30+ Delicious January Gujarati Recipes to Warm You Up This Winter

January in Gujarat is a time of celebration, warmth, and rich flavors. The cool winter air calls for comforting dishes that are both hearty and nutritious.

Gujarati cuisine, known for its variety and vibrant flavors, offers a wide range of dishes that are perfect for this time of year.

From spicy curries and stews to crispy snacks and warm sweets, January is the ideal month to indulge in traditional Gujarati recipes that are both satisfying and nourishing.

Whether you’re hosting a family gathering or preparing a simple meal for yourself, the recipes we’ve gathered will help you explore the best of Gujarati cuisine during this season.

With fresh seasonal ingredients and an array of bold spices, these dishes offer a unique experience that will leave you craving more.

So, grab your apron and get ready to create these 30+ delicious and authentic Gujarati dishes perfect for the winter months.

30+ Delicious January Gujarati Recipes to Warm You Up This Winter

January is a time to embrace warmth and togetherness, and what better way to do so than by preparing these delightful Gujarati recipes?

From savory dishes like Undhiyu and Dhokla to sweet treats like Gajar Halwa and Mohanthal, the variety of flavors in Gujarati cuisine is sure to brighten up your winter meals.

The unique blend of spices, the use of seasonal vegetables, and the comforting nature of these recipes make them perfect for any occasion.

Whether you’re new to Gujarati cuisine or a long-time fan, these 30+ recipes are bound to satisfy your cravings and bring the flavors of Gujarat to your table.

Take the time to explore these dishes and introduce them into your meal rotation this January.

With these recipes, you’ll be able to enjoy the warmth and joy that comes with authentic Gujarati food, all while creating memories around the dinner table with friends and family.

Undhiyu (Mixed Vegetable Delight)

Undhiyu is a classic Gujarati winter recipe made with a variety of vegetables like potatoes, sweet potatoes, brussels sprouts, and eggplant, slow-cooked with a special blend of spices. This dish is often enjoyed during festivals and family gatherings, especially in the colder months of January. Its earthy flavors, rich texture, and comforting nature make it perfect for the season.

Ingredients:

• 1 cup small potatoes, peeled
• 1 cup small eggplants, slit in the middle
• 1 cup sweet potatoes, diced
• 1/2 cup brussels sprouts, halved
• 1/4 cup raw banana, chopped
• 1/2 cup toor dal (pigeon peas), soaked
• 1/2 cup fenugreek leaves (methi)
• 2 tbsp oil
• 1 tbsp cumin seeds
• 1 tbsp mustard seeds
• 1 tsp ajwain (carom seeds)
• 1 tsp turmeric powder
• 1 tbsp ginger-garlic paste
• 1 tbsp red chili powder
• 1 tbsp coriander powder
• 1 tsp garam masala
• Salt to taste
• 1/2 cup chopped cilantro
• 1/2 cup grated coconut
• 2 tbsp jaggery
• 1 tbsp lemon juice

Instructions:

1. In a large pan or pressure cooker, heat oil and add cumin seeds, mustard seeds, and ajwain. Let them splutter.
2. Add ginger-garlic paste and sauté for a minute.
3. Add turmeric powder, red chili powder, coriander powder, and salt. Stir well.
4. Add the diced vegetables, including potatoes, sweet potatoes, eggplants, and raw banana. Mix everything gently.
5. Add soaked toor dal, brussels sprouts, and fenugreek leaves. Stir to combine.
6. Add a little water, cover, and cook on low heat for 30-40 minutes or until the vegetables are tender. If using a pressure cooker, cook for 2-3 whistles.
7. Once the vegetables are soft, add jaggery, grated coconut, cilantro, and lemon juice. Stir gently and simmer for 5 minutes.
8. Serve hot with chapati or rice.

Undhiyu is a perfect example of Gujarati cuisine, combining seasonal vegetables and aromatic spices into a hearty, nutritious dish. The mix of sweet and savory flavors, paired with the richness of coconut and jaggery, makes it a warming meal ideal for January. This dish brings comfort and is a great way to utilize fresh winter vegetables.

Dhokla (Steamed Savory Cake)

Dhokla is a savory, spongy snack made from rice and chickpea flour, commonly served for breakfast or as a tea-time snack in Gujarat. It is known for its light and fluffy texture, enhanced by a tempering of mustard seeds, curry leaves, and green chilies. Dhokla is particularly popular in January due to its light and nutritious nature, making it ideal for starting the day after heavy winter meals.

Ingredients:

• 1 cup chickpea flour (besan)
• 1/2 cup rice flour
• 1 tbsp semolina (sooji)
• 1/2 tsp turmeric powder
• 1 tsp ginger-green chili paste
• 1 tsp sugar
• Salt to taste
• 1/2 tsp baking soda
• 1 tbsp lemon juice
• 1 cup water
• 1 tbsp oil (for greasing)

For tempering:

• 1 tbsp oil
• 1 tsp mustard seeds
• 1 tsp sesame seeds
• 1-2 green chilies, slit
• 8-10 curry leaves
• Fresh coriander leaves for garnish

Instructions:

1. In a large mixing bowl, combine chickpea flour, rice flour, semolina, turmeric powder, ginger-green chili paste, sugar, and salt.
2. Gradually add water and whisk the batter until smooth. It should be of pouring consistency.
3. Add lemon juice and baking soda to the batter. Mix gently.
4. Grease a steaming dish or a dhokla tray with oil and pour the batter into the dish.
5. In a steamer, steam the batter for 15-20 minutes on medium heat, or until a toothpick inserted comes out clean.
6. For the tempering, heat oil in a small pan, add mustard seeds, sesame seeds, green chilies, and curry leaves. Let them splutter for a minute.
7. Pour the tempering over the steamed dhokla and garnish with fresh coriander leaves.
8. Cut into squares and serve with green chutney.

Dhokla is a beloved snack that captures the essence of Gujarati culinary simplicity and ingenuity. Its soft and airy texture, coupled with the zing of the tempering, makes it an excellent choice for a light, satisfying meal in the cooler months of January. The ease of preparation and versatility in serving options (with chutney or as a side dish) makes it a perfect dish for both casual and festive occasions.

Gajar Halwa (Carrot Pudding)

Gajar Halwa is a popular dessert in Gujarat, especially during the winter months. Made with grated carrots, milk, sugar, and ghee, this dish is rich in flavor and a great source of warmth in the colder months. The sweetness of carrots, along with the creamy texture of milk, makes it a comforting dessert that’s perfect for January gatherings or family meals.

Ingredients:

• 4 cups grated carrots
• 2 cups full-fat milk
• 1/2 cup sugar
• 1/4 cup ghee (clarified butter)
• 1/4 tsp cardamom powder
• 1/4 cup chopped nuts (cashews, almonds, pistachios)
• 2 tbsp raisins

Instructions:

1. Heat ghee in a heavy-bottomed pan. Add grated carrots and sauté for 5-7 minutes until they soften slightly.
2. Add milk and cook on medium heat, stirring frequently to prevent the milk from sticking to the pan.
3. Let the mixture simmer for 20-25 minutes until the milk reduces and thickens.
4. Add sugar and stir until it dissolves completely.
5. Cook for another 10 minutes, allowing the halwa to thicken further.
6. Add cardamom powder, chopped nuts, and raisins. Mix well and cook for 2-3 more minutes.
7. Garnish with additional nuts and serve warm.

Gajar Halwa is a perfect dessert to enjoy in January when fresh carrots are in season. Its creamy, aromatic flavor makes it a delightful treat, while the ghee and cardamom add a rich depth to its taste. Whether served as a sweet ending to a meal or as a celebratory dish during festivals, Gajar Halwa remains a beloved Gujarati winter recipe that’s sure to warm your heart.

Khichdi (Spiced Rice and Lentil Porridge)

Khichdi is a wholesome and comforting dish made with rice and lentils, typically cooked with mild spices. This dish is a staple in many Gujarati homes, particularly during the cooler months of January, due to its simplicity, nutritional value, and ability to keep you warm and satisfied. It is often served with yogurt, pickle, or a dollop of ghee for an enhanced flavor.

Ingredients:

• 1 cup rice
• 1/2 cup moong dal (yellow lentils)
• 1/2 tsp cumin seeds
• 1/2 tsp mustard seeds
• 1/4 tsp turmeric powder
• 1/2 tsp ginger-green chili paste
• 1 tbsp ghee
• 1/2 tsp asafetida (hing)
• Salt to taste
• 3 cups water
• Fresh coriander leaves for garnish

Instructions:

1. Rinse the rice and moong dal together thoroughly. Drain and set aside.
2. In a large pot or pressure cooker, heat ghee and add cumin seeds, mustard seeds, and asafetida. Let them splutter.
3. Add ginger-green chili paste and sauté for a minute until aromatic.
4. Add turmeric powder, rice, and dal to the pot, and mix well.
5. Pour in the water and salt, stir to combine, and bring the mixture to a boil.
6. Once boiling, reduce the heat and simmer for 20-25 minutes in the pot, or cook for 2-3 whistles in a pressure cooker.
7. Once the khichdi is cooked, garnish with fresh coriander leaves and serve hot with a side of yogurt or pickle.

Khichdi is a nutritious, easy-to-make meal that provides warmth and comfort, especially during the chilly January days. It’s light yet filling, making it a perfect option for a cozy meal that doesn’t compromise on flavor. The combination of lentils and rice makes it a well-balanced dish, and the addition of ghee and spices enhances its taste, making it both satisfying and healing.

Patra (Spicy Colocasia Leaf Rolls)

Patra is a traditional Gujarati snack made by rolling colocasia leaves with a spicy, gram flour filling and then steaming them. This dish is particularly enjoyed in January when the weather is cooler, as it is warm and packed with aromatic spices. Patra is often served as a snack or appetizer and is a favorite during festivals and gatherings.

Ingredients:

• 10-12 colocasia leaves (arbi leaves)
• 1 cup gram flour (besan)
• 2 tbsp rice flour
• 1 tbsp ginger-green chili paste
• 1/2 tsp turmeric powder
• 1 tsp sugar
• 1/2 tsp tamarind paste
• 1 tbsp lemon juice
• 1/4 tsp asafetida (hing)
• Salt to taste
• Water as needed

For tempering:

• 1 tbsp oil
• 1 tsp mustard seeds
• 1 tsp sesame seeds
• 1-2 green chilies, slit
• 8-10 curry leaves

Instructions:

1. Wash the colocasia leaves thoroughly and remove the thick stems. Trim the sides to make them uniform in size.
2. In a bowl, mix the gram flour, rice flour, ginger-green chili paste, turmeric powder, sugar, tamarind paste, lemon juice, asafetida, and salt. Gradually add water to form a smooth paste.
3. Spread the paste evenly on the back side of each colocasia leaf.
4. Carefully roll up the leaves tightly, making sure the edges are tucked in. Repeat with all the leaves.
5. Steam the rolls in a steamer for 25-30 minutes, or until they are cooked through.
6. Once steamed, let the rolls cool slightly before cutting them into slices.
7. For the tempering, heat oil in a small pan, add mustard seeds, sesame seeds, green chilies, and curry leaves. Let them splutter, then pour this tempering over the steamed Patra.
8. Serve hot with green chutney.

Patra is an ideal snack for winter as it offers a unique balance of flavors and textures, with the tender colocasia leaves, spiced gram flour filling, and tangy tempering. It’s a beloved Gujarati dish that’s perfect for entertaining guests or enjoying a leisurely tea time. The preparation of rolling and steaming adds a delightful texture to the dish, making it a savory treat on chilly January evenings.

Fada ni Khichdi (Broken Wheat Khichdi)

Fada ni Khichdi is a nutritious and hearty dish made with broken wheat (fada), lentils, and spices. This comforting dish is widely enjoyed in Gujarat, especially during the cooler winter months of January. It’s a wholesome one-pot meal that is easy to prepare and offers a balanced combination of fiber, protein, and essential nutrients, making it ideal for a warm, filling meal.

Ingredients:

• 1 cup broken wheat (fada)
• 1/4 cup toor dal (pigeon peas)
• 1/2 tsp cumin seeds
• 1/2 tsp mustard seeds
• 1/4 tsp turmeric powder
• 1/2 tsp ginger-green chili paste
• 1 tbsp ghee
• 1/2 tsp asafetida (hing)
• Salt to taste
• 3 cups water
• Fresh coriander leaves for garnish
• Lemon wedges for serving

Instructions:

1. Rinse the broken wheat and toor dal thoroughly and set them aside.
2. Heat ghee in a pressure cooker or large pan. Add cumin seeds, mustard seeds, and asafetida. Let them splutter.
3. Add ginger-green chili paste and sauté for a minute.
4. Add turmeric powder, broken wheat, and toor dal. Mix well.
5. Add water and salt, then bring the mixture to a boil.
6. Once boiling, reduce the heat and cook for 20-25 minutes in a pressure cooker or until the wheat and dal are soft.
7. Garnish with fresh coriander leaves and serve with a squeeze of lemon juice for added freshness.

Fada ni Khichdi is a comforting and nutritious dish that makes an ideal meal for January. The broken wheat adds a hearty texture, while the lentils provide a healthy dose of protein. It’s a wholesome meal that’s easy on the stomach and perfect for cold days. Whether enjoyed as a main course or paired with a side of yogurt, Fada ni Khichdi is a great way to stay warm and energized throughout the day.

Dhokla (Steamed Savory Cake)

Dhokla is a light and spongy steamed cake made from fermented rice and chickpea flour batter. It is a beloved Gujarati dish often served as a snack or breakfast. During the cooler days of January, this dish is particularly comforting when served warm, with a side of green chutney or tamarind chutney. The light and airy texture of dhokla, along with its tangy and spicy flavor, make it a favorite in every Gujarati household.

Ingredients:

• 1 cup rice
• 1/2 cup split chickpea dal (chana dal)
• 1/4 cup yogurt
• 1/2 tsp turmeric powder
• 1 tbsp ginger-green chili paste
• 1 tsp sugar
• Salt to taste
• 1/2 tsp baking soda
• 1 tsp mustard seeds
• 1 tbsp sesame seeds
• 1 tbsp oil
• 1 tbsp fresh coriander leaves for garnish

Instructions:

1. Soak rice and chickpea dal in water for 4-5 hours or overnight.
2. Drain the rice and dal and grind them together with yogurt and water to form a smooth batter. Let it ferment for 8-10 hours or overnight.
3. Once fermented, add sugar, turmeric powder, ginger-green chili paste, and salt to the batter. Mix well.
4. Grease a steaming tray or plate with oil and pour the batter into it.
5. Steam the batter for 15-20 minutes or until a toothpick comes out clean.
6. Heat oil in a small pan, add mustard seeds, sesame seeds, and allow them to splutter.
7. Pour the tempering over the steamed dhokla and garnish with fresh coriander leaves.
8. Serve hot with green chutney.

Dhokla is a classic Gujarati dish that can brighten up any meal, especially in the cold month of January. Its soft texture and delicious flavor, enhanced by the mustard and sesame seed tempering, make it an irresistible snack or breakfast item. The simplicity of the ingredients and the ease of preparation, combined with its versatility, make dhokla a perfect comfort food for winter mornings or evening tea.

Undhiyu (Mixed Vegetable Stew)

Undhiyu is a quintessential Gujarati dish that features a rich medley of vegetables like yam, eggplant, potatoes, and beans, cooked with an assortment of aromatic spices. This hearty and nutritious stew is a must-have in Gujarati homes, especially during the winter months of January, when root vegetables are in season. The slow-cooked dish is typically enjoyed with puris or rice, making it a festive and fulfilling meal.

Ingredients:

• 1/2 cup purple yam (ratalu), chopped
• 1/2 cup sweet potato, chopped
• 1/2 cup baby potatoes, peeled
• 1/4 cup carrots, chopped
• 1/4 cup green beans, chopped
• 1/4 cup fenugreek leaves (methi)
• 1/4 cup fresh coriander leaves
• 1/4 cup tamarind pulp
• 1 tsp ginger-green chili paste
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1 tbsp sugar
• Salt to taste
• 2 tbsp oil
• 1/4 cup water

Instructions:

1. Heat oil in a large pan or wok. Add cumin seeds and mustard seeds, allowing them to splutter.
2. Add ginger-green chili paste and sauté for a minute until fragrant.
3. Add all the chopped vegetables and stir well to coat with the spices.
4. Add turmeric powder, garam masala, tamarind pulp, and salt. Mix everything together.
5. Cover the pan and cook on low heat for 15-20 minutes, stirring occasionally.
6. Add a little water if needed to prevent the vegetables from sticking to the pan.
7. Once the vegetables are tender, stir in sugar, fenugreek leaves, and fresh coriander leaves.
8. Serve hot with puris, chapatis, or rice.

Undhiyu is a perfect dish to enjoy during the colder January days, offering a healthy combination of seasonal vegetables and spices. This stew is rich in flavor, with a balance of sweetness from the vegetables and tanginess from the tamarind. Whether served with puris or rice, Undhiyu makes for a wholesome meal that brings warmth and comfort to the table.Gajar Halwa (Carrot Pudding)

Gajar Halwa is a popular Indian dessert made from grated carrots, milk, sugar, and ghee. It is often prepared during the winter season when fresh, juicy carrots are in abundance. In Gujarat, Gajar Halwa is a favorite dessert to celebrate festivals and special occasions. This dish is rich, indulgent, and perfect for enjoying during the chilly January months when the warmth of a sweet dessert provides comfort.

Ingredients:

• 4 large carrots, grated
• 2 cups full-fat milk
• 1/2 cup sugar
• 2 tbsp ghee
• 1/4 tsp cardamom powder
• 1/4 cup chopped nuts (cashews, almonds, and pistachios)
• A pinch of saffron strands (optional)

Instructions:

1. In a large pan, heat the ghee and add grated carrots. Sauté for 5-6 minutes, stirring occasionally.
2. Add the milk and bring to a boil. Reduce the heat and simmer the mixture, stirring frequently, until the milk is absorbed and the carrots are tender (about 25-30 minutes).
3. Add sugar, cardamom powder, and saffron strands (if using). Stir well and cook for another 5-7 minutes until the mixture thickens.
4. Garnish with chopped nuts and serve warm.

Gajar Halwa is a festive and indulgent dessert that truly brings the flavors of winter to life. The sweetness of the carrots, along with the richness of milk and ghee, makes it a luxurious treat to savor. Whether served as a dessert after a hearty meal or enjoyed on its own as a comforting snack, Gajar Halwa is the perfect way to celebrate the cold January days with warmth and sweetness.

Khichdi (Comforting Rice and Lentil Dish)

Khichdi is a classic, one-pot dish made from rice and lentils. It is highly nutritious, light on the stomach, and perfect for winter comfort. In Gujarati households, khichdi is often considered the ultimate comfort food during cold January days, as it is soothing, warming, and easy to digest. Often enjoyed with a dollop of ghee, yogurt, or pickle, khichdi is a wholesome meal for any time of the day.

Ingredients:

• 1/2 cup rice
• 1/4 cup moong dal (yellow split lentils)
• 1 tbsp ghee
• 1/2 tsp cumin seeds
• 1/2 tsp mustard seeds
• 1/2 tsp turmeric powder
• 1/2 tsp asafoetida (hing)
• 1 small onion, chopped
• 1 green chili, slit
• 1/4 cup chopped tomatoes
• 1/4 cup chopped carrots
• 1/4 cup peas
• Salt to taste
• Water as needed

Instructions:

1. Rinse rice and moong dal together in water. Soak for 10-15 minutes.
2. Heat ghee in a pressure cooker and add cumin seeds, mustard seeds, and asafoetida. Let them splutter.
3. Add chopped onions, green chili, and sauté until onions turn translucent.
4. Add turmeric powder, tomatoes, and chopped vegetables. Sauté for another 2-3 minutes.
5. Add the soaked rice and dal, salt, and mix well.
6. Pour in 3-4 cups of water (depending on the consistency you prefer) and bring it to a boil.
7. Cover and cook for 2-3 whistles in a pressure cooker. Let the pressure release naturally.
8. Stir the khichdi well, add ghee if desired, and serve hot with yogurt or pickle.

Khichdi is a humble yet fulfilling dish that brings together the goodness of rice and lentils in the most comforting way. Its simplicity and warmth make it an ideal dish to enjoy during the chilly January days, providing nourishment and comfort in each bite. Whether you eat it as a main dish or enjoy it as a light meal, khichdi offers both health benefits and delicious flavor.

Farsan (Assorted Gujarati Snacks)

Farsan is a popular assortment of Gujarati snacks, served as appetizers or accompaniments to a meal. The collection includes a variety of crispy, spicy, and flavorful snacks like dhokla, khandvi, fafda, and more. Farsan is perfect for enjoying in the cooler January weather, when the craving for crunchy, savory bites is at its peak. The variety and richness of farsan can elevate any meal or make for a delightful tea-time snack.

Ingredients (for various farsan):

• 1 cup besan (gram flour)
• 1/2 cup rice flour
• 1/4 cup yogurt
• 1/2 tsp turmeric powder
• 1 tsp carom seeds (ajwain)
• 1/4 tsp asafoetida
• 1 tsp cumin powder
• Salt to taste
• Oil for frying

Instructions (for different farsans):

1. Fafda:
   • Mix besan, rice flour, carom seeds, turmeric powder, and salt with water to form a dough.
   • Roll out thin sheets, cut into strips, and fry until crispy.
2. Khandvi:
   • Mix besan, turmeric, salt, and water to make a smooth batter. Cook it over low heat until thick.
   • Pour the mixture onto a greased surface and spread it thin. Once cooled, cut into strips and roll them up.
3. Chakri:
   • Combine besan, rice flour, cumin powder, and salt to make a dough. Shape into a spiral and deep-fry.
4. Dhokla (as mentioned in the previous recipe).

Farsan offers a delightful array of flavors and textures that will satisfy any craving for something savory. With its crunchy and crispy elements, along with tangy and spicy flavors, this assortment of Gujarati snacks makes a perfect addition to any meal or tea-time gathering. Whether you are craving something light or festive, farsan is the perfect choice to enjoy on a cold January day.

Patra (Spiced Steamed Colocasia Leaves Rolls)

Patra is a popular Gujarati snack made from colocasia leaves smeared with a spiced gram flour paste, rolled up, and steamed. The result is a flavorful, moist, and slightly spicy dish with a unique texture. This dish is often enjoyed during the winter months of January when the leaves are fresh and tender. Patra is a delicious appetizer that pairs wonderfully with tamarind chutney or a hot cup of tea.

Ingredients:

• 8-10 colocasia leaves (arbi ke patte)
• 1 cup besan (gram flour)
• 1 tbsp ginger-green chili paste
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1/4 tsp sugar
• Salt to taste
• 1 tbsp tamarind pulp
• 1 tbsp lemon juice
• 1 tbsp oil

Instructions:

1. Wash the colocasia leaves thoroughly and remove the thick veins. Keep the leaves intact.
2. In a bowl, mix besan, ginger-green chili paste, turmeric powder, red chili powder, coriander powder, sugar, salt, and tamarind pulp with enough water to make a smooth paste.
3. Place one colocasia leaf flat on a surface and spread a thin layer of the besan mixture evenly across the leaf.
4. Place the next leaf on top and repeat the process. Continue layering the leaves and besan mixture.
5. Roll up the leaves tightly into a cylindrical shape and steam the roll for 20-25 minutes.
6. Once cooked, let it cool slightly before slicing it into pieces.
7. Serve with lemon juice and chutney.

Patra is a savory and spiced delight, perfect for winter when you’re looking for something different yet comforting. The combination of gram flour paste and tender colocasia leaves makes it a truly unique dish that offers a burst of flavor. Whether served as a snack or appetizer, Patra is sure to be a hit during the colder days of January, providing warmth and satisfaction with every bite.

Undhiyu (Mixed Vegetable and Dumplings Stew)

Undhiyu is a quintessential Gujarati winter dish, often made during festivals or special occasions, particularly in January when winter vegetables are at their peak. This one-pot dish consists of a variety of vegetables, including potatoes, sweet potatoes, green beans, and eggplant, along with small savory dumplings made from gram flour. Cooked slowly to allow the flavors to meld together, Undhiyu is hearty, nutritious, and rich in flavor, making it a comforting meal during the colder months.

Ingredients:

• 1/2 cup diced sweet potatoes
• 1/2 cup diced potatoes
• 1/2 cup diced eggplant
• 1/2 cup diced yam
• 1/2 cup green beans, chopped
• 1/4 cup peas
• 2 tbsp oil
• 1/2 tsp cumin seeds
• 1/2 tsp ajwain (carom seeds)
• 1 tsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp coriander powder
• Salt to taste
• 2 tbsp chopped cilantro
• 1/2 tsp red chili powder
• 1/4 tsp hing (asafoetida)

For the dumplings:

• 1 cup besan (gram flour)
• 1 tbsp rice flour
• 1 tsp ajwain
• 1/2 tsp turmeric powder
• Salt to taste
• Water to make a dough

Instructions:

1. Prepare the Dumplings: In a bowl, mix besan, rice flour, ajwain, turmeric powder, and salt. Add a little water at a time to form a thick dough. Shape small balls or dumplings from the dough.
2. Heat oil in a large pot and add cumin seeds, ajwain, and hing. Let them splutter.
3. Add ginger-garlic paste, and sauté for a minute.
4. Add all the chopped vegetables and mix them well with the spices, then cook for 5 minutes.
5. Add turmeric powder, garam masala, coriander powder, and salt. Mix well.
6. Add 1-2 cups of water, cover, and let it cook on low heat for 20-30 minutes, allowing the vegetables to soften and the flavors to blend.
7. Gently drop the prepared dumplings into the pot and cook for another 10-15 minutes.
8. Garnish with fresh cilantro and serve with puris or roti.

Undhiyu is a celebratory dish, often enjoyed with friends and family. The slow cooking process allows the flavors to meld beautifully, resulting in a rich, savory stew that is perfect for the cooler January weather. The combination of seasonal vegetables, aromatic spices, and crispy dumplings creates a dish that is not only filling but also incredibly satisfying. Undhiyu is a perfect way to enjoy a hearty and flavorful meal during the winter months.

Dhokla (Steamed Savory Cake)

Dhokla is a beloved Gujarati snack made from fermented rice and chickpea flour batter. It’s light, spongy, and bursting with flavors, making it perfect for any occasion. In January, it’s especially comforting when served with a side of green chutney and hot tea. The steamed texture of dhokla makes it an ideal dish for those looking for something light yet flavorful. It’s often enjoyed as a breakfast or snack, making it a versatile option for any meal of the day.

Ingredients:

• 1 cup besan (gram flour)
• 1/2 cup rice flour
• 1/4 cup yogurt
• 1/2 tsp ginger-green chili paste
• 1/2 tsp turmeric powder
• 1 tsp sugar
• 1 tsp fruit salt (Eno)
• Salt to taste
• 1 tbsp oil (for greasing)

For the tempering:

• 1 tbsp oil
• 1/2 tsp mustard seeds
• 1 tsp sesame seeds
• 1 green chili, slit
• 1 tbsp chopped cilantro
• 1 tbsp lemon juice

Instructions:

1. In a large bowl, combine besan, rice flour, ginger-green chili paste, turmeric powder, sugar, and salt. Add yogurt and water to form a smooth batter.
2. Let the batter rest for 20-30 minutes to ferment.
3. Grease a steaming tray with oil and pour the batter into it. Sprinkle Eno fruit salt on top and gently mix it into the batter.
4. Steam the batter in a steamer or large pot for 15-20 minutes or until a toothpick inserted comes out clean.
5. For the tempering, heat oil in a pan and add mustard seeds. Once they splutter, add sesame seeds, green chili, and chopped cilantro. Sauté for a minute and then pour it over the steamed dhokla.
6. Drizzle lemon juice on top, cut into squares, and serve with green chutney.

Dhokla is a quintessential Gujarati snack that strikes the perfect balance of tangy, spicy, and savory. Its soft, fluffy texture makes it incredibly satisfying, while the addition of the tempering and chutney elevates the flavor profile. A perfect snack for chilly January mornings or evenings, dhokla is a versatile dish that can be enjoyed with friends and family. Its lightness and richness make it a favorite in every Gujarati home.

Surati Locho (Steamed Gram Flour Cake)

Surati Locho is a traditional snack from Surat, Gujarat, known for its smooth, soft texture and savory flavor. Made with steamed gram flour, this dish is served with a tangy chutney and a sprinkle of sev. It’s especially popular in the colder months like January when the warmth of this dish is highly comforting. Locho is a hearty, flavorful snack that’s perfect for breakfast or as a light meal anytime of the day.

Ingredients:

• 1 cup besan (gram flour)
• 1/4 cup yogurt
• 1/2 tsp ginger-green chili paste
• 1/2 tsp turmeric powder
• 1/2 tsp cumin seeds
• 1 tsp sugar
• 1 tsp salt
• 1 tbsp oil
• Water (as needed)

For the topping:

• 1/4 cup chopped onions
• 2 tbsp cilantro, chopped
• 2 tbsp sev (fried chickpea flour noodles)
• 1 tbsp lemon juice
• 1 tbsp green chutney

Instructions:

1. In a bowl, combine besan, yogurt, ginger-green chili paste, turmeric powder, cumin seeds, sugar, and salt. Add water little by little to make a smooth batter.
2. Pour the batter into a greased steaming tray and steam for 15-20 minutes.
3. Once cooked, allow the locho to cool slightly before removing it from the tray.
4. Cut it into squares or pieces and transfer to a serving plate.
5. Top with chopped onions, cilantro, sev, and drizzle lemon juice and green chutney over it.
6. Serve hot with extra chutney on the side.

Surati Locho is a deliciously simple yet flavorful Gujarati dish that provides warmth and comfort on a cold January day. The steamed texture combined with the aromatic toppings makes it a highly satisfying dish. Its combination of spicy, tangy, and savory flavors will leave you craving more, making it a perfect addition to your winter menu. Whether served as a snack or a light meal, Locho is a delightful treat you can enjoy any time of the day.

Note: More recipes are coming soon!