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Vrat Ki Dahi Gujiya

5 from 3 votes
Total: 25 minutes
Serves 10

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!

Vrat ki Dahi Gujiya with chutney and cranberries

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! 

Sama Rice

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.

Vrat ki Dahi Gujiya with chutney and cilantro

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. 

How to make Vrat ki Dahi Gujiya

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.

Fold the Gujiya

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. 

Assemble Vrat ki Dahi Gujiya

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.

Dahi ki gujiya

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

5 from 3 votes
Moon shaped pies or Vrat Ki Dahi Gujiya stuffed with dry nuts is perfect for fasting or as an evening snack. This gluten-free savory snack is bursting with flavor and spice!
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Calories: 147 kcal
Servings: 10

INGREDIENTS 

FOR GUJIYA

FOR FILLING

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.

RECIPE NOTES

 
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.
 
» 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.
 

NUTRITION

Calories: 147kcal | Carbohydrates: 28g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 31mg | Potassium: 94mg | Fiber: 1g | Sugar: 3g | Vitamin A: 84IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg
Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.
Author: Ruchi
Course: Snacks And Appetizers
Cuisine: Indian

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Comments

  1. RG says:

    These look fabulous. How creative!

  2. Bhakti says:

    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.

  3. Anjali says:

    Awesome option

  4. Anjali says:

    Fabulous

  5. Raksha says:

    you have a lovely blog. First time here.