5 Gujarati Breakfast Dishes for a Rainy Morning

Khaman Dhokla
By Shital Kakad

Ingredients

Chana dal (split Bengal gram) – 1.5 cups
Lemon juice – 2 teaspoons
Sour curd – 4 tablespoons
Green chilli and ginger paste – 2 tbsp
Eno fruit salt – 2 teaspoons
Turmeric powder – ¼ teaspoon
Oil – 1 teaspoon (for greasing)
Water – 1 cup
Salt

For tempering
Oil – 1 tablespoon
Asafoetida (hing) – 1 pinch
Mustard seeds – 1 teaspoon
Chopped green chilies – 4 to 5
Finely chopped fresh coriander leaves – 2 tablespoons
Freshly grated coconut – 2 tbsp

Method
Soak the chana dal for 7 hours, drain and grind with ginger and green chilli paste, lemon juice, salt, sugar and yogurt to a coarse, thick paste (use half a cup of water, adding only a little more if necessary). Cover and ferment overnight for 6 hours.
Add fruit salt to your dough and pour into the greased steamer plate (only fill the plate ¾ full). Cook over medium heat for about 12 to 15 minutes. Open and check if it is ready by inserting a knife or toothpick. Let it come to room temperature then cut it into pieces. Heat the oil to temper and add the ingredients. Pour it over the khaman dhokla and garnish with freshly chopped coriander leaves and coconut.

Khichu with rice
By Shital Kakad

Ingredients
Rice flour – 1 cup
Water – 3.5 cups
Ginger and chilli paste – 1 tbsp
Cumin/jeera – 1 teaspoon
Ajwain/carom seeds – ½ teaspoon
Baking soda – ½ teaspoon
Oil – 1 tablespoon
Salt to taste

Method
Boil water and add chilli-ginger paste, cumin, ajwain, baking soda oil and salt. Add the rice flour and mix well with a wooden spoon until there are no lumps. Cook for another 5 minutes over medium heat until it becomes soft and foamy. Serve hot drizzled with oil and red chili powder

Gujarati Masala Puri
By Shital Kakad

Ingredients
Whole wheat flour – 2 cups
Turmeric powder – ½ teaspoon
Red chili powder – 1 ½ teaspoon
Asafoetida – ¼ teaspoon
Salt to taste
Oil – 1 tablespoon
Water to knead the dough
Oil for frying

Method
Mix the ingredients in a bowl and add enough water to make a semi-hard dough. Reserve 15 minutes. Now form small balls of dough and roll them into small circles (neither very thin nor very thick). Heat the oil and fry the puris. Remove and drain excess oil. Serve the masala puris hot with the Gujarati chhundo.

Kutchi Dabel
By Reetu Uday Kugaji

Ingredients

For the dabeli masala:

Coriander seeds – ¼ cup
Black cardamom – 1
Cinnamon stick – 1 small piece
Cumin seeds – 1 teaspoon
Fennel seeds – ½ teaspoon
cloves – 2
Black peppercorns – 1/2 teaspoon
Star anise – 1
Mass – 1
Kashmiri dry red chillies – 2
Grated dry coconut – 2 tablespoons
Bay leaf – 1
Dry ginger powder – ½ teaspoon
Sesame seeds – ½ teaspoon
Kashmiri chilli powder – 1 tbsp
Rock salt – ½ teaspoon
Sugar – 2 tablespoons
Oil – ½ tbsp
Stone flower – ½ teaspoon

Method

For the dabeli masala, roast and grind the spices. To this add masala peanuts with a pinch of turmeric and red chilli powder, jaggery and salt.

Add some garlic chutney and imli chutney to it. Heat the oil, add a teaspoon of turmeric and red chilli powder and a little water. Mash six boiled potatoes and add them to the dabeli masala with a little salt. Garnish with ½ cup coriander and coconut leaves, a few pomegranate pearls and nylon sev. Add the chutney, peanuts, onions and potato mixture to the sliced ​​steak.

Khatta Dhokla
By Natasha Gandhi

Ingredients
For the dhokla
Urad dal – ½ cup
Rice – 1.5 cups
Fenugreek seeds – 1 teaspoon
Water, as needed
Sour curd – 2 tablespoons
Sugar – 1 tablespoon
Salt, to taste
Peanut oil, for greasing and brushing
Cracked black pepper, for sprinkling

Method
Wash and soak the urad dal and rice. Add fenugreek seeds and soak for 3 to 4 hours. To make the paste, grind the ingredients until semi-fine (use water to keep it thick). Add sour curd, sugar and salt, mix and leave to ferment overnight.
When steaming, grease the steam plate with peanut oil and pour a thin layer of fermented batter onto the plate. Sprinkle with cracked black pepper. Steam for 12 to 15 minutes. Once finished, brush the top with peanut oil and cut the dhokla into squares to serve. Garnish with chopped coriander leaves and serve with freshly made green chutney.