Beyond Momo: 5 Regional Indian Steamed Delicacies

Puttu is a breakfast dish from Kerala prepared by layering rice flour with freshly grated coconut and then steaming the mixture in a puttu maker. The outcome is soft, crumbly and a bit sweet, made from the coconut, rather than being sticky or doughy. It is traditionally served with kadala curry, banana or a bit of sugar, making the mild rice-and-coconut blend work with both savoury and sweet accompaniments.

Assam has a decadent pitha culture, with many varieties made from rice and then shaped or steamed in various ways. Tekeli pitha, for example, is prepared using soaked and ground rice, whereas other pithas have coconut, sesame or jaggery fillings inside. Steaming gives these preparations a soft, a bit chewy texture, whereas the filling adds nuttiness and sweetness. Pithas are particularly associated with Assamese festive and seasonal food traditions.

Kothimbir vadi is a Maharashtrian snack where coriander leaves are blended with a thick batter that is prepared from besan, spices and water. Rather than frying the mixture like regular bhajiyas, it is first steamed, then cut into small square pieces and then shallow-fried and tempered with aromatic seasonings. The steaming sets the batter firm while preserving the fragrance of coriander, and frying adds a crisp surface in contrast with the soft, savoury bites.

Idlis are one of the best-known steamed foods of South India, which are traditionally prepared with fermented batter of rice and urad dal. The batter is poured into the idli moulds and then steamed until the batter turns soft, airy and spongy. Their mild taste makes them perfect to pair with coconut chutney and sambar. Fermentation gives idli its distinct, slight tang, setting them apart from many other rice-based steamed dishes.

Muthia is a Gujarati steamed snack that is prepared by mixing ingredients like grated vegetables or greens with besan, wheat flour and basic spices, relying on the variety. The mixture is then shaped into logs, steamed, sliced, and tempered with mustard seeds, sesame, and curry leaves. Steaming keeps every bite soft, while the tempering adds an aromatic, nutty bite and a bit of crunch.