1. Roasted Bhutta (Corn on the Cob)
The quintessential rainy day snack, the aroma of roasted corn is synonymous with Indian monsoons. This is perhaps the simplest and most primal of low-oil snacks. Traditionally, corn cobs are roasted directly over hot coals or an open flame until the kernels
are tender and lightly charred, giving them a smoky flavour. There is absolutely no oil involved in the cooking process. Once roasted, it’s rubbed with a mixture of lemon juice, salt, and red chilli powder or chaat masala. This combination of smoky, tangy, and spicy flavours makes it an incredibly satisfying treat to enjoy while watching the rain fall, without any of the heaviness of fried food.
2. Steamed Patra (or Aluchi Vadi)
A beloved delicacy from Gujarat and Maharashtra, patra is both healthy and flavourful. It is made using colocasia (arbi) leaves, which are smeared with a thick, spiced paste of gram flour (besan), tamarind, jaggery, and ginger-chilli paste. The layered leaves are then rolled into tight logs and steamed for about 20-30 minutes until cooked through. The primary cooking method is steaming, which requires no oil. Once steamed, the rolls are sliced into rounds. While some prefer to lightly pan-fry these slices in a teaspoon of oil for a crispy texture, they are perfectly delicious and even lighter when eaten directly after steaming, perhaps with a simple tempering of mustard and sesame seeds poured over the top.
3. Khaman Dhokla
This light and spongy snack from Gujarat is a fantastic low-oil option for any time of day, but it feels especially comforting on a damp, grey afternoon. Dhokla is made from a fermented batter of gram flour and yogurt. The batter is poured into a tray and steamed for 15-20 minutes until it becomes a fluffy, savoury cake. The cooking process itself is entirely oil-free. The only oil used is typically a very small amount in the final tempering, which consists of mustard seeds, curry leaves, and sometimes green chillies, which is then drizzled over the cut pieces. It’s nutritious, easy to digest, and offers a wonderful tangy flavour that pairs perfectly with a cup of hot tea.
4. Steamed Momos
While their origins lie in the Himalayan regions, momos have been wholeheartedly adopted as a favourite snack across India, especially during cooler weather. These steamed dumplings are the perfect example of a satisfying, low-oil treat. A simple dough of flour and water is rolled into small circles and filled with a mixture of finely chopped vegetables like cabbage, carrots, and onions, or minced chicken. The dumplings are then placed in a steamer and cooked for about 10-12 minutes. The result is a soft, juicy parcel of flavour that requires no frying. Served hot with a spicy red chutney, steamed momos are a go-to comfort food for many during the monsoon.
5. Kanda Poha (Flattened Rice)
A staple breakfast and snack in Maharashtra, poha is celebrated for being light, filling, and quick to prepare. It’s an ideal choice for a rainy day when you want something warm and savoury without the fuss or fat of deep-frying. The dish is made from flattened rice, which is rinsed and then gently sautéed in a pan with a minimal amount of oil—often just a single teaspoon. Onions, mustard seeds, turmeric, green chillies, and sometimes boiled potatoes and peanuts are added for flavour and texture. The entire dish comes together in under 15 minutes, offering a wholesome and satisfying snack that won’t leave you feeling weighed down.
