From undhiyu to dhokla: 5 delicious Gujarati recipes to try
One of the oldest culinary treasures in the country, Gujarati cuisine has an exquisite blend of flavors and combines various unique cooking styles. Most Gujarati dishes are sweet, with besan, lentils, yogurt, and sesame seeds being some of the essential ingredients used. From dhokla and fafda to Gujarati kadhi, farsans, and chutneys, Gujarati cuisine has a lot to offer. Here are some yummy recipes.
Undhiyu
Lightly fry yam, potato, plantains, and beans in oil. For the muthiya, mix together chickpea flour, red chili, kasoori methi, sugar, and oil. Make small balls and fry. For the masala, mix together coriander powder, grated coconut, cumin, turmeric powder, coriander, and red chili powder. Saute asafoetida and cumin. Add the masala mixture, vegetables, and muthiya balls. Cook well and serve.
Gujarati kadhi
Whisk some yogurt in a bowl. Add gram flour to it and blend well. Add salt, chili powder, asafoetida, cinnamon powder, water, and sugar, and mix well. Saute mustard seeds, whole red chilies, and curry leaves in an oil-greased pan. Add the yogurt mixture when the seeds begin to sputter and boil well. Simmer for 15-20 minutes. Garnish with coriander leaves and serve hot.
Dhokla
Mix together gram flour, salt, turmeric, citric acid, and sugar in a bowl. Add water and mix again. Mix together baking soda and water and pour this into the dhokla mixture. Pour the mixture into an oil-greased steaming tin. Steam the dhoklas for 15-20 minutes. Saute mustard seeds, red chilies, and curry leaves in oil and pour this over the dhoklas. Cut and serve.
Methi ka thepla
A popular Gujarati breakfast, theplas are flavorful flatbreads made with whole wheat flour and aromatic spices. Mix together whole wheat flour, dried methi, oil, salt, ginger and green chili paste, garlic, sugar, and coriander powder. Add yogurt and some water and knead the ingredients well to prepare a dough. Roll out thin parathas from the dough and cook in oil. Serve hot with pickle.
Bardoli ki khichdi
Saute cumin seeds and chopped onions in a ghee-greased pot. Add split green chilies, chopped ginger, red chili powder, and turmeric powder, and cook well. Add potatoes, washed dal, and washed rice and saute for five minutes. Add green peas, asafoetida, salt, sugar, raw mango, and water, mix well and simmer for 20-25 minutes. Garnish with ghee and chopped coriander leaves and serve hot.
