Dhokla: Steamed Delight
Dhokla, a beloved Gujarati snack, is a light and airy steamed cake made from fermented batter of rice and split chickpeas (chana dal). The fermentation
process gives it a slightly tangy flavor. The batter is typically flavored with ginger, green chilies, and sometimes a touch of turmeric. After steaming, dhokla is often tempered with a mixture of mustard seeds, curry leaves, and sometimes green chilies in oil. This tempering process enhances its flavors. Served with a sweet and tangy chutney, this dish is popular throughout India. There are many variations, including Khaman dhokla, made with chana dal, and rava dhokla, made with semolina.
Thepla: Flavorful Flatbread
Thepla is a thin, soft, and flavorful flatbread that's a staple in Gujarati households. It's made from a mixture of whole wheat flour, spices, and sometimes fenugreek leaves (methi), giving it a distinctive flavor. It is cooked on a griddle (tawa) with a little oil or ghee. Thepla can be eaten plain, or with various accompaniments like yogurt, pickles, or chutney. It is a versatile dish, making it a popular choice for breakfast, lunch, or even as a travel snack. The addition of spices like turmeric, chili powder, and asafoetida (hing) adds to its taste. Methi thepla, with fenugreek leaves, is particularly popular for its distinct taste and health benefits.
Undhiyu: Winter’s Warmth
Undhiyu is a mixed vegetable dish, a winter specialty of Gujarat, cooked upside down in earthen pots (matlu) over an open fire. It is typically made with a variety of seasonal vegetables like eggplant, potatoes, beans, and green peas, along with a blend of aromatic spices. The vegetables are marinated and cooked together. The slow cooking process imparts a unique smoky flavor. Undhiyu is often served with hot puris and shrikhand, a sweet yogurt dessert. The process of cooking upside down allows all the flavors to meld together perfectly, creating a hearty and wholesome dish that is both flavorful and satisfying.
Khandvi: Rolled Perfection
Khandvi is a delicate, bite-sized snack made from a mixture of gram flour (besan) and yogurt, steamed and then rolled. The batter is cooked until it thickens, spread thinly, and then rolled into small, bite-sized pieces. It is tempered with mustard seeds, curry leaves, and often garnished with grated coconut and coriander leaves. Khandvi's soft texture and subtle flavors make it an appetizing treat, usually served as a snack or side dish. The preparation involves cooking the batter, making sure it doesn't become too thick, and then rolling the thin sheets with a careful touch. It’s a popular appetizer during Gujarati festivals and celebrations.
Dhansaak: Lentil Symphony
Though not exclusively Gujarati, Dhansaak has a strong presence in Gujarati cuisine, particularly amongst the Parsi community which has a significant presence in Gujarat. It is a mixed lentil and vegetable stew, usually cooked with mutton or goat meat, creating a flavorful and hearty dish. A combination of several lentils and various vegetables (typically pumpkin, eggplant, and tomatoes) are cooked together with special spices. It is known for its unique combination of sweet, sour, and spicy flavors. Dhansaak is typically served with brown rice and a side of caramelized onions. This dish reflects the multicultural influences within Gujarati cuisine.
Fafda-Jalebi: Iconic Duo
Fafda-Jalebi is a classic Gujarati breakfast or snack combination. Fafda, a crispy, savory snack, is made from gram flour and spices. It is deep-fried until golden and crunchy. Jalebi, on the other hand, is a sweet, syrupy pretzel-shaped dessert made by deep-frying batter and then soaking it in sugar syrup. The contrasting textures and flavors—the crispiness of the fafda and the sweetness of the jalebi—make this a highly enjoyed pairing. The combination of flavors offers a perfect blend of textures and taste, making it a favorite treat across Gujarat.
Handvo: Savory Cake
Handvo is a savory baked cake made from a mixture of lentils, rice, and vegetables. This dish is often spiced with ginger, green chilies, and other flavors. The batter is allowed to ferment, which gives it a slightly tangy flavor. Vegetables like bottle gourd (dudhi), carrots, and peas are usually added. Handvo is baked until golden brown and crispy on the outside, with a soft and fluffy interior. It's usually served with a chutney or yogurt, and it is popular for its unique texture and flavors. Handvo is an excellent vegetarian choice, offering a filling and wholesome meal option.
Sev Tameta nu Shaak
Sev Tameta nu Shaak is a popular Gujarati vegetable preparation. It's a tomato-based curry with sev (thin, crispy gram flour noodles) added just before serving. The dish is prepared by first cooking tomatoes with onions, garlic, and spices. Then, the sev is added. The sev absorbs the flavors of the curry. This creates a unique texture and flavor. It is typically garnished with fresh coriander leaves. This dish is versatile and can be served with roti, paratha, or rice. The preparation is quick and straightforward, and the flavors are vibrant and enjoyable.
Khaman: Steamed Delight
Khaman is another popular steamed snack similar to dhokla, made from fermented chana dal (split chickpeas). However, the preparation and flavors differ slightly. Khaman has a softer, more spongy texture compared to some dhokla variations. The batter is usually flavored with ginger, green chilies, and other spices. The Khaman is steamed and then tempered with mustard seeds, curry leaves, and sometimes a bit of green chilies. It's often served with a sweet and tangy chutney and is a popular street food option in Gujarat. Khaman's light texture and delicious flavors make it a favorite across all age groups.
