Dhokla's Delightful Texture
Dhokla, a steamed cake made from fermented batter, is a popular Gujarati snack. The batter, primarily consisting of rice and split chickpeas (chana dal),
is allowed to ferment, giving the dhokla its characteristic tangy flavor and airy texture. It's often seasoned with mustard seeds, chilies, and coriander leaves. The fermentation process is key, as it produces the light, spongy texture that makes dhokla so appealing. The cake is then typically steamed to perfection, ensuring a soft, moist consistency. Dhokla is enjoyed as a snack or a side dish and often served with a sweet and tangy chutney.
Undhiyu's Earthy Goodness
Undhiyu, a mixed vegetable casserole, is a seasonal delicacy, especially popular during winter. The name 'undhiyu' comes from the Gujarati word 'undhu', meaning upside down, reflecting the traditional cooking method. Vegetables like eggplant, potatoes, beans, and root vegetables are slow-cooked in earthen pots, often underground, to allow them to absorb the earthy flavors. A blend of aromatic spices and herbs enhances the taste, creating a dish with a rich, complex flavor profile. Undhiyu is often served with puri (deep-fried bread) and shrikhand (sweet yogurt).
Thepla: A Flatbread Favorite
Thepla is a flavorful flatbread, a staple in many Gujarati households. Made from wheat flour, spices, and fenugreek leaves (methi), it is a versatile food. Thepla can be enjoyed with various accompaniments, such as curd, pickles, or chutneys. The methi adds a slightly bitter, yet refreshing taste, while the spices provide warmth. Thepla is often packed for journeys because it stays fresh for a few days. The method of cooking is crucial; it needs to be cooked until slightly crisp on both sides.
Khandvi's Delicate Rolls
Khandvi is a savory snack made from gram flour (besan) and buttermilk, that is rolled up and seasoned. It is known for its soft, melt-in-your-mouth texture, and is often garnished with mustard seeds, sesame seeds, and chopped coriander leaves. The preparation requires careful monitoring to ensure the batter reaches the right consistency before being spread and rolled. It needs precise cooking; the batter has to be cooked slowly and stirred constantly to prevent lumps. Khandvi is a light and flavorful snack that is perfect for any occasion.
Fafda-Jalebi: Sweet & Savory
Fafda-Jalebi is a classic Gujarati breakfast combination, uniting the savory fafda with the sweet jalebi. Fafda, a crispy, deep-fried snack, is made from gram flour. It is traditionally served with fried green chilies and a spicy chutney. Jalebi, on the other hand, is a spiral-shaped sweet made from fermented batter, deep-fried and soaked in sugar syrup. The contrast of textures and flavors - the crunch of the fafda with the syrupy sweetness of the jalebi - makes it a unique and satisfying treat.
Handvo: A Baked Treat
Handvo is a savory cake made from a blend of lentils, rice, and vegetables, and is typically baked until golden and crispy. This dish is similar in concept to a savory pancake. The batter is prepared by soaking and grinding the lentils and rice, then adding vegetables like bottle gourd, carrots, and peas. Handvo offers a fulfilling and healthy meal. The fermentation of the batter adds a subtle tang, while the baking process imparts a unique texture.
Dal Dhokli: Comfort Food
Dal Dhokli is a wholesome Gujarati dish of wheat flour noodles (dhokli) simmered in a flavorful lentil soup (dal). The dhokli, when added to the dal, absorbs the flavors of the spices and the lentil base. This creates a comforting and filling meal. It’s a complete meal in itself, delivering both carbohydrates and protein. The dish is a perfect blend of texture and flavor, combining the softness of the dal with the slightly chewy dhokli. This dish is usually made in homes and is perfect for a cozy family meal.
Khaman: Similar to Dhokla
Khaman is another popular steamed snack that is similar to dhokla. However, it uses chana dal instead of a combination of rice and chana dal. The batter is fermented and then steamed. The end result is a spongy cake. It's typically tempered with mustard seeds, asafoetida, and curry leaves. It's often served with chutney and is a light and fluffy snack. It is similar to dhokla but made with a single ingredient which gives it a different flavor and texture.
Gathiya's Crunchy Delight
Gathiya is a crunchy, deep-fried snack made from gram flour. It's a versatile snack, enjoyed on its own or used as a base for other dishes. The dough is made and extruded into various shapes and sizes before being deep-fried until crisp. Gathiya comes in various forms and is commonly flavored with spices like carom seeds (ajwain) or other seasoning. This simple snack is a popular tea-time treat and is also used in savory preparations.
