Weight loss: 7 steamed Indian dishes that are perfect for breakfast

Steaming is one of the most popular and healthiest methods of cooking. This method not just keeps the nutrients intact, it also keeps the natural colour of dishes in place and is easy to eat as well. Here we have curated a list of seven steamed Indian dishes that are perfect for breakfast and can be easily made at home.

This is a popular South Indian dish made with fermented rice and urad dal batter, which are steamed in idli mould and are best served with coconut chutney and sambar.

These are made with fresh colocasia leaves rolled with spiced gram flour paste, carom seeds, salt, turmeric, and pepper, and are steamed, sliced and best enjoyed with masala chai and chutney.

This steamed dish is native to Kerala and refers to cylindrical rice cakes layered with coconut, often served with banana or kadala curry for a hearty start of the day. Light on the stomach yet filling, puttu is considered one of the healthiest South Indian breakfast options, being steam-cooked and oil-free. It is rich in complex carbohydrates, dietary fiber, and healthy fats from coconut, making it a great energy-boosting meal to start the day.

It is a traditional savory lentil and rice cake made with chana dal, toor dal or urad dal, often enriched with bottle gourd and steamed. It is rich protein, fiber, and flavor — often enjoyed with green chutney or a drizzle of ghee.

It is one of the most iconic breakfast dishes of Gujarat, and is made with gram flour (besan), yogurt, and spices, which is steamed to perfection and then topped with a fragrant tempering of mustard seeds, curry leaves, green chilies, and a drizzle of sugar-water, which keeps it moist and adds a hint of sweetness.

These are steamed traditional dumplings made from gram flour, spices, and grated veggies like bottle gourd, fenugreek leaves, arbi leaves. They are first mixed and then steamed until soft, and further lightly tempered with mustard seeds, sesame seeds, and curry leaves. They are best enjoyed with masala chai.

It is a traditional Himachali delicacy made from fermented wheat dough and filled with a savory mixture of crushed walnuts, poppy seeds, and spices. Steamed to perfection, it has a soft, fluffy texture with a subtle tang and is enjoyed with ghee, dal, or spicy chutneys. The fermentation adds depth of flavor and improves digestion, while the nutty filling offers warmth and richness. Often served during festive occasions or family gatherings, it reflects the mountain region’s love for hearty, comforting food made with simple local ingredients.

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