From Gujarat: Steamed Khaman Dhokla
There are few snacks as delightfully light and airy as Dhokla. This Gujarati favourite is a savoury, spongy cake made from a fermented batter of gram flour (besan). The magic of Dhokla lies in its preparation: it’s steamed, not fried. This cooking method
results in a snack that is wonderfully soft, moist, and almost entirely oil-free. The batter, often made with gram flour and yoghurt, is left to ferment, which not only gives it a characteristic tangy flavour but also makes it easy to digest. Once steamed to perfection, the golden-yellow cake is cut into squares. The only oil used is typically a single teaspoon for the tempering (tadka) of mustard seeds, curry leaves, and green chillies, which is drizzled over the top, adding a burst of flavour that complements the subtle, savoury cake. It's a protein-rich, guilt-free indulgence that’s perfect with a cup of chai on a wet afternoon.
From Maharashtra: Baked Kothimbir Vadi
Kothimbir Vadi is a beloved Maharashtrian snack where 'kothimbir' means coriander, and that’s the star ingredient. These savoury cakes are packed with fresh coriander leaves, gram flour, and a blend of spices. Traditionally, the process involves steaming the spiced gram flour dough and then shallow or deep-frying the sliced pieces until crispy. However, a healthier and equally delicious version can be made by baking them. After steaming the logs of dough for about 20-25 minutes, you simply let them cool, slice them into 'vadis' or pieces, and bake them in an oven or air fryer. A light brush of oil is all you need to achieve a satisfyingly golden and crisp exterior, while the inside remains soft and flavourful with notes of ginger, garlic, and sesame seeds. This method drastically reduces the oil content without sacrificing the crunchy texture that makes this snack so addictive.
From South India: Kuzhi Paniyaram
Travel down south, and you’ll find Kuzhi Paniyaram, a delightful snack made from a batter similar to that used for idli and dosa. These small, round dumplings can be either sweet or savoury. The savoury version, known as Kara Paniyaram, is perfectly suited for a rainy day. They are cooked in a special pan with multiple small indentations, which is the key to using minimal oil. Unlike deep-frying, each mould requires just a few drops of oil to create a snack that is beautifully crisp on the outside and wonderfully soft and fluffy on the inside. The fermented rice and dal batter is often spiced with onions, green chillies, and curry leaves. It's a fantastic way to use leftover dosa or idli batter, turning it into a completely new and exciting treat that is both healthy and satisfying.
From North India: Masala Bhutta
Perhaps the most iconic monsoon snack across all of India, Bhutta, or roasted corn on the cob, is the epitome of a simple, healthy pleasure. As the rains arrive, street vendors appear with their carts, roasting corn over hot coals, the smoky aroma filling the air. This snack is naturally oil-free, relying on roasting for its flavour. The real magic happens after the corn is cooked, when it’s rubbed vigorously with a mixture of spices. A wedge of lime or lemon is dipped into a blend of salt, red chilli powder, and chaat masala, and then rubbed all over the hot, charred kernels. This tangy, spicy, and smoky combination is a true explosion of flavour in every bite. It’s a snack that is not only delicious but also rich in fibre and essential nutrients, making it the ultimate guilt-free treat to enjoy while watching the rain.
From Western India: Steamed Patra
Patra, also known as Alu Vadi in Maharashtra, is a unique and flavourful snack made from colocasia (arbi) leaves. The preparation is an art form in itself. Fresh leaves are layered with a sweet, spicy, and tangy paste made from gram flour, tamarind, jaggery, and spices. These layered leaves are then rolled into tight logs and steamed. The steaming process cooks the leaves and the batter, melding the flavours into a delicious roll. Once steamed and cooled, the logs are sliced into pinwheels. While some prefer to shallow-fry these slices for a crispy edge, the steamed version is perfectly delicious on its own, requiring no oil at all. The tempering of mustard seeds and sesame seeds, which can be dry-roasted, adds a final crunch, making it a healthy and incredibly flavourful regional delicacy.
