10 Mouthwatering Gujarati Farsans/Dishes

Khaman dhokla, a famous snack sold in every street of gujarat, it is no longer restricted to that region -- it is readily available in every part of the country. People love these yummy dhoklas as a breakfast, snack or as a farsaan (savoury accompaniment) in the lunch or dinner menu. We made it in a jiffy using besan, but it can also be made by soaking and grinding chana dal. These versatile dhoklas can be steamed in a traditional dhokla steamer or in a microwave oven. You can view its recipe here.

Amiri khaman is nothing but a spicy tea-time snack made of crumbled khaman dhoklas tempered with garlic and mixed with pomegranate seeds and coconut. Why, we can even say that this recipe was invented with the intention of making good use of leftover khaman dhoklas! serve garnished with sev and relish the unique flavour of this quick recipe. Those who do not like garlic can omit it. Here is the recipe.

Who says a person cannot feast when fasting! Faral means "fast" and these patties are designed specifically for those who are fasting. The coating of arrowroot flour adds a unique dimension to this otherwise common dish. Served with sweetened curds, to complete the mast experience! Here is the recipe.

Fafda is one Gujarati farsan which is a necessity for the grand breakfast platter. It is eaten along with green chillies and Papaya chutney. Here is the recipe.

Khandvi is a popular snack amongst gujaratis, especially the kids! nobody can hide their love for this delicious savoury made of gram flour and curds, tempered with mustard seeds. At the same time, none can deny that it is a difficult item to prepare! be patient, and remember to cook the paste slowly and completely till thick. Also, take care to roll the khandvi lightly; and temper well. Here is the recipe.

Whether deep-fried for the indulgent or baked for the health-conscious, ghughras make tea-time significantly more interesting! Fry the ghughras just before serving as they tend to get cold and soggy after a while. You could also try the healthier alternative of baking the ghughras at 200ºc for 30 minutes instead of frying. However, remember that even the baked version should be served immediately else it will harden over time. While the ghughras are typically half-moon shaped, you can also make them in other shapes too, if you wish to! Here is the recipe.

Handvo (vegetable baked dish) is a Gujarati dish where the rice , moong dal and gourds are boiled and mashed before making a dough. The delicious handvo is cooked on a pan , covered and served with whipped curd. Garnish the handvo with coriander leaves and enjoy the delicious handvo as a breakfast or snack.recipe.

Here is another tea-time snack that is sure to please you. “muthi” means fist in gujarati, and the dish is named such because the mixture is shaped into cylindrical rolls using the fist. One thing to remember while making doodhi muthia is that bottle gourd has high water content. This water itself is sufficient to impart softness to the muthias, and it is not necessary to add any more water while making the dough. Here is a recipe.

Colocasia leaves are very nutritious as well as tasty, especially if made into patra – a smooth paste of besan with spicy, sweet and sour flavours is applied over the leaves, rolled and steamed. This requires skill and practice; however, it is easy once you start doing it. You can also make mini patras by using small leaves to make small rolls. Some people like it plain piping hot from the steamer without tempering while some prefer it with the tempering. Healthy and tasty as the cooked option might be, the best way to have patras is fried! Deep fry the cooked patras till crisp and have them with tea or sweet and sour chutney. Here is the recipe.

Tikha Gathiya is a crunchy and spicy deep fried strands made from gram flour dough. It is a household food item in Gujarat and tastes best with deep fried chillies, carrot shreds, salad and mango pickle. Follow this easy tikha gathiya recipe and make crispy and crunchy snack which can be used as main ingredients in various types of chevdas and mixtures and enjoyed on its own too.Here is the recipe.