Dhokla, khandvi, momos and other lighter, steamed preparations.
Gujarati Snack · West India
Thin cooked sheets of gram flour and yogurt batter, rolled into small spirals while still warm and finished with a tempering of mustard seeds, curry leaves and grated coconut.
View Recipe →South Indian Breakfast · South India
Dry-roasted semolina stirred into boiling, tempered, vegetable-filled water until it swells into fluffy separate grains, then finished with lemon, coriander and fried cashews.
View Recipe →Gujarati Snack · West India
Soft, airy steamed squares of gram flour and yogurt, raised with fruit salt and soaked in a sizzling tempering of mustard seeds and curry leaves.
View Recipe →Steamed Dumpling · Northeast India
Hand-folded dumplings with a thin wrapper and a fine cabbage and carrot filling, steamed until the dough turns translucent and dipped in a fiery chilli chutney.
View Recipe →Breakfast Snack · West India
Flattened rice given a quick rinse, folded into a tempering of mustard seeds and curry leaves with onion, potato and peanuts, and finished with lemon juice and fresh coriander.
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