Dhokla, khandvi, momos and other snacks that owe their texture to steam or a hot griddle rather than a pot of oil.
Gujarati Snack · West India
Rolled into spirals while the sheet is still pliable and warm, these thin strips of cooked gram flour and yogurt batter get their final character from a mustard seed, curry leaf and coconut tempering poured on at the very end.
View Recipe →South Indian Breakfast · South India
For only a few minutes, hot, tempered, vegetable-studded water meets dry-roasted semolina before it swells fluffy and grain-separate, finished under lemon, coriander and a scatter of fried cashews.
View Recipe →Gujarati Snack · West India
Gram flour batter, loosened with yogurt and lifted fast with fruit salt, steams into a soft, spongy cake that's cut into squares and finished with a sizzling mustard-seed and curry leaf tempering.
View Recipe →Steamed Dumpling · Northeast India
Cabbage and carrot, chopped fine and wrapped in thin dough pleated by hand, steam into translucent dumplings served alongside a sharp, hot tomato-chilli chutney.
View Recipe →Breakfast Snack · West India
A quick rinse softens flattened rice without boiling it, and a few minutes in a hot pan with mustard seeds, curry leaves, onion, potato and peanuts turns it into breakfast, finished with lemon juice and fresh coriander.
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