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42 recipes

Gujarati One Dish Meals

At times when you are hungry but do not have time or energy to prepare a three-course meal, these one-dish delights turn out to be very handy, homely and satiating too!

Appease your hunger and pep up your mood with mouth-watering Gujarati one-dish meal options given below. 

Dal Dhokli is a sunday morning delight in most traditional Gujarati households! a perfect combination of spiced whole wheat flour dhoklis simmered in Gujarati dal, this can be classified as a sumptuous one-dish meal, but you could also serve it with rice to make it all the more tasty and wholesome.

Gujarati One Dish Meal, Khichdi

Made with nutritious broken wheat and yellow moong dal simmered with vegetables and spices, this Fada Ni Khichdi is quite wholesome and does not even require any grand accompaniments. Just serve with plain or masala curd, to make a delectable meal. Another healthy option for dinner is Moong Dal Khichdi.

 Ek Toap Na Dal Bhaat is an ideal choice for an evening meal with a glass of chaas. Our family has this often.

Gujarati One Dish Meal, Breakfast

A popular and tasty option which kids also love is Masala Puris served with curds. Its a filling and tasty breakfast option. Curds are normally spinkled with some red chilli powder or methia keri sambar to give it that kick.

Gujarati One Dish Meals, Handvo

Looking for a light meal then opt for healthy handvo recipes like Mixed Dal Handvo, Green Moong Dal Palak Handvo and Green Moong Dal Handvo. The handvo's are rich in dal which is protein rich and has some fiber also. Eating these food groups will keep you full longer and at the same time you will burn fat. Have this with a healthy glass of Chaas. 


Ejoy our collection of Gujarati One Dish Meals recipes and Gujarati recipe articles given bleow. 

Gujarati recipes
Gujarati Drinks recipes
Gujarati Dry Snacks recipes
Gujarati Faral, Faraal recipes
Gujarati Breakfast recipes
Gujarati Dal / Kadhi recipe
Gujarati Farsans recipes
Gujarati Kachumber / Chutneys / Achar recipes
Gujarati Kathols recipes
Gujarati Khichdi  recipes
Gujarati Rotli, Gujarati Thepla recipes
Gujarati Shaak Sabzi recipes
Gujarati Sweet Mithai recipes


mixed dal handvo recipe | Gujarati handvo | handvo recipe | with amazing 25 images. Mixed dal handvo is a traditional Gujarati savoury cake (Gujarati farsan), which is a nutritious meal in its own right when served with chutney and buttermilk. mixed dal handvo is a mixed dal and rice cake which is very famous meal dish originated from Gujarat. Although readymade flour is available in the market, we suggest you try this mixed dal handvo version to experience the true flavour. We have made mixed dal handvo from scratch as homely food is always healthier and hygienic. mixed dal handvo recipe is made in a non-stick kadhai. Every Gujarati household has their own way of making handvo and here we have shared our version of Gujarati handvo. handvo is made with grated bottle gourd but you can use any veggies that you wish to. The grated bottle gourd is a very critical ingredient in this mixed dal handvo as it imparts the required softness to the handvo – such that it is crisp outside but soft inside. You can enjoy mixed dal handvo as a side dish with your meal or can also pack it for your kids tiffin. I prefer relishing handvo as my evening snack with a piping hot cup of Elaichi Tea. Go ahead and follow these instructions meticulously—you are sure to end up with perfect mixed dal handvo! Enjoy mixed dal handvo recipe | Gujarati handvo | handvo recipe | with detailed step by step recipe photos and video below.

yellow moong dal handvo | Gujarati yellow lentil savory cake | healthy split yellow gram pancake | with 30 amazing images. yellow moong dal handvo is a popular savoury cake among the natives of Gujarat. Here, we have replaced rice with lentils in order to enhance the recipe's protein content. Semolina adds crunch and makes the handvo crisper. Cut yellow moong dal handvo into pieces after cooling slightly, as it will be soft inside and you will not get proper pieces. Tempering adds the flavour to this dish, but those who are health conscious can omit it or use only 1 tsp oil for tempering. Main ingredients for yellow moong dal handvo. Put the soaked yellow moong dal in a mixer. Yellow moong dal offers a neutral and slightly nutty flavor that forms the base of the handvo. When ground into a batter, it creates a smooth and slightly grainy texture that contributes to the unique mouthfeel of handvo. Add 2 tbsp curd (dahi). Traditional handvo recipes often rely on fermentation to leaven the batter. Curds contain live bacteria cultures that ferment the sugars naturally present in the moong dal. Add 1/2 cup grated carrot. Carrots add a hint of natural sweetness to the handvo. This sweetness complements the savory flavors of the moong dal and spices, creating a more balanced and interesting taste profile. Pro tips for yellow moong dal handvo. 1. Adding rava to the batter acts as a binding agent. Moong dal itself is relatively smooth and lacks gluten, which is a natural binding agent in wheat flour. The semolina's texture, with its tiny granules, helps hold the lentil batter together, creating a more cohesive and manageable mixture. Instead of rava you can also use Oats flour as a substitute. 2. Just before cooking, add 2 tsp fruit salt. Fruit salt, also known as Eno (a brand name), is used in yellow moong dal handvo for one key reason: it acts as a leavening agent. You can also use baking soda instead of eno to make this recipe. Leavening agents help batters rise and become fluffy. 3. Gently mix the batter after adding fruit salt. Vigorous mixing can deflate the air bubbles created by the fruit salt reaction. Gentle folding incorporates the fruit salt evenly while keeping those air bubbles trapped in the batter. This leads to a lighter and fluffier final product. Enjoy yellow moong dal handvo | Gujarati yellow lentil savory cake | healthy split yellow gram pancake | with step by step photos.

masala puris with curds | masala puris for breakfast | deep fried masala puris | with 16 amazing images. A simple dough of whole wheat flour is pepped up with everyday spice powders and then deep fried, which give the deep fried masala puris a fabulous flavour. These flavour-packed masala puris with curds are perfect to have for breakfast when you are in the mood for something traditional, but don’t have enough time to prepare an elaborate spread with accompaniments and all. The masala puris for breakfast are so tasty that you can just serve them with curd and Chunda to make a satiating breakfast. Enjoy masala puris with curds | masala puris for breakfast | deep fried masala puris | with detaield step by step photos.

traditional Gujarati dal dhokli recipe | dal dhokli | with 48 step by step amazing images. Dal dhokli is a Sunday morning delight in most traditional Gujarati households! A perfect combination of spiced whole wheat flour dhoklis simmered in Gujarati dal, traditional Gujarati dal dhokli can be classified as a sumptuous one-dish meal, but you could also serve it with rice to make it all the more tasty and wholesome. Dal Dhokli is an all-time favourite dish made in Maharashtra and Gujarat, in which strips of wheat flour dough are cooked in a tongue-tickling dal. The traditional Gujarati dal dhokli recipe is quite lengthy yet the outcome is tasty and amazing and worth every effort. To make dal dhokli, we have prepared dhoklis for dal by combining whole wheat flour, besan, chili powder, turmeric powder, carom seeds and oil and knead into a semi-stiff dough. Further, divide, roll and cook lightly for both the sides. Cool and cut each chapati into diamond or square shapes and keep aside. Next, we have made dal by pressure cooking the toovar dal. Transfer to a deep non-stick pan, further, blend with hand blender adding enough water. You might think that the dal is too watery but that’s how it should be. Once you add the dhokli, it will absorb some of the water and the dal will get thicker. add the salt, kokum, lemon juice, jaggery, ginger-green chilli paste, chilli powder, cashewnuts, curry leaves and turmeric powder, mix well and cook on a medium flame for 10 to 15 minutes, while stirirng occasionally. Meanwhile, for the tempering, heat the ghee and oil in a small non-stick pan, add the cumin seeds and mustard seeds and allow them to crackle. When the seeds crackle, add the asafoetida, red chillies, cinnamon, cloves and sauté on a medium flame for 30 seconds. Add this tempering to the dal, mix well and while stirring occasionally. Just before serving, boil the dal, once it starts boiling, add the dhoklis, coriander and ghee, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve the dal dhokli immediately with ghee. Just remember to simmer the dhokli in dal just before serving, or else it will turn soggy. Add the dhoklis one by one into the dal, otherwise they could coagulate to form one big lump. Add more water if the dal thickens while simmering. My mother would prepare dal dhokli for us as breakfast or lunch on Sundays. Every Gujarati loves dal dhokli so similarly each and every family member loved relishing hot dal dhokli with ghee smeared on top. You can even fry few peanuts and garnish dal dhokli with it before serving. You can try other satiating Gujarati one-dish meals like Sev Usal, Dahiwali Roti, Toovar Dal and Mixed Vegetable Masala Khichdi and Green Moong Dal Handvo. Enjoy traditional Gujarati dal dhokli recipe | dal dhokli | with detailed step by step photos and video below.

farali idli sambar recipe | vrat sambar | navratri, vrat idli chutney | fasting idli sambar | farali idli sambar is a treat you should not miss on indulging during upvas. Learn how to make navratri, vrat idli chutney. The famous South Indian snack will not be missed out even on fasting days now. Delicious navratri, vrat idli chutney can be enjoyed by making the idlis with sanwa millet and sago with peanut used as a stuffing. Quite unusual you may think, but it’s worth a try! The sambar of vrat sambar is made with boiled vegetable purée. Tempered with only cumin seeds and spiced up with coriander seeds and boriya mirch, this sambar is indeed tasty and filling. You will not miss the dals too! To make farali idli sambar, make idli first. For that combine sama, sago, curd, rock salt and ginger green chilli paste. Blend and keep aside. For the stuffing, heat the oil in a non-stick kadhai and add the cumin seeds. When the seeds crackle, add the remaining 2 tsp of ginger-green chilli paste and sauté on a medium flame for a few seconds. Add the potatoes, sugar, lemon juice and rock salt, mix well and cook on a slow flame for 5 minutes. Cool and divide the stuffing into 16 equal portions. Put 1 tbsp of the idli batter into greased idli moulds, spread a portion of the potato stuffing over it. Sprinkle a little peanut powder over it and top it up with another tbsp of the idli batter. Steam in an idli steamer for 10 minutes or till done. Next, make sambar. For that cook 1 cup of bottle gourd, yam and potatoes, cool and blend till smooth. Add 4 cups of water and cook for 7 to 8 minutes. Add the remaining ½ cup of bottle gourd and yam, ground powder and rock salt, mix well and cook for 3 to 4 minutes. Then heat the oil in a small non-stick pan and add the cumin seeds. When the seeds crackle, add the remaining 2 round red chillies and sauté for a few seconds. Pour the tempering over the boiling sambar, mix well and simmer for another 3 to 4 minutes. Add the lemon juice and mix well. Serve fasting idli sambar with peanut curd chutney for an added dash of innovativeness. This combines roasted peanuts with the right ingredients like curd, ginger green chilli paste, cumin seeds and rock salt. In all, this recipe makes a wide variety of ingredients allowed during fasting and gives you a feast to enjoy during festivals. You can serve this fasting idli sambar for Navratri, Janmashtami, Ekadashi and other days of upvas etc. Tips for farali idli sambar. 1. Prefer fresh curd and not sour curd for soaking. 2. Simmer the sambar as mentioned at each step to get the perfect thick consistency. 3. You can avoid cinnamon if you wish to. Enjoy farali idli sambar recipe | vrat sambar | navratri, vrat idli chutney | fasting idli sambar | with recipe below.

undhiyu recipe | Surti undhiyu | Oondhiya | authentic Gujarati undhiyu | with 60 amazing images. Oondhiya is a classic Gujarati vegetable from the city of Surat and hence also called Surti undhiyu. Oondhiya is a preparation of vegetables and fenugreek muthias cooked in an aromatic blend of spices. A traditional undhiyu recipe requires hours on end to make. Here, we have presented a faster version using a pressure cooker that also uses less oil. Undhiyu is a one pot vegetable dish that is the hallmark of Gujarati vegetarian cuisine. Generally preparing undhiyu takes a lot of time and needs patience. Traditionally the veggies are cooked or fried in batches. There are usually three versions of Undhiyu, matla undhiyu, Kathiyawadi undhiyu and the version we have made which is surti undhiyu. As this undhiyu is cooked in pressure cooker, this recipe doesn’t take much time. The name “Undhiyu” is derived from the Gujarati word “undhu” which means upside down. Tradionally undhiyu is cooked in an earthen pot called matti nu matlu in gujju. The pots are sealed and placed upside down in a fire pit dug in the ground. the slow cooking in the earthen pot gives the dish a rustic flavor and taste. This method of making undhiyu is still used in my village, the flavor and aroma is distinctive. Undhiyu is specially made in winter as some veggies used for making are only available in winter. My mother would make undhiyu for special occasions and also family get-togethers along with poori’s and aamras. Being a Gujarati I grew up with Undhiyu as special dish for which we has to wait all year long until the winters started and we would still just get to enjoy this vegetable for 2-3 months, but now-a-days everything is easily available. Every Gujarati household makes Undhiyu for Sunday lunch or festival like Uttarayan when the vegetables are in season. The dish is a seasonal one, comprising the vegetables that are available during the winter, including green beans or new peas, small eggplants, muthia (dumplings/fritters made with fenugreek leaves, potatoes, and purple yam, yam. You can also add green peas if you wish to. Ingredients of undhiyu are now available all year but are very expensive in the off season and the quality of the vegetables are not very good. To save on time further, you can buy readymade dry muthias. However, ensure you add them along with the vegetables so that they turn soft on cooking. Ummmmm… I am reminded of Jalabi, Puri and oondhiya… trust me, that is the perfect combination to win a Gujarati's heart! Enjoy undhiyu recipe | Surti undhiyu | Oondhiya | authentic Gujarati undhiyu | with detailed step by step recipe photos below.

Ek top na dal bhaat recipe | one pot dal bhaat | ek handi dal chawal | vegetable dal rice pulao | one pot rice and lentil | with 30 amazing images. Tiring and long day? We have got a simple and quick recipe which is ek top na dal bhaat. As the name suggest, the recipe is a one pot meal which are obviously quicker to prepare and cook. Ek top means one pot and dal bhaat stands for dal rice. The recipe is really easy to make, we have used a lot of ingredients for preparation of ek handi dal chawal, yet the ingredients are easily available in well maintained Indian household pantries. To make ek top na dal bhaat, first we have made a mixture which will be a stuffing for the vegetables. This recipe is a lot like Sambhariyu Shaak and is also unique in it's own way and is tummy filling too. To make the mixture, combine coriander-cumin seed powder, sugar you can also use jaggery if you wish to, red chilli powder, coconut and a pinch of asafoetida in a bowl, mix well and keep aside. Further, make criss cross cuts on small sized potatoes and brinjals. Next, stuff the masala into the vegatbles evenly and keep the leftover mixture aside. Further, heat 2 tbsp of ghee in a pressure cooker, add the asafoetida, rice, toovar dal and turmeric powder, mix gently and sauté on a medium flame for a minute. Add the prepared masala, onions, stuffed vegetables, green peas, salt and 2½ cups of hot water, mix gently and pressure cook on a high flame for 3 whistles. Allow the steam to escape using natural release method, before opening the lid. Add the remaining 1 tbsp of ghee, mix well and serve immediately. I personally prefer relishing this delicious one pot rice and lentil with homemade curd or a glass of buttermilk. Ek top na dal bhaat, tasty and nutritious meal in itself, easy to cook too! you just need to dump all the ingredients into the pressure cooker, which is nothing short of a chef’s best friend. Enjoy Ek top na dal bhaat recipe | one pot dal bhaat | ek handi dal chawal | vegetable dal rice pulao | one pot rice and lentil | with detailed step by step recipe photos and video.

Dal Dhokli is an all-time favourite dish made in Maharashtra and Gujarat, in which strips of wheat flour dough are cooked in a tongue-tickling dal. In this exciting variant of the popular dish, the wheat flour dough is flattened and stuffed with a spicy and succulent potato mixture and then added to the dal. Kokum gives the dal a really tangy taste, while jaggery gives it a mild and enjoyable sweetness. While a couple of flavour-enhancers like ginger and green chillies boost the taste of the dal further, a traditional tempering gives it an appetising aroma. Cooking the stuffed wheat flour dumplings in the dal gives it a unique taste and texture. Indeed, the Stuffed Potato Dal Dhokli is a delicacy that none can resist, especially if served hot and fresh with a dollop of ghee. Other dal dokhli variations Soya Methi Dal Dhokli , Methi Dal Dhokli and Dal Dhokli .

masala khichdi paratha recipe | leftover khichdi paratha | Gujarati khichdi ki roti | khichdi thepla | with 31 amazing images. masala khichdi paratha recipe | leftover khichdi paratha | Gujarati khichdi ki roti | khichdi thepla is a satiating Indian bread which is sure to please everyone – be it a kid or an adult. Learn how to make leftover khichdi paratha. To make masala khichdi paratha, combine all the ingredients in a deep bowl, mix well and knead into a soft dough, using little water. Divide the dough into 10 equal portions and roll out each portion into a 125 mm. (5”) diameter circle, using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook each paratha, using ½ tsp of oil, till they turn golden brown colour from both the sides. Serve hot with curd. Many elders believe that if you want to have a quick and healthy meal, there’s nothing like khichdi! They are very right. Khichdi is so healthy even the leftover should not be wasted. So, here is a way of making khichdi paratha combined with whole wheat flour and besan. The khichdi thepla is a great breakfast option, but can be carried to work as well if you wish. They are filling and nourishing, and tasty too thanks to an assortment of flavourful additions to the dough. With a cup of curd or dahi aloo ki sabzi, these khichdi ki roti make a complete meal. Tips for masala khichdi paratha. 1. Serve masala khichdi paratha with curd. See how to make curd. 2. We love to use moong dal khichdi or toovar dal ni khichdi in making masala khichdi paratha. 2. Serve leftover khichdi paratha with achar. 3. Serve Gujarati khichdi ki roti with lehsun ki chutney. Enjoy masala khichdi paratha recipe | leftover khichdi paratha | Gujarati khichdi ki roti | khichdi thepla | with step by step photos.

Khichu is a quick and easy snack, which never fails to sort out a sudden hunger pang! This all-time favourite Gujarati snack has a dough-like consistency and a semi-spicy taste, which is very pleasing to the palate when had hot and fresh. Here is a fabulous khichu made with bajra flour. It has a nice, homely taste that combines beautifully with curds, flavoured with spice powders and an aromatic tempering. Serve the Bajra Khichu with Masala Dahi immediately after preparation as it tends to thicken very fast. Have a go at other bajra based snacks like the Bajra Onion Muthia and Bajra, Rice and Sprouts Moong Puda .

green moong dal handvo recipe | Gujarati moong dal veg handvo | Indian style mixed vegetable and moong dal handvo | green moong dal breakfast recipe | with 34 amazing images. green moong dal handvo recipe | Gujarati moong dal veg handvo | Indian style mixed vegetable and moong dal handvo | green moong dal breakfast recipe is a traditional Gujarati snack which is adored by most not just because of its flavour, but because of its crispy texture. Learn how to make Gujarati moong dal veg handvo. To make green moong dal handvo, combine the drained green moong dal and ½ cup of water in a mixer and blend to a coarse paste. Transfer the mixture into a deep bowl, add the semolina, coriander, besan, green chilli paste, garlic paste, ginger paste, salt and ¼ cup of water and mix well. Just before making the handvo, add the fruit salt and 2 tsp of water evenly over it and mix gently. Heat the oil in a 200 mm. (8”) non-stick pan and add the mustard seeds, sesame seeds, asafoetida, carom seeds, kashmiri red chillies and sauté on a medium flame for 1 minute. Then to make Gujarati moong dal veg handvo, pour the batter over it and spread it evenly. Cover it with a lid and cook on a medium flame for 6 to 8 minutes or till the base turns golden brown in colour and crisp. Lift the handvo gently using 2 large flat spoons and turn it over to the other side. Cover and cook on a medium flame for another 6 to 8 minutes or till it turns golden brown in colour. Cool slightly and cut into equal pieces using a pizza cutter or a knife. Serve immediately with green chutney. Handvo is a traditional Gujarati dish made with different kinds of batters. In this mouth-watering version, we use a batter of green moong dal perked up with mixed veggies. Small amounts of semolina and besan provide the perfect texture to the Indian style mixed vegetable and moong dal handvo while ingredients like green chillies, ginger and coriander along with an aromatic tempering provide its irresistible flavour. Cooked simply in a covered pan, the Gujarati moong dal veg handvo gets a rustic and homely flavour and texture, which you will just love to bite into. Take care when turning over the handvo in the pan, so as not to break it. This green moong dal breakfast recipe is best served with green chutney. You can make this in advance and store it refrigerated to save time on busy mornings. Tips to make green moong dal handvo. 1. You can blend the green moong dal into a coarse paste and keep it ready in advance. 2. You can also add corn if you wish to the batter. 3. You can also make handvo in a small pan. 4. You can also use sweet chutney to eat with handvo. Enjoy green moong dal handvo recipe | Gujarati moong dal veg handvo | Indian style mixed vegetable and moong dal handvo | green moong dal breakfast recipe | with step by step photos.

microwave poha recipe | batata poha in microwave | microwave aloo poha | microwave poha - quick breakfast recipe | with 26 amazing images. microwave poha is a fare enjoyed by the entire family together. Learn how to make microwave poha - quick breakfast recipe. batata poha, made using the Microwave oven, is so quick that you can conjure it up any time, for Breakfast dinner or as Evening Tea Snacks. You will thoroughly enjoy the bites of potatoes and onions dancing between the soft poha in batata poha in microwave, which is so delightfully flavoured with a traditional tempering, and aesthetically laced with lemon juice. To make microwave poha, place the poha in a sieve and hold it under running water and wash it. Drain out all excess water and keep aside. Combine the oil, mustard seeds, cumin seeds, green chillies and curry leaves in a microwave safe bowl, mix well and microwave on high for 2 minutes. Add the onions and turmeric powder, mix well and microwave on high for 1 minute. Add the potatoes, sprinkle 2 tbsp of water, mix well and microwave on high for 3 minutes, while stirring once in between. Add the poha, salt and sugar, mix well and microwave on high for 2 minutes. Add the lemon juice and mix well. Serve immediately garnished with coconut and coriander. An all-time favourite Maharashtrian snack, batata poha in microwave has a universal appeal amongst youngsters and elders alike. Everybody has a reason for loving this delicious snack – its wholesomeness, convenience, enjoyable flavour or unique texture. A thoughtful garnish of coconut and coriander enhance the flavour and texture of this lovely microwave poha - quick breakfast recipe. Tips for microwave poha. 1. Ensure to chop the potatoes finely so that it cooks faster. 2. If you like spicy poha, add finely chopped green chillies instead of slit chillies. 3. After step 4 if you feel the poha is slightly dry, sprinkle another tbsp. of water. 4. Serve the poha immediately, else it might dry up. Enjoy microwave poha recipe | batata poha in microwave | microwave aloo poha | microwave poha - quick breakfast recipe | with step by step photos below.

fada ni khichdi recipe | broken wheat khichdi with vegetables | Gujarati style fada in khichdi | healthy broken wheat khichdi | dalia khichdi | with amazing 25 images. We have got you a perfect, healthy and tummy filling khichdi recipe "fada ni khichdi". Fada translates to broken wheat, lapsi, dalia or bulgar wheat. We have used the very nutritive and healthy dalia as the main ingredients which makes the fada ni khichdi super nutritive too. Think comfort food, and broken wheat khichdi is one of the first option that comes to mind. Easy to make, a one pot dish dinner, and a one dish meal , the Gujarati style fada in khichdi is the epitome of convenience. Breakfast, brunch, supper or dinner, if you want a simple meal in a hurry, look no further than the humble dalia khichdi. Khichdi is usually made with a combination of grains and dals, cooked till soft and mushy, just a little thicker than porridge. This makes it comforting to the palate and easy to digest too. Most commonly, khichdi is made of rice and moong dal. The method to make fada ni khichdi is super quick and easy, it is as simple as any other khichdi recipe and can be easily cooked even by a learner. To make fada ni khichdi, combine the fada, yellow moong dal, turmeric powder, little salt and 3 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Heat the oil in a deep non-stick pan, add the cumin seeds and curry leaves and sauté on a medium flame for 30 seconds. Add the garlic paste, ginger paste and onions and sauté on a medium flame for 2 minutes. Add the tomatoes and 1 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the chilli powder and pav bhaji masala, mix well and cook on a medium flame for 1 minute. Add the cooked fada- moong dal mixture, 1½ cups of water and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the coriander and lemon juice and mix well. Serve Gujarati style fada ni khichdi hot with curds. Fada ni khichdi made with broken wheat and yellow moong dal simmered with vegetables and spices, this dish is quite wholesome and does not even require any grand accompaniments. Just serve with plain or masala curd, to make a delectable meal. I prefer relishing this wholesome khichdi with Gujarati kadhi, it is a treat!! Enjoy fada ni khichdi recipe | broken wheat khichdi with vegetables | Gujarati style fada in khichdi | healthy broken wheat khichdi | dalia khichdi | with detailed step by step photos and video below.

Khichu fans claim it to be the tastiest snack in the world! Indeed, piping hot khichu, with its doughy consistency and soothing taste, is sure to warm your soul and remind you of home. While khichu is usually made with grain-based flours like rice flour or jowar flour, here we present an interesting variant made with moong dal. The Yellow Moong Dal Khichu has a pleasant colour and satiating flavour. It tastes awesome with a splash of Koro Sambhar and a drizzle of oil! Make sure you serve this khichu really hot, immediately after preparation as khichu tend to thicken and lose their characteristic consistency as they cool down. Try other khichu variants like Whole Rice Khichu and Jowar Khichu .

bajra aloo roti recipe | bajra aloo paratha | potato bajra paratha | masala bajra roti | bajra aloo roti is pleasantly spicy and elegantly soft to be enjoyed as a daily fare. Learn how to make masala bajra roti. Bajra rotis or "bajra na rotla" as they are commonly known in Gujarati are extensively eaten during the winter season in Gujarat. Plain bajra rotis or rotlas are crushed lightly with hand (to which ghee and chopped jaggery are added) are eaten during dinner. These bajra rotis can also be eaten for breakfast with hot or cold milk. To perk up their flavour, I have added mashed potatoes, chopped onions and freshly grated coconut to make bajra aloo paratha. I am sure you will enjoy these delicious bajra aloo rotis as they are packed with nutrition and provide energy and protein. Let’s try giving an exciting twist to the traditional bajra rotis and rotlas of Gujarati fame. Adding some mashed potatoes to the dough makes the bajra aloo paratha soft and pleasant to the palate. To make bajra aloo roti, combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Divide the dough into 12 equal portions. Roll out a portion of the dough into a 150 mm. (6") diameter circle using a little bajra flour for rolling. Heat a non-stick tava (griddle) and cook the roti on a medium flame, using a little ghee, till it turns golden brown in colour from both the sides. Repeat steps 3 and 4 to make 11 more rotis. Serve immediately with a pickle of your choice. While amchur, coriander and green chilli paste impart a welcome peppiness. Moreover, the use of garam masala in potato bajra paratha adds a complete Indian touch. Coconut and onions not just enhance the texture but the flavour of the rotis too. While this masala bajra roti is actually easy to prepare, you just need to take care of one thing – go easy when rolling as too much pressure can result in cracks, especially along the edges of the roti. Rasawala Sev Tameta nu Shaak is a wise choice to square up a true Gujarati meal. You can also serve a raita of your choice with it. Tips for bajra aloo ki roti. 1. Ensure that onions are finely chopped, to make rolling easier. 2. The dough should be soft. If it is hard, the rotis will break while rolling. 3. If you feel that rolling is difficult, then try rolling them between 2 sheets of plastic with enough bajra flour for rolling. Enjoy bajra aloo roti recipe | bajra aloo paratha | potato bajra paratha | masala bajra roti | with step by step photos and video below.
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