Crescent-shaped pies or Vrat Ki Dahi Gujiya are stuffed hand pies. These delicious gujiyas are packed with the natural goodness of dried fruits and desiccated coconut—the perfect tea-time snack.
The secret of this made-from-scratch gujiya lies in the crispy outer covering that is gluten-free and bursting with flavor.
Top with yogurt, chutneys, some roasted spice powders and enjoy!
The first time I tried a version of Dahi gujiya was at a friends house, years ago. It only took a couple of bites for me to fall in love with this yummy dish. Vrat ki Dahi Gujiya
The crispy exterior, soft and chewy interior, and the filling was so delicious and tasty that it left me craving for more.
Now, I wanted to try my hands on this classic dish because it was so good. Vrat ki Dahi Gujiya
What is Dahi Gujiya?
Dahi gujiya is an Indian appetizer where Dahi translated to yogurt and Gujiya means deep-fried stuffed lentil dumplings.
Later, these crispy lentil dumplings are dunked in a yogurt sauce and topped with sweet and spicy chutneys.
In short, a perfect balance of sweet and heat that will surely please your palate and satisfy your taste buds!
This traditional dish of Dahi gujiya is usually eaten on the festive occasion of Holi.
But since it’s Navratri week, I decided to make the fasting/vrat version of Dahi Gujiya. Where the lentils were swapped with Sama rice and rest everything remained the same.
It took some time and a lots of experiments to master this recipe and trust me, the result was outstanding!
Ingredients Required to make Vrat Ki Dahi Gujiya!
» Barnyard millet (sama rice)- is the main ingredient. It is low in calories and easy to digest. Sama (swang) rice or vrat ke chawal is commonly eaten during fasting days. It is a gluten-free grain that behaves like rice and is a perfect fasting ingredient.
In regional languages, it is known as samai seeds, moraiayo, bhagar, small millets or kuthiraivali.
» Water: to cook the rice. Vrat ki Dahi Gujiya
» Arrowroot flour or any vrat flour– use any gluten-free flour you have on hand. Other options include- singhara flour (Water Chestnut flour), or amaranth flour.
» Spices– keep it simple sendha namak + red chili powder.
» Filling– Made up of shredded coconut, a handful of slivered almonds, and raisins
» Assembling– top with beaten yogurt and vrat ki Green chutney
What so good about this recipe?
» Comes together with ingredients readily available in your pantry – sama rice, basic spices, yogurt, and green chutney.
»Quick and easy – no complicated steps or equipment required.
» It’s gluten-free. But it can be vegan too! Swap regular yogurt with any plant-based yogurt.
» Packed with nutrients and healthy – barnyard millets are an excellent sour or dietary fiber and B-complex vitamins.
How to make Vrat Ki Dahi Gujiya?
1. Wash and add sama rice to a pressure cooker.
2. Pressure cook for 3 whistles. Let the pressure release naturally. After the pressure is released, carefully open the cooker. By now, there should be no water in rice. The cooked rice will be very sticky and gooey.
3. Transfer the rice to a mixing bowl. Mix in gluten-free flour, salt, and red chili powder. Vrat ki Dahi Gujiya
4. Mix and work the mixture with your hands to bring the dough together. The kneaded dough should not feel sticky at all.
PROTIP- If the dough feels sticky, then add an extra teaspoon of flour at a time until the dough is no longer sticky and does not stick to your hands. Adjust the seasonings. Cover and set it aside.
5. In a bowl combine all the ingredients listed under ‘For the filling.’ Mix to combine.
6. Time to assemble. Take a golf ball-sized piece of dough and flatten it in on a greased surface.
7. Place a teaspoon of filling in the center. Vrat ki Dahi Gujiya
8. Now fold over the other end and seal gujiya from all the sides. Repeat the process with remaining dough and form the gujiyas.
9. Fry the gujiyas in hot oil until golden.
10. To assemble: Beat curd and season with salt and red chili powder.
Non Fried Version-
11. Stuff and shape the flatten ball with the coconut filling. Shape it like a ball.
12. Cook these vart ki gujiya calls in an appe pan. Grease an appe pan and cook on a low heat until these gujiya balls are crisp and golden, turning occasionally.
Arrange gujiya on a plate. Generously top with seasoned curd, vrat ki chutneys and serve.
Substitutes and Variations for Vrat Ki Dahi Gujiya!
» Can these be cooked in an air fryer?
For me, these gujiyas didn’t turn out good in the air fryer. Vrat ki Dahi Gujiya
» What is the substitute for Sama rice?
Soaked sago pearls /sabudana is the closest match. Adjust the quantity of flour to form a soft, non-sticky dough.
» If you consume tamarind chutney in fast/vrat then top the gujiyas with that and it will take these dahi gujiyas to a whole new level.
Let me know in the comments if you try this recipe. Feel free to contact me with any questions or inquiries, and I would be happy to answer them.
Craving for more, try these other options!
Vrat ki Dahi Gujiya
INGREDIENTS
FOR GUJIYA
- 1 cup Barnyard millet (sama rice)
- 2 cup Water
- ½ cup Arrowroot flour or Any vrat flour (add a teaspoon more if needed)
- Salt to taste (use Sendha namak- Himalayan salt if fasting)
- 1 teaspoon Red chili powder
FOR FILLING
- ½ cup Shredded Coconut
- Handful of Sliced almonds
- 3 tablespoon Raisins
FOR TOPPINGS
- 1 cup Beaten Curd (yogurt)
- ¾ cup Vrat ki Green chutney
INSTRUCTIONS
- Wash and add sama rice to a pressure cooker.
- Pressure cook for 3 whistles. Let the pressure release naturally. After the pressure is released, carefully open the cooker. By now, there should be no water in rice. The cooked rice will be very sticky and gooey.
- Transfer the rice to a mixing bowl. Mix in gluten-free flour, salt, and red chili powder.
- Mix until well combined. Then work the mixture with your hands to bring the dough together. The dough should not feel sticky at all. PROTIP- If the dough feels sticky, then add an extra teaspoon of flour at a time until the dough is no longer sticky and does not stick to your hands. Adjust the seasonings. Cover and set it aside.
- In a bowl combine all the ingredients listed under ‘For the filling.’ Mix to combine.
- Time to assemble. Take a golf ball-sized piece of dough and flatten it in on a greased surface. Place a teaspoon of filling in the center.
- Now fold over the other end and seal gujiya from all the sides. Repeat the process with remaining dough and form the gujiyas.
- Fry the gujiyas in hot oil until golden.
FOR NON-FRIED VERSION
- Stuff and shape these gujiyas like balls. Secure the edges.
- Grease an appe pan and place the round balls in each mold.
- Cook on a low heat until these gujiya balls are crisp and golden, turning occasionally.
- To assemble: Beat curd and season with salt and red chili powder.
- Arrange gujiya on a plate. Generously top with seasoned curd.
- Top with vrat ki green chutney and enjoy. Repeat the same with round gujiyas. Serve immediately.
These look fabulous. How creative!
Thank you!
Photos are very important while cooking or making some delicious dish.The dish is well presented and well explained.
It looks yummy and tasty. i will definetly try this tasty dish at home.
Thank you Bhakti!
Awesome option
Thank you!
Fabulous
Thanks!
you have a lovely blog. First time here.
Thank you Raksha!