Gujarati cuisine varies widely in flavour and heat, depending on a family’s tastes as well as the region of Gujarat to which they belong. North Gujarat, Kathiawad, Kachchh, Central Gujarat and South Gujarat are the five major regions of Gujarat that contributes to the unique touch to Gujarati cuisine. 
Despite having an extensive coastline providing wholesome seafood, Gujarat is primarily a vegetarian state due to the influence of Jain vegetarianism. Many communities, however, do include seafood, chicken and mutton in their diet.
It is common to add a little sugar or jaggery to some of the vegetable dishes and dal, that enhances its taste. Many dishes are based on steamed cooked vegetables with different spices and dals that are added to a vaghar, which is a mixture of spices heated in oil that varies depending on the main ingredients. One such dish which is very healthy and quick to make is  PANOLI…..
Spilt Green Gram – 250.gms
Salt – to taste
Green chilies – 4 no
Ginger. 1 inch (peeled and cut roughly)
 Mustard seeds-1 TSP
 Peanut oil- 20ml
 Coriender leaves – for garnish
 Red chiili powder- optional- a pinch
1. Soak the green gram for 4 to 5 hours. 
2. After 5 hours strain the lentil. Add salt, Green chillies and ginger. Grind to a smooth paste. 
3. Take a thali and grease it with oil. 
4. Spread the batter on thali evenly. 
5. Take a kadahi and put water in it, put the thali in the khadi with a support below. 
6. Cover the thali and cook for 12 to 15 minutes. 
7. Take it out and cut in small cubes or triangles. 
8. Heat peanut oil in a small pan, when hot add mustard seeds and spread it over the PANOLI. 
9. Garnish with finely chopped Coriender leaves. 
10. If you like it a bit spicy sprinkle some red chilli powder as per your taste. 
11. Remove from the thali and serve in required plates.