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.
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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.
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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.
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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.
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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
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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.
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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.
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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.
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