Lighter, steam-based preparations such as dhokla, khandvi and momos.
Gujarati Snack · West India
A cooked besan and yogurt batter, spread into paper-thin sheets and rolled into spirals while still warm, then finished with a crackling mustard seed, curry leaf and coconut tempering.
View Recipe →Gujarati Snack · West India
A gram flour and yogurt batter, lifted quickly with fruit salt and steamed until spongy, cut into squares and finished with a sizzling mustard seed and curry leaf tempering.
View Recipe →Breakfast Snack · West India
Flattened rice flakes, rinsed just enough to soften without turning mushy, tempered with mustard seeds and curry leaves, tossed through onion, potato and peanuts, and finished with lemon and coriander.
View Recipe →Steamed Dumpling · Northeast India
A finely chopped cabbage and carrot filling wrapped in thin, hand-pleated dough, steamed until the skin turns glossy and translucent, served with a sharp, hot chilli chutney.
View Recipe →South Indian Breakfast · South India
Grain-separate and light rather than sticky is the test upma has to pass, and it gets there because dry-roasted semolina simmers briefly in hot, well-seasoned, vegetable-flecked water before a final hit of lemon juice, coriander and fried cashews finishes the bowl.
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