Dhokla: The Iconic Snack
Dhokla, a beloved Gujarati snack, is a steamed cake made from fermented batter. This batter typically comprises gram flour (besan), yogurt, and spices,
resulting in a light, fluffy, and slightly tangy treat. The fermentation process is key, as it provides the distinctive airy texture and flavour. Dhokla is usually steamed until it rises and sets, then tempered with mustard seeds, green chilies, and curry leaves for added aroma and flavour. Different varieties exist, including khatta dhokla (sour) and rava dhokla (made with semolina), each offering a unique experience. This dish's versatility and ease of preparation make it a favourite across India.
Khandvi: The Delicate Roll
Khandvi, another popular Gujarati snack, is made from a combination of gram flour (besan) and buttermilk, mixed into a smooth batter. This batter is then spread thinly onto a flat surface and gently steamed until it sets. The resulting sheets are rolled up into bite-sized cylinders, then garnished with mustard seeds, sesame seeds, and freshly chopped coriander, creating a colourful and flavorful snack. Khandvi offers a delicate, soft texture that melts in the mouth, accompanied by a subtle savoury taste with a hint of tanginess from the buttermilk. It's often enjoyed as an appetizer or a light snack, showcasing the simplicity and ingenuity of Gujarati cooking.
Thepla: Savory Flatbread
Thepla is a flavorful Gujarati flatbread, a staple in many households. It's made from wheat flour, gram flour, and a variety of spices, often including fenugreek leaves (methi) which add a distinctive flavour. The dough is rolled thin and cooked on a griddle with a touch of oil, resulting in a soft, slightly chewy texture with a delicious aroma. Thepla is often enjoyed for breakfast, lunch, or as a travel snack, and can be eaten on its own or with accompaniments such as yogurt, pickle, or chutneys. Its versatility and ability to keep well make it a convenient and satisfying food option.
Undhiyu: A Festive Delight
Undhiyu is a traditional Gujarati mixed-vegetable dish, primarily prepared during the winter months. It gets its name from being cooked upside down (undhu means upside down in Gujarati), typically in earthen pots (matlu). The vegetables, including eggplant, potatoes, beans, and green peas, are marinated in a blend of aromatic spices and herbs, then cooked slowly with added oil and yogurt. This slow cooking allows the flavours to meld, creating a rich and complex dish with a unique smoky taste. Undhiyu is a festive dish, often served with puri (deep-fried bread) and jalebi (sweet dessert), making it a complete and satisfying meal.
Handvo: The Savory Cake
Handvo is a savory Gujarati cake made from a batter of lentils, rice, and vegetables, such as bottle gourd, carrots, and spinach. This batter is fermented, then baked or cooked on the stove until it develops a golden-brown crust. Spices and chilies are added to the batter to enhance the flavor. Handvo offers a delightful combination of textures, being crispy on the outside and soft inside. It’s often served with green chutney or yogurt, making it a delicious and hearty meal or snack. The addition of vegetables makes it a nutritious and fulfilling option.
Dal Dhokli: Comforting Stew
Dal Dhokli is a comforting Gujarati dish made with a flavorful lentil-based stew (dal) and small, doughy pasta-like pieces (dhokli). The dal is usually made with toor dal (split pigeon peas) and spiced with a variety of aromatics, offering a savoury and hearty base. The dhokli, made from wheat flour, is added to the simmering dal, where they absorb the flavours and cook until soft. This dish is rich in flavor, combining the nourishing dal with the chewy dhokli. It's a satisfying, filling meal enjoyed across Gujarat, representing a blend of textures and tastes.
Kadhi: Yogurt Based Curry
Kadhi is a creamy, tangy Gujarati curry made from yogurt, gram flour, and spices. The yogurt and gram flour are whisked together with water to create a smooth, slightly thickened base. The spices, including ginger, chilies, and curry leaves, are added for aroma and flavour. The Kadhi is simmered until it thickens, resulting in a slightly sour and warming curry. It is typically served with rice, providing a delightful and comforting meal. Some variations also include pakoras (deep-fried fritters) added to the kadhi for additional texture and taste.
Shrikhand: The Sweet Treat
Shrikhand is a popular Gujarati dessert, made from strained yogurt (hung curd) that's been sweetened and flavored. The yogurt is strained to remove excess water, resulting in a thick, creamy texture. Sugar is then added, along with cardamom, saffron, and nuts such as pistachios and almonds, creating a rich and aromatic dessert. Shrikhand is served chilled and is often enjoyed during festive occasions. Its creamy texture and delicate sweetness make it a delightful treat, offering a refreshing finish to a meal.
Fafda-Jalebi: Sweet & Savory
Fafda-Jalebi is a classic Gujarati breakfast combination, loved for its contrast in textures and flavors. Fafda is a crispy, savory snack made from gram flour, seasoned with carom seeds (ajwain) and spices. It is deep-fried until golden and crunchy. Jalebi is a sweet, syrupy dessert made from fermented batter, which is deep-fried in pretzel-like shapes and soaked in sugar syrup. The contrasting tastes and textures – the savoury fafda and the sweet jalebi – make this a unique and popular combination, frequently enjoyed as a breakfast or snack across Gujarat and beyond. This pairing is a delightful fusion of sweet and savory flavours.
