Gluten Free Recipes

A unique, chewy, and highly comforting dish made from soaked tapioca pearls, tossed with crushed roasted peanuts, potatoes, and cumin.

A quick, light, and immensely flavorful breakfast from Maharashtra made of flattened rice flakes, onions, peanuts, and turmeric.

Soft, fluffy, and spongy steamed rice and lentil cakes, served submerged in a hot, tangy, and spicy lentil-vegetable stew (Sambar).

A thin, incredibly crispy crepe made from fermented rice and lentil batter, stuffed with a mildly spiced, turmeric-infused potato and onion filling.

A thick, tangy, and deeply aromatic dessert made from the pungent pulp of the wood apple, mixed with sweet jaggery and rich coconut milk.

A brightly colored, translucent, and highly chewy gummy sweetmeat studded with cashew nuts, commonly found in sweet shops.

A dark, gelatinous, and chewy dessert made from sago pearls (sau), kithul treacle, and thick coconut milk, studded with cashew nuts.

A warm, comforting, gelatinous dessert soup made from sago pearls boiled in rich coconut milk, sweetened with jaggery.

Simple, highly energetic roasted rice and jaggery balls, spiced aggressively with black pepper. The perfect accompaniment to afternoon tea.

A unique, rustic sweet made by steaming tiny, sand-like beads of rice flour, which are then bound together with rich kithul treacle.

Coils of deep-fried urad dal batter completely saturated in sweet, sticky kithul treacle. Sri Lanka's answer to the jalebi, but darker and richer.

A traditional, diamond-shaped sweetmeat made from roasted rice flour, kithul treacle, and chopped cashew nuts, coated in powdered sugar.