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GUJRAT

Popular Dishes Of Gujrat

Dhokla

Imagine a light and spongy cake that's as delightful to look at as it is to taste – that's Dhokla. Made from a magical blend of fermented rice and chickpea flour, this steamed masterpiece is a symbol of Gujarati ingenuity. With its airy texture and subtle tanginess, each bite is a symphony of flavors that dances on your palate. Served with a medley of chutneys and crowned with a tempering of mustard seeds and curry leaves, Dhokla isn't just a dish; it's a celebration of flavors and textures that's as vibrant as Gujarat itself.

Khaman-Dhokla-Recipe-Step-By-Step-Instructions.jpg

Ingredients :

Ingredients:

For Dhokla Batter:

  • 1 cup gram flour (besan)

  • 1/2 cup yogurt

  • 1/2 teaspoon ginger paste

  • 1/2 teaspoon green chili paste

  • 1/2 teaspoon turmeric powder

  • 1 teaspoon lemon juice

  • 1 teaspoon fruit salt (eno)

  • Salt to taste

For Tempering:

  • 2 tablespoons oil

  • 1 teaspoon mustard seeds

  • 1 teaspoon sesame seeds

  • A pinch of asafoetida (hing)

  • 2-3 green chilies, slit

  • Curry leaves

  • Chopped cilantro for garnish

  • Grated coconut for garnish

Steps To Follow:

  1. In a bowl, mix gram flour, yogurt, ginger paste, green chili paste, turmeric powder, and salt to form a smooth batter.

  2. Add lemon juice and mix well.

  3. Grease a steaming tray or dish and set aside.

  4. In a small bowl, dissolve fruit salt in a little water and add it to the batter. Mix gently until the batter becomes light and frothy.

  5. Pour the batter into the greased tray and steam for about 15-20 minutes until cooked.

  6. Once cooked, cut the dhokla into squares or diamonds.

  7. For tempering, heat oil in a pan. Add mustard seeds, sesame seeds, asafoetida, green chilies, and curry leaves. Let them splutter.

  8. Pour the tempering over the steamed dhokla pieces.

  9. Garnish with chopped cilantro and grated coconut.

  10. Serve with green chutney or tamarind chutney.

Khandvi

Picture delicate rolls made from gram flour and yogurt, a masterpiece of art and taste. These thin rolls are seasoned with the earthy richness of mustard and sesame seeds, adorned with grated coconut and fresh coriander leaves. As you take a bite, the combination of textures – the softness of the roll and the crunch of the seeds – is a playful journey for your senses. Khandvi isn't just a snack; it's a testament to Gujarat's ability to turn simple ingredients into a work of culinary art.

khandvi.jpg

Ingredients :

 

  • 1 cup gram flour (besan)

  • 1 cup yogurt

  • 2 cups water

  • 1/2 teaspoon turmeric powder

  • 1/2 teaspoon green chili paste

  • 1/2 teaspoon ginger paste

  • Salt to taste

For Tempering:

  • 2 tablespoons oil

  • 1 teaspoon mustard seeds

  • 1 teaspoon sesame seeds

  • A pinch of asafoetida (hing)

  • Curry leaves

  • Fresh coriander leaves for garnish

  • Grated coconut for garnish

Steps To Follow:

  1. In a bowl, mix gram flour, yogurt, water, turmeric powder, green chili paste, ginger paste, and salt to form a smooth batter.

  2. Cook the batter in a non-stick pan over low heat, stirring continuously, until it thickens and leaves the sides.

  3. Spread the cooked batter thinly on the back of a greased plate.

  4. Let it cool, then cut into strips and roll them tightly to form rolls.

  5. For tempering, heat oil in a pan, add mustard seeds, sesame seeds, asafoetida, and curry leaves.

  6. Pour the tempering over the rolled khandvi.

  7. Garnish with chopped coriander leaves and grated coconut.

Undhiyu

Visualize a colorful symphony of winter vegetables, fenugreek dumplings, and spices simmering in an earthen pot. Undhiyu is not just a dish; it's a manifestation of Gujarat's love for locally grown produce. Each vegetable, lovingly cooked to retain its distinct flavor, contributes to the harmonious blend of tastes. With each spoonful, you're transported to the heart of Gujarati homes, where tradition and innovation come together to create a soulful masterpiece.is is your About page. This space is a great opportunity to give a full background on who you are, what you do and what your site has to offer. Your users are genuinely interested in learning more about you, so don’t be afraid to share personal anecdotes to create a more friendly quality. Every website has a story, and your visitors want to hear yours. This space is a great opportunity to provide any personal details you want to share with your followers.

undhiyu.jpg

Ingredients :

 

For Masala Paste:

  • 1/2 cup grated coconut

  • 1/4 cup chopped coriander leaves

  • 1/4 cup chopped green garlic (optional)

  • 1 teaspoon ginger paste

  • 1 teaspoon green chili paste

  • 1/2 teaspoon turmeric powder

  • 1 teaspoon coriander-cumin powder

  • 1 teaspoon garam masala

  • Salt to taste

  • For Undhiyu:

  • Mixed vegetables (surati papdi, potatoes, sweet potatoes, brinjal, etc.)

  • Fresh tuvar (pigeon peas) or frozen tuvar

  • Spices: red chili powder, asafoetida

  • For tempering: mustard seeds, cumin seeds, sesame seeds, asafoetida, curry leaves

Steps To Follow:

  1. Grind all the ingredients for the masala paste to form a smooth mixture.

  2. In a bowl, mix the chopped vegetables, fresh tuvar, red chili powder, and salt.

  3. Add the masala paste to the vegetables and mix well.

  4. Heat oil in a heavy-bottomed pan, add mustard seeds, cumin seeds, sesame seeds, and asafoetida for tempering.

  5. Add the vegetable mixture and cook on low heat, covered, until the vegetables are cooked and flavors meld.

  6. Serve hot with puri or roti.

Thepla

Imagine biting into a flatbread that's infused with the warmth of spices and the freshness of fenugreek leaves. Thepla isn't just a bread; it's a journey through Gujarat's diverse landscape. Made from whole wheat flour, each thepla is a canvas of flavors, perfect for savoring as a snack or breakfast. With each bite, you're reminded of the resourcefulness of Gujarati cuisine, which transforms humble ingredients into a culinary delight.

Gujarati-Methi-Thepla-Recipe-V1.jpg

Ingredients :

 

  • 2 cups whole wheat flour

  • 1/4 cup gram flour (besan)

  • 1/2 cup chopped fenugreek leaves (methi)

  • 1/4 teaspoon turmeric powder

  • 1/2 teaspoon red chili powder

  • 1/2 teaspoon cumin powder

  • 1 teaspoon ginger paste

  • 1 teaspoon garlic paste

  • 1 tablespoon yogurt

  • 1 tablespoon oil

  • Salt to taste

  • Water, as needed

  • Oil or ghee for cooking

Steps To Follow:

  1. In a mixing bowl, combine whole wheat flour, gram flour, chopped fenugreek leaves, turmeric powder, red chili powder, cumin powder, ginger paste, garlic paste, yogurt, oil, and salt.

  2. Mix well to form a crumbly mixture.

  3. Gradually add water and knead into a smooth dough.

  4. Divide the dough into small balls and roll out each ball into thin, round theplas.

  5. Heat a griddle or tawa and cook the theplas on both sides using oil or ghee until golden brown spots appear.

  6. Serve hot with yogurt, pickles, or chutney.

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