10 Steamed Indian dishes beyond Idli & Dhokla

Bored of eating oil-drenched snacks, and want to switch to something healthy? Then Indian cuisine has the answer to all your snack cravings that too without compromising on taste. Well, Indian cuisine has some of the best steamed delicacies that are delicious as well as healthy. So, here’s a list of rare steamed Indian delicacies that are worth trying.

Another steamed delicacy from Gujarat is Handvo, which is a delicious savoury cake, which is made by steaming a blend of lentils, rice, and sometimes vegetables. This batter is fermented then steamed or baked to make cakes, which are topped with a nice tempering of

mustard seeds, sesame seeds, and curry leaves, this gives this delight a nice twist of taste.

Patra is a traditional snack recipe that hails from Gujarat and Maharashtra. Made with Colocasia (Taro) leaves that are smeared with spiced besan paste with salt, pepper and subtle spices. These leaves are then rolled up, steamed to soften the patra, then sliced and tempered with mustard seeds and sesame to give this dish a unique taste and texture. Serve hot with chutney.

Ammini Kozhukattai is a classic treat from Tamil Nadu. Ammini Kozhukattai are basically small steamed rice flour dumplings cooked until glossy then tempered with mustard seeds, urad dal, dry red chilies, curry leaves, and garnished with fresh coconut.

Puttu is a classic breakfast delight, which is often served with Kandala curry or ripe bananas. Puttu hails from Kerala and Tamil Nadu. This South Indian delicacy contains cylindrical layers of ground rice and grated coconut steamed in a special vessel. This delight makes for a perfect and wholesome healthy breakfast. Traditionally steamed in a bamboo log or a metal puttu maker, it has a soft, crumbly texture and a mildly sweet aroma from the coconut. Rich in carbohydrates and dietary fiber, puttu provides steady energy, while the coconut adds healthy fats and essential minerals.

This traditional delicacy comes from Surat, Gujarat. In fact, Panki is a thin, lace-like rice flour pancake spread on banana leaves, lightly spiced and steamed. The banana leaf imparts flavor and keeps the pancake moist and delicate. It’s served with chutneys and is lighter than fried snacks.

This Himachali dish is very popular for its taste and fluffy texture. Sidu is a steamed bread with a filling made from ghee, walnuts, and jaggery. It offers a soft, aromatic, sweet, and nutty breakfast and represents the Himachali culinary tradition beautifully.

Kozhukattai is a steamed South Indian sweet rice dumpling. This dish is filled with a sweet mixture of freshly grated coconut, jaggery, and cardamom powder. The rice dough is steamed until soft and puffy, making it a festive favorite especially during Ganesh Chaturthi and other occasions in South India.

This Parsi delight is not very common, and that rarity is exactly what makes Patra Ni Machi such a treasured, special dish cherished by food lovers. The preparation begins by generously coating fresh, tender fish with a vibrant, fragrant green chutney made from fresh coriander, mint, grated coconut, aromatic spices, and a squeeze of tangy lemon. The fish is then carefully wrapped in banana leaves, sealing in all the flavors, and gently steamed to tender, flaky perfection. This method of cooking highlights flavorful steaming with a unique fusion edge, blending heritage, tradition, and culinary creativity into one aromatic, wholesome, and unforgettable dining experience that captures the essence of Parsi cuisine beautifully.