Dhokla, khandvi, momos and similar dishes cooked with steam or a gentle pan.
South Indian Breakfast · South India
Dry-roasted semolina cooked in seasoned hot water with vegetables until the grains swell and separate, finished with lemon juice, coriander and a few fried cashews.
View Recipe →Gujarati Snack · West India
A silky besan and yogurt paste, cooked on the stove, spread very thin, rolled into small scrolls and finished with sizzling mustard seeds, curry leaves and fresh coconut.
View Recipe →Breakfast Snack · West India
Flakes of flattened rice lightly rinsed, then stirred into a pan of mustard seeds, curry leaves, onion, potato and peanuts, and lifted at the end with lemon and coriander.
View Recipe →Gujarati Snack · West India
Soft yellow squares of besan and yogurt batter, puffed with fruit salt in the steamer and drenched in a hot mustard, sesame and curry leaf syrup.
View Recipe →Steamed Dumpling · Northeast India
Thin-wrapped, hand-pleated dumplings stuffed with finely chopped cabbage and carrot, steamed until glossy and served with a hot red chutney.
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