It is a complete meal prepared before a day of sitda satam vrat. It is made with tasty Gujarati dishes assembled and served in a traditional thali. It is a quick and easy thali recipe with all the basic ingredients from your kitchen. This festival season does try these Gujarati dishes and enjoy their mouth-watering taste along with friends and family!
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Recipe Video
Sitda satam special thali recipe |satam ni thali| Gujarati thali | thali recipe
Ingredients
For churma na ladoo
- 2 cup coarse wheat flour
- 4 tbsp oil
- ยฝ cup hot water or as required
- Oil for deep frying muthiya
- 2 tbsp ghee + ยฝ cup hot ghee
- ยผ cup chopped almonds
- ยผ cup chopped cashews
- 2 tbsp raisins
- 1 cup jaggery
- ยฝ tsp cardamom powder
- ยฝ tsp nutmeg - jayphal powder
- 2 tsp poppy seeds
For methi bajri na vada
- 2 cup tightly packed or 250 grm bajra flour - millet flour
- ยฝ cup wheat flour
- 2 tbsp oil
- Pinch of hing
- ยฝ tsp ajwain
- 2 tbsp white sesame seeds
- 2 tbsp green chilli paste
- 1 tsp ginger paste
- ยฝ tsp turmeric powder
- 2 cup or 100 grm chopped methi leaves
- Salt to taste
- 1 tsp red chilli powder
- 3 tbsp jaggery
- ยฝ cup curd
- ยผ tsp baking soda
- Some coriander leaves
- 3 tbsp water or as required
- Sesame seeds
- Oil for frying
For khambhatiya shak
- 4 big size potatoes
- Oil for frying
- 4 tbsp coriander powder
- 3 tbsp dry coconut powder
- 2 tbsp red chilli powder
- ยผ tsp turmeric powder
- 1 tsp garam masala
- 1 tsp dry mango powder
- 2 tbsp sugar
- 2 tbsp white sesame seeds - optional
- 3 tbsp oil
- ยฝ tsp ajwain
- Pinch of hing
- Some curry leaves
- Some coriander leaves
For Traditional Gujarati ghes
- 1 cup small grain rice - jeerasar rice
- 3 cup buttermilk
- Salt to taste
- 2 tbsp ghee
- 1 tbsp cumin seeds
- 2 chopped green chilli
- Some curry leaves
- Some coriander leaves
For salad
- 1.5 cup chopped cucumber
- ยฝ cup pomegranate seeds
- ยผ cup fried peanuts
- 2 chopped green chilli
- Some coriander leaves
- Salt to taste
- 1 tsp jeera powder
- 1 tbsp sugar
- 1 tbsp lemon juice
- 2 tbsp coarse peanut powder
For methi na thepla
- 3 cup wheat flour
- 2 tbsp + 1 tsp oil
- ยฝ tsp ajwain
- ยฝ tsp cumin seeds
- 1 tsp green chilli paste
- ยฝ tsp ginger paste
- 2 cup or 100 grm chopped methi leaves
- Salt to taste
- Some coriander leaves
- 1 tsp red chilli powder
- ยฝ tsp turmeric powder
- Salt to taste
- 1 tbsp sugar
- 1 tbsp lemon juice
- ยฝ cup curd
- ยผ cup water or as required
- Ghee and dry flour for thepla layering
- Oil or ghee for roasting
Instructions
Making churma na ladoo
- In a bowl, take coarse wheat flour and oil/ghee in it.
- Mix and rub the oil and the flour together.
- Add warm water gradually and knead tight dough.
- Divide and shape the dough into cylinders muthiya.
- Now heat the oil pan, and fry the muthia till they are nice light brown.
- Allow them to cool and grind them finely.
- Sieve the grinded muthiya mixture.
- Now heat ghee in a pan, and add chopped almonds, cashews, and raisins. Roast for 2 minutes or till it becomes slightly brown. Then add into churma.
- In the same pan, add jaggery and melt it. Then add into churma and mix well.
- Lastly, heat ghee in a pan and add directly to the churma. You can see the honeycomb effect on churma. It will help to make it softer and melt in the mouth ladoo for a longer time.
- Add cardamom powder, and nutmeg powder and mix well.
- Now with the hand give a round shape to ladoo.
- Finally, roll ladoo into poppy seeds and serve.
Making methi bajri na vada
- In a mixing bowl, add bajri flour and wheat flour. mix well.
- Now in a pan, add oil, ajwain, hing, sesame seeds, and green chili-ginger-garlic paste. Sautรฉ it.
- Add turmeric powder and mix well.
- Then add methi leaves and salt. sautรฉ till methi leaves become soft and oil separate from the sides.
- Now add red chili powder and jaggery. Mix well.
- Switch off the flame and add masala into the flour mixture.
- Then add curd, baking soda, and some coriander leaves. mix well.
- Now add water gradually and knead the semi-soft dough.
- Now cover the dough and rest it for 10-15 minutes.
- After resting time, grease your palm with oil and make round disc shape vada. You can also make vada on wet cotton cloth.
- Heat oil in a pan, add vada and deep-fried on medium flame.
- Take out fried vada on a wire rack or tissue paper and serve with green chutney.
Making khambhatiyu shak
- Cut potatoes into bigger size pieces with their skin.
- Now in a bowl, add coriander powder, dry coconut powder, red chili powder, turmeric powder, garam masala, amchur powder, sugar, and white sesame seeds. Mix well. Masala is ready.
- Then in a pan, add some oil and deep fry potato pieces till they become crisp and slightly soft or 90% cooked.
- Take out fried potato pieces on a plate and keep them aside.
- Now in a pan, add 3 tbsp oil, ยฝ tsp ajwain, a pinch of hing, and some curry leaves and sautรฉ it.
- Then add fried potato pieces, salt, and a pinch of turmeric powder. Mix well.
- Now add masala and mix well. Cover and cook sabzi so masala flavor absorbs into potatoes.
- Garnish with coriander leaves and serve khambhatiya shak with thepla.
Making Gujarati Ghee
- In a mixture jar, add small grain rice and grind it on reverse side pulses.
- Now sieves grinded rice. Rice kanki is ready for traditional gujarati ghes.
- Then in a bowl, add rice kanki and buttermilk. Mix well and soak it for 30 minutes.
- Now in a pan, add soaked rice and buttermilk mixture and salt. mix well and cook the mixture on low flame for 15 minutes or till rice absorbs buttermilk and becomes soft.
- Then in a tadka pan, add ghee, jeera, green chili pieces, and some curry leaves. sautรฉ it.
- Add tadka into the cooked rice mixture. Also, add some coriander leaves and mix well.
- Traditional Gujarati ghes is ready.
Making salad
- In a mixing bowl, add cucumber pieces, pomegranate seeds, fried peanuts, chopped green chili, some coriander leaves, salt, cumin powder, sugar, lemon juice, and peanut powder. Mix well.
- The salad is ready.
Making layered Gujarati thepla
- In a pan, add 2 tbsp oil, ajwain, green chili paste, and ginger paste. Sautรฉ it.
- Then add methi leaves and salt. sautรฉ till methi become soft.
- Switch off the gas and add methi masala into the mixing bowl.
- Then add coriander leaves, red chili powder, turmeric powder, salt, sugar, lemon juice, and curd. Mix well.
- Now add wheat flour and mix well.
- Then add water gradually and knead the semi-soft dough. Cover and rest the dough for 10-15 minutes.
- Divide the dough into equal parts and give it to round shape.
- Take one dough ball, Coat the dough with dry flour and roll it out into a round shape of thick roti.
- Apply some ghee and sprinkle dry flour on its top surface and fold it into a half circle.
- Again spread ghee and dry flour on it and again fold into a triangle-shaped layered pattie.
- Coat it with dry flour and roll it out triangle thepla.
- Place it on a hot tawa and cook over medium flame.
- Spread ยผ tsp oil or ghee evenly on the surface and flip it and cook until golden brown spots appear on both sides.
- Serve layered thepla with sabzi and salad.
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