Gujarat, which shares its border with Maharashtra, is famous for a wide variety of traditional dishes. While the sweet snack dabeli is widely loved, other popular year-round favorites include thepla (spiced whole wheat flatbread), dhokla (savory sponge cake), fafda (crispy snack), jalebi (sweet), and khandvi (rolled savory snack). Seasonal specialties like undhiyu (a mixed vegetable dish) also add to the rich culinary tradition. Each dish offers a unique blend of sweet, savory, and spicy flavors.
Every year, as Maharashtrians celebrates Maharashtra Day on May 1, their neighbours also celebrate Gujarat Day, and what better way than to highlight some of its lesser-known dishes and even make them too.
Mid-day spoke to Indian chefs who shared their idea of dishes that are not known as much but deserve the spotlight. While one is the Dudhi na Muthiya, the other is a delicious sweet called Fada Halwa. They not only dive into the making of the dish but also share their cherished recipes for it.
Dudhi na Muthiya
At ITC Grand Central in Parel, executive chef Anshul Dhyani says the Dudhi na Muthiya (bottle gourd dumplings) is one such dish. He explains, “While dishes like dhokla and thepla are widely celebrated, Dudhi Na Muthiya often remains in the background, mainly because it’s seen as a very home-style or daily dish, not something typically showcased at restaurants or in festive spreads.”
The dish, he further says, is not only healthy but also easy to make from readily available ingredients. “But perhaps that very simplicity has kept it from gaining wider recognition outside Gujarat.” Clearly being very passionate about food and highlighting Gujarati cuisine, Dhyani explains, “Muthiya are steamed or sometimes lightly pan-fried dumplings made with bottle gourd, whole wheat flour, gram flour and spices. They are flavourful, light and packed with nutrition — perfect for breakfast, a snack, or even a light meal. The name “Muthiya” comes from “muthhi” meaning “fist,” as the dough is shaped by hand.”
- Ingredients:
- Bottle gourd (lauki/dudhi) 1 cup
- Whole wheat flour 1 cup
- Besan (gram flour) 1/2 cup
- Turmeric 1 tsp
- Cumin seeds 1 tsp
- Sesame seeds 1 tsp
- Green chillies, chopped 1-2 nos
- Ginger paste 1 tsp
- Asafoetida (hing) a pinch
- Sugar as per requirement
- Salt as per requirement
Method:
- Grate the bottle gourd (lauki/dudhi) and squeeze slightly to remove excess water.
- Mix it with whole wheat flour, besan (gram flour), turmeric, cumin seeds, sesame seeds, green chilies, ginger paste, hing (asafoetida), a little sugar and salt.
- Knead into a soft dough, adding dudhi water if needed.
- Shape into cylindrical logs and steam for 15–20 minutes.
- Once cooled, slice them and lightly temper with mustard seeds, sesame.
seeds and curry leaves in a pan. - Garnish with fresh coriander and enjoy.
Fada Halwa
It is not only Dudhi na Muthiya but even Fada Halwa, which Ranjeet Yadav, executive chef at Courtyard by Marriott in Ranchi, believe is a hidden treasure of Gujarati cuisine. He shares, “When you think of Gujarati cuisine, instantly recognisable dishes like dhokla, thepla and undhiyu spring to mind. Yet hidden away in the folds of village kitchens is Fada Halwa, a humble, rich and heart-warming dessert that rarely makes it to restaurant menus or food festivals.”
As a chef, Yadav says he has always found myself fascinated by regional obscurities — recipes passed down not through cookbooks, but through memory and tradition. “Fada Halwa is exactly that, a dish born from simplicity, sustenance, and celebration. Traditionally prepared during winters or on special occasions, it uses “fada” (broken wheat or daliya) and transforms it into a decadent halwa packed with warmth and texture,” he adds.
Yadav says the dessert isn`t popular simply because it lacks the glamour of modern desserts. He further explains, “It’s rustic, heavy and unapologetically traditional. In today’s fast-paced world, its slow cooking and earthy look just don’t catch the eye the way glossy cakes or trendy sweets do.” At a time when people often seek instant gratification in both preparation and presentation, Yadav says Fada Halwa demands time, patience and a love for layers of natural flavour — qualities that are becoming rare in today’s culinary world. “Fada Halwa is not just a sweet — it’s a feeling of community, of slow living, and of a time when food was valued not just for its taste but for the stories it carried,” he reminds.
- Ingredients:
- Fada (broken wheat/daliya) 1 cup
- Ghee (clarified butter) 1 cup
- Sugar (adjust to taste) 1 1/4 cup
- Milk 4 cups
- Water 2 cups
- Cardamom powder 1 tsp
- Almonds, chopped 2 tbsp
- Cashews, chopped 2 tbsp
- Raisins 1 tbsp
- Saffron (optional) a few strands
Method:
- Roast the fada: Heat ghee in a heavy-bottomed pan. Add the fada and roast on medium-low heat, stirring continuously. Roast until it turns golden brown and releases a nutty aroma. This can take 10–12 minutes; patience is key here.
- Add water and milk: Carefully add the water and milk mixture to the roasted fada (it will splutter a bit, so be cautious). Stir continuously to avoid lumps.
- Cook: Let it simmer on low heat, stirring occasionally, until the fada absorbs most of the liquid and becomes soft and creamy (about 20-25 minutes).
- Sweeten: Add sugar and continue cooking. The mixture will loosen a bit after adding sugar, but it will thicken again as you cook.
- Flavour: Stir in cardamom powder, saffron (if using), and half of the chopped dry fruits.
- Finish: Cook for a few more minutes until the ghee starts to separate from the sides. Garnish with remaining dry fruits.
- Serve: Serve hot, ideally during chilly evenings for the full nostalgic experience.