Gujarati cuisine is celebrated for its vibrant flavors and wholesome ingredients, making it a fantastic choice for healthy eating. With an emphasis on vegetarian dishes and a variety of lentils, grains, and fresh vegetables, Gujarati food offers plenty of options that are both nutritious and satisfying.
In this article, we’ll explore 12 healthy Gujarati recipes that are easy to prepare, each accompanied by detailed descriptions, origins, cooking tips, and instructions. These recipes are perfect for anyone looking to maintain a healthy lifestyle without sacrificing taste.

Healthy Gujarati Recipes
Recipe | Cooking Time | Servings |
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1. Vegetable Dhokla | 30 minutes | 4 |
2. Chickpea Salad | 20 minutes | 4 |
3. Oats Khichdi | 30 minutes | 4 |
4. Methi Thepla | 30 minutes | 4 |
5. Bajra Khichdi | 40 minutes | 4 |
6. Masoor Dal | 30 minutes | 4 |
7. Stuffed Bhindi | 30 minutes | 4 |
8. Dudhi Chana Dal | 30 minutes | 4 |
9. Quinoa Pulao | 30 minutes | 4 |
10. Sprouted Moong Salad | 15 minutes | 4 |
11. Palak Khichdi | 30 minutes | 4 |
12. Fruit Chaat | 10 minutes | 4 |
1. Vegetable Dhokla
Description
Vegetable Dhokla is a steamed cake made from fermented gram flour, enriched with vegetables. It’s a light and fluffy dish that’s perfect for a healthy snack or breakfast.
Origin
Dhokla originates from Gujarat and is popular across India as a nutritious and tasty snack.
Color
The dish has a bright yellow hue, often topped with green coriander.
Texture
Dhokla has a spongy and soft texture, making it easy to eat.
Ingredients
- Gram Flour (Besan): 1 cup
- Yogurt: 1/2 cup
- Turmeric Powder: 1/2 teaspoon
- Salt: to taste
- Baking Soda: 1 teaspoon
- Vegetables (carrots, peas): 1 cup, finely chopped
- Water: as needed
Instructions
- Batter Preparation: Mix gram flour, yogurt, turmeric, salt, and enough water to form a smooth batter. Fold in the chopped vegetables.
- Steaming: Pour the batter into a greased steaming tray. Steam for 15-20 minutes.
- Serving: Cut into squares and serve with green chutney.
Cooking Tips
- Fermentation: Let the batter sit for a few hours for better fermentation.
- Variations: Add spices like green chilies or ginger for extra flavor.
Vegetable Dhokla Recipe | |
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Cooking Time | 30 minutes |
Servings | 4 |
2. Chickpea Salad
Description
This refreshing Chickpea Salad is a nutritious blend of chickpeas, vegetables, and spices, making it a protein-packed dish.
Origin
Chickpea salad is enjoyed in various forms across India, with each region adding its unique touch.
Color
The salad is colorful, featuring the creamy white of chickpeas with vibrant greens and reds from vegetables.
Texture
The texture is crunchy and hearty, thanks to the fresh vegetables and chickpeas.
Ingredients
- Chickpeas: 1 cup, boiled
- Cucumber: 1, diced
- Tomato: 1, diced
- Onion: 1 small, finely chopped
- Lemon Juice: 2 tablespoons
- Coriander Leaves: for garnish
- Salt: to taste
- Black Pepper: to taste
Instructions
- Mix Ingredients: In a bowl, combine chickpeas, cucumber, tomato, and onion.
- Season: Add lemon juice, salt, and black pepper. Toss well.
- Serving: Garnish with coriander leaves and serve chilled.
Cooking Tips
- Chilling: Allow the salad to chill in the refrigerator for enhanced flavors.
- Additions: Include avocado for creaminess or pomegranate for sweetness.
Chickpea Salad Recipe | |
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Cooking Time | 20 minutes |
Servings | 4 |
3. Oats Khichdi
Description
Oats Khichdi is a wholesome dish made with oats, vegetables, and spices, providing a healthy alternative to traditional khichdi.
Origin
This dish combines the comfort of khichdi with the nutritional benefits of oats, making it a modern Gujarati favorite.
Color
The dish has a warm, earthy color with vibrant vegetables peeking through.
Texture
Oats Khichdi has a creamy texture, similar to traditional khichdi.
Ingredients
- Oats: 1 cup
- Mixed Vegetables: 1 cup (carrots, peas, beans)
- Turmeric Powder: 1/2 teaspoon
- Cumin Seeds: 1 teaspoon
- Salt: to taste
- Water: 3 cups
- Oil or Ghee: for cooking
Instructions
- Sauté Vegetables: In a pan, heat oil, add cumin seeds, and sauté vegetables for a few minutes.
- Add Oats: Stir in oats and turmeric, cooking for another minute.
- Cooking: Add water and salt, bringing to a boil. Simmer until oats are cooked.
- Serving: Serve hot, garnished with fresh coriander.
Cooking Tips
- Oats Type: Use rolled oats for better texture.
- Flavor Variations: Add ginger or green chilies for an extra kick.
Oats Khichdi Recipe | |
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Cooking Time | 30 minutes |
Servings | 4 |
4. Methi Thepla
Description
Methi Thepla is a healthy flatbread made from whole wheat flour and fresh fenugreek leaves, perfect for a nutritious meal.
Origin
Thepla is a traditional Gujarati dish, often enjoyed during travel for its portability.
Color
The flatbreads have a golden-brown hue with green flecks from the fenugreek.
Texture
Methi Thepla is soft with a slight chewiness.
Ingredients
- Whole Wheat Flour: 2 cups
- Fenugreek Leaves: 1 cup, chopped
- Turmeric Powder: 1/2 teaspoon
- Red Chili Powder: 1 teaspoon
- Salt: to taste
- Oil: for cooking
- Water: as needed
Instructions
- Dough Preparation: Mix flour, fenugreek, spices, and salt. Add water to form a soft dough.
- Rolling: Divide the dough into balls and roll each into a thin circle.
- Cooking: Cook on a hot tawa until golden brown, brushing with oil.
- Serving: Serve with yogurt or pickle.
Cooking Tips
- Storing: These theplas can be stored for several days in an airtight container.
- Flavor Enhancements: Add ajwain or sesame seeds for extra flavor.
Methi Thepla Recipe | |
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Cooking Time | 30 minutes |
Servings | 4 |
5. Bajra Khichdi
Description
Bajra Khichdi is a nutritious dish made from pearl millet and lentils, making it a gluten-free option packed with fiber.
Origin
This dish is especially popular in rural Gujarat, where millet is a staple grain.
Color
Bajra Khichdi has a rustic, earthy color.
Texture
It has a hearty and grainy texture, making it very filling.
Ingredients
- Bajra (Pearl Millet): 1 cup
- Moong Dal (Yellow Lentils): 1/2 cup
- Turmeric Powder: 1/2 teaspoon
- Salt: to taste
- Water: 4 cups
- Oil or Ghee: for tempering
Instructions
- Preparation: Rinse bajra and moong dal until water runs clear.
- Cooking: In a pressure cooker, combine bajra, moong dal, turmeric, salt, and water. Cook for 3-4 whistles.
- Serving: Serve hot with ghee and pickle.
Cooking Tips
- Serving Suggestion: Pair with a side of yogurt for a complete meal.
- Vegetable Addition: Add seasonal vegetables for added nutrition.
Bajra Khichdi Recipe | |
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Cooking Time | 40 minutes |
Servings | 4 |
6. Masoor Dal
Description
Masoor Dal is a quick-cooking lentil dish that is rich in protein and perfect for a healthy meal.
Origin
This dish is widely enjoyed across India, known for its simplicity and nutritional value.
Color
The dal has a lovely orange hue.
Texture
It is smooth and creamy when cooked.
Ingredients
- Masoor Dal (Red Lentils): 1 cup
- Onion: 1, finely chopped
- Tomato: 1, chopped
- Turmeric Powder: 1/2 teaspoon
- Cumin Seeds: 1 teaspoon
- Salt: to taste
- Water: 3 cups
- Oil: for tempering
Instructions
- Cooking Dal: Rinse the lentils and combine with water, turmeric, and salt. Cook until soft.
- Tempering: In a separate pan, heat oil, add cumin seeds, onion, and tomato. Cook until soft.
- Combining: Mix the tempering with the cooked dal.
- Serving: Serve hot with rice or roti.
Cooking Tips
- Flavor Boost: Add a pinch of garam masala for extra warmth.
- Vegetable Addition: Stir in spinach or kale for added nutrition.
Masoor Dal Recipe | |
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Cooking Time | 30 minutes |
Servings | 4 |
7. Stuffed Bhindi
Description
Stuffed Bhindi is a flavorful dish where okra is filled with a spiced gram flour mixture, offering a healthy way to enjoy this vegetable.
Origin
This dish is commonly made in Gujarati households, showcasing seasonal vegetables creatively.
Color
The dish is a vibrant green, enhanced by the yellow filling.
Texture
It has a crisp exterior with a soft, flavorful filling.
Ingredients
- Okra (Bhindi): 250 grams, washed and slit
- Gram Flour (Besan): 1 cup
- Turmeric Powder: 1/2 teaspoon
- Red Chili Powder: 1 teaspoon
- Salt: to taste
- Oil: for cooking
Instructions
- Stuffing Preparation: Mix gram flour, spices, and salt in a bowl.
- Stuffing Okra: Fill the slit okra with the spice mixture.
- Cooking: Heat oil in a pan, add the stuffed okra, and sauté until cooked.
- Serving: Serve hot with roti or rice.
Cooking Tips
- Avoid Overcrowding: Cook in batches to ensure even cooking.
- Flavor Enhancement: Squeeze fresh lemon juice before serving.
Stuffed Bhindi Recipe | |
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Cooking Time | 30 minutes |
Servings | 4 |
8. Dudhi Chana Dal
Description
Dudhi Chana Dal is a nutritious dish made with bottle gourd and split chickpeas, offering a light yet filling meal.
Origin
This dish is popular in Gujarat, especially during the monsoon season.
Color
The dish has a light green color, thanks to the bottle gourd.
Texture
It has a soft, stew-like consistency.
Ingredients
- Bottle Gourd (Dudhi): 1 cup, chopped
- Chana Dal: 1 cup, soaked
- Turmeric Powder: 1/2 teaspoon
- Cumin Seeds: 1 teaspoon
- Salt: to taste
- Water: 3 cups
Instructions
- Cooking Dal: Combine bottle gourd, chana dal, turmeric, salt, and water in a pot. Cook until soft.
- Tempering: In a separate pan, heat oil, add cumin seeds, and pour over the cooked dal.
- Serving: Serve hot with rice or chapati.
Cooking Tips
- Cooking Tip: Ensure the bottle gourd is tender before serving.
- Garnish: Top with fresh coriander for extra flavor.
Dudhi Chana Dal Recipe | |
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Cooking Time | 30 minutes |
Servings | 4 |
9. Quinoa Pulao
Description
Quinoa Pulao is a healthy, gluten-free alternative to traditional pulao, packed with protein and nutrients.
Origin
Quinoa, a superfood, has gained popularity in Indian cooking for its health benefits.
Color
The dish has a light golden color with colorful vegetables.
Texture
Quinoa is fluffy and light, making this pulao refreshing.
Ingredients
- Quinoa: 1 cup, rinsed
- Mixed Vegetables: 1 cup (carrots, peas, beans)
- Turmeric Powder: 1/2 teaspoon
- Cumin Seeds: 1 teaspoon
- Salt: to taste
- Water: 2 cups
- Oil: for cooking
Instructions
- Sauté Vegetables: In a pan, heat oil, add cumin seeds, and sauté vegetables.
- Cooking Quinoa: Add quinoa, turmeric, salt, and water. Bring to a boil, then simmer until quinoa is cooked.
- Serving: Fluff with a fork and serve hot.
Cooking Tips
- Rinsing Quinoa: Rinse quinoa well to remove bitterness.
- Flavor Boost: Add herbs like mint or basil for freshness.
Quinoa Pulao Recipe | |
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Cooking Time | 30 minutes |
Servings | 4 |
10. Sprouted Moong Salad
Description
Sprouted Moong Salad is a protein-rich salad made from sprouted green gram, packed with nutrients and flavor.
Origin
This dish is commonly enjoyed as a healthy snack or light meal in many Indian households.
Color
The salad is bright green with colorful vegetables mixed in.
Texture
It has a crunchy texture from the fresh vegetables and sprouted moong.
Ingredients
- Sprouted Moong: 1 cup
- Cucumber: 1, diced
- Tomato: 1, diced
- Onion: 1 small, finely chopped
- Lemon Juice: 2 tablespoons
- Salt: to taste
- Chaat Masala: 1 teaspoon (optional)
- Coriander Leaves: for garnish
Instructions
- Mix Ingredients: In a bowl, combine sprouted moong, cucumber, tomato, and onion.
- Season: Add lemon juice, salt, and chaat masala. Toss well.
- Serving: Garnish with coriander leaves and serve fresh.
Cooking Tips
- Soaking: Soak green gram overnight for better sprouting.
- Additions: Include grated carrot or bell peppers for extra crunch.
Sprouted Moong Salad Recipe | |
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Cooking Time | 15 minutes |
Servings | 4 |
11. Palak Khichdi
Description
Palak Khichdi is a nutritious rice and lentil dish enriched with spinach, making it a great option for a wholesome meal.
Origin
This dish combines the goodness of spinach with the traditional khichdi, popular in Gujarati households.
Color
The khichdi has a vibrant green color from the spinach.
Texture
It has a creamy and comforting texture.
Ingredients
- Rice: 1 cup
- Moong Dal: 1/2 cup
- Spinach (Palak): 2 cups, chopped
- Turmeric Powder: 1/2 teaspoon
- Salt: to taste
- Water: 4 cups
- Ghee: for tempering
Instructions
- Preparation: Rinse rice and dal. Cook with water, turmeric, and salt until soft.
- Cooking Spinach: In a separate pan, sauté spinach until wilted. Add to the cooked khichdi.
- Serving: Serve hot with ghee and pickle.
Cooking Tips
- Spinach: Blanch spinach for a brighter color.
- Flavor Enhancements: Add a squeeze of lemon juice before serving.
Palak Khichdi Recipe | |
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Cooking Time | 30 minutes |
Servings | 4 |
12. Fruit Chaat
Description
Fruit Chaat is a refreshing mix of seasonal fruits, spiced with tangy seasonings, making it a perfect healthy snack.
Origin
This dish is enjoyed across India, especially during festivals and hot weather.
Color
The dish is colorful, featuring a mix of bright fruits.
Texture
It
has a juicy and crunchy texture.
Ingredients
- Seasonal Fruits: 2 cups (apple, banana, pomegranate)
- Chaat Masala: 1 teaspoon
- Lemon Juice: 1 tablespoon
- Honey: 1 tablespoon (optional)
Instructions
- Prepare Fruits: Chop the fruits into bite-sized pieces.
- Mix Ingredients: In a bowl, combine fruits, chaat masala, lemon juice, and honey.
- Serving: Serve chilled as a refreshing snack.
Cooking Tips
- Fruit Variations: Use your favorite fruits for a personalized touch.
- Chilling: Refrigerate before serving for a refreshing taste.
Fruit Chaat Recipe | |
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Cooking Time | 10 minutes |
Servings | 4 |
Conclusion
These healthy Gujarati recipes showcase the diversity and richness of Gujarati cuisine while emphasizing nutrition. From the protein-packed Vegetable Dhokla to the refreshing Fruit Chaat, each dish is designed to be wholesome and satisfying. Incorporating these recipes into your meal plan not only enhances your culinary repertoire but also supports a healthy lifestyle. Enjoy the flavors of Gujarat while nourishing your body with these delightful dishes!