Top 5 Gujarati Vegetarian Dishes

Patrode is a savory vegetarian dish from Malvani and Maharashtrian cuisine. Basic ingredients are the same throughout the entire region - taro (colocasia) leaves stuffed (or chopped up) with a mixture of gram flour, tamarind, jaggery, and various spices, while patrode variations differ only in shape (sliced rolls or dumplings) and the cooking method (steamed or fried).Expand

Originating from the Indian state of Gujarat, dhokla is a vegetarian snack consisting of fermented gram flour batter and rice. Spices such as chili and ginger are added to the batter in order to improve the flavor of the dish. When baked, dhokla is often garnished with coriander, coconut, or chopped chilies, and it is typically accompanied by besan chutney. Because it is a popular dish and a favorite vegetarian snack, dhokla has many variations, such as semolina, rice powder, or cheese dhokla. Fluffy, low in calories, and packed with protein, it is unsurprising that dhokla remains a staple food of Gujarat.Expand

Gujarati version of kadhi is a traditional summer staple that can be prepared with dahi. The refreshing, creamy base is mixed with besan (gram flour), and it is then slowly simmered alongside a variety of spices such as cumin and mustard seeds, ginger, and chili peppers. Gujarati kadhi is distinguished by the addition of sugar or jaggery, which provides a subtle sweetness to the dish. Traditionally garnished with freshly chopped coriander, it is usually served accompanied by rice or roti bread.Expand

Handvo is a traditional savory cake or snack originating from Gujarat. It's made with rice, lentils, and vegetables such as carrots, bottle gourd (calabash), and fenugreek. There are many variations on this savory cake, so ingredients such as hot chili peppers, sesame seeds, ginger, and mustard seeds can also be expected. The rice and lentils are usually soaked and ground into a dough that's fermented overnight. Once mixed with all the other ingredients, the batter is poured into a pot or pan and baked until the top becomes browned and crispy. Handvo is typically served with green chutney on the side.Expand

Undhiyu is a specialty dish of the Indian state of Gujarat, typically consisting of numerous vegetables such as purple yam, sweet potatoes, eggplanst, and bananas. All of the ingredients are slowly simmered in a garlic, chili, coriander, and coconut masala. The name of the dish is derived from the word undhu, meaning upside down, referring to the traditional method of underground cooking in pots which are heated from above. The dish is especially popular during winter, when it's accompanied by puri and shrikhand. There is another popular variety of the dish, called surti undhiyu, which is usually reserved for special ocassions such as weddings and festivities, made with red lentils, vegetables, grated coconut, palm sugar, and a garnish of chopped peanuts.Expand