Gujaratis are known for their love for food. While many consider food a necessity for living, for Gujaratis food is life. A typical Gujarati meal usually consists of dal/kadhi, roti, rice, farsan, shaak(vegetable), chutney, pickles and a sweet dish.
Most part of India believes that Gujarati food is sweet but that is a completely false notion. Gujaratis have a perfect blend of sweet, spicy and sour taste in their food. Here is a list of some of the most popular dishes from Gujarat that you must try out on your next visit to state.
Thepla is like comfort food of Gujaratis. It is a type of Indian flat-bread made with fenugreek leaves(methi), wheat flour and gram flour. The speciality of theplas is that they can be eaten at anytime of the day with chutneys, pickles or anything of your choice and you would never get bored of it. A Gujarati never fails to carry a bunch of theplas while travelling.
Undhiyu is a Gujarati dish made up of mixed vegetables. Traditionally cooked using earthen pots using very little oil, it is a perfect blend of different spices and vegetables. It is usually eaten during the winter season. Eating undhiyu on Uttarayan(Makar Sankranti) is a ritual every Gujarati swears by.
Khaman one of the most prominent farsan(snack) of Gujarat which is of different types such as nylon khaman, vati dal khaman and masala khaman. Made up of chickpea flour, it is usually served with chutney and fried green chillies.
4. Gujarati Kadhi
Gujarati Kadhi is made up of gram flour and yoghurt and is quite different from other types of kadhis in India. Both the ingredients are mixed together to form a liquid paste using water. Chopped ginger, green chillies and asafoetida are added into it. Some people even add a bit of sugar to get both sweet and sour flavour. It is usually eaten with rice, khichdi and rotis.
Another dish made from a batter of gram flour and yoghurt, it is one of the most famous farsans of Gujarat. Khandvi are usually rolls made from batter seasoned with ginger paste, salt,turmeric and other spices. It makes for a perfect savoury snack served hot or cold with a cup of tea.
Fafda is a popular street-style food that is crunchy in texture. It can be found in each and every street of Gujarat. It is made by frying a mixture of gram flour, salt, asafoetida, red chilli powder and water. It is usually served with pineapple chutney. Fafda and jalebi are predominantly eaten in Gujarat on the occasion of Dussehra.
Chevdo is usually made from rice flakes tempered with curry leaves, salt, turmeric and asafoetida. It makes for a perfect snack and can also be eaten as a part of a meal. You can even add other spices as well as nuts and fried potato crisps.
Mohanthal is a Gujarati sweet made during the festivals of Janmashtami and Diwali. It is essentially made up of gram flour, ghee, milk and sugar. Various dry fruits such as grated almonds and cashews are also added to it for a finishing touch.
Handvo, also known as vegetable cake, is made with a filling of bottle gourd, rice flour, semolina and buttermilk. Its crisp texture from outside and softness from inside makes it a favourite Gujarati snack. Usually served with tea or chutney, you can even add a pinch of sugar for that sweet and tangy taste. It tastes amazing even when it is eaten cold on the next day of its making.
10. Dal Dhokli
With the goodness of dal and softness of roti, dal dhokli makes for a perfect stomach filling meal of any Gujarati. It is prepared by submerging pieces of spicy dhokli in tuvar(lentil) dal. Dal dhokli is best served when hot and it has both mild sweet and spicy blend of different spices.
Made by mixing chickpea flour, bajra flour, salt, ginger-chilli-garlic paste with fenugreek or bottle gourd, it is one of the healthiest snacks in Gujarati cuisine. The mixture is steamed in shapes of sausages and then tempered with very less oil and mustard seeds. Gujaratis eat muthiya either with tea or chutneys for dinner.
Similar to khaman in shape and size, dhokla is made up of rice flour. It is white in colour and is tempered with just oil and mustard seeds. Dhokla can be eaten for breakfast, side dish, snack and even as a standalone meal.
13. Lilvani Kachori
A Gujarati variant of traditional kachori, lilvani kachori is made up of fresh tuver (pigeon pea). Tuver and other spices make for a delicious filling. It is normally eaten as a snack during winters. Lilvani Kachori makes it for a perfect appetizer when eaten with undhiyu and jalebi.