Chapdi Undhiyu or chapdi tavo is the popular street food of city Rajkot in Gujarat. chapdi is made with coarse wheat flour and regular spices. While tavo (undhiyu) is spicy and slightly liquidy and made with different types of vegetables, green sprouts (or boiled dry sprouts), methi muthiya and flavored rasa. it is generally served for lunch or dinner by mixing the tavo (undhiyu) with crushed chapdi. It is made during winters or auspicious family occasions and festivals like Uttarayan or Makar sankranti. do try this!
The key to making tasty chapdi tavo (undhiyu) at home is
- first, while preparing the dough for chapdi, make sure to prepare a tight and hard dough. this can be achieved by adding a small amount of water in batches while kneading the dough.
- I made tavo (undhiyu) in kadai, you can also make undhiyu in a pressure cooker for 3-4 whistles on medium heat.
- Use your choice of veggies in tavo (undhiyu), you can increase or decrease the amount of the veggie as per your liking.
- Due to the winter season, I use fresh sprouts for tavo (undhiyu) but you can use soaked and boiled dry sprouts like moong beans, chawali beans, vaal beans, and black chana instead of it.
- Lastly, tavo (undhiyu) tastes great when prepared slightly liquidi, gravy based, and spicy.
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Recipe video
Chapdi undhiyu recipe | chapdi tavo recipe | undhiyu chapdi recipe | Rajkot famous chapdi undhiyu
Ingredients
For chapdi
- 2 cup coarse wheat flour
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tbsp white sesame seeds
- 4 tbsp oil
- ½ cup hot water or as required
- Oil for frying
For methi muthiya
- 1 cup chopped methi leaves
- ¼ cup gram flour
- ¼ cup coarse wheat flour
- ¼ tsp turmeric powder
- ½ tsp red chilli powder
- Salt to taste
- 1 tsp sugar
- 1/8 tsp baking soda
- 1 tsp green chilli-ginger paste
- 1 tsp lemon juice
- 1 tbsp oil
- 1-2 tbsp water or as required
- Oil for deep frying
For rasa
- 3 medium size onion pieces
- 3 medium size tomato pieces
- 1 inch ginger
- 2 green chilli
- ½ cup oil
- 1 tbsp jeera
- 1 tsp ajwain
- 1 bay leaf
- 5-6 dry red chilli
- 1 inch cinnemon
- 4-5 cloves
- 1 star anise
- 4-5 black pepper
- ½ tsp hing
- 2 tbsp kathiyawadi garlic paste
- 1 tsp turmeric powder
- 2 tbsp coriander powder
- 3 tbsp red chilli powder - as per your taste
- 1 tsp garam masala
- 1 tsp amchur powder
- 1.5 litre water
- Salt to taste
- Some coriander leaves
For tavo (undhiyu)
- ½ cup oil
- 1 tsp cumin seeds
- 100 grm valor papadi
- 100 grm cauliflour pieces
- 100 grm brinjal pieces
- 100 grm potatoes pieces
- 100 grm carrot pieces
- 100 grm bottle gourd - lauki pieces
- 100 grm guvar
- 60 grm green chawli beans
- 60 grm green chana
- 60 grm green vatana
- 60 grm green vaal
- Salt to taste
- 1 cup water
- Prepared rasa
- Muthiya
- Some coriander leaves
For special chutney
- 100 grm red chilli
- Pinch of hing
- ¼ tsp turmeric powder
- Salt to taste
- 2 tbsp lemon juice
- ½ cup peanuts
- 1-2 tbsp water
Instructions
Making chapdi
- In a bowl, coarse wheat flour, cumin seeds, fennel seeds, white sesame seeds, and oil. mix well making sure the dough is moist.
- now add hot water as required and knead the tight dough.
- Take some flour in roll chapdi into a round shape with your hand. Make all chapdi into the same way.
- Now heat oil on medium flame, add chapdi and fry it on medium-low flames till it becomes crispy and golden brown from both sides.
- Chapdi is ready. keep it aside.
Making Muthia:
- In a mixing bowl, add wheat flour, besan, chopped methi leaves, spices (turmeric, red chili powder), salt, sugar, baking soda, ginger paste, green chilies, oil, and lemon juice in a bowl. Mix well.
- Now add little water at a time and knead into a smooth and soft dough. Don’t make it too soft otherwise, it becomes too sticky.
- Grease your palm with oil and roll muthiya into small oval-shaped dumplings.
- Fry muthiya on medium flame till it becomes crispy and brown.
Making tavo (undhiyu)
- In a pan, add ½ cup oil and 1 tsp jeera. Sauté it.
- Then add valor papdi, chopped cauliflower, carrot, guvar, brinjal, lauki (dudhi), and potato pieces. Sauté it for 3-4 minutes.
- Now add green chawali beans, green chana, green vatana, and green vaal. Add salt and sauté sprouts for 2-3 minutes.
- Then add 1 cup water from the sides and cook vegetables on medium-low flame till they become completely cooked.
- Meanwhile, in a mixture jar, add onion, tomatoes, ginger, and green chilli. Grind it into a smooth paste.
- for rasa - in another pan, add oil, cumin seeds, ajwain, bay leaf, dry red chili, cinnamon, cloves, star anise, black pepper, and hing. Saute it.
- then add kathiyawadi garlic paste and sauté it.
- now add the prepared tomato-onion paste and sauté till oil releases from its sides.
- Then add turmeric powder, coriander powder, red chili powder, garam masala, and amchur powder. Sauté masala till oil is released from its sides.
- Now add 1.5-liter water and bring it to a boil. Lower the flame and boil rasa for 15 minutes on medium-low flame.
- Then add salt and some coriander leaves into the rasa. Keep it aside.
- Now vegetables are properly cooked, then add rasa to it. mix well.
- Then keep the flame on medium and boil tavo for 10-15 minutes with rasa.
- Now add muthiya and some crushed muthiya in it. mix well and boil the mixture for 5 minutes.
- Garnish with coriander leaves and serve.
Special chutney
- In a mixture jar, add chopped green chilli, lemon juice, hing, turmeric powder, and salt. Grind it.
- Then add peanuts and some water. grind it.
- Chutney is ready to serve
Notes
For chapdi
- use coarse wheat for chapdi dough.
- oil should incorporate with flour and flour hold shape between hands.
- Do not add more water while kneading chapdi dough.
- fry chapdi on medium-low flame till it become crispy and golden brown from both sides.
- cover and cook vegetable on medium-low flame.
- sauté dry spices into oil gives a nice flavor to rasa.
- boil rasa on medium flame so it will become more flavorful.
- on medium flame cook vegetables with rasa so they will absorb all flavors from it.
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