10 steamed and healthy breakfast dishes from across India

Indian breakfast dishes are often loaded with oil, and during summer season such heavy breakfast doesn't sit well with the digestive system. Did you know that there is a big bunch of steamed dishes too, which are no less than staples of different regions and enjoyed as breakfast? The best thing about these dishes are they are light, healthy, and at the same time quite filling. Scroll down to discover and try them for breakfast.

Also known as Siddhu, it is a traditional Himalayan dish, made with fermented wheat flour dough, stuffed with walnuts, poppy seeds, roasted lentils and is served with ghee and chutney.

This is the most popular steamed dish of South India, where rice and dal are soaked and blended into a batter, which is then fermented and later steamed into soft and fluffy discs, best served with coconut chutney and sambar. This South Indian delicacy comes in various forms too. One can make it with stuffing too and make it a filing meal experience.

It is one of the most popular steamed dishes and is native to Gujarat. It is made with besan, sooji, and curd batter, seasoned with salt and turmeric. It is further tempered with a concoction made with oil, green chillies, mustard seeds, curry leaves, sugar, and water. Dhokla is commonly served with green chutney or sweet tamarind chutney, which complements its savory taste. Light, nutritious, and delicious, dhokla perfectly represents the simplicity and culinary richness of Gujarati cuisine.

This dish is native to Uttar Pradesh and is made with colocasia leaves, besan, and spices. The mixture is layered between leves, rolled, and then steamed to perfection. It is best enjoyed with dal chawal.

This is a Bihari dish, where rice flour or wheat flour dough is stuffed with coarse chana dal mixture seasoned with hing, ajwain, ginger, and garlic, which are then steamed and served with dhania chutney. Dal Pittha is often compared to momos or dumplings, but its unique lentil filling and local spices give it a distinct taste and identity. Rich in protein, fiber, and complex carbohydrates, it is both nutritious and filling.

These are steamed rice noodles native to Tamil Nadu and Kerala and are served with coconut milk or coconut vegetable stew as a light meal.

This one is native to Kerala and refers to steamed cylinders of rice flour layered with coconut and is prepared in a specific mould. It is traditionally served with kadala curry. One of the reasons for Puttu's popularity is its nutritional value. Being steamed rather than fried, it is a healthy breakfast option that is low in fat and easy to digest. The combination of rice and coconut provides energy, while accompaniments such as chickpeas contribute protein and fiber.

This is a Guajrati delight and refers to steamed dumplings made with wheat flour, fenugreek leaves, bottle gourd, and spices.

This is a Bengali dish and refers to steamed rice flour cakes stuffed with coconut and jaggery filling and are mostly enjoyed during winter mornings.

It is a traditional steamed breakfast dish from Karnataka and is made with rice flour or rava, seasoned with salt, cumin, and green chilli. It is best served with coconut chutney, ghee, or spicy chutney pudi.