Dhokla, khandvi, momos and other softer snacks cooked in a cloud of steam or on a hot pan.
Steamed Dumpling · Northeast India
Small dumplings of thinly rolled dough pinched around a fine cabbage and carrot filling, steamed until glossy and eaten with a hot red chilli chutney.
View Recipe →Gujarati Snack · West India
Cooked gram flour and yogurt batter, spread paper-thin and rolled into small spirals while warm, then dressed with a sizzling mustard seed, curry leaf and coconut tempering.
View Recipe →Gujarati Snack · West India
Pale yellow spongy squares of steamed gram flour and yogurt, lifted with fruit salt and soaked in a hot mustard, sesame and curry leaf tempering.
View Recipe →South Indian Breakfast · South India
Dry-roasted semolina is stirred into boiling, seasoned water with vegetables and cooked until the grains swell and separate, then finished with lemon, coriander and golden fried cashews.
View Recipe →Breakfast Snack · West India
Rice flakes given a short rinse, then folded through a mustard seed and curry leaf tempering with onion, potato and crisp peanuts, and brightened at the end with lemon and coriander.
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