Dhokla, khandvi, momos and other lighter dishes cooked by steam rather than oil.
Gujarati Snack · West India
Gram flour batter, lightened with yogurt and fruit salt, steamed into a spongy cake, sliced into squares, and doused in a sizzling mustard-curry leaf tempering.
View Recipe →Gujarati Snack · West India
Gram flour and yogurt batter cooked down on the stove, spread in a thin sheet, rolled into small spirals while still warm, and finished with a mustard seed, curry leaf and coconut tempering.
View Recipe →Breakfast Snack · West India
Fifteen minutes of soaking and chopping, then five more in a hot pan: rice flakes rehydrated by a brief rinse, tempered with mustard seed and curry leaf, tossed through onion, potato, and fried peanuts, closed out with lemon juice and coriander.
View Recipe →South Indian Breakfast · South India
Dry-roasted semolina simmered briefly in seasoned, vegetable-flecked water until each grain stays separate and fluffy, then topped with lemon, coriander and fried cashews.
View Recipe →Steamed Dumpling · Northeast India
Twenty hand-pleated wrappers packed with a squeezed-dry cabbage and carrot filling, steamed for 10 to 12 minutes until glossy, served alongside a blended tomato-chilli chutney.
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