Gastroenterologist Dr Pal Manickam has recommended a traditional Gujarati breakfast of dhokla, kadhi and handvo for better gut health. (Images, iStock, Instagram)
A breakfast conversation that blends science with tradition is gaining attention online after California based gastroenterologist Dr Pal Manickam recommended a classic Gujarati trio as one of the best ways to start the day. The well known gut health expert, popularly called Gutman, recently posted an Instagram video explaining why the combination of dhokla, kadhi and handvo deserves a permanent place on breakfast tables for those seeking a wholesome, nourishing and digestion friendly meal.
The recommendation has struck a chord across communities, as it connects ancient culinary wisdom with modern nutritional science, opening a fresh perspective on regional foods that have often been viewed simply as comfort dishes.
According to his Instagram post, Dr Pal said the first reason to try the trio is digestion support.
He shared that dhokla is a fermented dish while kadhi is cooling and a probiotic. Together, they balance each other and support easy digestion, encouraging people to choose wisely when seeking healthy yet tasty breakfast options.
Fermented foods are already celebrated in scientific research for enhancing beneficial gut bacteria and aiding nutrient absorption, making this traditional combination particularly relevant in modern wellness culture.
He explained that dhokla gives you lentils and grains and kadhi adds yogurt. Together, they improve your amino acid balance and help your body absorb protein more efficiently.
Nutritionists often advise pairing plant proteins with dairy to enhance utilization, and this meal seems to achieve it effortlessly, without supplements or complicated recipes.
However, he cautioned against deep fried versions, reminding viewers that the benefits are best realised when cooked with minimal oil. In an era where metabolic disorders and erratic meal habits are widespread, his suggestion advocates a grounded, regional solution.
Dr Pal is a practicing gastroenterologist based in California, with an MBBS from India, an MD in Internal Medicine from the United States, and a Master’s in Public Health. A diplomate of the American Board of Gastroenterology, he is known for his preventive gastroenterology initiatives, approachable health education style.
His social media presence often turns scientific concepts into relatable stories, and this recent Gujarati breakfast endorsement is yet another example of how traditional foods can align seamlessly with modern gut health principles. For those rethinking their breakfast routine, the humble combination of dhokla, kadhi and handvo may just be a perfect place to begin.
The recommendation has struck a chord across communities, as it connects ancient culinary wisdom with modern nutritional science, opening a fresh perspective on regional foods that have often been viewed simply as comfort dishes.
A complete meal rooted in fermentation science
Speaking in his video, Dr Pal called the dish a centuries old Gujarati staple and highlighted its impact on gut health. He noted that dhokla and handvo are prepared from fermented lentil and rice batter while kadhi offers cooling, probiotic qualities.According to his Instagram post, Dr Pal said the first reason to try the trio is digestion support.
He shared that dhokla is a fermented dish while kadhi is cooling and a probiotic. Together, they balance each other and support easy digestion, encouraging people to choose wisely when seeking healthy yet tasty breakfast options.
Fermented foods are already celebrated in scientific research for enhancing beneficial gut bacteria and aiding nutrient absorption, making this traditional combination particularly relevant in modern wellness culture.
Dhokla, kadhi and handvo as best breakfast combination.
Improved protein utilization through complementary ingredients
The second benefit that Dr Pal pointed out revolves around protein balance, especially vital for vegetarian diets.He explained that dhokla gives you lentils and grains and kadhi adds yogurt. Together, they improve your amino acid balance and help your body absorb protein more efficiently.
Nutritionists often advise pairing plant proteins with dairy to enhance utilization, and this meal seems to achieve it effortlessly, without supplements or complicated recipes.
Blood sugar stability and lasting satiety
The final advantage discussed in the video focuses on blood sugar regulation. Dr Pal stated that handvo is made with fermented rice and lentil batter, and the protein and fiber from handvo slows down glucose spikes and keeps you full for longer.However, he cautioned against deep fried versions, reminding viewers that the benefits are best realised when cooked with minimal oil. In an era where metabolic disorders and erratic meal habits are widespread, his suggestion advocates a grounded, regional solution.
Dr Pal is a practicing gastroenterologist based in California, with an MBBS from India, an MD in Internal Medicine from the United States, and a Master’s in Public Health. A diplomate of the American Board of Gastroenterology, he is known for his preventive gastroenterology initiatives, approachable health education style.
His social media presence often turns scientific concepts into relatable stories, and this recent Gujarati breakfast endorsement is yet another example of how traditional foods can align seamlessly with modern gut health principles. For those rethinking their breakfast routine, the humble combination of dhokla, kadhi and handvo may just be a perfect place to begin.
