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Veg Steamed Recipes

With people turning health freaks day by day, their lifestyle and food preferences are also changing. It is not possible for everyone to buy healthy cooking ingredients that's when the method of cooking comes in scenario. Steaming and boiling are the healthiest cooking techniques to create quick, lighter dishes.

Steaming removes the need for cooking oil, which results in healthier meals. Also, it preserves the color and flavor of vegetables which in turn retains other nutrients. The best way to steam your food is of course to have a steamer at home. You don't need any other fancy equipment's in your kitchen.

Steamed Veg Breakfast Recipes:

Oats Idli:
Idli are fluffy, spongy savory cakes generally made using rice and lentils. They are a popular South Indian breakfast delicacy. Cutting some carbs from diet? Try replacing rice with oats to make healthy idli.

Poha Dhokla:
Try this no soak, no fermentation, and quick Dhokla recipe made using poha. Relish them with green chutney or garlic chutney.

Doodhi Muthia:
Muthia is a traditional Gujarati dish made using vegetable and different flours. The dumplings are steamed and then given a tempering with sesame seeds and mustard.

Steamed Veg Dumpling Recipes:

Vegetable Dumpling:
Vegetable dumpling or Dimsum, popularly known as momos are a popular street food in the Northern states of India. They are served with hot garlic or schezwan sauce.

Cottage Cheese Dumplings with Spinach Sauce:
Looking for a light and healthy dinner alternative? These cottage cheese dumpling are a perfect balance of textures – with soft paneer, crunchy cabbage and mushy potatoes. The creamy spinach sauce makes it a perfect platter.

Spinach Dumpling:
Does your kid hate leafy vegetables? Make these colorful spinach dumplings to make them eat some healthy greens.

Steamed Veg Main Course Recipes:

Palak Kofta Rice:
Koftas are balls made using different vegetables, dry fruits, cottage cheese, etc. They are generally deep fried in oil but, we have made a healthy version of palak kofta which are steamed and tossed in rice.

Cabbage Soya Koftas in Coriander Tomato Gravy
This gravy is a rich source of folic acid, while the unique koftas made of cabbage, soya granules and paneer is a treasure of fiber, protein and calcium.

Corn Panki:
Looking for a light dinner option? Make this popular Gujarati snack made using corn and semolina. It is steamed between banana leaves.

Lauki Kofta Curry:
Combine the ingredients for dumpling and put them to steam, simultaneously you can cook your gravy. Making cooking easier, this recipe is surely also, an amazing option for health freaks!



moong dal dhokla | Gujarati moong dal dhokla | steamed yellow moong dal dhokla | no fermentation moong dal dhokla | with 24 amazing images. Pucca traditional and perfect to the core, the Moong Dal Dhokla represents everything that dhoklas stand for – sumptuous, tasty and aromatic! A wholesome batter of soaked and ground moong dal is complemented by ingredients like besan, curds and fruit salt to get the ideal texture and flavour. Topped off by an aromatic tempering, the Moong Dal Dhokla becomes a tongue-tickling snack, when matched with peppy green chutney. I would like to share some tips to make the perfect no fermentation moong dal dhokla. 1. Add sugar to batter. Sugar is totally optional but, we want the moong dal dhokla to be like the Nylon khaman dhokla which are sweet hence, we are adding the sugar. 2. Add the asafoetida to the batter. Dals and pulses are a bit difficult to digest, hence a little addition of hing will help in aiding digestion. 3. Add the curd to the batter. We have used homemade curd which will make the yellow moong dal dhokla fluffy and spongy. This traditional Gujarati Farsans can be enjoyed as a snack for Breakfast , High Tea Party or as an acompaniment to the main course. Enjoy how to make moong dal dhokla | Gujarati moong dal dhokla | steamed yellow moong dal dhokla | no fermentation moong dal dhokla | with detailed step by step photos and video below.

kothimbir vadi recipe | Maharashtrian tea time snack | crispy Indian kothimbir vadi | with 33 amazing images. kothimbir vadi recipe | Maharashtrian tea time snack | crispy Indian kothimbir vadi is a snack which is guaranteed to please your taste buds. Learn how to make Maharashtrian tea time snack. To make kothimbir vadi, combine all the ingredients in a deep bowl and mix well to form a dough using approx. ¼ cup of water. Divide the dough into 2 equal portions and shape each portion into a cylindrical roll of approximately 150 mm. (6") thick roll. Roll the rolls into sesame seeds till they are evenly coated from all the sides. Arrange the rolls on a greased sieve and steam in a steamer on a high flame for 14 to 15 minutes. Remove and keep aside to cool completely. Once cooled, cut into 3/4” slices. Heat the oil in deep non-stick pan and deep-fry a few slices, at a times on medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with green chutney and tomato ketchup. This famous Maharashtrian tea time snack, with the dominant flavour of coriander, is sure to steal your hearts with its irresistible aroma, tongue-tickling taste and lovely crunch. The interplay of Indian spice powder along with tamarind pulp leaves an enticing mild tangy flavour. It is amazing how a selection of simple everyday ingredients and an even simpler method of preparation can result in such a brilliant snack. What sets the crispy Indian kothimbir vadi apart from many other deep-fried snacks prepared all over the country is that the besan dough for preparing this is first steamed before being sliced and deep-fried. This gives it a wonderful texture, which is soft inside and crisp outside, as well as an intense flavour without any rawness. Enjoy kothimbir vadi fresh off the kadhai, after draining the oil well with green chutney and tomato ketchup. Tips to make kothimbir vadi. 1. You can eat the steamed vadi as it is or shallow fry instead of deep frying. 2. If you don’t have tamarind pulp you can add 1 tbsp pf lemon juice. 3. Do not skip baking soda because it makes vadi soft. 4. You can also add carom seeds in kothimbir vadi. Enjoy kothimbir vadi recipe | Maharashtrian tea time snack | crispy Indian kothimbir vadi | with step by step photos.

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.

sooji idli | instant rava idli | suji idli | instant suji ki idli | with 16 amazing images. sooji idli requires no fermenting or grinding and hence called instant suji ki idli. suji idli batter is made from rava, curds, coriander and water. The batter is topped with a tempering of mustard seeds, cumin seeds, urad dal, cashew nuts and curry leaves. sooji idlis are then cooked in a steamer. Feeling like having Idlis for breakfast, but have not prepared and fermented the batter? Not to worry! Opt for instant suji ki idli. Try this south indian sooji idli which is sure to please you with its soft and fluffy texture and interesting flavour. The addition of curds gives the suji idli a slight sourness akin to traditional fermented batter, while coriander and the tempering boost its taste further. Not only is this sooji idli quick and tasty, it also looks very attractive as the tempering, which is mixed and steamed with the batter settles all over the idlis making them look very nice and appetizing. I would like to share some important tips to make the perfect instant rava idli. 1. Curd/ buttermilk are important ingredients to soak semolina for the sooji idli. 2. Mix Sooji Idli batter well with the help of a whisk. Ensure the batter is completely lump-free. 3. When the bubbles form (due to additon of fruit salt), mix gently. Do not over mix the batter or else the air bubbles will escape making the suji idli hard. 4. Pour a little tempering of sooji idli batter into each greased idli mould. Do not overfill the moulds, as the rava idli will rise on cooking and you do not want them to spill out. 5. Cool slightly and remove the suji idli from the mould. If you are facing difficulty in removing the sooji idli then dip a knife in little oil and loosen the edges using a knife or remove them with the help of a wet spoon. Stuffed Rava Idli Vegetable Sandwich is a variant of sooji idli which is equally quick to make. With a little planning you can try other idli variants like Dal and Vegetable Idli or Shepu Sweet Idlis Readymade idli batter handy? Then try Double Decker Idlis Stuffed with Potato and Chutney or Rice and Moong Dal Idli. Enjoy how to make sooji idli | instant rava idli | suji idli | instant suji ki idli with detailed step by step photos and video.

This version of corn and maize flour dhokla turns out well in the microwave provided you mix the batter well and add the fruit salt right in the end. Enjoy these hot, with chutneys of your choice. And do not forget the coriander and coconut garnish as any dhokla would be incomplete without it!

how to boil potatoes in microwave recipe | easy way to boil aloo in microwave | microwave potatoes | how to steam potatoes in microwave is a quick way of cooking potatoes in just 7 minutes. Learn this easy way to boil potato in microwave. We are often stumped when we realise in the last minute that a dish calls for boiled potatoes. The thought of pressure cooking potatoes and waiting for the steam to release is bound to put you off! Not to worry. Head to the Microwave, pop in a potato and voila, you will have them cooked within minutes. To boil potatoes in microwave, take 2 medium sized potatoes and place them on the microwave turntable. Remember not to peel them. In the centre of the turntable, place a glass of water. This is to avoid the potatoes from being wrinkled. Microwave them in HIGH for about 7 minutes. You can turn the potatoes once or twice in between for uniform cooking. Remove aloo from microwave, peel and use them. You can chop them, grate them or mash them as per the recipe. If you don’t want to keep the glass of water, to steam potatoes in microwave, you can also prick the potatoes with a sharp knife at intervals. Then place them in the microwave and cook. With this easy way to boil potato in microwave, you can make other aloo recipes like Aloo Palak Paratha and Bread Pakoda which has a potato stuffing. Enjoy how to boil potatoes in microwave recipe | easy way to boil potato in microwave | microwave potatoes | how to steam potatoes in microwave | with step by step photos below.

whole wheat momos recipe | healthy veg momos | zero oil steamed momos | atta momos | with 15 amazing images. Momos are dumplings which are derived from South - asia and are native to northeast India.Momos have now become traditional delicacy in Nepal. We have adapted the momos recipe to make it healthy veg momos which is zero oil steamed momos. Momos, also fall under the category of Indian street food and sold all over India now. They can be either fried, steamed or pan-seared. You can stuff them with various fillings be it savoury or sweet. Momos top the charts when it comes to Oriental cuisine. They are satiating and versatile, packed with the choicest of ingredients that are sure to delight your palate. This healthy momo recipe is made with whole wheat flour outer covering and a nutritious stuffing of broccoli and bean sprouts. There is no fat used in this veg momo recipe as the broccoli used is precooked. This is the easiest healthy veg momos recipe, yet steaming takes a little while, but trust me the outcome is worth the wait. To make healthy momos, combine the whole wheat flour and a little salt in a deep bowl, mix well and knead into a soft dough using enough water. Keep aside.To make the stuffing, combine the broccoli, bean sprouts, ginger paste, green chilli paste, garlic, sugar and salt in a bowl and mix well. You can use any vegetables of your choice, just make sure the veggies are properly chopped and shredded. Keep the stuffing aside. Divide the dough into 12 equal portions. Roll out a portion of the dough into a 75 mm. (3") diameter circle using a little whole wheat flour for rolling and place 1 tbsp of the prepared stuffing in the centre of the circle. Fold over to make a semi-circle and press the edges lightly with your fingers to seal it. Bring both the corners of the semi-circle one over the other and again pinch it with your fingers to seal it together. steam in a steamer for 10 mins and while placing them make sure they aren't touching one another or they might just stick , make sure you do not over cook them or the covering will tend to dry out and once your momos seem glossy and non sticky, whole wheat momos are ready!!! Here, in this version of Healthy Momos, the covering is made using whole wheat flour instead of refined maida, which is commonly used. And, instead of the regular stuffing of mixed veggies sautéed in oodles of oil, here we have used an oil-free filling of protein rich bean sprouts and antioxidant-rich broccoli. Follow the exact procedure to make the world's healthiest whole wheat momos! Serve whole wheat momos recipe with Schezuan Sauce or Hot and Sweet Chillli sauce. Enjoy whole wheat momos recipe | healthy veg momos | zero oil steamed momos | atta momos with detailed step by step recipe photos

microwave doodhi muthia recipe | quick lauki muthia | doodhi na muthia | with 31 amazing pictures A traditional and healthy Gujarati snack made with grated doodhi and spices is Doodhi Muthia. Muthia's are very famous snack derived for Gujarat, which are made with different ingredients and has a lot of variations too. People also make muthia's with spinach, cabbage, moong dal, methi and etc. We have made our muthia's with doodhi. For making microwave doodhi muthia we have used, lauki which is grated. Make sure to grate it just before making it as it tends to darken and also squeeze out excessive water from so that it doesnt make the dough for doodhi muthia runny. Next we have added grated onions, make sure you squeeze out water from onions too. Further we have added 3 flours for binding which include whole wheat flour, besan and some rava, rava would make them a little crisp. Also, some ginger garlic paste for flavor and Indian spices like turmeric powder and garam masala, cumin seeds which provide a distinctive aroma to the muthia and you can also use fennel seeds. Further some sugar, some fresh coriander leaves, baking soda which would help making the doodhi muthia soft. asafeotida and oil. All the ingredients are combined together and formed into a dough. Make sure the mixture is not sticky and no water is used to knead the dough as doodhi has enough water content. Quick Doodhi muthia are quite easy to make. The ingredients used in making it are quite basic and are available in every Indian household. The different thing about our recipe is that we have made these doodhi muthias in a microwave which made the process short and quick. Steaming takes a while, where we have just microwaved doodhi muthia for 3 mins and they are ready!! We have even made the tempering in the microwave and cut the cooking time. quick lauki muthia is a filling and a heavy snack recipe which has a great shelf life!! I serve it as snack and also sometimes as a side dish with lunch or dinner!! You can serve doodhi na muthia with green chutney!! Enjoy microwave doodhi muthia recipe | quick lauki muthia | doodhi na muthia | with detailed step by step photos below.

Love the exotic flavour of Sushi but don’t have the time to prepare it, or don’t have access to the ingredients? Not to worry. We have brought together Indian and Japanese styles to create a dhokla-based sushi, which anybody can make and enjoy any time! You can also surprise your guests with this innovative snack. We use a base of idli batter cooked in a dhokla thali for the sushi. This base is then lined with black sesame seeds and coconut on one side, and a cheesy, spicy garlic chutney on the other. Crunchy capsicum strips are placed on the idli base before rolling and cutting it up like a sushi! Serve the Dhokla Sushi with Bell Peppers with the wasabi mayo mix to complete the awesome experience. When you have more time, try pucca sushi recipes like the Cucumber Sushi and Avocado and Cream Cheese Sushi as well as other Oriental delicacies like the Steamed Wontons .

turiya patra sabzi | Gujarati turiya patra nu shaak | healthy ridge gourd vegetable | with 25 amazing images. Turiya patra features an unusual combination of ridge gourd and patra. But, however uncommon the combination might sound to you, it is very common in Gujarati tradition. Gujarati turiya patra nu shaak is a must-serve item for weddings held in Gujarat. In the customary way, people add the paatras directly without steaming, but that takes much longer to cook. So, I always suggest steaming and adding the patras as in this quick and easy version of ridge gourd vegetable. Preparation for Turiya patra sabzi takes a while but the outcome is amazing and super tasty. We have made a special Gujarati coconut coriander masala and have added to the sabzi, which makes the turiya patra sabzi super delicious. Turiya is also known as ridge gourd. Patra recipe is also called Gujarati patra or Maharashtrian alu vadi. If you have a Gujju friend or a gujju colleague, you would have definitely heard of patra or would have known their love for this supremely delicious dish! You can also easily make it at home by simply following the patra recipe we have got for you!! See why turiya patra sabzi is healthy. This ridge gourd is absolutely low in calories and carbs, thus making it a very virtuous choice for those on low-cal and low-carb diet. Consuming ridge gourd regularly can help to maintain blood sugar levels and hence diabetic friendly. Colocasia leaves are a very good source of vitamin A – an important vitamin which helps in vision. 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. This requires skill and practice; however, it is easy once you start doing it. You can also use ready-made patra to make turiya patra sabzi if you wish to. Serve turiya patra nu shaak immediately with roti, chapatti and phulka. Learn to make turiya patra sabzi | Gujarati turiya patra nu shaak | healthy ridge gourd vegetable | with detailed step by step recipe photos and video.

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.

An innovative variant of the traditional steamed idlis, these are sweetened with jaggery! it should ideally be served hot with ghee poured on top of the idlis.

makai dhokla recipe | Indian makai ka dhokla | Gujarati makai na dhokla | with 28 amazing images. makai dhokla recipe | Indian makai ka dhokla | Gujarati makai na dhokla is as flavourful as tempting as it looks. Learn how to make Indian makai ka dhokla. To make makai dhokla, combine the maize flour, curds and ¾ cup of warm water in a deep bowl and mix well. Cover it with a lid and keep aside for 30 minutes. Add the sweet corn, ginger-green chilli paste, asafoetida, turmeric powder, sugar, lemon juice, salt and oil and mix well. Just before steaming, sprinkle fruit salt over the batter and mix lightly. Pour the batter into a greased 175 mm. (7”) diameter thali. Steam in a steamer for 15 minutes or till the dhoklas are cooked. Keep aside to cool slightly. Once cooled, cut it into 18 diamond shaped pieces and keep aside. Heat the oil in a small non-stick pan and add the mustard seeds. When the mustard seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for 30 seconds. Pour this tempering over the prepared dhoklas and spread it evenly. Sprinkle the coriander evenly on top. Serve hot with green chutney. This dhokla features corn inside-out! While the batter itself is made of maize flour perked up with curds and lemon juice for tanginess and other masalas for spice, the highlight of this Gujarati makai na dhokla is the addition of crushed sweet corn kernels to the batter, which gives a nice, juicy texture and mild sweetness to the dhoklas. This Indian makai ka dhokla is a common breakfast in many Gujarati households which is served with a cup of tea. An accompaniment of green chutney heightens the excitement when served at snack time! Tips for makai dhokla. 1. After adding the fruit salt, mix it gently. If you mix it vigorously then the dhokla might not turn fluffy. 2. You can also add chopped spinach or chopped fenugreek to the dhokla batter. Enjoy makai dhokla recipe | Indian makai ka dhokla | Gujarati makai na dhokla | with step by step photos.

Gone are those days when you had to spend half a day in the kitchen preparing kofta curry! With this simple recipe, cooking becomes not only less tedious but also healthier as the kofta are steamed rather than fried. Cook the gravy on a medium flame to avoid burning of spices and onions. Highly recommended for heart patients as it is low in sodium and fat apart from being high in potassium. Serve with rotis or rice .

Bao is a type of steamed bun, which is very popular in Chinese cuisine. Here is an exotic bao recipe, in which the steamed buns are stuffed with a delectable mixture of water chestnuts, capsicum and bean sprouts perked up with oriental sauces and tomato ketchup. A garnish of coarsely crushed roasted peanuts boosts the aroma, taste and scrumptiousness of the Water Chestnut and Bell Pepper Bao. You will really love the experience as the soft and succulent steamed buns give way to a tongue-tickling, multi-textured stuffing in each exciting bite! A bowl of your favourite soup will be a perfect accompaniment to these baos and satiating too.
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