12 Easy Gujarati Breakfast Recipes

Gujarati cuisine is very well-known for its mouth-watering flavors and variety of meals from sweets to snacks and Gujarati Shaak (sabzi). Today I’m listing here 12 easy Gujarati breakfast recipes which are delicious and perfect for any regular day or a weekend.

 

 

 

12. Easy Gujarati Breakfast Recipes

 

1. Vaghareli Rotli ( Spicy Snack from leftover Chapattis )

 

 

Vaghareli Rotli or crumbled flatbread is a perfect Gujarati breakfast recipe. This delicious snack is made from leftover chapatis. Chapatis are crumbled and then roasted and seasoned with spices. This breakfast recipe goes well with tea or coffee.

 

Ingredients

• 10-12 Leftover Chapatis
• 2 tablespoons of peanuts
• 1/2 teaspoon of Mustard seeds
• 1 teaspoon of Red chili powder
• 1/2 teaspoon of Turmeric powder
• 6-8 Curry leaves
• 1 teaspoon sugar
• 1/2 teaspoon of Cumin seeds
• 1/2 teaspoon of Asafoetida
• 2 teaspoon Cooking oil Salt

 

Preparation time: 15 minutes

Servings: 4

 

Instructions

• First of all, take all the leftover chapatis and crumble them in a bowl.
• Heat oil in a frying pan. Add mustard seeds to it. Now add curry leaves, cumin seeds, peanuts, and asafoetida and cook for 1 minute.
• Add turmeric powder, salt, and red chili powder and cook them for 2-3 minutes. Now add crumbled chapatis in the pan and roast everything till it becomes crispy.
• Finally, add sugar and mix everything well.
• Turn off the flame and take out Vagherli Rotli on a serving plate and serve it hot for breakfast with tea or coffee.

 

2. Methi-Bajra Dhebra ( Fenugreek-Pearl millet flour Flatbread )

 

 

Methi Dhebra is a breakfast recipe made with fenugreek leaves and multigrain millet. This recipe is full of fiber and supplies all essential nutrients to the body, therefore, it is perfect for breakfast.

 

Ingredients

• 1/2 cup Bajra Flour ( Pearl Millet flour)
• 1/4 cup Gram flour (Besan)
• 1 cup Wheat Flour
• 4 Green Chillies
• 1 cup Methi Leaves (Fenugreek Leaves)
• 1/2 cup Yogurt
• 1 tablespoon of sesame seeds
• 1 teaspoon Red chili powder
• 1/4 teaspoon of Asafoetida
• 2 tablespoons Jaggery
• 1 tablespoon of Ginger-Garlic
• Oil for frying
• Water as required
• Salt

 

Preparation time: 30 minutes

Servings: 5

 

Instructions

• First of all, we will make dough for dhebra. In a big bowl add all the ingredients except yogurt.
• Combine everything then add yogurt and mix well. Knead the dough and add water as required to get the required consistency of the dough.
• Again knead the dough and add two tablespoons of oil to the dough to make it smooth and soft. Cover the dough in the bowl and keep it aside for 20 minutes.
• Once the dough is ready, divide the dough into equal parts and make a round ball from each part and flatten it with your palms. With the help of a chakla and belan roll each ball thick and into a 5-6 inches diameter of the circle.
• Take a flat pan put one teaspoon of oil in it and place a rolled dhebra on the pan. Roast the Dhebra for 1 minute on one side then flips it to the other side slighting pressing it with a spatula and putting some oil on it.
• Cook on both sides till it turns brown and crispy. Repeat these steps for the rest of the balls.
• Once dhebra are ready to serve them with buttermilk, Pickle, Chutney, or Ghee and jaggery.

 

3. Thepla ( Fenugreek leaves Flatbread)

 

 

Many people think Dhebra and Thepla are the same. But Dhebra is made from pearl millet flour or bajra flour while thepla is made from wheat flour. Thepla is one of the most-liked foods of Gujaratis. A Perfect healthy lunchbox recipe for adults and kids and also an ideal travel snack too. The fenugreek leaves are also very good for diabetic patients. Thepla goes perfectly with yogurt, ketchup, chunda, and masala tea.

 

Ingredients

• 2 cups of Wheat Flour
• 1 tablespoon of Ginger-garlic paste
• 1/2 cup of Yogurt
• 1 teaspoon of Turmeric powder
• 1/4 teaspoon of Asafoetida
• 1 teaspoon Red chili powder
• 1 cup of Fenugreek Leaves
• Oil, as required
• Salt

 

Preparation Time: 30 minutes

Servings: 4 

 

Instructions

• Take wheat flour in a large bowl and mix all the ingredients in the flour except yogurt. Add yogurt to the flour and mix it and knead into a soft dough and also add water if needed. Add a teaspoon of oil to the dough and again knead it.
• Cover the dough and leave it aside for around 20 minutes. Preheat the flat pan on a medium flame and put a teaspoon of oil in it.
• Divide the thepla dough into equal portions and make equal size balls of it. Roll them flat and thin on a chakla approximately 5 inches of circular diameter. Keep tossing the thepla with little dry flour on the chakla so the dough doesn’t stick while rolling.
• Put the thepla on the preheated pan and toss it on both sides and roast it till crispy. Add a half teaspoon of oil and press its sides with a spatula.
• Take out the thepla on a plate and serve it with ketchup, yogurt, or Masala Tea. Repeat this procedure with the remaining dough.

 

4. Palak-Methi Muthia ( Spinach and Fenugreek Dumplings )

 

 

Methi Muthias is a nutritious healthy breakfast and lunchbox recipe. Muthias are fried or steamed dumplings made with spinach and fenugreek leaves. This recipe is rich in proteins and carbohydrates and it is easily made and is ideally served with Tea for breakfast.

 

Ingredients

• 1 cup chopped Fenugreek Leaves ( Methi Leaves )
• 1 cup chopped Spinach Leaves (Palak)
• 2 chopped Green Chilli
• 1 tablespoon Ginger-garlic paste
• 1/2 cup Multigrain flour
• 2 tablespoons Gram flour (Besan)
• 1 tablespoon Yogurt
• 1 Lemon
• 2 teaspoon Jaggery
• 1 teaspoon of Sesame seeds (Til seeds)
• 2 tablespoon grated coconut
• 1 teaspoon of Mustard seeds
• 1 tablespoon oil
• Salt
• 1 tablespoon of Coriander Leaves to garnish

 

Preparation time: 40 minutes

Servings: 8

 

Instructions

• Mix all the ingredients in a bowl and knead them into a dough. Add water if needed. Once the dough is ready grease your palm and take a small part of the dough and start making small round balls of it.
• Likewise, make such round balls ( muthias) from the remaining dough also and steam them in a steamer until their outer coating gets brown and crispy.
• To steam muthias in a steamer, first, boil water in a steamer for a few minutes. Then places these muthias in the plates of the steamer and steam them until you get a clean toothpick on a piercing them. When muthias are ready take them out of the steamer and keep them aside for cooling.
• Heat a round bottom pan and put oil in it. Set the flame to medium and add mustard seeds and sesame seeds to the oil to crackle. Once they crackle add steamed muthias and roast them for 3-4 minutes. Take them out on a serving plate and garnish them with fresh coriander leaves and grated coconut.
• Serve them with Green Chutney, tea, or ketchup for breakfast or evening snacks.

 

5. Khaman Dhokla ( Soft, fluffy, sweet, tangy snack )

 

 

Khaman Dhokla is a well-known farsan delicacy relished by Indians all over the world. It’s made with Bengal gram pulse batter and served with green chutney for breakfast or evening snacks.

 

Ingredients

For Khaman Dhokla

• 1 cup of Split Bengal gram (Chana dal)
• 1/4 cup Yogurt
• 1 tablespoon Ginger-garlic paste
• 2 chopped Green Chillies
• 1 tablespoon of Lemon juice
• 1 teaspoon oil
• A pinch of Turmeric powder
• 1 teaspoon of Sugar
• Salt
• 1 teaspoon of fruit salt

 

For Khaman Dhokla seasoning

• 1 sesame and Mustard seeds
• 2 chopped Green Chilli
• 1 tablespoon of Sugar
• 1/2 tablespoon of Lemon juice
• 4-5 curry leaves
• 1 teaspoon oil
• 1/2 cup Water
• 1 tablespoon of Coriander Leaves and grated coconut to garnish

 

Preparation time:  30 minutes

Servings: 6

 

Instructions

• Soak the split Bengal gram (chana dal) overnight. The next morning filter it to remove excess water and grind Split Bengal gram (chana dal), green chilies, ginger-garlic paste into a batter. Add salt once the batter is ready and then keep it aside for fermentation.
• Once the batter is properly fermented, add fruit salt, oil, turmeric powder, and mix everything well.
• Now boil 4 cups of water in a steamer. Grease steamer plates and pour half the khaman dhokla batter on the plates.
• Steam it for 15-20 minutes on the high flame under a closed lid. After 15 minutes pierce a toothpick to the khaman dhokla and see if it comes out clean.
• Khaman dhokla is ready to turn off the flame and let it rest for 10 minutes in the steamer. Remove the steamer plates and cut khaman dhokla into square pieces with a knife and place them on a serving plate.
• In a tadka pan (tempering) heat oil and mustard seeds, green chilis, sesame seeds to crackle. Turn the flame off and mix seasoning ingredients in it. With the help of a spoon sprinkle these tempered seasoning over the khaman dhokla.
• Serve the Khaman Dhokla with Green Chutney.

 

6. Gujarati Patra/Patarveliya ( Flat fried dumplings of  Colocasia leaves )

 

 

Gujarati Patra or Patarveliya is a famous Gujarati recipe made with steamed arbi or colocasia leaves. These leaves are filled with spices and gram flour and then rolled and steamed. Find its detailed recipe below.

 

Ingredients

• 4 Patra ( Colocasia Leaves )
• 2 cups of Besan( Gram Flour)
• 1 teaspoon of Red Chili Powder
• 1 teaspoon of Green Chilli Paste
• 4 tablespoon of organic Jaggery
• 1 teaspoon of Turmeric Powder
• 1 teaspoon of Coriander powder
• 1/2 teaspoon of Garam Masala
• Oil
• 1 teaspoon of Mustard Seeds
• 1 teaspoon of Sesame Seeds
• Salt
• 1 teaspoon of Asafoetida (Hing)
• 1 tablespoon of Grated Coconut
• Water

 

Preparation time: 40-45 minutes

Servings: 8

 

Instructions

• Clean and wash all the Patra leaves and remove their stems. In a bowl add gram flour, green chili paste, turmeric, hing(asafoetida), coriander powder, red chili powder, garam masala, jaggery, and salt. Mix everything very well and add water to make a paste-like consistency batter.
• Take a patra leaf and apply this paste to it. Place another patra leaf over the first one and again apply the paste to it. Likewise, apply the paste and layer 4 patra leaves one over the other. Finally, roll and join the two opposite ends of the patra leaves.
• Boil 4 cups of water in a steamer and place these patra rolls in the steamer plates. Cover it and steam them for about 30 minutes. Once steamed turn off the flame and let the rolls cool down.
• Now cut each roll into 1 cm thick circles and shallow fry them as shown in the image.
• Heat 2 tablespoons of cooking oil in a pan and add mustard seeds and sesame seeds and saute all the rolls on both sides for 2-3 minutes.
• Take out the patra and serve them on a serving plate with grated coconut.

 

7. Handvo ( Bottle gourd and Pulse’s cake)

 

 

Handvo is a traditional Gujarati spicy cake. It is a nutritious dish served for breakfast or lunch with buttermilk. Its readymade flour is also available in the stores. A batter is prepared with a grated bottle of gourd, spices, and various dals. It is brown and crispy from the outside and soft inside.

 

Ingredients

• 1/4 cup of the split green gram ( green moong dal )
• 1 medium grated bottle gourd ( lauki)
• 1/4 cup Pigeon Peas( toovar dal )
• 1/4 cup of split black lentils ( urad dal )
• 1/2 cup rice
• 1/4 cup of split Bengal gram ( chana dal )
• 1/2 cup Yogurt
• 4 tablespoon of oil
• 1 tablespoon of lemon juice
• 2 tablespoons of sugar
• 1 teaspoon of red chili powder
• 1 teaspoon of turmeric powder
• a pinch of Baking soda
• 1 tablespoon of ginger-green
• 1 teaspoon of green chili paste
• 1/2 teaspoon of carom seeds
• 1/2 teaspoon of mustard seeds
• 1/4 teaspoon of asafoetida
• 1/2 teaspoon of sesame seeds
• salt

 

Preparation time: 15 hours

Servings: 6

 

Instructions

• Clean and wash the lentils and soak them in water with rice for at least 4 hours. After 4 hours filter the excess water and keep it aside.
• In a mixer, blend, this lentil rice mixture into a smooth batter. Now add curd to this batter and keep it for fermentation overnight.
• After fermenting add bottle gourd, baking soda, oil, lemon juice, sugar, turmeric, and red chili powder, salt and ginger-garlic paste to the batter.
• You can bake this batter within a baking tray or cook it in a handvo cooker.
• Pour this batter into a greased baking dish.
• Heat 1 tablespoons of oil in a tadka cookware and add the mustard seeds, asafoetida, carom seeds, and sesame seeds. Once the seeds crackle, pour this tadka over the handvo batter.
• Bake the Handvo in a preheated oven for 40 minutes at 200ºc till the upper crust of the handvo is crispy and brown.
• Once handvo is ready to take out on a plate, serve it with tomato ketchup or buttermilk.

 

8. Dal Dhokli (  Boiled wheat flour dumplings in pulse gravy )

 

 

Dal dhokli is a traditional Gujarati recipe made with wheat flour dhokli (dumplings) simmered in dal ( lentils gravy).

 

Ingredients

For Dhokli

• 1 cup of wheat flour
• 2 tablespoon of Bengal gram flour ( Besan )
• 1 teaspoon of red chili powder
• 1 teaspoon of turmeric powder
• 1/2 tablespoon of carom seeds
• salt
• Oil

 

For Dal

• 1 cup pigeon peas ( toovar dal )
• 1 tablespoon of lemon juice
• 2 tablespoons of jaggery
• 1 teaspoon of ginger paste
• 1 teaspoon of green chili paste
• 1/4 teaspoon of turmeric powder
• 1/4 teaspoon of red chili powder
• 6-8 curry leaves
• 1/4 teaspoon of cumin seeds
• 1/4 teaspoon of mustard seeds
• 2 dry red chilies
• 1/4 teaspoon of asafoetida
• 1 cinnamon stick
• 2 cloves
• 1/4 cup chopped coriander leaves
• 2 tablespoons of chopped onion
• 2 tablespoons of fresh coriander leaves for garnishing
• 1 tablespoon of oil
• 1 tablespoon of ghee
• Salt

 

Instructions

For Dhokli

• Mix all the dhokli ingredients in a bowl and knead it into a hard dough using water. Cover the dhokli dough and keep it for 10 minutes.
• Divide the dough into equal portions and roll them into an 8-inch diameter circle. Sprinkle wheat flour so the dough doesn’t stick while rolling. Cut these rolls into a square shape and keep them aside.

 

For Dal

• Clean and wash the pigeon peas (toovar dal). In a pressure cooker add dal, salt, turmeric, and 3 cups of water and cook for 3 whistles. After 3 whistles, remove the lid of the pressure cooker and blend the dal using a hand blender.
• Now put the pressure cooker on a very low flame and add 2 cups of water to it. Add lemon juice, ginger paste, green chili paste, red chili powder, curry leaves, and mix well.
• In a tempering cookware heat ghee and add mustard seeds, asafoetida, dry red chili, cinnamon, and cumin seeds and let them crackle in ghee. Add this tadka over the dal and mix well. Keep stirring every 3-4 minutes.
• Now add the dhoklis to the dal one by one in such a way that they don’t form a lump and bring it to a boil.
• Once dal dhokli is ready to pour it into a serving bowl and garnish it with chopped onions and coriander leaves on top and serve hot immediately.

 

9. Khandvi/Patudi ( Gram flour Rolls )

 

 

Khandvi or patudi is a well-known Gujarati snack made with a batter formed by yogurt or buttermilk and gram flour (Besan). The Consistency of the batter of khandvi is very important. It should not be too thick and it’s also important to spread it immediately on the plate otherwise it will cool down and won’t spread easily.

 

Ingredients

• 1 cup Gram flour (Besan)
• 1/2 cup yogurt
• 1 cup Water
• 1/4 teaspoon of Turmeric powder
• 1 teaspoon of ginger paste
• 1 teaspoon of green chili paste
• 2 tablespoon Oil
• 1 teaspoon of Mustard seeds
• 2 tablespoons of grated Coconut
• 2 tablespoons of chopped coriander leaves
• Salt

 

Preparation time: 30 minutes

Servings: 8

 

Instructions

• In a round bottom bowl, add gram flour and yogurt. Whisk them until you get a thin batter of required consistency without any lumps. Now add the green chili paste, turmeric powder, ginger paste, and salt to the batter and mix it well. Add water if needed.
• Heat frying and pour the batter into it and keep stirring the batter. You will notice that the batter has thickened. Continue stirring to avoid lumps in the batter. Once it starts getting thick, just to check the right consistency, spread the batter on the plate. Once the batter is ready you will be able to spread it easily on the plate.
• Pour the khandvi batter on a large plate and start spreading it possibly as thin as you can with the help of a knife or a spatula.
• Let it cool then start cutting around 3 cms-wise stripes and roll each stripe as shown in the image. Repeat with the remaining batter.
• Once all rolls are ready to place on a serving plate, prepare its tempering. Heat oil in a tempering pan and add mustard seeds to crackle and pour this tadka on the top of the khandvi.
• Gujarati Khandvi/Patudi is ready. Garnish it with coriander leaves and grated coconut.

 

10. Sev Khamani ( Crumbled Dhokla )

 

 

Sev Khamni is a very popular Gujarati Snack originating from Surat. Its made with crumbled Dhokla and added with the flavors of sev, coriander leaves, and pomegranate. It’s an ideal evening tea-time snack and a perfect breakfast recipe.

 

Ingredients

• 1 cup Split Bengal gram ( chana dal )
• 1 tablespoon of ginger-garlic paste
• 2 tablespoons of lemon juice
• 1 tablespoon of green chilies paste
• 2 tablespoons of sugar
• 1 teaspoon of turmeric powder
• 1/2 teaspoon of mustard seeds
• a pinch of asafoetida
• 2 tablespoon oil

 

Preparation time: 20 minutes

Servings: 4

 

Instructions

• Soak the split Bengal gram( chana dal) overnight in water. Remove the excess water and grind it in a mixer grinder.
• Heat oil in a non-stick frying pan and add mustard seeds and a pinch of asafetida to it. Add split Bengal gram batter and cook it for 15 minutes continuously stirring on a medium flame.
• Now add ginger-garlic paste, turmeric powder, green chili paste, salt, and sugar and cook for another 5 minutes. Then add lemon juice and again mix it well. Sev Khamani is ready.
• Take it out on a serving dish and garnish it with pomegranate seeds, coriander leaves, and sev on the top.

 

11. Khichu ( Rice flour porridge )

 

 

Khichu is a traditional Gujarati breakfast recipe and an evening snack recipe that is made from Rice flour. If you ever have visited Gujarat during the Navratri festival you may know how much it is hyped in those days. Many stalls are also organized that serve khichu during Navratri. Khichu is nothing but the unrolled dough of papads/papadums. Its taste can only be enjoyed when eaten hot because it becomes hard when it cools down.

 

Ingredients

• 1/2 cup Rice flour
• a pinch of Baking soda
• 1 teaspoon ginger-garlic paste
• 1 teaspoon green chili paste
• 1/2 teaspoon Cumin seeds
• 1 tablespoon Oil
• Water as required
• Salt

 

Preparation time: 20 minutes

Servings: 2

 

Instructions

• In a round bottom pan, heat water and add salt, cumin seeds, ginger-garlic paste, green chili paste, baking soda, and bring it to a boil.
• Once the water simmers start adding rice flour to it and stir it continuously with a spatula. Once the water and rice flour get combined, it will form a sticky dough.
• Let this dough cook for 2-3 minutes. The dough for Khichu is ready.
• Now steam the dough for 10 minutes in a steamer. Add 3 cups of water to the steamer and place the dough on the steamer plate. Puncture the dough with a fork so that it cooks well from inside too.
• Khichu is ready. Sprinkle some oil, garam masala, and red chili powder into it and serve it hot.

 

12. Dahi Vada ( Fried Lentils dumplings in sweet yogurt )

 

 

Dahi Vada is the fried lentil dumplings dipped in sweet yogurt and topped with tamarind pulp and spices. It’s also famous street food and a chaat recipe. It is often called Dahi Bhalla in North India.

 

Ingredients

For Vada

• 1 cup Split black gram (Urad Dal)
• 1 teaspoon ginger paste
• a pinch of Baking Soda
• 1 teaspoon green chili paste
• Oil
• Salt

 

For Yogurt

• 2 cups whisked yogurt
• 3 tablespoon Sugar

 

For Garnishing

• 4 tablespoon of tamarind pulp
• 1 teaspoon of Red Chilli Powder
• 1 teaspoon of Roasted Cumin Powder
• Salt
• 2 tablespoons of Chopped coriander leaves

 

Preparation time: 30 minutes

Servings: 8

 

Instructions

• Wash and soak the urad dal (split black gram ) in 4 cups of water for 6 hours. Filter it after 6 hours to remove the excess water and crush the dal along with salt to form a batter in a mixer grinder. Then add ginger paste and green chili paste to the batter. Whisk the mixture, cover it, and keep it aside for 10-15 minutes.
• Then add baking soda and again whisk it properly. Take another bowl and take approximately 1 liter of water in it to soak the vadas. Also, whisk the yogurt ingredients and prepare the yogurt topping at this point.
• Now take oil in a frying pan and heat it on a medium flame. Make a small ball from the batter (dumpling, vada) with the help of your hands start dropping them into the hot oil. Slow down the flame and deep fry all the dumplings till light brown.
• Take out these dumplings in the water bowl for soaking them in water. Soak them in water for 10 minutes. After 10 minutes and press them between your palms to remove the excess water and place them on a serving plate. Repeat these steps with the remaining batter and likewise make all the vadas.
• Now on a serving plate place all the vada and top them with sweet whisked yogurt and tamarind chutney. Sprinkle salt, roasted cumin powder and red chili powder, and coriander leaves. Dahi vada is ready.

 

Amongst this collection of 12 easy Gujarati breakfast recipes, Dahi vada is my favorite. I hope you’ll also like them and enjoy trying these breakfast recipes and making them for your family and friends.

 

 

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