5 Gujarati breakfast dishes for a rainy morning

Steamed and fried, enjoy these various recipes at your home.

The first rains have already hit the city, turning the weather cooler, much to everyone's relief. How about adding to that fun with a few some piping-hot dishes? Chefs show how to whip up these Gujarati dishes …

Soft, spongy dhoklas make for the perfect start to a rainy day (Shutterstock)

Khaman DhoklaBy Shital KakadIngredients

Chana dal (split Bengal gram) - 1.5 cupsLemon juice - 2 tspSour curd - 4 tbspGreen chilli-ginger paste - 2 tbspEno fruit salt - 2 tspTurmeric powder - ¼ tspOil - 1 tsp (to grease)Water - 1 cupSalt

For the temperingOil - 1 tbspAsafoetida (hing) - 1 pinchMustard seeds - 1tspGreen chillies, chopped - 4 to 5Finely chopped fresh coriander leaves - 2 tbspFreshly grated coconut - 2 tbsp

MethodSoak chana dal for 7 hours, drain and grind with green chili ginger paste, lemon juice, salt, sugar and yogurt to a coarse and thick paste (use half cup of water, adding only a little more only if required). Cover and ferment overnight for 6 hours.Add fruit salt to your batter and fill into the greased plate in the steamer (fill only ¾ plate). Cook on medium heat for about 12-15 minutes. Open and check if ready by inserting a knife or toothpick. Allow it to come to room temperature then cut it into pieces. Heat the oil for tempering and add the ingredients to it. Pour it over the khaman dhokla and garnish with freshly chopped coriander leaves and coconut.

Khichu, a rice flour treat, takes hardly any time to make

IngredientsRice flour - 1 cupWater - 3.5 cupsChilli ginger paste - 1 tbspCumin/jeera - 1 tspAjwain/carom seeds - ½ tspBaking soda - ½ tspOil - 1 tbspSalt to taste

MethodBoil water and add the chilli-ginger paste, cumin, ajwain, baking soda oil and salt. Add the rice flour and mix well with a wooden spoon continuously till there are no lumps. Cook for 5 minutes more on a medium flame until it becomes soft and fluffy. Serve hot drizzled with oil and red chilli powderGujarati Masala PuriBy Shital Kakad

Enjoy these masala puris with a touch of sweet chhundo and some tea

IngredientsWhole wheat flour - 2 cupsTurmeric powder - ½ tspRed chilli powder - 1 ½ tspAsafoetida - ¼ tspSalt to tasteOil - 1 tbspWater to knead the doughOil for deep frying

MethodMix the ingredients in a bowl and add enough water to make into a semi-hard dough. Keep aside for 15 mins. Now make small dough balls and roll them into small circles (not very thin or thick). Heat oil and fry the puris. Remove and drain out the excess oil. Serve the hot masala puris with Gujarati chhundo.

Kutchi DabeliBy Reetu Uday Kugaji

Kutchi dabeli, with a variety of textures, makes for a morning or anytime snack

Ingredients

For the dabeli masala:

Coriander seeds - ¼ cupBlack cardamom - 1Cinnamon stick - 1 small pieceCumin seeds - 1 tspFennel seeds - ½ tspCloves - 2Black peppercorns - 1/2 tspStar anise - 1Mace - 1Dry Kashmiri red chillies - 2Grated dry coconut- 2 tbspBay leaf - 1Dry ginger powder - ½ tspSesame seeds - ½ tspKashmiri chilli powder - 1 tbspRock salt - ½ tspSugar - 2 tbspOil - ½ tbspStone flower - ½ tsp

Method

For the dabeli masala, roast and grind spices. To this, add masala peanuts with a pinch of turmeric and red chilli powder, jaggery and salt.

Add some garlic chutney and imli chutney to it. Heat oil, add one tsp turmeric and red chilli powder plus a little water. Mash six boiled potatoes and add it to the dabeli masala with some salt. Garnish with ½ cup each of coriander leaves and coconut, a few pomegranate pearls and some nylon sev. Add the chutney, peanuts, onions and potato mix to the sliced pav.

Khatta DhoklaBy Natasha Gandhi

Khatta dhokla is a nutritious, fermented dish

IngredientsFor the dhoklaUrad dal - ½ cupRice - 1.5 cupsFenugreek seeds - 1 tspWater, as neededSour curd - 2 tbspSugar - 1 tbspSalt, to tasteGroundnut oil, for greasing and brushingCrushed black pepper, for sprinkling

MethodWash and soak urad dal and rice. Add fenugreek seeds and soak for 3-4 hours. To make batter, grind the ingredients to a semi-fine texture (use water to keep it thick). Add sour curd, sugar, and salt, mix and let it ferment overnight.When steaming, grease the steaming plate with groundnut oil and pour a thin layer of the fermented batter onto the plate. Sprinkle crushed black pepper on top. Steam for 12-15 minutes. Once done, brush the top with groundnut oil and cut the dhokla into squares for serving. Garnish with chopped coriander leaves and serve with freshly made green chutney.