilli powder, black salt and chat masala.