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Vati Dal Na Dhokla is a time-honored Gujarati Dish that is usually made out of soaked and crushed lentils. It is one of the most delicious plates being enjoyed by all age crowds. They are soft, tangy and squishy with a great mix of ingredients. It is the food item that is being largely picked up and consumed from small food outlets to dine-in restaurants. It has also got the value in star hotels, occasionally blended with other traditional dishes. For home parties and office gatherings, they are the rejoicing treat for everyone. This dish has also earned recognition in marriages, birthday parties. Dhokla live counters is today’s trend and food lovers would always opt to have them.

Also known as crispy or papad roti and have various tastes according to flavors we want – they are roasted, usually round in shapes and completely ready-to-eat food time. They are less oily, fatty and easy to digest. For home use, Khakhra are very famous to be served at any time. Full of flavoring ingredients and are available in different types – be they Khakhras like Plain Khakhras, Masala Khakhras, Butter Khakhras and other Flavored Ones. In breakfasts, they are mainly used with tea or coffee or eaten alone. Even jam and tomato sauce would make nice balance with each other. In daily snack, tiffin boxes or at the time whenever we feel hungry, Khakhra are the best hunger breaker and good for health as well.

Fafda are the most smacking street food of Gujarat. People are very casually in love with it. Fafada are made with chickpea or gram flour with other spices, deep fried to golden crispness and served all over India as well. Fafda with Jalebi makes the best combination to hang with. It is an easy and fast snacking option. It greatly pairs in a very traditional way with tea or coffee. Apart, it savors the dishes of many other occasions and festivals. As we know in India, we have many festivals, but Fafda served with Hot Jalebi is also the customary dish of the Festival of Dussehra.

Chinese Samosa are the real Chinese twist with Indian flavor stuffed with – Are appetizing and pleasing Indo-Chinese snack – also known as noodle samosa and are a stuffing of tasty combination of noodles and some cut vegetables such as nutritious mushrooms, carrots, cabbages, green peas etc. Soya sauce, chili sauce, lemon juice and many more hits the taste buds generally. This fusion amazingly works for consumers of all days. From child to adult, everyone enjoys them eating anytime at any occasions, especially when served fresh.

Idada is a non-fermented form of dhokla and can be the best option for Jain and people with acidity. They are thin in size and served in the breakfast mainly with a few drops of oil sprinkled on it. They are consumed with tea or coffee and also eaten with chutneys made out of mint, coriander and other enchanting spices. Freshly-ground pepper may lift an extra zesty flavor to it. Idada is also served as a starter at home as well as at restaurants before we go for the main course. Street food lovers appreciate them eating out hot and freshly cooked. Occasions and parties have a special place for Idada amongst many delicious dishes.

Sandwich Dhokla or Layered Dhokla – A beautiful stacking of white, yellow and red dhokla with green chutney stuffed in between, being the most interesting part of this dish. They savor the soft and spongy bite with a touch of mouth-watering spices. They are prepared with gram flour and rice. Chutney is made of delicious flavors of fresh mint and coriander. They are very famous amongst food lovers because of their healthy and nutritious features. Due to its classy presentation and tangy taste, they also steal a large attention to party eaters.

Patra (Patarveliya) is a vegetarian dish, made out of mashed chickpeas, seasonings, tamarind paste and wrapped under the leaves of the plant called taro. It is a steamed dish. This delicious food is mainly consumed in the West India, known as Patra in Gujarati. It is served in cuts and hot. With its zesty and little sweet taste, it has become quite popular in many other parts of India as well. Patras can be half-cooked and kept in refrigerator to be cooled so that they can be recooked when required and provided hot.

A quick and anytime-to-eat Gujarati snack – spongy, flavorful and rich in texture; made out of soaked moong dal, very nutritious in zinc, irons and proteins. They are loved by non-Gujaratis too, as they are tasty and free of cholesterol. This dish hits the food streets with people of all ages, ranging from youths to elders. Despite a vast variety of other food items available in the market, hanging-outs with friends, office treats and other social gathering have always appreciated this flavor.

Khandvi has similar shades to Khaman and is very popular dish in Gujarat. It is prepared with gram flour and yogurt. The slick layer added on the top of it is somewhat that makes it unique and attractive. While cooking, the Tadka with curry leaves and green chilies and the yogurt added in are the real reasons behind its popularity in tastes. A few amounts of fresh shredded coconut and cilantro cut finely are the best garnishes. Before serving, they are more often sprinkled with fried cumin seeds and some other delicious spices to add an extra crispy flavor to it.