Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, undhiyu and chaapdi gujju special. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Undhiyu and Chaapdi Gujju special is one of the most favored of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Undhiyu and Chaapdi Gujju special is something which I have loved my whole life. They are fine and they look fantastic.
It's a Gujarati traditional kathiyawadi recipe. Very special famous dish of Rajkot city and love by it's people. Dish contain different types of vegetables and pulses with gravy and besan Vadi in undhiyu and Chapdi is made up of wheat flour like baati.
To get started with this particular recipe, we must prepare a few components. You can cook undhiyu and chaapdi gujju special using 52 ingredients and 16 steps. Here is how you can achieve it.
The ingredients needed to make Undhiyu and Chaapdi Gujju special:
- Take For chapdi
- Make ready 2 Cups Coarse Wheat Flour (Gehun Ka Karakara Atta)
- Prepare 1/4 cup sooji /rawa
- Make ready 1 tbspn Salt
- Take 1tspn cumin seeds (jeera)
- Make ready 1tspn white seasam seed(white til)
- Take 3 tbspn oil
- Get 1 cup Water
- Get as required Oil for fry
- Prepare For Undhiyu ingredients-
- Make ready 1/2 cup cut cabbage
- Prepare 1 cup valore papadi
- Prepare 1/2 cup cut cauliflower
- Make ready 1/2 cup cut brinjal
- Prepare 1/4 cup green or frozen peas
- Make ready 1/4 cup green cheakpeas(Lila chana)
- Prepare 1/4 cup lilva (green tuver lentil)
- Make ready 2 diced potatoes
- Make ready 2 tspn giver garlic paste
- Take 2 tomato paste
- Take 2 onion paste
- Take 2 chopped green chillies
- Get 1 bay leaf (tej patta)
- Prepare 3 cloves(laung)
- Get 1 dry red chilli
- Take 1 cinnamon stick (dalchini)
- Make ready 1/2tspn turmeric powder
- Get 2tspn red chilli powder
- Make ready 2tspn dhaniya jeera powder
- Prepare 1tspn salt
- Take 1/2tspn sugar
- Prepare 1tspn lemon juice
- Take 3 tbspn oil
- Take 1tspn garam masala
- Prepare 1.5 cup Water
- Prepare 1/2tspn mustard seed
- Make ready 1/2tspn cumin seeds
- Get 1/2tspn hing (assafoetida)
- Get 1/4 cup finely chopped coriander leaves
- Get for Besan vadi(optional)-
- Take 1/2 cup besan
- Prepare 1/2tspn salt
- Get 1/2tspn turmeric
- Prepare 1/2tspn red chilli powder
- Take 1/2tspn dhaniya powder
- Get 1/2tspn sugar
- Get 1/2tspn lemon juice
- Prepare 1/2 cup finely chopped methi
- Get 1/4 cup finely chopped coriander
- Get 1tspn oil
- Get 1 pinch baking soda
- Get as required Oil for frying
Undhiyu is a one pot vegetable dish that is the hallmark of Gujarati vegetarian cuisine. Tradionally undhiyu is cooked in an earthen pot called matti nu matlu in gujju. Being a Gujarati I grew up with Undhiyu as special dish for which we has to wait all year long until the winters started and we would. Undhiyu is a Gujarati mixed vegetable curry that is regionally specialty This recipe has unique taste which is loved by gujju and non gujju people.
Steps to make Undhiyu and Chaapdi Gujju special:
- In a big bowl take a wheat flour add sooji oil, salt cumin seeds, white sesame and mix it well.
- By adding little by little water. Knead a tight dough apply some oil if it sticks on the palm.
- Now take some portion of dough in the palm and make a flat Chapdi. Note edges should not be cracked.
- Deep fry all Chapdi in hot oil. When you put Chapdi for fry oil should be hot. Then fry it on medium flam so it cooks well from inside.
- Fry all Chapdi till golden brown colour and cool it to normal temperature. Our Chapdi is ready
- For besan Vadi (it is optional to add) as it like most in my family so I am adding it's recipe here. Take besan in a bowl.
- Add all masala as mentioned in ingredients. Add properly washed methi and coriander leaves. Add 1 tbspn oil. Bind it and make round vadis. For binding if mixture feel dry and not make properly round the add little water to bind it properly. Grease palm with oil while making Vadi so it don't stick on hand.
- Here 2 options 1) you can deep fry Vadi and then add to undhiyu. 2) you can add Vadi while we cook undhiyu and wisteling in the cooker without frying it.
- For undhiyu heat oil in a cooker add mustard and cumin seeds, hing. Then add bay leaf, clove, cinnamon, dry red chilli.
- Now add onion paste, saute it well then add ginger garlic paste saute it. Then add tomatoes pure. And let it cook for 2 min.
- Now add all the spices like turmeric, chilli powder, dhaniya powder, salt as per taste, garam masala, sugar (optional) and mix it well.
- Now add all the vegetables and pulses and mix them well in the gravy. Let it saute in gravy for 2 min. The. Add lemon juice.
- When it mix well in gravy and oil start release add water 1. 5 cups add Vadi and close lid of the pressure cooker and let it take 4-5 whistle.
- After that close flame and when all pressure is released open cooker lid. Garnish with coriander leaves. Undhiyu is ready.
- Now to serve it. After cooled down of Chapdi crushed it then add undhiyu on it as per required add lemon if u want additional. And mix well and enjoy it.
- Serve it with buttermilk, papad/fryms, salad of onion/green onion, tomato, etc. And garlic chutney if you want it spicy.
Its is identity of Gujarati food. Undhiyu is a speciality dish and one of the most popular element of Gujarati cuisine. _Special - The Pandemic Special. Copyrights and trademarks for the cartoon, and other promotional materials are held by their respective owners and their use is allowed under the fair use clause of the Copyright Law. Undhiyu is a Gujarati mixed vegetable dish that is a regional specialty of Surat, India. The name of this dish comes from the Gujarati word "undhu", which translates to upside down, since the dish is traditionally cooked upside down underground in earthen pots, termed "matlu".
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