251 Jain Recipes

No Onion-Garlic Indian Recipes

The essence of Jain cooking lies in balancing nutrition and taste using lentils, fresh vegetables (non-root), aromatic spices, herbs, and dairy products, resulting in wholesome meals suitable for all occasions. From hearty sabzis to nourishing dal & curry dishes, wholesome rice & khichdi, and delightful snacks & breakfast options, the scope of Jain food extends beyond tradition into everyday home cooking.

The popularity of Jain recipes across India continues to grow, as they are seen not only as spiritually aligned choices but also as healthy, balanced, and easily customizable meals for modern palates.

Jain Snacks & Breakfast

Jain snacks and breakfast recipes focus on quick cooking and easy digestion, while keeping flavour strong without onion and garlic. Steamed items like dhokla and soft breakfast plates are popular because they feel light yet filling. Many options are good for tiffin, travel, or tea-time. Ingredients like besan, poha, oats, curd, and spices help create variety across textures—spongy, crisp, and soft. These recipes also suit busy mornings because several batters and mixes can be prepared in advance. Jain-friendly swaps (like hing and fresh herbs) keep aroma high. Overall, this category is ideal for everyday eating and guests alike.

 Nylon Khamman Dhokla
A super soft and spongy Jain-friendly dhokla made with besan and a quick tempering.
It has a light, airy bite with a mild sweet-sour balance.
Perfect for breakfast, tea-time, and party platters.
Serve fresh with green chutney for the best taste.

 Gujarati Plain Thepla
A classic soft thepla that works as breakfast, snack, or travel food.
It stays good for hours, making it ideal for tiffin.
Best enjoyed with curd, pickle, or a Jain chutney.
Simple spices and good roasting give it strong flavour.

 Oats Upma (with Vegetables)
A healthier, fibre-friendly upma made with oats and mixed vegetables.
It cooks fast and feels filling without being heavy.
Great for busy mornings and light dinners.
Add vegetables as per season to keep it colourful and nutritious.

 Poha Dhokla (Quick Poha Dhokla)
An instant dhokla using poha + sooji + curd, with no long fermentation.
Soft texture with a clean, balanced flavour.
Excellent when you want dhokla quickly for breakfast.
Finish with tempering and serve warm for best results.

Sprouts Dhokla (Sprouted Moong Dhokla)
A nourishing dhokla made using sprouted moong, giving higher protein feel.
Soft, fluffy, and suitable for breakfast or snack time.
A good option when you want something steamed and light.
Pairs well with chutney and minimal oil tempering.

Jain Rice & Khichdi Recipes

Jain rice and khichdi recipes are comfort foods that still allow creativity in flavour and texture. You will find everything from one-pot khichdi to special rice dishes that work for lunch boxes and dinner. Jain versions avoid onion and garlic but compensate with whole spices, herbs, tomatoes, curd, and spice blends. Khichdi recipes are especially useful for days when you want a light, soothing meal. Rice dishes can be simple or festive depending on garnishes and accompaniments. Many options pair well with Jain gravies, kadhi, or curd. Overall, this category is practical for daily meals and also guest-friendly.

 Baked Layered Coconut Rice with Curry
A special rice dish with layered flavour and a richer, festive feel.
Coconut notes add aroma and a mild sweetness.
Good for small gatherings and weekend meals.
Serve hot with a Jain-friendly curry or gravy side.

 Gehun ki Bikaneri Khichdi (Jain Khichdi)
A wholesome khichdi-style comfort meal made Jain-friendly.
Ideal when you want light, soothing food that still satisfies.
Perfect for simple dinners or recovery meals.
Taste improves with ghee/tempering (as per preference) and curd.

Jain Dal & Curry Recipes

Jain dal and curry recipes are the backbone of wholesome meals because they provide comfort and protein. Even without onion and garlic, these dishes achieve depth using whole spices, tomatoes, ginger alternatives (where allowed), hing, and slow cooking. Some are creamy and restaurant-like, while others are simple home-style dals. Jain cooking also includes kadhi and regional preparations adapted to Jain rules. These dishes pair perfectly with roti, rice, or khichdi. Many dals taste even better the next day, making them meal-prep friendly. Overall, this category gives the most “complete meal” feeling.

 Mag Ni Dal
A popular moong-based Gujarati dal with clean, comforting flavour.
It is simple, balanced, and suitable for daily meals.
Pairs well with rice, roti, or khichdi.
Best when simmered to a smooth, medium consistency.

 Jain Dal Makhani (No Onion No Garlic)
A rich, creamy dal that feels restaurant-style in Jain format.
Slow cooking and spices create depth even without onion/garlic.
Ideal for special meals and guests.
Serve with jeera rice, naan/roti (Jain-friendly), or plain rice.

Sukha Moong (Gujarati)
A dry-style moong preparation with a slightly coarse, hearty bite.
Great as a side with roti and simple sabzi.
Flavour comes from tempering and balanced spices.
Works well for lunch box meals because it stays firm.

Vaal Ni Dal (Gujarati)
A protein-rich dal made from vaal, cooked to a comforting texture.
Good for family meals when you want something filling.
Pairs nicely with rice and a simple salad/curd.
Keep spices moderate to highlight the dal’s natural taste.

Lachko Dal (Gujarati)
A Gujarati-style dal with a homely, everyday flavour profile.
It is easy to digest and works well in simple thali meals.
Serve with steamed rice and ghee (optional) for comfort.
Best when tempered fresh for aroma.

Jain Sabzi Recipes

Jain sabzis focus on smart substitutions to replace onion, garlic, and root vegetables while keeping bold Indian taste. Gravies often use tomato base, nuts, curd, and spice blends for richness. Dry sabzis rely on proper tempering, hing, and fresh herbs for aroma. Jain-friendly street-food style sabzis (like pav bhaji) are especially popular because they prove taste does not need restricted ingredients. Seasonal vegetables and legumes add variety throughout the year. These dishes pair well with roti, paratha, rice, and Jain snacks. Overall, Jain sabzi recipes cover everyday comfort and special-occasion gravies.

Jain Pav Bhaji (Mumbai Roadside)
A street-food favourite made Jain-friendly without potato, onion, or garlic.
Strong flavour comes from spices, tomatoes, and the signature pav bhaji masala.
Perfect for family evenings and guests.
Serve hot with buttered pav and classic sides.

 Vegetable Makhanwala (Jain)
A creamy restaurant-style gravy adapted for Jain preferences.
Rich mouthfeel and balanced spice make it ideal for special meals.
Pairs best with roti, naan-style breads (Jain-friendly), or rice.
A great option when you want a premium curry taste at home.

Jain Pav Bhaji (Using Raw Bananas)
A smart Jain pav bhaji variant using raw banana as a potato substitute.
It delivers the same pav bhaji comfort with a lighter feel.
Excellent for those who want Jain street-food taste at home.
Serve immediately while the bhaji is hot and fresh.

Dry Masala Chana Dal (Jain Cucumber Chana Dal Sabzi)
A unique dry sabzi where chana dal and cucumber create a tasty texture contrast.
Minimal spices, but strong taste from proper cooking and tempering.
Works well as a side dish with roti or rice.
Best when dal grains stay separate and not mushy.

Peru Vegetable Sabzi (Healthy Peru Nu Shaak)
A winter-style sabzi where guava blends beautifully with savoury spices.
Sweet-sour-spicy notes make it interesting and different from regular sabzi.
Great for those who like innovative Jain-friendly combinations.
Serve with roti for a light but flavourful meal.

FAQs

1. What are Jain recipes?
   Jain recipes are vegetarian dishes made without onion, garlic, and root vegetables, using spices and other ingredients to build flavour.

    

2. Why are onion and garlic avoided in Jain cooking?
   They are avoided due to Jain dietary principles, and cooking focuses on alternative ingredients to maintain taste.

    

3. Which ingredients are commonly used to replace onion and garlic flavour?
   Hing (asafoetida), tomatoes, ginger alternatives (where used), herbs, and well-balanced spice tempering are commonly used.

    

4. Can Jain food still taste like restaurant-style dishes?
   Yes. Gravies like Jain-style makhanwala and Jain pav bhaji show that rich taste is possible with the right techniques.

    

5. Are Jain recipes suitable for daily meals?
   Yes. Jain dals, sabzis, and rice dishes are practical for everyday lunch and dinner.

    

6. Which Jain recipes are best for breakfast or snacks?
   Dhokla varieties, thepla, oats upma, and quick breakfast dishes are popular and easy to prepare.

    

7. Are Jain recipes good for lunch boxes?
   Yes. Thepla, dry sabzis, rice dishes, and some dals travel well and remain tasty for hours.

    

8. How can I start cooking Jain food if I am new?
   Start with simple Jain dal, a dry sabzi, and one snack like poha dhokla, then expand to gravies and rice dishes.

Conclusion

Jain Recipes offer a complete range of snacks, breakfast, sabzis, dals, rice, and khichdi without compromising on flavour. With smart substitutions and strong cooking basics, 

you can create both street-food favourites and home-style comfort meals in Jain format. Use the category lists above to start with the most popular recipes by views, then explore more dishes on Tarla Dalal to build a full Jain-friendly menu.