Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism. The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat. The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion. The Parsi cuisine on the other hand is a blend of western influences.
You can also find more Snacks and Starters recipes like Hammour Tikka Zafrani, Methi Gota, Arancini, Fafda. Or try out these recipes from Gujarati Cuisine like Jain Vegetable Handvo, Chanki, Palak Thepla, Lilva Rice.
Ingredients for Rassawala Khaman Dhokla
Khaman crushed 1/3 cup
Khaman Dhokla surti or white dhokla, cut into small cubes 1 cup
Oil 2 tablespoons
Mustard seeds 1 teaspoon
Cumin seeds 1/2 teaspoon
Turmeric powder 1/4 teaspoon
Red chilli powder 1/2 teaspoon
Coriander-cumin powder 1 teaspoon
Jaggery (gur) grated 1 teaspoon
Lemon juice 1/2 teaspoon
Salt to taste
Fresh coriander leaves chopped 1 tablespoon
Fresh coconut scraped 3 tablespoons for garnishing
Heat oil in a non-stick pan. Add mustard seeds and cumin seeds and let the seeds crackle.
Add turmeric powder, chilli powder, little water, coriander-cumin powder, jaggery, lemon juice and salt, mix well and cook for 2-3 minutes.
Add dhokla cubes and mix well. Add khaman and switch off heat. Mix lightly.
Add chopped coriander and mix well.
Transfer some of the cooked dhokla mixture in a serving bowl and top with 2 tablespoons scraped coconut. Spread remaining dhokla mixture on top and garnish with remaining coconut. Serve hot.