Dhokla:

This melt in mouth healthy breakfastis a fulfilling and tasty breakfast. Dhokla is made using the steaming technique. So, it is completely oil free and anyone can relish it. It serves as the perfect breakfast option. Its soft and spongy texture easily melts in the mouth. It is made with assorted spices and ingredients which add flavour. Khaman dhokla is fermented and made which makes this recipe kid friendly as well. It can also be made at home.

Kutchi Dabeli:

Kutchi Dabeli or double roti can be had as a breakfast or as light snacks along with tea. Dabeli literally means “pressed”. This delicious mouth-watering recipe is rolled and pressed. These delicate snacks have a tempting combination of mashed potatoes and spices. These are often had with pav along with a spicy mint or coconut chutney.

Handvo:

This resembles a savoury cake and can be baked instead of frying. This is made with protein lentils, bottle gourd or ridge gourd and buttermilk. When baked one can have 4-6 cakes of this as it has less calories in it. The tempering with curry leaves, jeera and mustard adds a crisp and rich flavour to this item.

Poha:

This has a special place in my heart among the best breakfasts of Gujarat. It takes less than 10 minutes to make this recipe. It is completely healthy, the best food out there and is very light. Poha is flattened rice and does not has carbohydrates. The poha for this breakfast is not fried or boiled but is just soaked in plain water for 10 minutes. One more ingredient that makes this breakfast the best is the addition of boiled potatoes.  Add a few drops of lemon and some sev and lo! Your crunchy munchy breakfast is ready!

Pudla:

Pudla is a Gujarati food that is a vegetarian version of omelette. It is made with besan or chickpea flour and resembles a pancake or a small sized dosa. This has two versions- normal and sweet. The normal version has spicy chutneys and the sweet version has tamarind or jeera water.

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Its quite interesting that India’s one of the most popular snack Pav Bhaji (especially in Maharashtra), does not have any royal or ancient origin. The dish came out as a survival cuisine to feed the workers, coming from long day hardship and craving for something healthy and Complete meal. Lets Checkout the story in the article how the famous Pav Bhaji came in the menu list.

Bhaji & Pav: The Two Inseparable Combo

Pav Bhaji has its sources in the common war of America during the 1860s. In view of the common war, there was a colossal interest for cotton. Because of this, the dealers at the Bombay cotton trade used to be occupied particularly during the night when new cotton rates used to via telegram from America. Subsequently they used to come all the way back late and the irritated spouses would not serve them nourishment. So, to take care of this issue the road sellers gathered the remaining bread from the Jesuit ministers and blend every one of the vegetables, pound them together and used to eat them with the bread and butter. The dish was designed to satisfy the prerequisite of lunch and dinner for workers mainly. They need simple, light yet nutritious nourishment. Along these lines, they blended every one of the vegetables accessible at the spot and included a few flavors.  Now you got to know where the Bhaji came from!!!

Likewise, the bread is known as pav in light of the fact that you get it in a lot of four and afterward you sever every less portion as you eat. The Pav implies one-fourth in the Marathi language. In addition, While Bhaji is a conventional Indian name for a vegetable dish, the Pav or Pau or Pao was the Portuguese word for bread presented by them during their concise nearness in Mumbai before it was skilled by them to the English.

Therefore, pav(bread) bhaji(vegetables) was conceived. Since then, the road of Mumbai from serving to only worker and now almost every family and the whole nation, pav Bhaji has made considerable progress.

I hope You Will Enjoy Your Pav Bhaji more after knowing these facts!!!

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