As winter ushers in its share of discomfort – the dry skin, the creaky joints and the occasional gas-induced surprise – our kitchen comes with its own set of remedies. Beyond being a space for culinary creations, it transforms into a healing haven during the colder months. As temperatures drop, warm soups and soothing teas become more than just a source of nourishment; they are comforting remedies for the season’s problems. Embracing the idea that “food is medicine,” the kitchen becomes a sanctuary, offering not just warmth but also a holistic approach to well-being. Recently, nutritionist Rujuta Diwekar introduced “Adadiyo” which she claims is “rich in flavour and nourishment,” “heals all ailments,” and “acts as a balm that heals all wounds of the past and the future.”

Adadiyo, or Adadiya Pak, is a traditional Gujarati dish and a winter speciality typically made during the festival of Uttarayan (Makar Sankranti). It is essentially a spiced and multigrain dough that is rolled into small balls and flattened to make thin, crisp bread. It is usually enjoyed with clarified butter (ghee) and jaggery. The dish is associated with cultural and festive traditions in Gujarat.

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Adadiyo, being a traditional Gujarati dish, primarily consists of ingredients like black urad dal flour, milk, ghee, sugar, and dry fruits. Its nutritional value depends on the specific ingredients and proportions used. 

Here are some potential health benefits:

Urad dal is a good source of protein, fibre and various essential nutrients, contributing to muscle health, digestion and overall nutrition.

The inclusion of dry fruits adds essential vitamins, minerals and antioxidants, promoting overall health and well-being.

While ghee adds flavour, it should be consumed in moderation. Ghee contains healthy fats and is a source of fat-soluble vitamins.

Milk is a rich source of calcium and protein, supporting bone health and providing essential nutrients.

If you want to make this special and healthy Adadiyo dish at home, check out our recipe here.