Idli: Soft & Savory
Idli, a South Indian staple, is a steamed rice cake known for its soft and fluffy texture. Traditionally, it's made from a fermented batter of rice and urad
dal (black lentils). The fermentation process is crucial, as it gives idli its characteristic tang and helps make it easily digestible. The batter is poured into idli molds and steamed until cooked through, typically taking about 10-15 minutes. Idli is usually served with sambar (a lentil-based vegetable stew) and chutney (a variety of sauces, often made from coconut, tomatoes, or mint).
Dhokla: Gujarati Delight
Dhokla, a beloved Gujarati snack, is a savory steamed cake made from fermented batter, usually a blend of gram flour (besan) and other ingredients. The batter is fermented, often with the addition of spices and sometimes fruit salt for a fluffy texture. It's then steamed until it rises and becomes light. Dhokla is typically tempered with mustard seeds, curry leaves, and green chilies, offering a burst of flavor. It's known for its spongy texture and slightly tangy taste. There are variations like Khatta Dhokla and Rava Dhokla, each offering a unique experience.
Khaman: Spiced & Steamed
Khaman, another Gujarati favorite, is a variation of dhokla, primarily made using gram flour. Unlike some dhokla versions, khaman often includes a higher proportion of gram flour. The batter, like dhokla, is fermented and steamed. It's known for its bright yellow color, achieved with the addition of turmeric. It also has a distinctive flavor profile due to the addition of various spices and garnishes. The tempering process is similar to dhokla, using mustard seeds, chilies, and curry leaves. It provides a delightful blend of textures and tastes.
Puttu: Kerala's Pride
Puttu is a traditional breakfast from Kerala, made with layers of rice flour and coconut. It's steamed in a cylindrical mould, creating a unique texture. The rice flour is often mixed with grated coconut and sometimes spices, contributing to its flavor. It's a breakfast typically enjoyed with kadala curry (black chickpea curry) or sweetened with sugar and ghee. Puttu has a distinct aroma and taste, making it a popular breakfast choice.
Modak: Sweet Steamed
Modak is a sweet dumpling, commonly made during the festival of Ganesh Chaturthi, though can be enjoyed any day. It has a soft outer shell made from rice flour or wheat flour and filled with a mixture of grated coconut, jaggery, and sometimes dry fruits. These are steamed, bringing out their delightful sweetness. The process of making modaks involves shaping the dough and carefully sealing the filling. They are a popular offering to Lord Ganesha, and represent prosperity and good fortune.
Idiyappam: String Hoppers
Idiyappam, also known as string hoppers, are made from rice flour pressed into noodle-like strands, which are then steamed. These are a staple in many South Indian cuisines. The process involves preparing the dough, usually from rice flour and hot water. The dough is then passed through a sevai press or idiyappam maker to create the delicate strands. They are typically served with stew, vegetable korma, or coconut milk, providing a light and wholesome breakfast option.
Momo: Himalayan Delight
While not uniquely Indian, momos have become a popular breakfast choice, particularly in regions bordering the Himalayas. These are steamed dumplings filled with various fillings, typically vegetables or meat. The outer layer is made from a simple dough of flour and water, and the fillings are seasoned with a blend of spices. Steaming the momos gives them a soft and juicy texture. Momos are typically served with a spicy chutney, enhancing their flavors.
Uttapam: Savory Pancake
Uttapam is a South Indian pancake made from a fermented batter of rice and urad dal, similar to idli batter but with a slightly thicker consistency. The batter is poured onto a hot griddle and topped with various ingredients like chopped vegetables, onions, and tomatoes. The toppings are gently pressed into the batter. While not strictly steamed, uttapam often has a soft interior due to the batter's composition. It provides a filling breakfast, often served with chutney or sambar.
Poha: Flattened Rice
Poha is made from flattened rice and is a popular breakfast in many parts of India. While it is not steamed in the traditional sense, the rice is often softened by soaking it in water and then cooking it over a medium heat with spices and vegetables. This process allows the flavors to meld, creating a satisfying and flavorful breakfast. Poha typically includes ingredients like onions, potatoes, turmeric, and mustard seeds, with garnishes of coriander and sev. It's known for its light texture and easy digestion.
Kuzhi Paniyaram: Mini Delights
Kuzhi Paniyaram, also known as paddu, are small, round, savory dumplings made from the same batter used to make idli or dosa. The batter is poured into a special pan with small, round cavities and cooked until golden brown. While not steamed directly, the cooking method in this pan imparts a soft, fluffy interior. It can also be cooked in a paniyaram pan over a gas stove. These dumplings are often served with chutneys or sambar and are a great way to start your day with a variety of flavors and textures.
