Dhokla, khandvi, momos and other lighter, steamed preparations.
Gujarati Snack · West India
Thin sheets of cooked gram flour and yogurt batter, rolled into delicate spirals while still warm and topped with a mustard seed, curry leaf and coconut tempering.
View Recipe →South Indian Breakfast · South India
Roasted semolina cooked in a tempered, vegetable-studded water until fluffy and grain-separate, finished with lemon juice, coriander and a scatter of fried cashews.
View Recipe →Gujarati Snack · West India
Light, spongy steamed cakes made from gram flour and yogurt, lifted with fruit salt, cut into squares and finished with a sizzling mustard-seed and curry leaf tempering.
View Recipe →Steamed Dumpling · Northeast India
Hand-folded dumplings of thin dough wrapped around a finely chopped cabbage and carrot filling, steamed until translucent and served with a sharp, hot chilli chutney.
View Recipe →Breakfast Snack · West India
Flattened rice softened with a quick rinse, tempered with mustard seeds and curry leaves, tossed with onion, potato and peanuts, and finished with lemon juice and fresh coriander.
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