Lighter dishes cooked by steam or on a pan, including dhokla, khandvi and momos.
Gujarati Snack · West India
A pourable besan and yogurt batter puffs up under fruit salt, sets in the steamer as a light golden cake, and is cut into pieces that soak up a sizzling mustard-seed and curry-leaf seasoning.
View Recipe →Steamed Dumpling · Northeast India
Twenty small wheat-dough wrappers hold a finely cut cabbage and carrot filling, are pleated closed, steamed until glossy and translucent, and are eaten with a spicy tomato dip.
View Recipe →Gujarati Snack · West India
Thin sheets of cooked gram flour and yogurt batter, rolled into small spirals while still pliable and finished with a tempering of mustard seed, curry leaf and coconut.
View Recipe →Breakfast Snack · West India
Rice flakes need only a brief rinse before going into a pan seasoned with mustard seeds and curry leaves, where onion, potato and peanuts join them, and a squeeze of lemon with fresh coriander closes the dish.
View Recipe →South Indian Breakfast · South India
Savory upma is dry-roasted semolina cooked in boiling, tempered water with vegetables until it turns light and fluffy with separate grains, then finished with lemon juice, coriander and fried cashews.
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