How to Make Gundi (Traditional & Healthy Version)
Gundi is a traditional Gujarati vegetarian delicacy, often enjoyed as a light lunch or snack. Originating from the heart of Gujarat, Gundi is a steamed savory dumpling made with besan (chickpea flour) and an aromatic blend of spices. The soft, fluffy texture of Gundi, combined with the subtle heat from green chillies and the freshness of coriander (dhaniya), makes it a favorite among health-conscious food lovers. Prepared without deep frying, Gundi is naturally low in fat and is perfect for those who seek wholesome, nutritious meals without compromising on authentic Indian flavors. Traditionally, Gundi is steamed on special occasions and during festivals like Navratri, when light, sattvik (pure) foods are preferred. Its simplicity and easy preparation make it suitable for everyday lunches, especially in Gujarati households. Gundi stands out for its unique combination of earthy besan, nutty peanuts (moongphali), and the gentle tempering of mustard seeds (rai), which infuses the dumplings with unmistakable Indian character. Whether served with a tangy chutney or a bowl of low-fat curd, Gundi offers a delightful taste of Gujarat's vibrant culinary heritage.
Ingredients
Step-by-step instructions
Step 1 · In a mixing bowl
In a mixing bowl, combine besan, curd, salt, turmeric powder, green chilli, ginger, coriander leaves, and crushed peanuts. Add little water if needed to make a thick, lump-free batter.
Step 2 · Add Eno fruit salt to the batter and mix gently
Add Eno fruit salt to the batter and mix gently. The batter will become light and airy.
Step 3 · Grease a steamer plate or small steel bowls with a few drops of oil
Grease a steamer plate or small steel bowls with a few drops of oil. Drop spoonfuls of batter to make small dumplings.
Step 4 · Steam the Gundi in a steamer or pressure cooker (without whistle) f...
Steam the Gundi in a steamer or pressure cooker (without whistle) for 12-15 minutes until they are cooked through and firm.
Step 5 · Heat oil in a small tadka pan
Heat oil in a small tadka pan. Add mustard seeds, curry leaves, and sesame seeds. Allow them to splutter.
Step 6 · Pour the prepared tempering over steamed Gundi
Pour the prepared tempering over steamed Gundi. Garnish with extra coriander leaves if desired.
Step 7 · Serve hot with green chutney or low-fat curd
Serve hot with green chutney or low-fat curd.
Why this recipe is healthy
This Gundi recipe is health-conscious because it uses besan as a base, which is gluten-free, protein-rich, and low in glycemic index. Steaming instead of frying retains nutrients and minimizes oil content, making it suitable for weight management. Using low-fat curd and minimal cold-pressed oil further reduces calorie and fat intake, while the addition of nuts and spices boosts both flavor and nutritional value. It’s a wholesome, filling lunch option for the health-focused Indian diet.
A note on tradition
Gundi is a beloved dish from Gujarat and is especially popular during Navratri when light, sattvik food is preferred. It reflects the Gujarati tradition of using steaming methods and besan in daily cooking. Gundi is served at family gatherings and festive occasions, often accompanied by chutney or curd. Every Gujarati household has its own twist, sometimes adding grated vegetables or using different tempering for variety.