Dhokla, khandvi, momos and other lighter dishes finished with steam, not oil.
South Indian Breakfast · South India
Dry-roasted semolina cooked briefly in seasoned, boiling water until it turns soft and loose-grained, finished with lemon juice, coriander and fried cashews.
View Recipe →Steamed Dumpling · Northeast India
A simple dough folded around finely chopped cabbage and carrot, pleated by hand, steamed until the wrapper turns translucent, and served alongside a hot, sharp chilli dip.
View Recipe →Gujarati Snack · West India
A gram flour and yogurt batter puffed up with fruit salt into a light, spongy steamed cake, sliced into squares and finished with a sizzling mustard-curry leaf tempering.
View Recipe →Breakfast Snack · West India
Flattened rice given just enough of a rinse to soften, tempered with mustard seeds and curry leaves, combined with onion, potato and peanuts, and finished with lemon and coriander.
View Recipe →Gujarati Snack · West India
A cooked gram flour and yogurt batter, spread into thin sheets and rolled warm into delicate spirals, then topped with a mustard seed and curry leaf tempering and coconut.
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