1. Fluffy Steamed Dhokla
This Gujarati classic is the epitome of a light, savoury snack that feels indulgent without being fried. Dhokla is made from a fermented batter of gram flour (besan), which is then steamed to perfection. The result is a spongy, airy cake with a delightful
tangy flavour. What makes it a monsoon must-have is its comforting warmth and texture, which absorbs chutneys beautifully. The preparation is naturally low in oil; the only fat comes from the minimal tempering of mustard seeds, curry leaves, and green chillies sizzled in a single teaspoon of oil and drizzled on top. This garnish adds a burst of aromatic flavour that completes the dish, making it a satisfying yet guilt-free treat for a rainy evening. Many modern recipes even incorporate nutritious additions like spinach or oats into the batter.
2. Pan-Fried Vegetable & Oats Tikki
When you crave the heartiness of a cutlet but want to skip the deep-frying, a pan-fried tikki is the perfect compromise. Instead of the traditional all-potato base, this version combines boiled potatoes with a mix of finely chopped vegetables like carrots, peas, and bell peppers. Rolled oats are used as a binding agent instead of breadcrumbs or refined flour, which not only adds a healthy dose of fibre but also gives the tikkis a wonderful texture. These patties are not submerged in oil; instead, they are shallow-fried on a tawa or skillet with just enough oil to create a crisp, golden-brown crust on both sides. This method reduces oil absorption significantly while still delivering the satisfying crunch you expect from a tikki. Served hot with a mint-coriander chutney, they are both wholesome and delicious.
3. Classic Roasted Corn on the Cob (Bhutta)
Few things capture the essence of Indian monsoons like the smoky aroma of roasted corn on the cob, or bhutta. This iconic street food is incredibly easy to replicate at home with almost no oil. The traditional method involves roasting the corn directly over an open flame until the kernels are slightly charred and tender. If you don't have a gas stove, boiling or steaming the corn works just as well. The magic lies in the simple, flavourful dressing applied afterwards: a generous squeeze of lime juice, a sprinkle of salt, and a dash of red chilli powder. For a touch of richness, you can rub a small amount of butter over the hot corn. It’s a snack that is simultaneously juicy, spicy, tangy, and deeply satisfying, offering all the comfort of a rainy-day treat with none of the grease.
4. Protein-Packed Moong Dal Cheela
Moong dal cheela, or savoury lentil pancakes, are a fantastic option for a nutritious and filling snack. Made from a batter of soaked and ground yellow moong dal, these crepes are high in protein and fibre. The batter requires no fermentation and can be whipped up quickly after soaking the lentils for just a couple of hours. Spiced with ginger, green chillies, and cumin, the batter is poured onto a hot non-stick pan and cooked with just a few drops of oil, similar to a dosa. You can enjoy them plain or elevate them by adding finely chopped onions, tomatoes, and coriander to the batter. For a more substantial snack, fill the cheelas with crumbled paneer, sautéed vegetables, or grated carrots for an extra nutritional boost.
5. South Indian Steamed Idli
While often considered a breakfast food, the humble idli is a perfect low-oil snack for any time of day, especially during the monsoon. These soft, pillowy rice cakes are made from a fermented batter of rice and urad dal, making them light and easy to digest. The steaming process means they are completely oil-free, and their soft texture makes them ideal for soaking up flavourful accompaniments. Instead of a simple coconut chutney, try serving them with a hot and tangy sambar or a spicy podi masala mixed with a tiny amount of sesame oil or ghee. You can also find interesting variations like rava idli or idlis stuffed with vegetables for added taste and nutrition. Their warmth and comforting texture provide the perfect antidote to a gloomy, rainy day.
