Vrat ki Dahi Gujiya are stuffed moon shaped pies made with sama rice, khoya and nuts. This is a perfect dish for fasting or as an evening snack. This is a twist of the popular Dahi gujiya made with urad dal from Uttar Pradesh.
Since I had to do two versions of Dahi Gujiya, I was checking out if there was another different version I can make, instead of just changing the lentil used. I came across this recipe and decided to go ahead.
I made both versions together as I will have to have the assembling chutneys on hand and doing it at the same time takes care of so many things. To be frank, this sama rice version needs one to get used to it.
Especially if you are eating the Urad dal dahi vada, one tends to compare and take calls. Everybody felt this version was slightly sour and spicy, both of which can be handled. However on the whole with curds and chutneys, it was fine for me.
Barnyard Millet in English, Sama Rice is known Samvat ke Chawal in Hindi and by other names such as vari, varai, sanwa, sammulu (Telugu), Samai (Tamil), samwa and swang. Samo rice is one of the millets usually preferred during fasts. It is small and round in texture. This rice is smaller as compared to the rice grains
As I always say the the Falahari Recipes are very interesting for me as we hardly have such dishes for our fasting time. So this Vrat ki Dahi Gujiya will surely be very handy.
Week 1 – Sweets (Indian Halwas)
Week 2 – Snack from the same State (Rajasthan)
Week 3 – Snack of our choice (Rice based Traditional Snacks)
Week 4 – Mandatory Week
Day 1 is Andhra – Pudina Pappu Chekkalu
Day 2 is Gujarat Andhra – Tawa Handvo
Day 3 is Madhya Pradesh – Ratlami Sev
Day 4 is Maharashtra – Microwave No Oil Kothimbir Vadi
Day 5 is Rajasthan – Kalmi Vada
Day 6 is Tamil Nadu – Deep Fried Ooty Varkey
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Step By Step Pictures to make Vrat ki Dahi Gujiya
Vrat ki Dahi Gujiya | Sama Rice Dahi Gujiya
For the Bhalla
1 cup Barnyard Millet / Sama Rice / Samai
1/2 cup Arrowroot flour or Any vrat flour (add a teaspoon more if needed)
Salt to taste
1 tsp Red Chili Powder
Cooking Oil for deep frying
For the Stuffing
15 to 20 nos Raisin
15 Cashew nuts
3 tbsp Khoya
How to Make Holi Special Dahi Gujiya
Wash the sama rice and soak for 10 mins. Add twice the amount of water and pressure cook for 2 to 3 whistles or until cooked.
Once the pressure falls down, when the rice can be handled, add salt and red chili powder and mix to a paste.
Mix the cashews, raisins, khoya, and almonds together.
Spread a wet cloth on a flat plate and take a lemon size of the sama rice paste, and pat it down on the wet cloth to a flat disc of 2.5 – 3 inches.
Place a tsp of nuts stuffing on it. Now take the cloth from one side and made sure to cover the nuts with the rice disc.
Make sure to seal the sides properly to ensure the stuffing doesn’t come out. Shape it as a gujiya and continue with the rest until you have enough to deep fry.
Heat oil in a Kadai, when hot gently slide the gujiyas. Cook on all sides.
Have a huge bowl of water side by and drop the fried gujiyas into it.
Let it sit for 10 mins, squeeze out excess water and place on a serving plate.
Whisk the curds to a smooth texture with salt, red chili to taste.
Now pour the curds over the placed gujiyas, then drizzle green chutney, imli chutney.
Next, sprinkle some red chili powder, chat powder, and cumin powder.
Serve right away.