Dhokla, khandvi, momos and similar gentler dishes that rely on steam or a hot flat pan instead of oil.
Gujarati Snack · West India
A gram flour and yogurt batter is cooked until thick, spread into thin sheets, rolled into small spirals while still warm and finished with mustard seeds, curry leaves and coconut.
View Recipe →South Indian Breakfast · South India
Dry-roasted semolina stirred into boiling, seasoned water full of vegetables until it swells into separate, fluffy grains, and then topped with lemon juice, coriander and fried cashews.
View Recipe →Gujarati Snack · West India
Soft, springy steamed cakes of gram flour and yogurt raised with fruit salt, cut into squares and soaked in a hot tempering of mustard seeds and curry leaves.
View Recipe →Steamed Dumpling · Northeast India
Hand-pleated dumplings with a thin wrapper and a finely chopped cabbage and carrot filling, steamed till the dough looks glossy and translucent and dipped in a fiery chilli chutney.
View Recipe →Breakfast Snack · West India
Flattened rice made tender with a quick rinse, then folded through a mustard seed and curry leaf tempering with onion, potato and peanuts, and brightened by lemon and coriander.
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