The Gentle Warmth of Steamed Snacks
Steamed snacks are the culinary equivalent of a soft blanket. They are light, healthy, and carry flavours in the most delicate way. In the monsoon, when digestion can sometimes be sluggish, these foods offer comfort without being heavy. They are a celebration
of subtle spices and soft textures, perfect for a quiet evening watching the rain.
Dreamy Dhokla
This Gujarati speciality is a cloud of savoury goodness. Made from a fermented batter of gram flour (besan), dhokla is spongy, tangy, and incredibly light. A tempering of mustard seeds, curry leaves, and green chillies sizzles on top, often finished with a garnish of fresh coriander and grated coconut. It’s a snack that feels both indulgent and wholesome, pairing beautifully with a sweet and spicy chutney. The vibrant yellow is a pop of sunshine on a grey day.
Perfectly Wrapped Panki
Another gem from Gujarat, panki is a testament to the magic of simple ingredients. A thin, savoury pancake batter made from rice flour is spread between banana leaves and cooked gently on a tawa. The leaf imparts a subtle, earthy aroma while steaming the delicate crepe within. Unwrapping a panki is part of the experience—a little gift of flavour you give yourself. Serve it hot, straight from the leaf, with a side of green chutney for a truly authentic experience.
Melt-in-your-mouth Momos
Though they have roots in Tibet and Nepal, momos have been wholeheartedly adopted into India's snack culture. These steamed dumplings, filled with everything from spiced vegetables and paneer to chicken, are a monsoon favourite. The soft, translucent wrapper gives way to a flavourful, juicy filling. Paired with a fiery red chilli chutney, they are the perfect way to warm up from the inside out on a cool, damp evening.
The Sizzling Satisfaction of Griddled Bites
If steaming is a gentle hug, griddling is a joyful dance. The sound of batter hitting a hot tawa is one of the most comforting kitchen sounds, promising crispy edges and soft centres. Griddled snacks offer a delightful contrast in textures and are perfect for satisfying a craving for something a little more substantial, yet still far from deep-fried.
Classic Besan Chilla
The besan chilla, or savoury gram flour pancake, is a North Indian household staple for a reason. It's quick, nutritious, and endlessly customisable. The batter is a simple mix of gram flour, water, and spices like ajwain (carom seeds) and turmeric. Finely chopped onions, tomatoes, ginger, and green chillies are often added for texture and flavour. Cooked on a griddle with a little oil or ghee until golden and crisp at the edges, it’s a protein-packed snack that is ready in minutes.
Protein-Packed Pesarattu
Hailing from Andhra Pradesh, the Pesarattu is a crepe-like bread made from a batter of whole green gram (moong beans). Unlike a regular dosa, it requires no fermentation, making it a quick option if you've soaked the dal in advance. The batter is ground with ginger and green chillies, giving the final dish a robust, spicy flavour. Often served for breakfast, its crisp texture and protein content make it a wonderfully satisfying evening snack as well, especially when topped with chopped onions.
