Food allergies are hard enough, but in another country? “Hard” doesn’t even begin to describe just how difficult it is to ask questions about food ingredients in another language.

What else is hard? If you developed your food allergies like me- not being able to eat the fried food you miss so much. However, India has got a treat for my fellow gluten free/celiac peeps. Fried idli!

Idli alone is a popular dish from Southern India. It is made of fermented rice and black gram batter that is steamed in moulds. Idli is usually served with sambar, a spicy lentil soup, and chutney, a condiment made of coconut, herbs and spices.

I first had it on Lakshman Jhula road in Rishikesh at Melting Idli. Melting Idli gives a few good variations of the dish, however also being allergic to dairy, I had to stay away from the ghee. (Sidenote: Besides made-from-scratch idli, Melting Idli also serves delicious filter coffee)

Come this past Sunday, my yoga school served us up some crispy fried idli and bread pakora. The fried idli, completely gluten free! Leftover idli is deep fried after being battered in gram flour*. Mine was served up with coconut chutney. Crispy on the outside and soft on the inside, they have a savory flavor with a hint of tanginess.

Bread pakora is a dish made by coating bread slices in also in gram batter. They’re often stuffed with potatoes, cheese, and spices and deep-fried until crisp. Obviously not gluten free, so celiacs steer clear of this snack. I on the other hand couldn’t resist the temptation, deciding to test the limits of my allergies (a decision I’m still paying for a couple days later). But oh my God of the Gods, talk about eye-widening. I ate three of them then asked for extra from the kitchen to take with. Perfectly crunchy and tasty. Was advised to dip in ketchup, and again- praised all be heavenly creatures up there- I about melted in my seat. Fried bread and spices with two of my favorite things in the world (potatoes and ketchup) make a most excellent mouthwatering combo.

Both fried idli and bread pakora have a delicious contrast of textures and flavors that will satisfy your taste buds and are perfect for breakfast. You can find them in many roadside stalls or local restaurants in India, especially in the morning or evening.

*Gram flour is a type of flour made from ground chickpeas or other legumes, commonly used in Indian and Middle Eastern cuisines. Aka: gluten-free flour. Hells to the yeah.