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Top 10 Steamed Recipes
Last Updated : Jul 13,2018
Top 10 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 prepare most dishes such as dhoklas like Moong Dal Dhokla ,idlis like Veg Stuffed Idlis and pankis like Quick Rice Panki , apart from various veggie and rice preparations. This intelligent technique also spreads its magic across international cuisine, helping make delicious dishes like Momos ,dumplings like Spicy Spinach Dumplings and wontons.
Steaming can be done on a stove top, 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.
Top 10 Steamed Recipes
The Rava Dhokla is quick and easy to make, without requiring any grinding or fermenting, yet it is as fluffy and tasty as you would expect a dhokla to be, making it an ideal dish to whip up for breakfast
or evening tea-time
Just mix all the ingredients, let them rest for half an hour, and then steam the batter The tempering added on top of the 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. Serve it with peppy green chutney to make a yummy snack.
are also a good accompaniment with Aamras
and Karela Bateta Nu Shaak
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 Steam
the wontons as per your taste.
Here is a sumptuous version of Steamed Wontons made with a wholesome mixture of sautéed veggies, sprouts and noodles, which is stuffed into readymade 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.
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 recipe result in a pleasant texture, taste and colour, which will be loved by all your family members. It is a nutritious, protein-rich idli, further enhanced with vitamin-rich vegetables.
With its brilliant flavour and nice, flaky texture, Rava Idli is something like upma in idli form, so you get the best of both worlds. Since it is steamed, it is easier to digest than upma, has a convenient form factor for serving as well as packing, and stays soft and humid for longer. The batter for this 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 idlis fast, and your kids will also really enjoy this yummy treat. For a crunchy bite along with the idlis you can pack a few Cheese Chilli Frisbees
in another tiffin.
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. People love these yummy dhoklas as a breakfast, snack or as a farsan (savoury accompaniment) in the lunch or dinner menu.
We made it 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
These dhoklas can be used to make variants like Amiri Khaman
, Rasawala Dhokla
and Pav Bhaji Dhokla
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.
Muthia 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 Doodhi Muthias.
Ingredients like fennel, green chillies and coriander give the muthias a zesty flavour while a traditional tempering of mustard and sesame seeds gives it an appetizing aroma and awesome crunch. Enjoy the Doodhi Muthias right off the steamer
snack made healthier. It is usually considered to be a fried snack…but I tried making them without using any oil and the vadis turned out to be just as scrumptious.
Kothimbir means coriander, which is the main ingredient in this recipe. Make sure you use fresh and green coriander for best results. Serve this snack with Tea
or Kokum Sherbet
and revel in the flavours of Maharashtra.
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.
A snack that has become almost synonymous with oriental cuisine, Momos are made of a plain flour cover filled with sautéed veggies.
An apt combination of garlic, ginger, green chillies and Schezuan sauce flavours the vegetable mixture, and the outcome is simply tongue-tickling!
Traditionally, Momos are steamed in bamboo baskets, but you can also cook them in a regular Steamer
or cooker, the way you make dhoklas
You can innovate on this recipe 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
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