5 Gujarati Dishes That Are An All-Time Favourite

Published on 19th Oct 2021 by BlogBuster Editorial Team

Famous Dishes Of Gujarat That Are Well-Known All Over India

Gujarati cuisine is one of the most popular cuisines in India, known for its distinctive notes of sweet, salty and spicy. It gets a unique touch from the five main regions of Gujarat - North Gujarat, Kathiawad, Kachchh, Central Gujarat and South Gujarat. Gujarati cuisine has a lot to offer and there are many Gujarati dishes to try from!

While there are various dishes of Gujarat found mainly in the native regions, there are also many famous dishes of Gujarat well-known all over the world. Below given is a Gujarati dishes list that are an all-time favourite and are enjoyed often by many-


Khaman Dhokla

Khaman Dhokla

Sweet and sour, Khaman Dhokla is one of the most delicious Gujarati dishes enjoyed in many Indian households. It is a great tea-time snack traditionally made with besan or chickpea flour. Khaman Dhokla is light, fluffy, airy and a must-include in the Gujarati dishes list. Follow the recipe of Khaman Dhokla given below-


  • Gram Flour / Besan - 1 cup
  • Sugar - 1 tsp
  • Salt - 1 tsp
  • Refined Oil - 1 tbsp
  • Mustard Seeds - 1 tsp
  • Water - ¾ cup
  • Lemon Juice - 1 tbsp
  • Baking Soda - ¾ tsp
  • Curry Leaves - 15
  • Green Chilli - 4, sliced
  • Coconut Powder - 1 tsp
  • Coriander Leaves - A handful


  1. To make Khaman Dhokla, firstly, take a large mixing bowl and add gram flour, salt, water, lemon juice and baking soda to it. Mix all these ingredients well. Allow the batter to ferment for 1 to 2 hours.
  2. In the meantime, pour boiled water into a steamer and grease the utensil with oil.
  3. Now, pour the Dhokla batter into the greased utensil and cook on low flame in a steamer for 15 to 20 minutes. Check with a knife after 15 minutes by inserting it inside the Dhokla. If the knife comes out clean, remove it from the stove. Allow the dish to cool and then cut into squares.
  4. For the tempering, heat a pan with oil in it over a medium flame. Once the oil is sufficiently hot, add mustard seeds, curry leaves and vertically sliced green chilli. Add ½ cup of water to the pan and allow it to boil.
  5. Once it is boiled, lower the flame and squeeze ½ lemon, add sugar and green coriander leaves. If you prefer higher spice levels, you can also add some finely chopped green chillies.
  6. The famous dish of Gujarat, Khaman Dhokla, is now ready! Serve it with spicy coriander chutney and tea.



A blend of various tasteful flavours, Khandvi is a must-add to the Gujarati dishes list! A famous dish of Gujarati, it tastes best with tea or buttermilk. Khandvi is also healthy and can be made in under 30 minutes. Below-given is the easy recipe of Khandvi you can try at home-


  • Gram Flour / Besan - 1 cup
  • Ginger - 1 inch
  • Salt - As required
  • Turmeric Powder - ½ tsp
  • Asafoetida - 1 pinch
  • Buttermilk - 3 cups
  • Green Chilli - 2
  • Refined Oil 3 tbsp
  • Lemon Juice 1 tbsp
  • Mustard Seeds - 1 tsp
  • Grated Coconut - 2 tsp
  • Coriander Leaves - A handful


  1. To make Khandvi, firstly, take a glass bowl and sieve besan. Remove the seeds of green chillies and prepare ginger and green chilli paste.
  2. Next, grease the reverse side of a stainless steel thali or marble tabletop with a little oil to prevent the Khandvi mixture from sticking and to ease the process of rolling the Khandvi. Mix the besan with ginger-green chilli paste, salt, turmeric powder, lemon juice and buttermilk. Make sure that no lumps are formed.
  3. Now, in a thick bottomed pan, cook this mixture by stirring continuously, till it becomes a smooth thick batter. It takes a few minutes to get this ready. Quickly spread long and thin portions of the mixture over the oiled inverted thali or marble tabletop as thinly as possible while the batter is still very hot.
  4. When it cools down, cut strips two inches wide and roll them tightly,  taking care that you don't break them.
  5. Heat two tablespoons of oil and add a pinch of asafoetida and mustard seeds. When they crackle/splutter, pour over the pieces.
  6. One of the tastiest Gujarati dishes, Khandvi, is now ready! Garnish it with grated fresh coconut and finely chopped green coriander leaves.



Crispy and a little spicy, Fafda is an all-time favourite on the Gujarati dishes list. It is a Gujarati dish enjoyed best with Jalebi and the pairing Jalebi-Fafda is a hit! Follow the recipe of one of the best Gujarati dishes, Fafda, given below-


  • Gram Flour / Besan - 2 cups
  • Baking Soda - ¼ tsp
  • Ajwain - ¼ tsp
  • Turmeric - ¼ tsp
  • Oil - 1 tbsp
  • Salt - As required
  • Oil - To deep fry


  1. To make Fafda, firstly, mix the besan, soda, ajwain, haldi, 1 tbsp oil and salt together in a large bowl. Add water and knead into a soft dough.
  2. Next, take a portion of the dough and place it on a greased surface.
  3. Now, with the base of your palm, drag the dough in a straight line, holding the dough at the starting point with the other hand to form a strip
  4. Fry these strips over medium heat till crisp.
  5. The famous dish of Gujarat, Fafda, is now ready! Enjoy it with a hot cup of tea.

Surti Undhiyu

Surti Undhiyu

Nutritious and delectable, Surti Undhiyu is one of the most famous dishes of Gujarat. Made with a plethora of vegetables and a melange of spices, it is one of the tastiest Gujarati dishes enjoyed during winters. Below given is an easy recipe of Surti Undhiyu for you to try at home-


  • Surti Vaal - 10 tbsp
  • Baby Eggplant - 2
  • Gram Flour / Besan - ¼ cup
  • Potatoes - ½ cup, small with skins
  • Fenugreek Leaves / Methi - 1½ cup
  • Coriander Seeds - ¼ tsp
  • Chilli Powder - 1 tsp
  • Sugar - 1½ tbsp
  • Ginger Paste - 2½ tsp
  • Banana - 1, unripe
  • Virgin Olive Oil - 2½ tbsp
  • Refined Oil - As required
  • Water - As required
  • Baking Soda - 1 pinch
  • Yam - 6 tbsp
  • Carom Seeds - ¼ tbsp
  • Whole Wheat Flour - ¼ cup
  • Cumin Seeds - ¼ tsp
  • Coconut - ½ cup, grated
  • Asafoetida / Hing - 1 pinch
  • Lemon Juice - ½ tbsp
  • Green Chilli Paste - 2½ tsp
  • Turmeric Powder - ¼ tsp
  • Salt - As required
  • Toor Daal - 2 tbsp
  • Coriander Leaves - ½ cup, finely chopped for garnishing


  1. To make Surti Undhiyu, firstly, take a deep bowl and mix together salt and fenugreek leaves in water and soak the leaves for about 7 to 8 minutes to make methi muthias. Once done, squeeze out all the water from the leaves and throw away the liquid.
  2. Next, add whole wheat flour, gram flour, chilli powder, ginger, green chilli paste, turmeric powder along with sugar, a pinch of baking soda and 1½ tsp olive oil to the bowl full of soaked fenugreek leaves. Mix well all the ingredients and add a little water to the bowl and knead the mixture into a smooth dough. When done, divide the dough into equal portions and roll each portion in between the palms into a round shape.
  3. Now, heat oil in a non-stick kadhai on medium flame to fry the muthias. When the oil is hot enough, add the muthias to the hot oil and deep fry them until golden brown. When all the muthias are fried, transfer them on an absorbent paper to absorb the extra oil.
  4. The next step is to take peeled baby potatoes, sliced pieces of banana and small eggplants and make slits in the centre without splitting them completely. Next, Make a coconut-coriander masala stuffing by adding chilli powder, sugar, grated coconut, chopped coriander, green garlic, cumin seed powder, coriander powder, green chilli paste, ginger paste and salt as taste to the bowl. Mix well all the ingredients and using a spoon, stuff this masala into the slits of eggplants, bananas and potatoes.
  5. Afterwards, take a large bowl and mix together the fresh surti vaal, yam, toor dal, and the remaining coconut-coriander masala. Keep the bowl aside for the ingredients to marinate for at least 10 minutes.
  6. Finally, heat oil in a pressure cooker on medium flame. Add carom seeds to the cooker and saute on medium flame until they crackle. Then, add asafoetida (hing) along with baking soda in the cooker, and fry for a few seconds. Now, add stuffed potatoes and eggplants and increase the flame to high. Cook all the vegetables for 2 whistles. After 2 whistles, switch off the burner and let the steam release on its own.
  7. Open the lid and mix the contents of the cooker and then add the stuffed bananas along with fried methi muthias on top. Cook once again on low flame till the bananas are tender and soft while stirring occasionally.
  8. The most delightful Gujarati food, Surti Undhiyu, is now ready! Serve it hot with phulkas or puris.

Dal Dhokli

Dal Dhokli

One of the easiest Gujarati dishes to make, Dal Dhokli is comfort food. A  famous dish of Gujarat, it can be prepared with some easily available ingredients. Dal Dhokli is rich in flavours and can be paired with Theplas and pickles. Follow the traditional recipe of Dal Dhokli given below-


  • Green Moong Dal - ½ cup, boiled
  • Red Chilli Powder - ½ tsp
  • Salt - As required
  • Curry Leaves - 2 tsp
  • Cumin Seeds - ¼ tsp
  • Ghee - 1 tbsp
  • Garam Masala Powder - ¼ tsp
  • Coriander Leaves - ½ tbsp, finely chopped
  • Turmeric Powder - ⅛ tsp
  • Cumin Powder - ¼ tsp
  • Bay Leaf - ½ 
  • Asafoetida / Hing - A pinch
  • Refined oil - 1 tbsp
  • Coriander Powder - 1 tbsp
  • Wheat Flour - ¼ cup


  1. To make Dal Dhokli, firstly, take a large bowl and mix turmeric, jeera powder, chopped coriander, salt and little oil with wheat flour. Add enough water and knead the flour to prepare a chapati dough, make small balls of dough and roll out like chapatis. Cut them into even-sized square pieces. If you are fond of spicy food, then you can add a pinch of red chilli powder while kneading the dough, this will enhance the taste of Dhokli.
  2. Then, take a broad vessel and heat plenty of water in it. Once the water starts to boil, add the dhokli pieces and cook till they become just soft. Strain excess water and keep dhokli pieces separately.
  3. Next, pressure cook the dal in enough water till just soft. Then, heat oil and ghee in a kadhai over a low-medium flame. When it is hot enough, add bay leaf, curry leaves, cumin seeds and asafoetida powder to it. Stir the spices for a minute and add coriander powder, red chilli powder, jeera powder and turmeric powder to the ground spices.
  4. Mix all the ingredients quickly and pour the cooked dal over them with salt. Cook for a few minutes, add dhokli pieces at the end and boil for about 1 to 2 minutes.
  5. One of the most satisfying Gujarati foods, Dal Dhokli, is now ready! Layer it with ghee and serve hot. You can pair it with plain rice or Theplas.

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