Gujarati Thali originally derived its name from Gujarati language. It is an assortment of dishes arranged as a platter for lunch or dinner in restaurants and homes, mostly in Gujarat and places with Gujarati diaspora. “Thali” literally means “a full plate meal”.APART
from Gujarat, Gajarati Thali is available in mini form in almost every corner of India as a street food item that people enjoy taking as a scrumptious meal for lunch or dinner at affordable prices.Ingredients Used in Making Gujarati Thali.
The spices that are used in Gujarati Thali include ginger, garlic and green chillies. In this cuisine, one finds more use of jaggery instead of sugar. The staple dal consumed in Gujarat is the Tuver Dal, which is usually served with rice, but in some other regions of Southern Gujarat use of Moong Dal could also be found. Another type of dal that is the Chana Dal also has widespread consumption in other states outside Gujarat.
The well-known flour besan is prepared with the chana dal, which is widely used in making the dishes like ‘Farsan’ (side dishes like: khandvi and bhajiya) and several other sweetmeats (for instance: ‘sukhdi’ made from wheat flour, jaggery and ghee) which is a part of Gujarati Thali.
No comments:
Post a Comment