8 Farsan Dishes for a Fun Festive Breakfast with Slurrp's Handvo to Gathiya

Festive Farsan to Light Up Your Breakfast!

Introduction

Festivals are all about being with your loved ones and enjoying good food. While the family lunch or grand dinners take centre stage, a sumptuous breakfast is an equally significant start to your day. Gujarat is known for its delicious farsan or snack options, and here are 8 appetizing recipes to brighten up your festive breakfast table.

Recipes

Dhokla

Dhokla is a steamed, spongy cake made from a fermented batter of rice and chickpea flour, and a breakfast favourite in Gujarat. The crisp tempering of mustard seeds, curry leaves, a little sugar syrup, and grated coconut takes its taste to another level. Serve with tangy tamarind chutney and mint coriander chutney, along with green chillies, and you have a winning farsan that will bring delight and happiness to your breakfast table.

Ingredients

• 1 cup gram flour (besan)
• 1 cup semolina (suji)
• ½ teaspoon citric acid
• 1 teaspoon sugar
• 1 teaspoon ginger-green chilli paste
• 1 pinch asafoetida (hing)
• 1 teaspoon fruit salt
• Salt to taste
• For tempering:
• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 10-12 curry leaves
• 2-3 chopped green chillies
• 2 tablespoons sugar
• 2 tablespoons water
• 1 tablespoon chopped coriander leaves
• 2 tablespoons grated coconut
• Dhokla stand or a round-bottomed vessel and a plate that fits inside it

Directions

1. Mix together gram flour, semolina, ginger-green chilli paste, sugar, asafoetida, salt, and citric acid. Add water and whisk till smooth.
2. Add fruit salt and mix well. Pour into a greased plate and steam for 10 minutes on high heat. Check with a toothpick or knife if done.
3. Heat oil in a pan. Add mustard seeds and let it crackle. Add curry leaves and green chillies and fry till aromatic. Add sugar and water and mix well.
4. Pour this over the steamed dhokla. Sprinkle chopped coriander and grated coconut. Cut into pieces and serve with chutneys.

Khandvi

Khandvi is a savoury roll made from gram flour or besan, and yoghurt that melts in your mouth. It's a delightful snack that adds an elegant touch to your festive breakfast table.

Ingredients

• 1 cup gram flour (besan)
• 1 cup yoghurt (curd)
• 2 cups water
• ½ teaspoon turmeric powder
• 1 teaspoon ginger-green chilli paste
• 1 teaspoon mustard seeds
• 10-12 curry leaves, roughly chopped
• Oil for greasing
• Salt to taste

Directions

1. Mix together gram flour, yoghurt, water, turmeric powder, ginger-green chilli paste, and salt. Whisk well.
2. Cook this batter in a non-stick pan on low heat, stirring continuously, till it thickens, and leaves the sides of the pan. It should take around 10-15 minutes.
3. Spread a small portion of the cooked batter onto a greased surface using a spatula. Let it set for a minute and then roll it gently into a cylinder.
4. Repeat the process with the remaining batter and then cut the rolls into bite-sized pieces.
5. For tempering, heat oil in a pan. Add mustard seeds and let them crackle. Add chopped curry leaves and pour this over the cooked khandvi rolls.
6. Garnish with grated coconut and coriander leaves. Serve with mint or tamarind chutney.

Muthia

Muthia is another delicious dumpling made from a blend of whole wheat flour, gram flour, and aromatic spices that can be either steamed or fried. The dish makes for a flavourful addition to your festive breakfast spread, especially when paired with green chutney.

Ingredients

• 2 cups whole wheat flour (gehun ka atta)
• 1 cup gram flour (besan)
• 1 teaspoon turmeric powder
• 1 tablespoon ginger-chilli paste
• 1 teaspoon red chilli powder
• 1 teaspoon jeera powder
• 1 teaspoon coriander powder
• 1 teaspoon fennel seeds (saunf)
• 2 tablespoons sesame seeds (til)
• 2 tablespoons oil
• ½ tablespoon baking soda
• Salt to taste

Directions

1. Mix together whole wheat flour, gram flour, turmeric powder, ginger-chilli paste, red chilli powder, jeera powder, coriander powder, fennel seeds, sesame seeds, oil, baking soda, and salt.
2. Add water a little at a time and knead lightly to make a firm dough.
3. Divide the dough into equal portions, roll each portion into a log, and steam it for 15-20 minutes.
4. Remove the steamed logs and cut them into small pieces.
5. In a pan, heat oil and fry the cut-up pieces till crispy and golden brown.
6. Serve hot with green chutney.

Kachori

Kachori is a famous North Indian delicacy that's deep-fried and filled with a spicy mixture of moong dal, urad dal, and spices. Pair it with mint chutney and aloo ki sabzi, and you have the perfect savoury indulgence to add to your festive breakfast spread.

Ingredients

• 1 cup maida (refined flour)
• ¾ cup moong dal (split yellow gram)
• ¼ cup urad dal (split black gram)
• 1 teaspoon hing (asafoetida)
• 1 teaspoon jeera (cumin) seeds
• 1 tablespoon dhaniya (coriander) powder
• 1 tablespoon red chilli powder
• 1 tablespoon vegetable oil
• Salt to taste

Directions

1. For the filling, wash and soak moong dal and urad dal separately for about 15-20 minutes. Drain the water and grind them coarsely either separately or together.
2. Heat oil in a pan, add cumin seeds and asafoetida.
3. Add the ground lentils, coriander powder, red chilli powder, and salt. Cook on low heat till the mixture is dry and crumbly.
4. For the dough, mix together refined flour, oil, and salt. Knead with enough water to make a stiff dough.
5. Take a small portion of the dough and roll it into a disc. Place a tablespoon of the lentil mixture in the centre and gather the edges to form a ball.
6. Roll the filled ball into a flat disc without breaking the dough and deep-fry it till golden brown.
7. Repeat with the remaining dough and filling. Serve hot with mint chutney and aloo ki sabzi.

Bhakarwadi

Bhakarwadi is a spiral-shaped snack that marries the crunchiness of gram flour with a spiced stuffing of coconut, sesame seeds, and poppy seeds. This festive delight pairs exceptionally well with a cup of masala chai and is a favourite snack for a chai-farsan pairing in breakfast.

Ingredients

• 1 cup maida (refined flour)
• 1 cup besan (gram flour)
• ½ teaspoon turmeric powder
• 1 tablespoon red chilli powder
• 1 teaspoon cumin seeds
• 1 tablespoon sesame seeds (til)
• 1 tablespoon poppy seeds (khuskhus)
• 1 tablespoon grated coconut
• 2 tablespoons oil
• Salt to taste

Directions

1. Mix together maida, besan, turmeric powder, red chilli powder, cumin seeds, sesame seeds, poppy seeds, coconut, oil, and salt.
2. Add enough water to form a stiff dough.
3. Roll out the dough into thin discs.
4. Sprinkle the filling mixture of grated coconut, sesame seeds, poppy seeds, and spices all over the rolled-out dough.
5. Roll it into a tight spiral, cut it into even pieces, and deep-fry till golden brown.
6. Serve hot with ketchup or mint chutney.

Gathiya

Gathiya is a popular crunchy snack made from chickpea flour or besan, hailing from Gujarat. Enjoy it on its own or as an accompaniment to chutneys and pickles, adding a much-needed crunch to your festive breakfast spread.

Ingredients

• 2 cups gram flour (besan)
• 1 tablespoon ajwain (carom seeds)
• 1 teaspoon ajwain (carom seeds)
• 1 tablespoon turmeric powder
• ½ teaspoon baking soda
• Salt to taste
• Oil for frying

Directions

1. Mix together gram flour, ajwain, turmeric powder, jeera, baking soda, and salt. Add enough water to form a stiff dough.
2. Heat oil in a kadhai on medium flame. Make medium-sized balls from the dough and press them through a machine or sieve with small holes, directly into hot oil
3. Fry until crispy and golden brown. Remove with a slotted spoon and drain on paper towels.
4. Pack in an airtight container once cooled.

Dal Vada

Dal Vada is a deep-fried lentil fritter that adds a bit of protein-packed punch to your festive breakfast. Made from ground lentils and spiced with herbs and seasonings, it's a crispy, savoury snack that's sure to win over your taste buds. Enjoy it with dahi-mint chutney or imli chutney for a satisfying start to your day.

Ingredients

• 1 cup chana dal (Bengal gram)
• 1 tablespoon ginger-chilli paste
• 1 teaspoon hing (asafoetida)
• 1 teaspoon jeera (cumin) seeds
• 1 tablespoon coriander leaves, chopped
• 1 tablespoon oil
• Salt to taste
• Oil for deep-frying

Directions

1. Wash and soak chana dal in water for 2 hours.
2. Drain the water and grind the dal coarsely, without adding water.
3. Mix together the ground dal, ginger-chilli paste, asafoetida, jeera, coriander leaves, oil and salt.
4. Heat oil in a kadhai and drop spoonfuls of the prepared mixture into the hot oil.
5. Fry until golden brown and crispy.
6. Remove with a slotted spoon and drain on paper towels. Serve hot with mint chutney or imli chutney.

Handvo

Handvo is a savoury cake made from a batter of rice, lentils, and doodhi or bottle gourd. The inclusion of mustard seeds, sesame seeds, and slow cooking in a pan or an oven gives it a crispy exterior and a soft interior. It is often enjoyed with mint chutney, making it a wholesome and satisfying addition to your festive breakfast spread.

Ingredients

• 1 cup rice flour
• 1 cup besan (gram flour)
• 1 cup grated doodhi (bottle gourd)
• 1 tablespoon ginger-chilli paste
• 1 teaspoon ajwain (carom seeds)
• 1 tablespoon mustard seeds
• 1 tablespoon sesame seeds (til)
• 1 tablespoon fruit salt
• 2 tablespoons oil
• Salt to taste

Directions

1. Mix together rice flour, besan, grated doodhi, ginger-chilli paste, ajwain, mustard seeds, sesame seeds, oil and salt. Add enough water to make a thick batter.
2. Just before making, add fruit salt and a little water to adjust the consistency of the batter.
3. Pour into a greased baking tray or pan and bake in a preheated oven at 180°C for 20-25 minutes, or until cooked through

   Originally Post From https://www.slurrp.com/article/handvo-to-gathiya-8-farsan-dishes-for-a-fun-festive-breakfast-1699761506296

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