Gujarat Day: Chefs highlight lesser-known Gujarati dishes you need to know about

Sharing borders with Maharashtra Gujarat is known for so many kinds of traditional dishes While dabeli sweet snack is extremely popular thepla spiced whole wheat flatbread dhokla savoury sponge dish fafda savoury snack jalebi sweet dish and khandvi savoury snack are among the top six dishes available all year round apart from seasonal delicacies like undhiyu mixed vegetable dish Every one of them showcasing their unique flavours that are not only sweet but also savoury with a side of spice ndash alwaysEvery year as Maharashtrians celebrates Maharashtra Day on May 1 their neighbours also celebrate Gujarat Day and what better way than to highlight some of its lesserknown dishes and even make them tooMidday spoke to Indian chefs who shared their idea of dishes that are not known as much but deserve the spotlight While one is the Dudhi na Muthiya the other is a delicious sweet called Fada Halwa They not only dive into the making of the dish but also share their cherished recipes for itDudhi na MuthiyaAt ITC Grand Central in Parel executive chef Anshul Dhyani says the Dudhi na Muthiya bottle gourd dumplings is one such dish He explains While dishes like dhokla and thepla are widely celebrated Dudhi Na Muthiya often remains in the background mainly because itrsquos seen as a very homestyle or daily dish not something typically showcased at restaurants or in festive spreadsThe dish he further says is not only healthy but also easy to make from readily available ingredients But perhaps that very simplicity has kept it from gaining wider recognition outside Gujarat Clearly being very passionate about food and highlighting Gujarati cuisine Dhyani explains Muthiya are steamed or sometimes lightly panfried dumplings made with bottle gourd whole wheat flour gram flour and spices They are flavourful light and packed with nutrition mdash perfect for breakfast a snack or even a light meal The name ldquoMuthiyardquo comes from ldquomuthhirdquo meaning ldquofistrdquo as the dough is shaped by handIngredientsBottle gourd laukidudhi 1 cupWhole wheat flour 1 cupBesan gram flour 12 cupTurmeric 1 tspCumin seeds 1 tspSesame seeds 1 tspGreen chillies chopped 12 nosGinger paste 1 tspAsafoetida hing a pinchSugar as per requirementSalt as per requirementMethod1 Grate the bottle gourd laukidudhi and squeeze slightly to remove excess water2 Mix it with whole wheat flour besan gram flour turmeric cumin seeds sesame seeds green chilies ginger paste hing asafoetida a little sugar and salt3 Knead into a soft dough adding dudhi water if needed4 Shape into cylindrical logs and steam for 15ndash20 minutes5 Once cooled slice them and lightly temper with mustard seeds sesameseeds and curry leaves in a pan6 Garnish with fresh coriander and enjoyFada HalwaIt is not only Dudhi na Muthiya but even Fada Halwa which Ranjeet Yadav executive chef at Courtyard by Marriott in Ranchi believe is a hidden treasure of Gujarati cuisine He shares When you think of Gujarati cuisine instantly recognisable dishes like dhokla thepla and undhiyu spring to mind Yet hidden away in the folds of village kitchens is Fada Halwa a humble rich and heartwarming dessert that rarely makes it to restaurant menus or food festivalsAs a chef Yadav says he has always found myself fascinated by regional obscurities mdash recipes passed down not through cookbooks but through memory and tradition Fada Halwa is exactly that a dish born from simplicity sustenance and celebration Traditionally prepared during winters or on special occasions it uses ldquofadardquo broken wheat or daliya and transforms it into a decadent halwa packed with warmth and texture he addsYadav says the dessert isnt popular simply because it lacks the glamour of modern desserts He further explains Itrsquos rustic heavy and unapologetically traditional In todayrsquos fastpaced world its slow cooking and earthy look just donrsquot catch the eye the way glossy cakes or trendy sweets do At a time when people often seek instant gratification in both preparation and presentation Yadav says Fada Halwa demands time patience and a love for layers of natural flavour mdash qualities that are becoming rare in todayrsquos culinary world Fada Halwa is not just a sweet mdash itrsquos a feeling of community of slow living and of a time when food was valued not just for its taste but for the stories it carried he remindsIngredientsFada broken wheatdaliya 1 cupGhee clarified butter 1 cupSugar adjust to taste 1 14 cupMilk 4 cupsWater 2 cupsCardamom powder 1 tspAlmonds chopped 2 tbspCashews chopped 2 tbspRaisins 1 tbspSaffron optional a few strandsMethod1 Roast the fada Heat ghee in a heavybottomed pan Add the fada and roast on mediumlow heat stirring continuously Roast until it turns golden brown and releases a nutty aroma This can take 10ndash12 minutes patience is key here2 Add water and milk Carefully add the water and milk mixture to the roasted fada it will splutter a bit so be cautious Stir continuously to avoid lumps3 Cook Let it simmer on low heat stirring occasionally until the fada absorbs most of the liquid and becomes soft and creamy about 2025 minutes4 Sweeten Add sugar and continue cooking The mixture will loosen a bit after adding sugar but it will thicken again as you cook5 Flavour Stir in cardamom powder saffron if using and half of the chopped dry fruits6 Finish Cook for a few more minutes until the ghee starts to separate from the sides Garnish with remaining dry fruits7 Serve Serve hot ideally during chilly evenings for the full nostalgic experienceatOptionskeyd0ddb8ef8f1a62a8cdd22fac27fc5ea7formatiframeheight90width728params