20 Delicious Gluten Free Indian Recipes Authentic

Craving the bold, aromatic flavors of Indian cuisine but need gluten-free options? You’re in luck! From creamy butter chicken to crispy dosas, these 20 Delicious Gluten-Free Indian Recipes bring authentic taste to your table—no compromise needed. Whether you’re cooking for dietary needs or just exploring new flavors, these dishes promise big, satisfying meals. Ready to spice up your weeknight dinners? Let’s dive in!

Gluten Free Palak Paneer

This creamy, spiced spinach and paneer dish is a comforting gluten-free twist on the classic—packed with flavor and ready in under 30 minutes!

Ingredients

• 10 oz fresh spinach, roughly chopped
• 8 oz paneer, cubed
• 1 tbsp ghee or olive oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tsp grated ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp garam masala
• 1/4 tsp cayenne pepper (optional)
• 1/2 cup heavy cream or coconut milk
• 1/2 tsp salt

Instructions

1. Heat 1 tbsp ghee in a large skillet over medium heat. Add paneer and cook for 2–3 minutes per side until lightly golden. Remove and set aside.
2. In the same skillet, sauté onion for 3 minutes until soft. Add garlic and ginger, cooking for 1 minute until fragrant.
3. Stir in 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, 1/2 tsp garam masala, and 1/4 tsp cayenne (if using). Cook for 30 seconds to toast the spices.
4. Add spinach and 1/2 tsp salt, stirring until wilted (about 3 minutes). Transfer to a blender, add 1/2 cup cream, and blend until smooth.
5. Return the sauce to the skillet, stir in the paneer, and simmer for 5 minutes on low heat.

The magic here? Blending the spinach creates a velvety sauce that clings perfectly to the crispy paneer—no flour needed!

Tip: For extra depth, toast whole cumin seeds in the ghee before adding the onion.

Gluten Free Chicken Curry

This fragrant, creamy curry is a weeknight lifesaver—packed with warm spices and tender chicken, all without a speck of gluten.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp coconut oil
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp turmeric
• 1 tsp garam masala
• 1 (14-oz) can full-fat coconut milk
• 1 (14.5-oz) can diced tomatoes, undrained
• 1 tsp salt
• 1/2 tsp black pepper
• Fresh cilantro, for garnish

Instructions

1. Heat 2 tbsp coconut oil in a large skillet over medium-high. Add onion and sauté for 5 minutes until soft. Stir in garlic and ginger, cooking for 1 minute until fragrant.
2. Add 1 tbsp cumin, 1 tbsp coriander, 1 tsp turmeric, and 1 tsp garam masala, stirring for 30 seconds to toast the spices.
3. Add chicken, tossing to coat in the spice mixture. Cook for 5 minutes, stirring occasionally, until lightly browned.
4. Pour in coconut milk and diced tomatoes with their juices. Add 1 tsp salt and 1/2 tsp black pepper. Simmer uncovered for 20 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens slightly.
5. Garnish with cilantro and serve over rice or cauliflower rice.

The magic here? Toasting the spices unlocks their depth, while coconut milk keeps it luxuriously creamy without flour.

Tip: For extra heat, add a minced serrano pepper with the garlic and ginger.

Gluten Free Masoor Dal

This comforting red lentil dal is packed with warm spices and cooks up creamy in under 30 minutes—perfect for a fuss-free weeknight meal.

Ingredients:

• 1 cup dried red lentils (masoor dal), rinsed
• 3 cups water
• 2 tbsp ghee or olive oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp ground coriander
• 1/2 tsp salt
• 1/4 tsp cayenne pepper (optional)
• 1 tbsp lemon juice
• Fresh cilantro, for garnish

Instructions:

1. In a medium pot, combine lentils and water. Bring to a boil, then reduce heat to low and simmer uncovered for 15 minutes, skimming off any foam.
2. Meanwhile, heat ghee in a skillet over medium. Add onion and cook for 5 minutes until soft. Stir in garlic, 1 tsp cumin, 1 tsp turmeric, 1/2 tsp coriander, 1/2 tsp salt, and 1/4 tsp cayenne (if using). Cook for 1 minute until fragrant.
3. Pour the spice mixture into the lentils. Simmer for another 5–7 minutes, stirring occasionally, until the dal thickens to a porridge-like consistency.
4. Remove from heat and stir in 1 tbsp lemon juice. Garnish with cilantro.

The magic here is in the double-layer of spices—toasted for depth, then simmered into the lentils for a rich, velvety texture.

Tip: For extra creaminess, stir in a splash of coconut milk just before serving.

Gluten Free Aloo Gobi

This cozy, spiced-up version of the classic Indian dish skips the gluten but keeps all the bold flavors—perfect for a weeknight dinner that feels special.

Ingredients:

• 1 medium cauliflower, cut into florets (about 4 cups)
• 2 medium Yukon Gold potatoes, diced into 1-inch cubes
• 3 tbsp avocado oil (or neutral oil)
• 1 tsp cumin seeds
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp chili powder (adjust to taste)
• 1 tsp salt
• 1/2 cup water
• 1/4 cup chopped fresh cilantro (for garnish)
• 1 tbsp lemon juice

Instructions:

1. Heat 3 tbsp avocado oil in a large skillet over medium heat. Add 1 tsp cumin seeds and sizzle for 30 seconds until fragrant.
2. Add the chopped onion and cook for 5 minutes, stirring often, until softened. Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute.
3. Add 1 tsp turmeric, 1 tsp coriander, 1/2 tsp chili powder, and 1 tsp salt. Stir for 30 seconds to toast the spices.
4. Toss in the potatoes and cauliflower, coating them evenly with the spice mix. Pour in 1/2 cup water, cover, and simmer for 15 minutes (stirring halfway) until the potatoes are tender.
5. Uncover, increase heat to medium-high, and cook for 3–4 minutes to evaporate excess liquid. Turn off heat, stir in 1 tbsp lemon juice, and garnish with 1/4 cup cilantro.

The magic here? Letting the potatoes and cauliflower soak up all those toasted spices while staying perfectly tender—no mushiness!

Tip: For extra depth, add 1/2 tsp garam masala with the other spices (just check the blend’s gluten-free status!).

Gluten Free Chana Masala

This hearty chickpea curry is packed with warm spices and cozy flavors—perfect for a quick weeknight dinner that doesn’t skimp on depth.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 (15 oz) can diced tomatoes
• 2 (15 oz) cans chickpeas, drained and rinsed
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 1 tsp garam masala
• ½ tsp cayenne pepper (optional)
• 1 tsp salt
• ½ cup water
• ¼ cup chopped fresh cilantro
• 1 tbsp lemon juice

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until softened.
2. Stir in the garlic and ginger, cooking for 1 minute until fragrant. Add 1 tsp cumin, 1 tsp coriander, 1 tsp turmeric, 1 tsp garam masala, ½ tsp cayenne (if using), and 1 tsp salt. Toast for 30 seconds to bloom the spices.
3. Pour in the diced tomatoes (with juices) and ½ cup water, scraping up any browned bits. Simmer for 5 minutes to thicken slightly.
4. Add the chickpeas, stirring to coat. Reduce heat to low, cover, and simmer for 10 minutes to let flavors meld.
5. Remove from heat and stir in ¼ cup cilantro and 1 tbsp lemon juice.

The magic here? A double hit of garam masala—toasted first for depth, then finished with bright lemon to lift all those earthy spices. Serve with fluffy rice or gluten-free naan!

Tip: For extra creaminess, mash a handful of chickpeas before adding them to the skillet.

Gluten Free Baingan Bharta

This smoky, spiced Gluten-Free Baingan Bharta is a comforting Indian eggplant dish that’s packed with flavor and comes together in under 30 minutes—perfect for weeknights!

• 1 large eggplant (about 1 lb)
• 2 tbsp avocado oil (or neutral oil), divided
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tsp cumin seeds
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• 1/2 tsp salt
• 1 medium tomato, diced
• 2 tbsp chopped cilantro (for garnish)

1. Char the eggplant: Pierce the eggplant all over with a fork. Rub with 1 tbsp oil and roast directly over a gas flame (or under a broiler on high) for 10–12 minutes, turning occasionally, until the skin is blackened and the flesh is tender. Let cool slightly, then peel and mash the flesh.
2. Sauté the aromatics: Heat the remaining 1 tbsp oil in a skillet over medium. Add cumin seeds and sizzle for 10 seconds. Add onion and cook for 5 minutes until soft. Stir in garlic and cook for 30 seconds until fragrant.
3. Build flavor: Add coriander, turmeric, smoked paprika, cayenne (if using), and salt. Cook for 1 minute, then stir in tomato. Simmer for 3–4 minutes until the tomato breaks down.
4. Combine: Fold in the mashed eggplant and cook for 5 minutes, stirring occasionally, until the flavors meld. Garnish with cilantro.

The smoky char on the eggplant gives this bharta a depth that’s irresistible—no gluten or dairy needed! Serve with warm gluten-free roti or rice.

Tip: For extra smokiness, add a pinch of smoked salt with the spices.

Gluten Free Vegetable Biryani

This fragrant, veggie-packed biryani is a one-pot wonder that’s as easy as it is flavorful—perfect for weeknights or impressing guests!

Ingredients:

• 1 ½ cups basmati rice, rinsed and drained
• 2 tbsp ghee or olive oil
• 1 medium yellow onion, thinly sliced
• 1 large carrot, diced
• 1 cup cauliflower florets
• ½ cup green beans, trimmed and cut into 1-inch pieces
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp turmeric
• ½ tsp garam masala
• 1 ¾ cups vegetable broth
• ½ cup plain dairy-free yogurt (or regular yogurt if not dairy-free)
• ½ tsp salt
• ¼ cup chopped fresh cilantro

Instructions:

1. In a large pot, heat 2 tbsp ghee over medium heat. Add onion and cook for 5 minutes until softened. Stir in garlic and 1 tbsp ginger, cooking for 1 minute until fragrant.
2. Add carrot, cauliflower, and green beans, stirring to coat. Sprinkle in 1 tsp cumin, 1 tsp coriander, ½ tsp turmeric, and ½ tsp garam masala, tossing for 1 minute to toast the spices.
3. Stir in 1 ½ cups rice, then pour in 1 ¾ cups broth and ½ cup yogurt. Add ½ tsp salt, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes (no peeking!).
4. Turn off heat and let sit, covered, for 10 minutes. Fluff with a fork and garnish with cilantro.

The yogurt adds a subtle tang and keeps the rice tender, while the toasted spices infuse every bite with warmth. Tip: For extra flair, top with fried cashews or golden raisins before serving!

Gluten Free Paneer Tikka

This smoky, spice-kissed paneer tikka is a crowd-pleaser—perfect for grilling season or a cozy oven-baked appetizer.

Ingredients

• 1 lb paneer, cut into 1-inch cubes
• ½ cup plain Greek yogurt
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tbsp grated ginger
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garam masala
• ½ tsp turmeric
• ½ tsp salt
• 1 bell pepper (any color), cut into 1-inch pieces
• 1 small red onion, cut into 1-inch pieces

Instructions

1. In a bowl, whisk together ½ cup Greek yogurt, 2 tbsp lemon juice, 1 tbsp olive oil, 1 tbsp ginger, 2 minced garlic cloves, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp garam masala, ½ tsp turmeric, and ½ tsp salt.
2. Add paneer, bell pepper, and onion to the marinade, gently tossing to coat. Cover and refrigerate for at least 30 minutes (or up to 4 hours).
3. Thread paneer and veggies onto skewers. Grill over medium-high heat (or broil on a baking sheet at 400°F) for 10–12 minutes, turning once, until charred at the edges.

The yogurt marinade keeps the paneer irresistibly tender while the smoky spices caramelize into a crisp crust—no gluten required!

Tip: Soak wooden skewers in water for 20 minutes to prevent burning.

Gluten Free Coconut Rice

This fragrant, slightly sweet coconut rice is a dreamy side dish that pairs perfectly with curries, grilled meats, or even just a squeeze of lime for a simple snack.

Ingredients:

• 1 cup jasmine rice (or long-grain white rice)
• 1 (13.5 oz) can full-fat coconut milk
• 3/4 cup water
• 1 tbsp coconut oil
• 1 tsp granulated sugar
• 1/2 tsp salt
• 1/4 cup shredded coconut (unsweetened), toasted (optional garnish)

Instructions:

1. Rinse the rice in a fine-mesh strainer under cold water until the water runs clear. Shake off excess water.
2. In a medium saucepan, heat 1 tbsp coconut oil over medium heat. Add the rinsed rice and toast, stirring constantly, for 1–2 minutes until fragrant.
3. Pour in 1 can coconut milk, 3/4 cup water, 1 tsp sugar, and 1/2 tsp salt. Stir well and bring to a gentle boil.
4. Reduce heat to low, cover, and simmer for 15–18 minutes (no peeking!) until liquid is absorbed and rice is tender.
5. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and garnish with toasted shredded coconut if desired.

The magic here? Toasting the rice in coconut oil amps up the nutty flavor, while the coconut milk makes every bite luxuriously creamy without dairy or gluten.

Tip: For extra coconutty flavor, swap the water with coconut water and add a pandan leaf while cooking (remove before serving).

Gluten Free Rajma Curry

This hearty red kidney bean curry is packed with bold spices and creamy texture—perfect for a cozy weeknight dinner that just happens to be gluten-free.

Ingredients:

• 1 cup dried red kidney beans, soaked overnight (or 2 15-oz cans, drained and rinsed)
• 2 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 15-oz can crushed tomatoes
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 tsp salt
• 1/2 cup water (omit if using canned beans)
• 1/2 cup coconut milk (full-fat for creaminess)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. If using dried beans, drain soaked beans and simmer in fresh water for 45–50 minutes until tender. Drain and set aside.
2. Heat olive oil in a deep skillet over medium. Add onion and cook for 5 minutes until soft. Stir in garlic and ginger; cook 1 minute until fragrant.
3. Add crushed tomatoes, cumin, coriander, turmeric, cayenne, and salt. Cook for 3 minutes, stirring frequently.
4. Add cooked or canned beans and water (if using dried beans). Simmer uncovered for 10 minutes, stirring occasionally.
5. Stir in coconut milk and simmer another 5 minutes until slightly thickened. Garnish with cilantro.

The coconut milk adds a subtle richness that balances the smoky spices—no one will guess it’s gluten-free! Serve with steamed rice or gluten-free naan.

Tip: For extra depth, toast whole cumin seeds in the oil before adding the onion.

Gluten Free Kheer

This creamy, cardamom-scented kheer skips the wheat but keeps all the comfort—perfect for a cozy dessert that feels both exotic and familiar.

Ingredients

• 1/2 cup basmati rice (or white jasmine rice)
• 4 cups whole milk
• 1/3 cup granulated sugar
• 1/4 tsp ground cardamom
• 2 tbsp chopped pistachios
• 1 tbsp golden raisins
• 1 tsp rose water (optional)
• Pinch of saffron threads (optional)

Instructions

1. Rinse the rice under cold water until the water runs clear. Drain well.
2. In a heavy-bottomed pot, combine the rice and milk. Bring to a gentle boil over medium heat, stirring frequently to prevent sticking.
3. Reduce heat to low and simmer for 30–35 minutes, stirring occasionally, until the rice is tender and the mixture thickens to a pudding-like consistency.
4. Stir in the sugar, cardamom, raisins, and saffron (if using). Cook for another 5 minutes until the sugar dissolves.
5. Remove from heat and stir in the rose water (if using). Let cool slightly—the kheer will thicken further as it rests.
6. Serve warm or chilled, topped with pistachios.

The rose water and saffron add a delicate floral note that makes this kheer feel extra-special, while the pistachios give a satisfying crunch.

Tip: For a dairy-free version, swap the milk for full-fat coconut milk—it’ll taste just as rich!

Gluten Free Raita

Cool, creamy, and packed with fresh herbs, this gluten-free raita is the perfect tangy sidekick for spicy curries or grilled meats.

Ingredients:

• 1 cup plain whole-milk yogurt (dairy or dairy-free alternative)
• 1/2 cup finely diced cucumber (seeds removed)
• 2 tbsp chopped fresh cilantro
• 1 tbsp chopped fresh mint
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 tsp lemon juice

Instructions:

1. In a medium bowl, whisk the yogurt until smooth and creamy.
2. Add the cucumber, cilantro, mint, 1/2 tsp cumin, 1/4 tsp salt, 1/8 tsp black pepper, and 1 tsp lemon juice. Stir gently to combine.
3. Cover and refrigerate for at least 30 minutes to let the flavors meld (up to 2 hours for best texture).

The crunch of cucumber and bright herbiness make this raita extra refreshing—ideal for balancing rich or fiery dishes.

Tip: For extra creaminess, use Greek yogurt or strain regular yogurt in a cheesecloth for 1 hour before mixing.

Gluten Free Dosa

These golden, lacy dosas are naturally gluten-free and packed with earthy flavor—perfect for a savory breakfast or light dinner.

Ingredients

• 1 cup white rice flour
• ½ cup split urad dal (skinned black gram lentils), soaked 4 hours
• ¼ cup chickpea flour
• 1 tsp salt
• ½ tsp fenugreek seeds
• 1½ cups water
• 2 tbsp vegetable oil (divided)

Instructions

1. Drain the soaked urad dal and blend with ½ cup water until smooth. In a bowl, whisk together rice flour, chickpea flour, salt, fenugreek seeds, and remaining 1 cup water. Stir in the blended dal until combined. Cover and ferment at room temperature for 8–12 hours (batter will bubble slightly).
2. Heat a nonstick skillet over medium-high. Brush lightly with ½ tsp oil. Pour ¼ cup batter into the center, swirling immediately to form a thin 8″ circle. Drizzle ½ tsp oil around edges.
3. Cook for 2–3 minutes until edges lift and bottom is golden. Flip and cook 1 minute more. Repeat with remaining batter, oiling the pan between each dosa.

The fermented batter gives these dosas a subtle tang and extra crispness—no wheat required!

Tip: For extra crunch, press dosas down gently with a spatula while cooking.

Gluten Free Idli

These fluffy, gluten-free idlis are a South Indian staple made easy for your kitchen—naturally fermented for a light texture and subtle tang.

Ingredients

• 1 cup parboiled rice (like idli rice or sona masoori)
• ½ cup split urad dal (skinned black gram)
• ½ tsp fenugreek seeds
• 1 tsp salt
• 1 tbsp neutral oil (like sunflower) for greasing

Instructions

1. Soak: Rinse rice, urad dal, and fenugreek seeds together until water runs clear. Soak in 3 cups water for 6 hours.
2. Blend: Drain and grind to a smooth batter using ½ cup fresh water (like pancake batter consistency). Stir in 1 tsp salt.
3. Ferment: Cover and let rest in a warm place (like an off oven) for 12–14 hours until bubbly and doubled.
4. Steam: Lightly grease idli molds or a small ramekin. Pour batter into molds, filling ¾ full. Steam in a pressure cooker (without weight) or steamer for 10 minutes on medium-high heat.
5. Serve: Let cool 2 minutes, then gently unmold. Enjoy warm with chutney or sambar!

The overnight fermentation gives these idlis their signature airy pockets—no gluten needed for pillowy perfection.

Tip: For faster fermentation, place the batter bowl in a larger tray of warm water.

Gluten Free Poha

This light yet satisfying gluten-free poha is a cozy way to start your day—packed with turmeric’s warmth and crunchy peanuts for texture.

Ingredients

• 1 ½ cups thick gluten-free poha (flattened rice), rinsed and drained
• 2 tbsp avocado oil (or neutral oil)
• 1 tsp mustard seeds
• ½ tsp turmeric powder
• 1 small yellow onion, finely diced
• 1 green chili, slit lengthwise (optional)
• ¼ cup raw peanuts
• ½ tsp salt
• 1 tbsp sugar
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lemon juice

Instructions

1. Place rinsed poha in a colander and let sit for 5 minutes to soften slightly.
2. Heat avocado oil in a skillet over medium. Add mustard seeds; when they pop (30 seconds), stir in onion and green chili. Sauté 3 minutes until translucent.
3. Add peanuts; toast 2 minutes until golden. Sprinkle in turmeric powder, salt, and sugar; stir to coat.
4. Gently fold in drained poha. Cook 3 minutes, stirring occasionally, until heated through. Remove from heat; mix in cilantro and lemon juice.

The magic here? The poha stays tender but never mushy, with pops of crunch from peanuts and bright citrusy finish. Tip: For extra fluffiness, rinse poha under cold water (not soaked) and drain well.

Gluten Free Upma

This comforting South Indian breakfast dish gets a gluten-free makeover with creamy quinoa and toasted nuts for extra crunch—perfect for a cozy morning.

Ingredients:

• 1 cup quinoa, rinsed well
• 2 tbsp ghee or coconut oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 small yellow onion, finely chopped
• 1 green chili, minced (optional)
• 1-inch ginger, grated
• ½ cup frozen peas
• ½ tsp turmeric
• 1 tsp salt
• 2 cups water
• 2 tbsp roasted cashews
• Fresh cilantro, for garnish

Instructions:

1. Heat ghee in a skillet over medium. Add mustard seeds and cumin seeds; toast 30 seconds until they pop.
2. Add onion, green chili, and ginger; sauté 3 minutes until soft. Stir in turmeric and salt.
3. Add quinoa and peas, stirring to coat. Pour in water, bring to a boil, then cover and simmer 15 minutes until quinoa is tender.
4. Fluff with a fork, top with cashews and cilantro.

The quinoa’s nutty flavor soaks up the spices beautifully, while the cashews add a surprise crunch in every bite.

Tip: For extra fluffiness, let the upma rest covered for 5 minutes off the heat before serving.

Gluten Free Dhokla

Light, fluffy, and packed with savory-sweet flavor, this gluten-free dhokla is a steamed snack you’ll love for breakfast or tea time.

Ingredients:

• 1 cup chickpea flour (besan)
• 1 tbsp lemon juice
• 1 tsp grated ginger
• 1 tsp green chili paste (adjust to taste)
• 1/2 tsp turmeric powder
• 1/4 cup plain yogurt
• 3/4 cup water
• 1 tsp sugar
• 1/2 tsp salt
• 1 tsp fruit salt (eno)
• 1 tbsp vegetable oil
• 1 tbsp chopped cilantro (for garnish)
• 1 tbsp shredded coconut (optional, for garnish)

Instructions:

1. In a bowl, whisk together chickpea flour, lemon juice, ginger, green chili paste, turmeric powder, yogurt, water, sugar, and salt until smooth. Let the batter rest for 10 minutes.
2. Grease a 7-inch round or square steaming dish with 1/2 tbsp oil. Heat water in a steamer or large pot until boiling.
3. Right before steaming, sprinkle fruit salt over the batter and gently fold it in—the mixture will bubble slightly.
4. Pour the batter into the greased dish and place it in the steamer. Cover and steam over medium heat for 15 minutes, or until a toothpick inserted comes out clean.
5. Remove from heat, let cool for 2 minutes, then cut into squares. Drizzle with remaining 1/2 tbsp oil and garnish with cilantro and coconut (if using).

The magic of dhokla is in its airy texture—steaming (not baking!) gives it that signature spongy bite. Serve warm with mint chutney for the full experience!

Tip: No steamer? Use a deep skillet with a trivet and tight-fitting lid.

Gluten Free Kadhi

This comforting Indian-inspired kadhi skips the traditional chickpea flour but keeps all the creamy, tangy goodness—perfect for a cozy weeknight meal.

Ingredients

• 2 cups plain whole-milk yogurt (not Greek)
• 3 tbsp cornstarch
• 4 cups water, divided
• 1 tbsp ghee or avocado oil
• 1 tsp cumin seeds
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 1 green chili (like jalapeño), slit lengthwise (optional)
• 1 tsp turmeric
• 1 tsp salt
• 1/2 tsp red chili powder
• Fresh cilantro, for garnish

Instructions

1. In a bowl, whisk yogurt, cornstarch, and 1 cup water until smooth. Set aside.
2. Heat ghee in a deep pot over medium. Add cumin seeds and sizzle for 10 seconds. Add onion and sauté for 5 minutes until soft. Stir in garlic, ginger, and green chili; cook 1 minute.
3. Add turmeric, salt, and red chili powder; stir 30 seconds. Pour in remaining 3 cups water and bring to a gentle boil.
4. Reduce heat to low. Slowly whisk in yogurt mixture. Simmer uncovered for 20 minutes, stirring occasionally, until slightly thickened (it’ll coat the back of a spoon).
5. Garnish with cilantro. Serve hot with rice or gluten-free roti.

The magic here? Cornstarch mimics the silkiness of chickpea flour while letting the yogurt’s tang shine through. No gluten, no compromise!

Tip: For extra richness, stir in 1/4 cup coconut milk with the yogurt mixture.

Gluten Free Methi Thepla

These gluten-free methi theplas are soft, fragrant flatbreads packed with fresh fenugreek leaves and warm spices—perfect for a wholesome breakfast or an on-the-go snack.

• 1 cup gluten-free flour blend (like Bob’s Red Mill 1:1)
• 1 cup finely chopped fresh fenugreek leaves (methi)
• 1/4 cup plain yogurt (dairy-free if needed)
• 2 tbsp olive oil, plus extra for cooking
• 1 tsp grated ginger
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp red chili powder
• 1/2 tsp salt
• 1/4 cup water (adjust as needed)

1. In a large bowl, combine the gluten-free flour, chopped fenugreek leaves, yogurt, 2 tbsp olive oil, grated ginger, ground coriander, turmeric, red chili powder, and salt. Mix well.
2. Gradually add water, 1 tbsp at a time, kneading until a soft, slightly sticky dough forms (about 3–4 minutes). Cover and rest for 10 minutes.
3. Divide the dough into 6 equal portions. Roll each between parchment paper into thin, 6-inch circles.
4. Heat a skillet over medium heat. Brush lightly with olive oil, then cook each thepla for 2 minutes per side, pressing gently with a spatula, until golden brown spots appear.

The fresh fenugreek leaves give these theplas an earthy aroma, while the gluten-free flour keeps them tender without compromising texture. Tip: Store extras in an airtight container—they reheat beautifully in a toaster!

Gluten Free Moong Dal Halwa

This rich, aromatic Indian dessert is a melt-in-your-mouth treat—naturally gluten-free and packed with warm, buttery flavor.

Ingredients

• 1 cup split yellow moong dal (soaked for 2 hours, drained)
• ½ cup ghee (divided)
• ½ cup granulated sugar
• 1 cup whole milk
• ¼ tsp cardamom powder
• 2 tbsp chopped almonds (for garnish)
• 1 tbsp golden raisins (optional)

Instructions

1. Blend soaked moong dal with 2 tbsp water into a coarse paste (not smooth).
2. Heat ¼ cup ghee in a nonstick pan over medium. Add the dal paste and cook, stirring constantly, for 12–15 minutes until golden and crumbly.
3. Pour in milk and stir until fully absorbed (about 5 minutes). Add sugar and remaining ¼ cup ghee, cooking another 8–10 minutes until the mixture pulls away from the pan.
4. Mix in cardamom powder, then garnish with almonds and raisins (if using). Serve warm.

The magic here? Slow-cooking the dal in ghee creates an irresistibly fudgy texture—almost like caramelized shortbread.

Tip: For extra richness, swap half the milk with condensed milk and reduce sugar to ⅓ cup.

Conclusion

From fragrant curries to crispy snacks, these 20 gluten-free Indian recipes bring authentic flavors to your kitchen with ease. Whether you’re gluten-sensitive or simply exploring new dishes, there’s something here for everyone. Try a recipe, share your favorite in the comments, and don’t forget to pin this roundup for later—happy cooking!