Traditional Gujarati food is primarily vegetarian and is of high nutritional value. Gujarati cuisine has variety of dishes and each of them is made in different cooking style. The Guajarati food is made truly exotic with the use of different spices and flavours.
Methi Thepla isa Gujarati flatbread made from fenugreek leaves, whole wheat flour and some spices. This healthy snack can be eaten any time of the day.
- 1½ cups Whole wheat flour
- 1 teaspoon Red chili powder
- 1½ teaspoon Coriander powder
- 1 teaspoon Cumin powder
- ¼ teaspoon Turmeric powder
- Salt – to taste
- ¾ cup, washed and then chopped Fenugreek leaves
- 2 small, chopped Green chilies
- 1 teaspoon ginger paste
- 3 tablespoons + more oilfor frying the theplas
- Less than ½ cup water
How to prepare Methi thepla
Step 1: Mix atta with spices and salt in a bowl.
Step 2: Add green chilies, ginger paste, methi leaves and oil.
Step 3: Mix well to get a crumbling looking mixture.
Step 4: Knead to a semi soft dough leave it to rest for 15 minutes.
Step 5: Knead again and divide into 12 equal balls.
Step 6: Roll the theplas with little dry flour to 6inches diameter rounds.
Step 7: Cook theplas on hot tawa till bubbles appear on the top.
Step 8: Flip and smear some oil on it.
Step 9: Flip again and press the thepla lightly with a spatula. Keep flipping and pressing 2-3 times till it is cooked well on both sides.
Step 10: Serve with any pickle, chutney , masala yogurt or raita
Dhokla is a vegetarian dish that is popular in the State of Gujarat. Dhokla is made of various types. It can be eaten as a snack, or as a main dish and also for breakfast.
- 3 cups Rice
- 1 cup Urad Dal
- ½ cup Sour Curd
- 2 tbsp. Green Chili-Ginger Paste
- ½ tsp Sodium Bicarbonate
- ¼ tsp Asafoetida
- 1 tbsp. Black Pepper Powder
- 1 cup grated Coconut
- 1 cup chopped Coriander Leaves
- 3 tbsp. Oil
- Salt to taste
How to make dhokla dish
Step 1: Soak rice and dal separately for 6 hrs and then grind them together.
Step 2: Add curd and hot water to the dal-rice mixture to make a thick batter.
Step 3: Allow it to ferment for at least 6 to 7 hours.
Step 4: Mix sodium bicarbonate, asafoetida, chili-ginger paste and salt to the dhokla batter.
Step 5: Smear a bit of oil on a tray and pour the batter to fill up to half the height of tray. Sprinkle a little black pepper powder on top.
Step 6: Steam for about 10 minutes and then cut into square or diamond shaped pieces.
Step 7: Season with heated 1 tsp oil and add mustard seeds
Step 8: Garnish with grated coconut and coriander leaves.
Step 9: Serve with green chutney.
Undhiyu or Oondhiya
Undhiyu is a classic Guajarati preparation of vegetables and fenugreek dumplings cooked in an aromatic combination of spices.
- 6 green leaf garlic
- 4 Baby Brinjal
- 50 gms fresh Tuver dana
- 50 gms fresh lilva dana
- 8 small potatoes
- 100 gms sweet potatoes
- 100 gms yam
- 25 broad beans
- 2 raw bananas
- 30 gms Sugar
- 10 gms tamarind
- 5 tblsp oil
- 2 tbsp.scraped coconut
- 4 green chillies
- a pinch asafoetida
- 1 tsp turmeric powder
- 1 cup coriander leaves
- 2 inch ginger
- 1 tsp mustard
- 1 tsp whole Jeera
- 1 tsp Jawain
- Salt as per taste
- 1/4 cup Gram Flour
- 1 cup wheat flour
- Salt to taste
- 1/2 cup Fenugreek Leaves
- 1/2 inch Ginger
- 2 Green Chilies
- 1tsp whole Dhania
- 1tsp whole Jeera
- 1 cup water
- Oil to deep fry
How to make muthiyas?
- Mix all the Muthiyia ingredients except oil and make a firm dough
- Divide into small portions and shape into one inch thick rolls.
- Deep fry in hot oil
- Remove and keep aside to cool
Method to make Undhiyu
Wash, peel and dice potatoes, yam, sweet potatoes, and raw bananas
Wash and slit brinjal into four without cutting the stem
Make a paste of garlic, green chillies and ginger and mix cut coriander and stuff in potatoes and brinjal.
String beans and cut into one-inch long pieces
Heat up oil in a thick-bottomed pan.
Crackle asafoetida and mustard seeds
Mix in ground Masala and broad beans and put other vegetables in layers.
Sprinkle salt and turmeric powder
Stir-fry on high flame heatfor five minutes
Pour out one cup of water, cover and simmer at low temperature for 15 minutes.
Mix in fried Muthiyia and simmer for another 15 minutes
Serve hot decorated with scraped coconut coriander leaves, kowta chutney, bajra rotla or pure