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 Top 10 Indian Steamed Recipes

  Last Updated : Sep 01,2020

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Top 10 Indian Steamed Recipes

Steaming is smart – and that says it all! This simple cooking technique preserves the fibre, colour and flavour of most vegetables, making them look good while also reducing nutrient loss. What is more, it is also a fast and easy way to make with less effort.

Steaming can be done on a stove top using a steamer, by simmering water in a pot, and placing the food to be cooked in a basket above the water, such that the steam pervades the foodstuff and cooks it quickly. Steaming can also be done in a microwave oven.

Steaming the food covered in certain leaves (such as arbi leaves or banana leaves) or bamboo imparts an incomparable aroma to the food. Really, who can resist any freshly steamed food, soft, flavourful, colourful, light on the tummy, and perfect in every way! For steaming fans and those just trying their hand at it, here are some Indian and international steamed delights that must be tried.


1. Yummy dhoklas are a perfect Gujarati snack. Pucca traditional and perfect to the core, the Moong Dal Dhokla cooked in a dokla steamer represents everything that dhoklas stand for – sumptuous, tasty and aromatic! The temering of sesame seeds and mustard seeds and the garnish of coconut and coriander makes them irresistible. You will feast on them without even counting the number of pieces.

Moong Dal DhoklaMoong Dal Dhokla

2. The South Indians relish their traditional steamed food idlis. Grinding of batter and the preparation of Idli is an almost daily affair in South Indian homes. Well, you can be slightly more creative and make Veg Stuffed Idlis also. This makes use of a steamer too.


3. Pankis are steamed Indian snack which are steamed in between banana leaves and enjoyed with green chutney. Quick Rice Panki is one of the most traditional recipes. It makes a versatile snack.

 Quick Rice Panki

 Quick Rice Panki

4. Muthias are another Gujarati steamed Indian snack. It is made by combination of flours and veggies kneaded into a dough. They are shaped into cylindrical rolls and steamed in a steamer. Try our recipe of Cabbage Jowar Muthia. These are healthy as they are made with minimum oil. Enjoy them in between meals.

 Cabbage Jowar MuthiasCabbage Jowar Muthias

5. Steamed Kothimbir Vadi is the Maharashtrian version of Gujarati muthia. It is made with lots of chopped coriander and paired with besan and all basic Indian masalas.  Serve this snack with Tea or Coffee or Kokum Sherbet and revel in the flavours of Maharashtra.

 Kothimbir Vadi, Zero Oil Maharashtrian Kothimbir Vadi Recipe

 Kothimbir Vadi, Zero Oil Maharashtrian Kothimbir Vadi Recipe

6. Uppu Urundai is a quick and easy steamed South Indian breakfast recipe that is made with minimal ingredients. This no-fuss recipe can be made on any day without too much advance planning, though you need to have an hour to soak the rice. Tempered with mustard seeds, red chillies and curry leaves, these steamed balls are very tasty with a pleasant, mildly-spiced flavour.

7. Heard of Sannas? It is a Goan steamed bread delicacy. This steamed rice cake is soft textured and has a pleasant flavour. Steamed in small individual vatis, they look very tempting. Kids too will enjoy this as a finger foo.

8. Paatra, is a sweet, spicy and salty snack again from the land of Gujarat. It is made with arbi leaves. Though thr process is very tedious and you need the art to make them, here we have made it very simple for you. Colcocasia leaves are very nutritious as well as tasty, especially if made into patras – a smooth paste of besan with spicy, sweet and sour flavours is applied over the leaves, rolled and steamed. It is enjoyed with green chutney and khajur imli ki chutney both.

 Paatra ( Gujarati Recipe)

 Paatra ( Gujarati Recipe)

9. Pandoli is a Gujarati snack cooked in a unique style using a double boiler. A thick batter of dal is made and spoonfuls of the batter are placed on the muslin cloth at regular intervals. This steamed by placing a lid over it. Try Dal Pandoli.

  Dal Pandoli Dal Pandoli

10. This intelligent technique of steaming also spreads its magic across international cuisine, helping make delicious dishes like Momos,dumplings like Spicy Spinach Dumplings and wontons.



Happy Cooking!


top 10 indian steamed recipes

rava dhokla recipe | semolina dhokla | suji dhokla | instant rava dhokla | no fermentation rava dhokla | with 15 amazing images To make instant rava dhokla mix suji, curds, green chilli paste with water, let them rest for half an hour and then steam the batter. The tempering added on top of the rava dhokla after it is cooked is the master stroke, as in the case of any dhokla recipe. It gives the semolina dhokla a fabulous aroma and special flavour. This recipe does not require any fermenting time making Rava Dhokla (Suji Dhokla) an amazing option for quick breakfast or evening snack. I would like to share some important tips to make the perfect no fermentation rava dhokla. 1. Just before steaming the Rava Dhokla (Suji Dhokla), add the fruit salt and 2 tsp of water. Don’t mix it vigorously, just gently fold in so, that the air bubbles do not escape. Fruit salt provides a spongy, fluffy texture. 2. Pour the semolina dhokla batter immediately into a 175 mm. (7”) diameter greased thali and shake the thali clockwise to spread the batter in an even layer. Remember after adding the fruit salt, pour it immediately in the thali and don’t let the batter sit idle for long. Serve suji dhokla with peppy green chutney to make a yummy snack. Dhoklas are also a good accompaniment with Aamras, Puris and Karela Bateta Nu Shaak. Enjoy rava dhokla | semolina dhokla | suji dhokla | instant rava dhokla | no fermentation rava dhokla | with detailed step by step recipes and video.
 by Tarla Dalal
steamed wonton recipe, Indian style | veg steamed wonton rolls | steamed vegetable wontons Chinese style | wontons in garlic sauce | how to fold wontons | with 37 amazing images. To make steamed wontons, first make the stuffing. For that heat the oil in a deep non-stick pan on a high flame till it smokes, add the garlic, cabbage, spring onion whites, carrots, bean sprouts and sauté on a high flame for 2 to 3 minutes. Add the noodles, spring onion greens, soy sauce, chilli sauce and salt, mix well and cook on a medium flame for 30 seconds. Keep aside. Next roll the wonton. Place a wonton wrapper on a clean, flat surface. Place a little stuffing in the centre and apply a little flour paste along the edges. Fold over one part to make a semi-circle. Bring the ends together and press well. Repeat with the remaining wrappers and stuffing to make 24 more wontons. Then arrange half the wontons on a greased sieve and steam for 8 minutes. Repeat step 6 to cook the remaining wontons in one more batch.Finally temper them. For the tempering, heat the oil in a small broad non-stick pan on a high flame, add the garlic, green chillies, spring onion greens and salt and sauté on a high flame for a few seconds. Pour the tempering over the steamed wontons. Serve hot with green garlic sauce and chilli garlic sauce. Like Modak and Parathas in India, wontons are a wonderful food in Chinese cuisine, as they provide a lot of scope for innovation. You can try your hand at making various unique fillings, and also try veg steamed wonton rolls or deep-fry the wontons as per your taste. Here is a sumptuous version of steamed vegetable wontons Chinese style made with a wholesome mixture of sautéed veggies, sprouts and noodles, which is stuffed into ready made wonton wrappers and steamed. Topping the wontons with a tempering of garlic, green chillies and spring onion greens, along with flavourful sauces, makes it all the more attractive when served in the form of wontons in garlic sauce. Tips for steamed wonton. 1. Ensure to sauté the veggies for the stuffing on high flame so the veggies are partially cooked and yet maintain their crunchiness. 2. Remember to seal the wonton well, so they do not open up while steaming. 3. You can keep the wonton wrapper dough, stuffing and sauce ready well in advance, but roll, steam and temper the wontons just before serving. Finally serve it immediately to enjoy its texture and flavour. 4. Instead of steaming the wontons at step 4, you can also deep-fry them in hot oil till they are golden brown in colour form all the sides. Enjoy steamed wonton recipe, Indian style | veg steamed wonton rolls | steamed vegetable wontons Chinese style | wontons in garlic sauce | how to fold wontons | with step by step photos.
 by Tarla Dalal
rice and moong dal idli | rice and green gram idli | rice and green moong dal and urad dal idli| with 30 amazing images. Rice and Moong Dal Idli is a variant of the most popular South Indian snack, idli, which is traditionally made with rice and urad dal. The well-tested proportions of rice and green moong dal used in this Rice and Moong Dal Idli recipe result in a pleasant texture, taste and colour, which will be loved by all your family members. It is a nutritious, protein-rich Rice and Moong Dal Idli, further enhanced with vitamin-rich vegetables. Works well for breakfast or an evening snack. This is a slightly heavier Rice and Moong Dal Idli because of the presence of green moong dal. You need to oil your idli moulds well, so that the Rice Green Moong Dal Idli comes out clean after steaming. Have a look at our collection of veg steamed recipes. Serve the Rice and Moong Dal Idli immediately with Sambhar and chutney. Enjoy how to make Rice and Moong Dal Idli recipe with detailed step by step photos below.
 by Tarla Dalal
quick rava idli | South-Indian style quick sooji idli | suji idli for tiffin box | no fermentation rava idli | with amazing 24 images. quick rava idli is a perfect tiffin box recipe when you are in a hurry. With its brilliant flavour and nice, flaky texture, quick rava idli is something like upma in idli form, so you get the best of both worlds. Since quick rava idli is steamed, it is easier to digest than upma, has a convenient form factor for serving as well as packing. suji idli for tiffin box stays soft and humid for longer. The batter for quick rava idli is a mixture of rava and curds with a traditional tempering that imparts an enjoyable flavour to the idlis. This quick rava idli does not require any fermentation and will come in very handy when you do not have batter or enough time to prepare anything else in the morning to pack in the tiffin box! You can ready the batter and the no fermentation rava idlis fast, and your kids will also really enjoy this yummy treat. I usually make South-Indian style quick rava idli for Sunday morning breakfast as it is quick and easy to prepare and my kids do not create a fuss while eating rava idli as they do for upma. You can make it healthier by adding veggies of your choice which is also an intelligent way of adding veggies to your child's diet. For a crunchy bite along with the idlis you can pack a few Cheese Chilli Frisbees in another tiffin. Learn to make quick rava idli | South-Indian style quick sooji idli | suji idli for tiffin box | no fermentation rava idli | with detailed step by step photos and video below.
khaman dhokla | Gujarati khaman dhokla | steamed, soft khaman dhokla | with amazing 20 images. The Khaman Dhokla is an all-time favourite Gujarati street food that is served with peppy green chutney at tea time. It has an exquisite texture and appetizing flavour. Khaman dhokla, a famous snack sold in every street of Gujarat, it is no longer restricted to that region -- it is readily available in every part of the country. Khaman Dhokla is a soft and fluffy steamed snack from the Gujarati repertoire. This all-time favourite khaman dhokla is enjoyed as a starter, as a tea-time snack, or even for breakfast. Basically, something you can have any time you are hungry. Making khaman dhokla is not at all a task, the recipe is very simple and luscious. To make khaman dhokla, combine the besan, semolina, sugar, ginger-green chilli paste, lemon juice and salt with approx. ¾ cup of water in a deep bowl and mix well using a whisk to get a smooth batter. Just before steaming, add the fruit salt and mix lightly.Pour the mixture immediately to a greased 175 mm. (7") diameter thali and spread evenly by rotating the thali clockwise. Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked. Keep aside. Heat the oil in a small non-stick pan and add the mustard seeds.When the seeds crackle, add the sesame seeds, asafoetida, curry leaves and green chillies and sauté on a medium flame for 30 seconds. Add ½ cup of water and mix well. Pour the tempering over the prepared dhoklas and spread it evenly. Wait for 5 minutes so that the water is absorbed completely.Cut into pieces, garnish with coriander and coconut. Serve the Gujarati khaman dhokla immediately with green chutney. People love these yummy steamed, soft khaman dhoklas as a breakfast, snack or as a farsan (savoury accompaniment. We made khaman dhokla in a jiffy using besan, but it can also be made by soaking and grinding chana dal. These versatile dhoklas can be steamed in a traditional dhokla steamer or in a microwave oven like Green Peas Dhokla, Quick Microwave Khaman Dhokla, Makai Na Dhokla and Microwave Mug Dhokla. These Khaman Dhoklas can be used to make variants like Amiri Khaman, Rasawala Dhokla and Pav Bhaji Dhokla. Enjoy khaman dhokla | Gujarati khaman dhokla | steamed, soft khaman dhokla | with detailed step by step photos and video below.
 by Tarla Dalal
Panki is an all-time favourite traditional Gujarati snack, which can be thought of as thin and tasty pancakes cooked between banana leaves to get a unique, rustic aroma. This innovative panki recipe is a zero-oil variant, made with a batter of sprouted moong, oats and other flours, flavoured simply and elegantly with green chillies and coriander. Cooking between banana leaves is a must, because that is what gives the Moong Sprouts Panki its authentic aroma and flavour. However, you must remember to spread the batter a little thickly in this case, because this recipe has absolutely no oil, and therefore thin pancakes will not peel off easily from the banana leaves. It is also important to serve this sumptuous and fibre-rich snack immediately, before it becomes stiff.
 by Tarla Dalal
doodhi muthiya | Gujarati doodhi muthia | dudhi na muthia | steamed lauki muthia | with 25 amazing images. doodhi muthiya is a fist-shaped steamed snack that's much-loved by the Gujaratis. Doodhi and onions when combined with an apt combination of semolina and flours like whole wheat flour and besan yield delicious dudhi na muthia. Ingredients like ginger, green chillies and coriander give the Gujarati doodhi muthia a zesty flavour while a traditional tempering of mustard and sesame seeds gives it an appetizing aroma and awesome crunch. Enjoy the doodhi muthiya right off the steamer. I would like to suggest some tips to make the perfect doodhi muthiya. 1. Then add grated and squeezed onions to doodhi, but this is optional, if you wish skip the onions. Grated cabbage, carrot are some other vegetables you can use. 2. Add the cumin seeds. These tiny seeds will enhance the taste of the muthias. 3. Then add sugar to the dough. Along with lemon juice the muthias will have a sweet and sour flavour for which the Gujarati cuisine is known for. 4. Then soda-bi-carb also known as baking soda. It aids in making the Gujarati doodhi muthia soft. 5. Add some water if needed and mix to form a soft dough.Traditional recipe does not use water and uses the water from the vegetables to form the dough for dudhi na muthia. Serve steamed lauki muthia with green chutney. Enjoy doodhi muthiya | Gujarati doodhi muthia | dudhi na muthia | steamed lauki muthia with detailed step by step photos.
kothimbir vadi recipe | steamed kothimbir vadi | healthy zero oil kothimbir vadi | with 23 amazing images. Crunchy and aromatic, with the fresh flavour of coriander, ginger and green chillies, this healthy zero oil kothimbir vadi is sure to tickle your taste buds and kindle your appetite! Learn how to make kothimbir vadi recipe | steamed kothimbir vadi | healthy zero oil kothimbir vadi | Kothimbir means coriander, which is the main ingredient in this recipe. Popular Maharashtrian> kothimbir vadi made healthier. It is usually considered to be a fried snack….but I tried making them using very little oil and the steamed kothimbir vadi turned out to be just as scrumptious. Best enjoyed with sweet and green chutneys, the Maharashtrian Kothimbir Vadi can be served as a starter, or enjoyed as a snack with tea. It tastes heavenly on a rainy afternoon! Tips to make kothimbir vadi: 1. You can refrigerate the steam pieces of vadi and fry them later when needed. 2. You can also add 1 tbsp of rice flour to make the kothimbir vadi crispy. 3. After steaming cool the dough completely to get clean slices. Enjoy kothimbir vadi recipe | steamed kothimbir vadi | healthy zero oil kothimbir vadi | with detailed step by step photos.
 by Tarla Dalal
Greens like spinach, bottle gourd and moong sprouts combined with rice and besan with indian masalas. Rice makes the muthias soft and besan helps in binding.
 by Tarla Dalal
veg momos recipe | Indian vegetable momos | Chinese style veg momos | restaurant style momos | with 63 amazing images. veg momos recipe | Indian vegetable momos | Chinese style veg momos | restaurant style momos is a steamed snack often served with momos chutney. Learn how to make Indian vegetable momos. To make veg momos, first make the dough. Combine the plain flour, oil and salt in a deep bowl and knead into a semi-soft dough using enough water. Cover the dough with a damp muslin cloth or lid and keep aside for 10 minutes. For the stuffing, heat the oil in a broad non-stick pan, add the garlic, ginger and green chillies and sauté on a medium flame for a few seconds. Add the onions, carrot, capsicum and cabbage, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally. Add the vinegar, soy sauce, salt and pepper, mix well and cook on a medium flame for a few seconds. Add the spring onion greens. Keep aside. Then to make Indian vegetable momos, divide the dough into 22 equal portions. Roll a portion of the dough into a 75 mm. (3”) diameter thin circle using a little plain flour for rolling and place 1 tbsp of the prepared filling in the centre of the circle. Hold it on your palms, fold the two sides and pinch them. Fold the other open side and pinch it again so as to form a crescent shape. Steam 6 momos in a greased steamer for 10 to 12 or till they are cooked. Repeat steps 2 to 4 to steam the remaining momos. Serve immediately with momos chutney and mayonnaise. A snack that has become almost synonymous with Chinese cuisine, restaurant style momos are made of a plain flour cover filled with sautéed veggies. An apt combination of garlic, ginger, green chillies, vinegar and soy sauce flavours the vegetable mixture, and the outcome is simply tongue-tickling! Traditionally, Chinese style veg momos are steamed in bamboo baskets, but you can also cook them in a regular steamer or cooker, the way you make dhoklas or idlis. They are a popular street food in China and in north east India. You can innovate on this Indian vegetable momos by adding other veggies or bean sprouts to the filling, but make sure you choose colourful, juicy and crisp veggies to achieve the right appearance and to get the mild crunch that makes momos so enjoyable! Serve along with Vegetable Chow Mein and Chinese Fried Rice. Tips to make veg momos recipe. 1. You can use veggies of your choice such as grated paneer or finely chopped French beans. 2. Grease the steamer before steaming momos or else it will stick and tear. 3. Do not over steam momos otherwise the covering will become chewy. 4. Cover the momos with a damp muslin cloth after shaping them to avoid drying. 5. Make sure you remove the momos after cooked from the steamer using tongs to avoid them from breaking. 6. Do not use too much flour while rolling to avoid dry and hard momos. 7. Make sure the dough is semi soft as mentioned in the recipe or else the momos will break while shaping them. 8. The stuffing should be semi dry or dry to avoid them from turning soggy while shaping the momos. 9. Serve immediately or else it will turn chewy. Enjoy veg momos recipe | Indian vegetable momos | Chinese style veg momos | restaurant style momos | with step by step photos.
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