Dhokla, khandvi, momos and other lighter, steamed preparations.
South Indian Breakfast · South India
Dry-roasted semolina finished in hot, tempered water with vegetables, cooked just long enough to turn fluffy and grain-separate, then brightened with lemon, coriander and fried cashews.
View Recipe →Gujarati Snack · West India
This besan cake rises in minutes once fruit salt hits the batter, comes out of the steamer riddled with tiny holes, and gets its real flavor afterward, from a hot tempering poured on while the cake is still warm.
View Recipe →Gujarati Snack · West India
People talk about khandvi like it's difficult, and in one narrow sense it is — getting a cooked gram flour batter to the exact thickness that rolls without cracking takes practice. Everything that happens after that point, though, is just cutting and rolling.
View Recipe →Steamed Dumpling · Northeast India
Momos succeed or fail on three small decisions: how tightly each one gets pleated shut, how dry the filling is before it's sealed in, and how thin the dough is rolled without tearing.
View Recipe →Breakfast Snack · West India
Rinsed flattened rice folded gently into a mustard-seed-and-curry-leaf tempering with peanuts, onion and potato, lifted at the end with lemon juice and coriander.
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