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Gujarati cuisine is the cuisine of the Indian state of Gujarat. The typical Gujarati thali consists of rotli , dal or curry , rice , and shaak (a dish made up of several different combinations of vegetables and spices, which may be either spicy or sweet).
The fermented batter is then steamed for about 15 minutes and cut into pieces. These chopped pieces are seasoned in sauteed mustard seeds or cumin seeds, green chilis and curry leaves. Dhokla is usually served with deep fried chillies and coriander chutney and garnished with fresh coriander and/or grated coconut. [6]
It is a Gujarati snack which is also known as mathri in other regions of India, it generally made from wheat flour, all purpose flour etc. Khaman: Made by steaming gram flour batter with flavorful seasoning accompanied with chutney. Turiya Patra Vatana sabji: A vegetable curry made generally in winters. Mohan thaal: A sweet dish. Churma Ladoo
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Gujarati thali prepared in Gujarati households has at least three fresh vegetable dishes, one dry dal or some sprouted pulses dish (ugaadayla mung, for instance), a wet dal, kadhi, kathor (a savoury), mithai, poori, rotis, steamed rice, chaash and papad. [2] Kathiawadi Thali is a variation of Gujarati Thali. [3]
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Dabeli literally means "pressed" in Gujarati language. [1] The dish is said to have been created by Keshavji Gabha Chudasama (also known as Kesha Malam), a resident of Mandvi-Kutch , in the 1960s. When he started business he sold dabeli at the price of one anna or six paisa .