7 Steamed Indian Breakfast Dishes You Can Make At Home

By Ujjainee Roy

February 5, 2024

Steamed Indian breakfast dishes are not only delicious but also nutritious. Though idli and dhokla are the most popular steamed breakfast options, there are several regional foods which are prepared by steaming. Here are some great examples.

Image Credit: Unsplash

Idli

Idli is a classic South Indian steamed breakfast dish made from fermented rice and urad dal batter. The batter is poured into idli molds and steamed until fluffy and spongy. Idlis are typically served with coconut chutney and sambar.

Image Credit: Unsplash

Dhokla

Dhokla is a popular steamed dish made from fermented besan and yoghurt batter, which is then steamed to perfection. Dhokla can be savoury or sweet and is often garnished with mustard seeds, curry leaves, and grated coconut.

Image Credit: Unsplash

Kozhukattai

Kozhukattai also known as Modak in some regions, is a steamed rice dumpling filled with either sweet or savoury fillings. The sweet version usually contains jaggery, coconut, and nuts, while the savoury variants may have spiced lentils or grated vegetables.

Image Credit: Unsplash

Patra

Patra, also known as Alu Vadi is a steamed snack made from colocasia leaves smeared with a spiced gram flour paste. The leaves are rolled, steamed, and then sliced into rounds. These slices are usually tempered with mustard seeds

Image Credit: Unsplash

Handvo

Handvo is a steamed savoury cake made from a fermented batter of rice, lentils, and mixed vegetables. The batter is seasoned with spices and then steamed until it forms a soft and spongy cake. 

Image Credit: Unsplash

Puttu

Puttu is a steamed rice cake originating from the southern state of Kerala. It is made by layering ground rice with grated coconut and steaming the mixture in cylindrical molds. Puttu is commonly served with chickpea curry or bananas.

Image Credit: Unsplash

Kanji Vada

Kanji Vada is a Rajasthani dish where urad dal vadas are soaked in tangy mustard-flavoured water. The vadas absorb the flavors of the kanji and are steamed for a unique taste. This dish is often made during the Holi festival.

Image Credit: Unsplash