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Gujarati Traditional Food -: One of the most often discussed cuisines in the world is Indian food. Indians are still credited with discovering all the spices. Gujarati cuisine is the most well-liked culinary type in India, followed by Punjabi and South Indian cuisine.
Undhiyu RECIPE – Gujarati Traditional Food
A common Gujarati meal called undhiyu is prepared using a variety of vegetables and spices. Because it is typically prepared in an earthen pot, the flavors are enhanced. A recipe for Undhiyu is given below:
Ingredients:
- 2 cups surti papdi (Indian flat beans), trimmed and cut into 1-inch pieces
- 1 cup tender brinjal (eggplant), cubed
- 1 cup sweet potato, cubed
- 1 cup purple yam (kand), cubed
- 1 cup raw banana, cubed
- 1 cup potato, cubed
- 1 cup fresh pigeon peas (tuvar lilva)
- 1 cup fresh fenugreek leaves (methi)
- 1 cup grated coconut
- 2 tablespoons ginger-green chili paste
- 2 tablespoons coriander-cumin powder
- 1 tablespoon red chili powder
- 1 teaspoon turmeric powder
- Salt to taste
- Oil for frying
For the masala paste:
- 1 cup fresh coriander leaves
- 1 cup fresh mint leaves
- 1/2 cup grated coconut
- 4-5 green chilies
- 1-inch piece ginger
- 4-5 cloves garlic
- 1 tablespoon sesame seeds
- 1 tablespoon roasted peanuts
- 1 tablespoon sugar
- 1 tablespoon lemon juice
For the tempering:
- 3 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon asafoetida (hing)
- 4-5 curry leaves
For garnishing:
- Fresh coriander leaves, chopped
- Grated coconut
HOW TO MAKE IT
- Brinejal, sweet potato, purple yam, raw banana, potato, pigeon peas, fenugreek leaves, shredded coconut, ginger-green chilli paste, coriander-cumin powder, red chilli powder, turmeric powder, and salt should all be combined in a mixing bowl. Mix well and leave for 10 to 15 minutes.
- For frying, heat oil in a large pan. Fry the vegetable mixture in batches after the oil is hot till it turns light golden brown. Take out of the pan and place aside.
- Coriander leaves, mint leaves, grated coconut, green chilies, ginger, garlic, sesame seeds, roasted peanuts, sugar, and lemon juice should be combined to make a fine paste for the masala. Place aside.
- Oil for tempering should be heated in a big, deep pan or pot. Splutter the mustard seeds after adding them. Add curry leaves, asafoetida, and cumin seeds after that. For a few seconds, sauté.
- Mix well before adding the fried veggie mixture to the pan. Cook for 5-7 minutes on medium heat.
- Mix everything in the pan before adding the masala paste. five more minutes of cooking.
- Cover the pan and lower the heat to low. Simmer the undhiyu for 15 to 20 minutes, or until all the veggies are tender. To avoid sticking, stir every so while.
- Remove from heat when the undhiyu has finished cooking. Add grated coconut and fresh coriander leaves as a garnish.
- Serve hot with steaming rice, puris, or rotis.
Enjoy your homemade Undhiyu!
Handvo RECIPE – Gujarati Traditional Food
Here is the recipe for Handvo, a well-known savoury cake from India prepared from fermented rice and lentil dough. It is a tasty and wholesome meal.
Ingredients:
- 1 cup rice
- 1/2 cup split yellow lentils (moong dal)
- 1/4 cup split Bengal gram (chana dal)
- 1/4 cup split black lentils (urad dal)
- 1/4 cup grated bottle gourd (dudhi/lauki)
- 1/4 cup grated carrot
- 1/4 cup grated zucchini
- 1/4 cup chopped spinach
- 1/4 cup chopped coriander leaves
- 2 tablespoons grated ginger
- 2-3 green chilies, finely chopped
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon baking soda
- Salt to taste
- Oil for greasing and cooking
For tempering:
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon sesame seeds
- A pinch of asafoetida (hing)
- Curry leaves
HOW TO MAKE IT
- Rice and lentils should be washed separately and soaked in water for around 4-5 hours. To create a smooth batter, drain the water and combine the ingredients. The texture ought to resemble pancake batter. the batter into a large mixing basin.
- Coriander leaves, grated ginger, green chilies, cumin seeds, turmeric powder, red chilli powder and salt may all be added to the batter along with grated bottle gourd, carrot, zucchini and chopped spinach. Mix everything well.
- For around 6 to 8 hours or overnight, cover the bowl with a clean towel and let the batter ferment. The handle has a somewhat tangy flavor because of the fermenting process, which also serves to enhance the flavors.
- After fermentation, thoroughly combine the batter with baking soda. If necessary, add a little water to the batter to change the consistency. Although thick, it should be pourable.
- On medium heat, preheat a nonstick pan or a handvo cooker (a particular pan used to prepare handles). Use oil to grease the pan or stove.
- A ladleful of the batter should be poured into the pan or cooker, and it should be distributed uniformly using the ladle’s back.
- Heat oil in a small pan for tempering. Splutter the mustard seeds after adding them. Sesame seeds, asafoetida, and curry leaves should then be added. After a brief period of stirring, remove from heat.
- Give the batter in the pan or cooker a tablespoon of the tempering mixture to drizzle over it. For around 10 to 12 minutes, cook on low heat with a cover on.
- Check to see whether the handvo is finished after 10 to 12 minutes. The bottom ought to be crispy and golden brown. Once it is crisp and cooked through, carefully turn it over and cook the other side for an additional 10 to 12 minutes.
- When the handle has done cooking, take it from the pan or cooker and allow it to cool somewhat. Serve it hot with green chutney or tomato ketchup after cutting it into wedges or squares.
Enjoy your homemade Handvo!
Surti Locho RECIPE – Gujarati Traditional Food
A common Gujarati snack known as Surti Locho is created from fermented lentil batter. It is a salty, fluffy meal that is frequently served with chutney and topped with other ingredients. The following is a recipe for Surti Locho:
Ingredients:
- 2 cups chana dal (split Bengal gram)
- 1/4 cup urad dal (split black gram)
- 1/4 cup yellow moong dal (split yellow gram)
- 1/4 cup tuvar dal (pigeon pea lentils)
- 2 tablespoons sour yogurt
- 1 teaspoon ginger paste
- 1 teaspoon green chili paste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon baking soda
- Salt to taste
- Oil for greasing
- Water as needed
For tempering:
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon sesame seeds
- 1/4 teaspoon asafoetida (hing)
- 8-10 curry leaves
- 2 green chilies, slit lengthwise
For garnishing:
- Freshly grated coconut
- Finely chopped coriander leaves
- Sev (fried gram flour noodles)
- Pomegranate seeds
- Nylon khaman chutney
- Green chutney
HOW TO MAKE IT
- The chana dal, urad dal, yellow moong dal, and tuvar dal should be washed and soaked in adequate water for at least 5 to 6 hours, if not overnight.
- After the days have been drained, combine or ground them into a smooth batter. To produce a thick but pourable consistency, add water as necessary.
- Add salt, turmeric powder, sour yogurt, ginger paste, green chili paste, and the batter to a large bowl. Blend well.
- The batter should ferment for 8 to 10 hours or overnight in a warm location. You may do this by covering the bowl with a lid or some plastic wrap. The temperature can affect the fermentation process in several ways.
- Gently mix the batter once it has fermented. Add a little water to the batter to thin it out if it seems too thick.
- An enormous stainless steel plate or thali should be greased with oil and kept available.
- Bring water to a boil in a big pot or steamer. To raise the dish, put support within the pot or a tiny bowl on its side.
- Mix thoroughly after adding baking soda to the batter. The batter should be immediately poured into the greased plate and set inside the pot on the stand.
- A toothpick inserted in the center should come out clean after 15-20 minutes of steaming the batter over medium heat with the lid on the pot.
- When the plate is finished cooking, take it from the pot and let it cool slightly. Slice the heated batter into little diamond- or square-shaped pieces.
- Heat oil in a small pan for tempering. Splutter the mustard seeds after adding them. Sesame seeds, asafoetida, curry leaves, and green chilies should then be added. Stirring occasionally, cook until aromatic.
- The chopped loch pieces should be generously coated after being generously coated with tempering.
- Serve the hot Surti Locho with freshly grated coconut, chopped coriander leaves, sev, pomegranate seeds, and green and nylon khaman chutneys on the side.
Enjoy the tasty Surti Locho for breakfast or as a snack!
Note: Surti Locho is traditionally served with nylon
Khandvi RECIPE – Gujarati Traditional Food
Here is a recipe for the well-known Gujarati snack Khandvi:
Ingredients:
- 1 cup besan (gram flour)
- 1 cup sour yogurt
- 2 cups water
- 1 teaspoon ginger paste
- 1 teaspoon green chili paste
- 1/2 teaspoon turmeric powder
- Salt to taste
- 1 tablespoon lemon juice
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon sesame seeds
- A pinch of asafoetida (hing)
- Fresh coriander leaves, chopped (for garnish)
- Grated coconut (for garnish)
For the filling:
- 2 tablespoons grated coconut
- 2 tablespoons chopped coriander leaves
- 2 tablespoons crushed peanuts
HOW TO MAKE IT
- Besan, sour yoghurt, water, ginger, green chilli, turmeric, and salt should all be combined in a mixing dish. For a smooth batter, thoroughly combine.
- A nonstick pan or kadai should be heated to medium. Pour the batter into the pan and heat, constantly swirling to avoid lumps, until it thickens and begins to pull away from the pan’s sides. It should take 8 to 10 minutes to complete this.
- Pour a tablespoon of the batter right away onto the oiled back of a plate or another smooth surface like a kitchen counter. Use a spatula to quickly spread it out into a uniform, thin layer. With the remaining batter, repeat the procedure.
- Give the spread batter some time to cool. Cut it into small strips or rolls once it has cooled.
- Crushed peanuts, chopped coriander leaves, and shredded coconut should be mixed together in a dish to make the filling.
- Place a tiny quantity of the filling mixture at one end of each strip of the spread batter as you go. Like a sushi roll, gently wrap it up firmly.
- Place the pieces of rolled khandvi on a serving platter.
- Oil should be heated in a small pan for tempering. Add the mustard seeds and let them start to pop. Sesame seeds and asafoetida are then added. After taking it off the fire, drizzle the tempering over the rolled khandvi.
- Add fresh coriander leaves and shredded coconut as garnishes, then drizzle lemon juice over the khandvi.
Your delicious Khandvi is now ready to be served! Enjoy it as a snack or appetizer.
Khaman RECIPE – Gujarati Traditional Food
Here is a recipe for the well-known Gujarati snack called Khaman:
Ingredients:
- 1 cup gram flour (besan)
- 1/4 cup yogurt
- 1/4 cup water
- 1 tablespoon ginger-green chili paste
- 1 tablespoon lemon juice
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon baking soda
- Salt to taste
For tempering:
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon sesame seeds
- A pinch of asafoetida (hing)
- 6-8 curry leaves
- 2 green chilies, slit
For garnish:
- 2 tablespoons chopped coriander leaves
- Grated coconut (optional)
HOW TO MAKE IT
- The gramme flour, yoghurt, water, ginger-green chilli paste, lemon juice, turmeric powder, and salt should all be combined in a mixing bowl. To get a smooth batter free of lumps, thoroughly combine.
- To enable the flavours to meld, set the batter aside for 10 to 15 minutes. While waiting, get a steamer ready by adding water to it and heating it to a boil.
- After the batter has rested, gradually stir in the baking soda. The batter will start to foam.
- Oil should be used to coat a shallow circular dish or thali. Spread the batter evenly after adding it to the oiled plate.
- To prepare the khaman, place the dish in the steamer and steam for 15 to 20 minutes. Insert a toothpick or knife into the khaman to see whether it’s finished. The khaman is prepared if it is clear.
- After being cooked, take the dish from the steamer and let it cool. Create squares or diamonds out of the khaman.
- In a small pan, heat the oil for tempering. Splutter the mustard seeds after adding them. Sesame seeds, asafoetida, curry leaves, and green chilies should then be added. The curry leaves should be fried for a few seconds until crisp.
- Over the khaman pieces, pour the tempering. Make sure the tempering uniformly coats each component.
- If preferred, top the khaman with shredded coconut and chopped coriander leaves.
- As a meal or a snack, serve the khaman warm. It may be consumed alone or with tamarind or green chutney.
Enjoy your homemade khaman!
Dhokla RECIPE – Gujarati Traditional Food
Here is a recipe for the well-known Indian snack called dhokla:
Ingredients:
- 1 cup gram flour (besan)
- 1/2 cup yogurt (curd)
- 1/4 cup semolina (sooji/rava)
- 1 tablespoon ginger-green chili paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon lemon juice
- 1 teaspoon eno fruit salt
- Salt to taste
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon sesame seeds
- Few curry leaves
- 2 tablespoons chopped coriander leaves
- Grated coconut for garnish (optional)
For the tempering:
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 2 green chilies, slit
- A pinch of asafoetida (hing)
HOW TO MAKE IT
- Gramme flour, yoghurt, semolina, ginger-green chilli paste, turmeric powder, lemon juice, salt, and oil should all be combined in a mixing bowl. To get a smooth batter, thoroughly combine everything. If necessary, add water to change the consistency. Although thick, the batter should be pourable.
- In a steamer or a big saucepan, heat the water. Oil should be used to grease a cake pan or thali.
- Eno fruit salt should be lightly included in the batter right before steaming. You’ll see that the batter starts to foam. Pour the batter into the oiled thali as soon as possible.
- Put the pan inside the pot or steamer. On medium heat, steam the covered dish for 15 to 20 minutes, or until a toothpick inserted into the dhokla comes out clean.
- When finished, take the dhokla out of the steamer and set it aside to cool. Dhokla should be cut into squares or diamonds.
- Heat oil in a small pan for tempering. Splutter the mustard seeds after adding them. Sesame seeds, curry leaves, and green chilies should then be added. Add asafoetida after frying for a few seconds. Get rid of the heat.
- Make sure to properly distribute the tempering when you pour it over the dhokla. If preferred, garnish with shredded coconut and chopped coriander leaves.
- Before serving, give the dhokla some time to absorb the flavors of the tempering. Serve dhokla warm, at room temperature, with mint chutney, or as a snack.
Enjoy your homemade dhokla!
Thepla RECIPE – Gujarati Traditional Food
Here is a recipe for the well-known Gujarati flatbread called Thepla:
Ingredients:
- 2 cups whole wheat flour
- 1/2 cup gram flour (besan)
- 1/4 cup finely chopped fenugreek leaves (methi)
- 2 tablespoons yogurt
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 teaspoon ginger paste
- 1 green chili, finely chopped (adjust to taste)
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon red chili powder (optional)
- Salt to taste
- Oil or ghee for cooking
HOW TO MAKE IT
- Whole wheat flour, gramme flour, fenugreek leaves, yoghurt, oil, cumin seeds, ginger paste, green chilli, turmeric powder, red chilli powder (if needed), and salt should all be combined in a mixing bowl. Mix thoroughly.
- To create a soft dough, gradually add water to the ingredients and knead. Water may be required in varying amounts, so add it gradually until the dough is smooth and malleable. The dough shouldn’t be very dry or sticky.
- When the dough is prepared, put it in plastic wrap or a clean towel and allow it to rest for 15 to 20 minutes. The flavours will converge as a result, making the dough simpler to roll out.
- After the dough has rested, split it into smaller pieces and roll each into a ball. One dough ball at a time softly flattens with your palms.
- To avoid sticking, sprinkle a little flour on the work surface and the dough ball. Using a rolling pin, flatten the dough ball into a narrow, oblong circle. You can roll while adding extra flour if necessary.
- A flat griddle or tawa should be heated to medium heat. Once the tawa is heated, place the rolled thepla on it and cook it for a minute or until you see little bubbles appearing on the surface.
- After flipping the thepla, brush the cooked side with a little oil or ghee. Cook for a further minute and gently press with a spatula.
- Reverse and coat this side with ghee or oil. Cook and press until both sides are completely done and golden.
- The cooked thepla should be taken from the tawa and placed on a platter. Rolling and frying each thepla again with the leftover dough balls.
- With pickles, yogurt, chutney, or any other dipping sauce of your choice, serve the hot theplas. They are excellent as a snack, for lunch, or breakfast.
Enjoy your homemade theplas!
Muthiya RECIPE – Gujarati Traditional Food
Gujaratis love munching on mukhiya, a famous snack comprised of wheat, spices, and veggies. For more flavor, it is tempered with spices after being cooked. An easy recipe for Muthiya is given below:
Ingredients:
- 1 cup chickpea flour (besan)
- 1 cup wheat flour
- 1/2 cup finely chopped fenugreek leaves (methi)
- 1/2 cup grated bottle gourd (doodhi/lauki)
- 1/4 cup semolina (sooji)
- 2 tablespoons yogurt (curd)
- 1 teaspoon ginger paste
- 1 teaspoon green chili paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin seeds
- 1/2 teaspoon baking soda
- Salt to taste
- Oil for greasing and tempering
- Fresh coriander leaves for garnishing
For tempering:
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon sesame seeds
- 1/2 teaspoon asafoetida (hing)
- 5-6 curry leaves
- 1/2 teaspoon sugar (optional)
HOW TO MAKE IT
- Chickpea flour, wheat flour, fenugreek leaves, shredded bottle gourd, semolina, yoghurt, ginger paste, green chilli paste, turmeric powder, red chilli powder, cumin seeds, baking soda, and salt should all be combined in a large mixing basin. Mix thoroughly.
- Gently knead the ingredients into a soft dough while gradually adding water. When formed into tiny cylinders, the dough should be malleable and retain its shape.
- Each part of the dough should be formed into a muthiya that is cylindrical or oval in shape.
- Place the muthiyas on a plate or steamer that has been greased with oil. They should be steamed for 15 to 20 minutes, or until cooked and firm.
- After the mukhiya has finished steaming, take them from the steamer and allow them to cool. After that, cut them into bite-sized pieces.
- In a pan, heat the oil for tempering. Splutter the mustard seeds after adding them. Add the curry leaves, asafoetida, sesame seeds, and sugar (if desired). The spices must be stirred for a short while before they begin to smell.
- Sliced muthiyas should be added to the tempering and gently stirred to evenly distribute the spices. Cook the muthiyas for a few minutes, or until they are crisp and gently browned.
- Serve hot with fresh coriander leaves as a garnish and chutney or yogurt as a side dish.
Enjoy your homemade Muthiya!
Fafda Jalebi RECIPE – Gujarati Traditional Food
Here is the recipe for the well-liked Indian snack Fafda Jalebi:
Fafda Ingredients:
- 2 cups besan (gram flour)
- 1/4 cup semolina (sooji)
- 1/2 teaspoon carom seeds (ajwain)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Salt to taste
- Water (as needed)
- Oil (for frying)
Jalebi Ingredients:
- 1 cup all-purpose flour (maida)
- 2 tablespoons gram flour (besan)
- 1/2 teaspoon baking powder
- 1/2 cup curd (yogurt)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon saffron strands (optional)
- 2 cups sugar
- 1 cup water
- Ghee or oil (for frying)
HOW TO MAKE IT
Fafda:
- Besan, semolina, carom seeds, salt, turmeric powder, and red chilli powder should all be combined in a mixing dish.
- To create a smooth and thick batter, gradually add water and thoroughly combine. The batter should have a thicker consistency than typical pakora batter.
- Over medium heat, warm the oil in a deep skillet or kadai.
- A tiny amount of the batter should be spread out into a thin, 4-5-inch-long strip on a greased surface or a polythene sheet.
- Drop the strip into the heated oil after gently lifting it.
- Fry the fafdas until they are crispy and golden brown. To drain off extra oil, take them from the oil and place them on paper towels.
- With the remaining batter, repeat the procedure.
Serve jalebi and hot fafdas.
Jalebi:
- All-purpose flour, gramme flour, baking powder, curd, turmeric powder, and saffron threads should be combined in a mixing basin. Mix thoroughly.
- Whisk the batter while gradually adding water until it is smooth and lump-free. The texture ought to resemble pancake batter.
- Let the batter ferment for approximately 6 to 8 hours, or overnight.
- Add water and sugar to a large pan. It should be brought to a boil then simmered until the sugar has fully dissolved, creating syrup. Warm up the syrup.
- In a jalebi kadai or flat-bottomed pan, heat ghee or oil over medium heat.
- The fermented batter should be put into a squeeze bottle or piping bag.
- Create concentric rings out of the batter by pressing it into the heated ghee or oil in a circular motion to create jalebi forms.
- The jalebis should be crisp and golden brown after frying. To remove extra oil, take them out of the pan and let them drain on paper towels.
- For a few minutes, let the fried jalebis soak in the heated sugar syrup.
- Fafda jalebi should be served hot or warm.
Enjoy your homemade Fafda Jalebi!
Khichu RECIPE – Gujarati Traditional Food
Rice flour and spices are used to make the well-known Gujarati delicacy. It is a straightforward and delectable snack that is great both on its own and with chutney. A recipe for which is given below:
Ingredients:
- 1 cup rice flour
- 2 cups water
- 1 tablespoon sesame seeds
- 1 teaspoon cumin seeds
- 1 teaspoon ginger-green chili paste
- 1 teaspoon oil
- Salt to taste
- Fresh coriander leaves, chopped (for garnish)
- Grated coconut (for garnish)
HOW TO MAKE IT
- Bring water to a boil in a pan.
- Rice flour, sesame seeds, cumin seeds, ginger-green chili paste, oil, and salt should all be combined in a different bowl.
- Stirring continually to prevent lumps, gradually pour the hot water into the combination of rice flour.
- As the mixture thickens and takes on the consistency of smooth dough, turn the heat down to low and whisk constantly. It ought should take five to seven minutes.
- Put a lid on the pot after removing it from the heat. Give it five minutes to relax.
- Remove the cover and thoroughly stir the liquid five minutes later.
- Take a little of the mixture in your hand after wetting your hands with water. It should be formed into a smooth ball or cylinder. With the remaining mixture, repeat this procedure.
- Place the cooked khichdi on a serving dish.
- Add grated coconut and fresh coriander leaves as a garnish.
- Serve hot with your preferred pickle or chutney.
Enjoy your homemade Khichu!
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