With the growing demand for home-cooked food and the wide variety of cuisines in India, more people are trying out various dishes at home than ever before. So, here we have brought some Gujarati dishes that you can make at home easily. Read on...
Among other regional cuisines, there is no denying that Gujarati cuisine is a treat to make and have at home. Some of the reasons why it’s so popular are the variety of vegetarian options it has as well as the simple ingredients needed to make it. So, without further ado, here’s our list of the top 10 Gujarati dishes you can make at home:
The world-famous Gujarati food dhokla is always a good choice for Gujarati cuisine fans. It can be made at any time and relished by Gujarati cuisine lovers around the world. A spongy dish made of fermented rice and chickpeas, it is often consumed after frying it with mustard, cumin seeds, and curry leaves to add a rich aroma to the dish. It is ideally eaten with green chutney or meethi chutney.
A delicious and light Gujarati breakfast dish, Khandvi is composed of gram flour, salt, and sugar, creating an irresistible sweet and salty flavor. It is also known as "Suralichya Vadya" in Maharashtra because it is adored by Gujaratis and Maharashtrians alike.
Handvo is an innovative and zestful Gujarati dish that can be created using bottle gourd, crushed peanuts, and other seasonal veggies to make this vegetable cake. The cake is considered slightly similar to dhokla in terms of texture, but where it differentiates is in taste. Gujaratis use a different type of pressure cooker to make it after adding oil, cumin seeds, mustard, and curry leaves to the vessel.
Locho is a fluffy Gujarati snack made from gram flour. It's shaped and textured like dumplings, and it's served in irregular pieces. The locho is seasoned with oil, butter, coriander, sev, spices, and onions to add a richness of flavor to it. Unlike khaman, which is served in regular cut pieces, this dish is served fluffier.
Thepla is a must-try light flatbread made from wheat flour, fenugreek leaves, and other spices. The real secret to the delicious taste of theplas is making a dough that has just the right amount of spices and fenugreek leaves. Ginger and garlic deliver a nice little spicy, aromatic flavor, while turmeric gives off a lovely color. Combined with curds and chunda, theplas are a tasty and delicious dish that can be easily prepared at home.
Undhiyu is a Gujarati mixed vegetable dish that is a regional specialty of Surat, India. This dish is named after the Gujarati phrase "undhu", which translates to "upside down" because it is traditionally cooked underground in earthen pots known as "matlu", which are fed with coal from above and are fired. Undhiyu's ingredients include fried chickpea flour dumplings, bananas and beans, potatoes, and green peas, slow-cooked to perfection with buttermilk, coconut, and spices.
Fafda Jalebi is a well-known and beloved Gujarati snack that can be found on every street corner in the state. The crunchy snack is made with gram flour, turmeric, and carom seeds. Fafda is an ideal snack to eat throughout the day, especially if eaten with a jalebi, which is deep-fried maida flour shaped into pretzel or ring shapes. You can easily make and relish this dish at home.
Gujarati khichdi is very healthy, light on the stomach, and can be prepared at home using very few ingredients. It is also known as "sadi khichdi" or plain khichdi." This khichdi is made from ingredients like rice, moong dal, vegetables, and ghee and is eaten with buttermilk in Gujarat.
Dabeli, which is found in the Kutch region of Gujarat, is a Gujarati cooking delicacy that is similar to Bombay Vada Pav in both appearance and composition. In Kutch, about 20 million dabelis are eaten daily, making it the most popular food there. To make the dabeli, you need to stuff a bun with mashed potatoes, dabeli masala, spices, peanuts, chutney, pomegranate, and sev to provide a delicious flavor.
Khaman is a spongy dish made exclusively with ground chana dal, or gram flour. Dhokla, on the other hand, is a chewier version of the same dish. The higher proportion of soda in Khaman makes it softer and fluffier, making it more popular than Dhokla. The perfect mix of sweet and salty tastes is found in Khaman, making it a favorite of most people in the state.