Ah, Gujarati food, it’s got its own style, you know! Now lemme tell ya about them steamed dishes made with besan, or gram flour as some folks call it. Real tasty stuff, and not fried but steamed—so it’s a bit healthier too! Now, there’s a few famous ones from Gujarat, like Khaman and Dhokla, and they’re the kind you’ll find in every Gujarati home at least once a week, I’d bet. Let’s go through these dishes one by one so you know exactly what goes into each one and why folks in Gujarat are so fond of ’em.
1. Khaman
First, we got Khaman. This one’s a soft, fluffy snack made by steaming besan with spices. Real simple ingredients but it’s the kind of thing you just can’t stop eating! You mix up some besan, water, lemon juice, and maybe a bit of green chili for a kick. Then ya steam it until it gets all puffy and light. Once it’s ready, you pour a tempering of mustard seeds, curry leaves, and green chilies on top. The flavor just seeps in, and it’s so darn tasty you won’t even notice it’s light on oil. Khaman goes great with some chutney on the side or even just plain.
2. Dhokla
Now, don’t go mixing up Khaman with Dhokla, even though they look alike. Dhokla’s also steamed and made from besan, but it’s got a bit of rice flour mixed in too. It’s more savory, and it’s not as soft as Khaman. The batter ferments a bit so it’s got a slight tangy taste to it. Steam it just right, and then add the tempering of mustard seeds, curry leaves, and chopped green chilies. It’s perfect for breakfast or even a snack when you got guests coming over.
3. Patra
Another steamed favorite, though a bit different, is Patra. This one isn’t as light and fluffy as Khaman or Dhokla but is still delicious. You take some colocasia leaves, smear a spicy-sweet besan paste on them, then roll ‘em up nice and tight. These rolls get steamed till they hold firm, then you slice ‘em into little rounds. And just like the others, they’re tempered with mustard seeds, sesame seeds, and green chilies. Patra has that balance of flavors—sweet, spicy, tangy—and a real nice texture with the besan paste cooked just right on the leaves.
4. Muthia
Muthia might be one of the lesser-known ones, but if you’re a fan of steamed snacks, this one’s a treat. Made with a mix of besan, wheat flour, and maybe even grated vegetables like bottle gourd, it’s a bit denser than Khaman or Dhokla. You shape the dough into little rolls or logs, steam them up, and once they’re done, they get sliced up. Muthia’s also tempered with the usual mustard seeds, sesame seeds, and sometimes a little coconut for garnish. A good snack to have with tea on a rainy day, no doubt.
5. Handvo
Now this last one’s a bit different, and it’s called Handvo. It’s more of a savory cake than a snack, but it’s still steamed and made with besan as well as rice flour. You throw in some grated bottle gourd or zucchini, add spices, and ferment the batter a bit. It’s a hearty dish that’s almost like a one-pot meal. You can add a bit of oil to the batter or top it with a tadka of mustard seeds, sesame seeds, and curry leaves for a crunchy finish. This one’s heavier and more filling than the others, perfect for lunch or dinner.
So there ya go—five different Gujarati dishes made from besan, all steamed and tasty as can be! They’re healthy, got that homemade feel, and best of all, each one’s got its own taste and texture. Gujarat’s got a real knack for making simple ingredients taste amazing. So if you ever get the chance, give one of these a try, and you’ll see why these dishes are beloved in every Gujarati household!
Tags：[Gujarati food, besan dishes, steamed recipes, Khaman, Dhokla, Patra, Muthia, Handvo]