8 Low-Starch Gujarati Dishes You Can Make At Home

While many traditional Gujarati dishes focus on rice, wheat, and lentils as staple ingredients, there are also plenty of low-starch food options available for anyone, looking for lighter and healthier alternatives. A good way to plan a low-starch meal is to consider veggies which are not as starchy, like okra and bhindi. A hearty veggie stew or stuffed vegetables can be an interesting choice for dinner and healthy too.

While most Gujarati snacks use white flour and rice flour, some old-school recipes rely on besan which is low in starch and a source of proteins. So if you’re looking for healthy, low-starch Gujarati options which are good for daily consumption, consider these recipes.


This classic Gujarati vegetable dish is bursting with flavours and nutrients. It's traditionally made with a variety of seasonal vegetables like potatoes, eggplant, green beans, and peas, cooked with aromatic spices and fresh herbs. To make it low in starch, you can reduce or omit the potatoes and opt for more fibrous vegetables like bottled gourd, spinach, and fenugreek leaves. This hearty stew is typically served with a side of roti or steamed rice but can also be served as a one-pot meal.

Bharela Bhinda

This delicious stuffed okra recipe features tender okra pods stuffed with a spicy mixture of ground peanuts, coconut, and spices. Okra is naturally low in starch and high in fibre, making it an excellent choice for those watching their carb intake. The stuffed okra is then shallow-fried until crispy and golden brown, resulting in a crunchy exterior with a flavorful, melt-in-your-mouth filling. Serve it alongside a tangy tomato chutney for a burst of freshness.

Patra (Steamed Colocasia Leaves)

Patra is a traditional Gujarati snack made from colocasia leaves rolled up with a spicy chickpea flour paste. Colocasia leaves are low in starch and rich in vitamins and minerals, making them a nutritious addition to any meal. The leaves are smeared with a mixture of gram flour, tamarind, jaggery, and spices, then rolled tightly and steamed until tender. Once cooked, they are sliced into rounds and tempered with mustard seeds, curry leaves, and grated coconut.

Surti Undhiyu

This Surat-style mixed veggie is a variant of the classic Undhiyu and it typically contains fewer starchy vegetables and focuses more on greens like spinach, fenugreek, and fresh herbs. The vegetables are lightly sautéed with spices and finished with a squeeze of lemon juice for brightness. Surti Undhiyu is often served as a festive dish during the winter months and pairs well with hot puris or steamed rice.

Chana Dal Dhokli

This comforting one-pot meal combines tender gram flour dumplings with a hearty lentil soup. Unlike traditional dhokli made with wheat flour, this version uses gram flour or besan, which is lower in starch and higher in protein. The dumplings are seasoned with spices like turmeric, cumin, and coriander, and then simmered in a flavorful broth made from split chickpeas (chana dal) and tomatoes. This wholesome dish is perfect for cold evenings and can be enjoyed with a dollop of yoghurt on top.

Ringan Ravaiya

For Ringan Ravaiya, baby eggplants are stuffed with a savoury mixture of spices, peanuts, and coconut, and then simmered until tender. Eggplants are naturally low in starch and high in fibre, making them an excellent choice for a low-carb diet. The stuffed eggplants are cooked in a tangy gravy made from tomatoes, tamarind, and spices, resulting in a dish that's bursting with flavour. Serve it hot with a side of roti or steamed rice!

Bhindi Sambhariya

Bhindi Sambhariya is a stuffed okra curry; tender okra pods are slit and stuffed with a flavourful mixture of spices, coconut, and peanuts, then cooked in a tangy tomato gravy. Okra is naturally low in starch and high in fibre, making it an excellent choice for a low-starch diet. The stuffed okra absorbs the flavours of the spices and gravy, resulting in a dish really flavourful.

Khatta Dhokla

If you like dhokla, give khatta dhokla a try. The steamed savoury cakes are made from fermented rice and chickpea flour batter. While traditional dhokla recipes contain rice flour, this version replaces it with chickpea flour, reducing the starch content. The batter is fermented overnight with yogurt and spices, then steamed until fluffy and light. Once cooked, the dhokla is cut into squares and tempered with mustard seeds, curry leaves, and green chilies for added flavour.