NEW DELHI: Move over the usual sweets, this Holi, Rajasthan’s festival tables are getting a refresh with dahi gujiya. A tangy, spiced cousin of dahi vada that’s as playful and colourful as the festival itself. Unlike the familiar sweet gujiya stuffed with khoya and dry fruits, dahi gujiya is a savoury lentil dumpling shaped like a gujiya, fried until golden, soaked in seasoned yoghurt and layered with chutneys, spices and pomegranate. It’s the perfect bridge between chaat, snack and cool refreshment on a warm March afternoon—sweet, spicy, creamy and crunchy all at once.
RAJASTHANI DAHI GUJIYA RECIPE (SERVES 6-8)
Prep + soak time: ~5 hours Cooking time: <1 hour Chilling time: 3-4 hours
INGREDIENTS
For the lentil batter:
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1 cup urad dal (split black gram), soaked 4-5 hours
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½ cup moong dal (split yellow gram), soaked 4-5 hours
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2-3 green chillies
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1-inch piece ginger
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½ tsp cumin seeds
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4-5 black peppercorns
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¼ tsp hing (asafoetida)
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Salt to taste
FOR THE STUFFING:
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¼ cup finely chopped cashews
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¼ cup finely chopped almonds
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2 tbsp raisins
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1 tbsp finely chopped ginger
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2 finely chopped green chillies
FOR SOAKING:
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4-5 cups hot water
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½ tsp salt
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¼ tsp hing
FOR THE SPICED YOGHURT:
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3 cups thick yoghurt (hung curd works best)
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1 cup water (adjust for consistency)
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2 tsp roasted cumin powder
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½ tsp red chilli powder
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¼ tsp black salt
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2 tsp sugar (optional)
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Salt to taste
FOR SERVING & GARNISH:
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Tamarind chutney
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Green chutney
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Chaat masala
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Roasted cumin powder
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Pomegranate arils
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Fresh coriander
Method
1. MAKE THE BATTER (15 MIN) Drain the soaked dals. In a blender, combine urad dal, moong dal, chillies, ginger, cumin seeds, peppercorns and hing. Grind to an almost-smooth but slightly grainy paste—add only a tablespoon or two of water if needed. Transfer to a bowl, season with salt, and whisk vigorously until light and fluffy.
2. SHAPE & FRY GUJIYAS (30 MIN) Heat oil on medium. On greased parchment, place 2-3 tbsp batter, add a teaspoon of the nut-raisin stuffing in the centre, cover with another tablespoon of batter, press gently into a gujiya shape and slide into the oil (remove the parchment). Fry in batches until puffed and golden, then drain on paper towels.
3. SOAK IN HOT WATER (20 MIN) Mix hot water with salt and hing in a large bowl. Submerge the fried gujiyas and place a plate on top so they stay submerged. After 20 minutes, they will puff up and soften. Gently squeeze out excess water.
4. PREPARE SPICED YOGHURT (5 MIN) Whisk yoghurt with water to a pourable but creamy consistency. Stir in cumin powder, chilli powder, black salt, sugar and regular salt.
5. ASSEMBLE & CHILL (3-4 HRS) Pour some spiced yoghurt into a serving dish. Arrange gujiyas in a single layer, cover with more yoghurt and refrigerate for at least 3-4 hours so the flavours meld and the yoghurt seeps in. 6. Serve with toppings. Before serving, drizzle tamarind and green chutney, sprinkle chaat masala and roasted cumin powder, scatter pomegranate arils and fresh coriander. Serve chilled.
WHY THIS DISH WORKS FOR HOLI Dahi gujiya balances rich fried foods with cooling yoghurt—ideal for March warmth. Its festive shape belongs on a Holi table, but the flavour profile feels new even to seasoned hosts. The combination of spice, sweetness, tang and crunch makes every bite a conversation starter.
