Dhokla, khandvi, momos and other lighter preparations that skip the fryer.
Gujarati Snack · West India
A gram flour and yogurt batter cooked down on the stove, spread into thin sheets, cut into strips and rolled into spirals while still warm, finished with a hot mustard-curry leaf tempering.
View Recipe →South Indian Breakfast · South India
Hot, vegetable-studded water meets pre-roasted semolina for a brief cook that swells into something fluffy and grain-separate, finished off the heat with lemon juice, coriander and fried cashews.
View Recipe →Gujarati Snack · West India
A gram-flour and yogurt batter, lifted with fruit salt right before it hits the steamer, cut into squares and soaked in a hot mustard-curry leaf tempering.
View Recipe →Steamed Dumpling · Northeast India
A well-drained cabbage-and-carrot filling gets wrapped in thin dough, hand-pleated shut, steamed until glossy, and served alongside a sharp tomato-chilli chutney.
View Recipe →Breakfast Snack · West India
A brief rinse hydrates flattened rice, which then joins a mustard-curry leaf tempering with onion, potato and peanuts before lemon juice and coriander finish it off the heat.
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