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Several cuisines around the world greatly emphasise breakfast and in fact, Indian breakfast itself holds a wide variety of options within itself. From the steamed rice cake known as idlis of south India to the stuffed, griddle-cooked bread known as parathas of north India, the Indians get their breakfast in different styles of judgment. All the dishes for breakfast not only provide what is needed for the body to function for the next few hours but also highlight regional specialties, characteristics of the cuisine, and most importantly, the products used in the preparation.
The breakfasts of different parts of India reflect the many flavours of the country’s regional cuisines. The breakfasts of different parts of India The breakfasts of the different regions of India are delightful introductions to the country’s regional cuisines. Food from these regions also reflects stories and traditions and presents distinctive features of ingredients, methods of preparation, and cultural attributes.
The recipes presented in this article also shed light on regional Indian breakfast, providing readers with a glimpse of how it is an ideal way to start the day. That being said, there are many delicious Indian breakfast recipes to suit everyone, whether you prefer lighter meals with healthy ingredients or more substantial, calorie-rich options.
Some of them are:
Idli
Idli is a staple breakfast item in South India, particularly in Tamil Nadu, Karnataka, and Kerala. These soft, fluffy steamed cakes are made from a fermented batter of rice and urad dal (black gram lentils).
The preparation process involves soaking rice and urad dal separately, grinding them into a fine batter, and allowing it to ferment overnight. The fermented batter is then poured into idli moulds and steamed until cooked. Idlis are typically served with an array of accompaniments, such as coconut chutney, sambar (a lentil-based vegetable stew), and various types of condiments like pickle or chutney podi, etc.
Dosa
Dosa is another iconic South Indian breakfast, resembling a thin, crispy pancake. Made from the same fermented batter as idli, dosas are cooked on a hot griddle until they turn golden and crispy.
The fermented batter made from rice and urad dal is spread thinly on a hot griddle and cooked until crisp. Dosas can be enjoyed plain or filled with various fillings, like spiced potatoes (masala dosa), sagoo, and chutney. They are typically served with coconut chutney, sambar, and sometimes tomato or mint chutney.
Paratha
Parathas are a type of unleavened flatbread that can be plain or stuffed with various fillings such as potatoes (aloo paratha), cauliflower (gobi paratha), cheese or paneer (paneer paratha).
The dough is made from whole wheat flour and is rolled out with the desired filling, then cooked on a tawa (griddle) with ghee or oil until golden brown and crispy. Parathas are typically served with yoghurt, pickles, and sometimes a dollop of butter or ghee.
Chole Bhature
Chole Bhature is a popular Punjabi breakfast dish consisting of spicy chickpea curry (chole) and deep-fried puffy bread (bhature).
Chole is prepared by cooking chickpeas with a blend of spices, tomatoes, and onions. Bhature is made from a dough of refined flour, yoghurt, and baking soda, rolled into discs, and deep-fried until puffed and golden. This hearty breakfast is often enjoyed with pickles, onions, and a squeeze of lemon.
Poha
Poha is a light and nutritious breakfast dish made from flattened rice, commonly enjoyed in Maharashtra and Gujarat.
The flattened rice is rinsed and then cooked with a tempering of mustard seeds, curry leaves, green chilies, onions, and turmeric. It is often garnished with fresh coriander, grated coconut, and a squeeze of lemon. Some variations include adding peas, potatoes, or peanuts for extra flavour and texture.
Thepla
Thepla is a spiced flatbread from Gujarat, made from whole wheat flour mixed with fenugreek leaves (methi) and a variety of spices.
The thepla dough is prepared by combining whole wheat flour with chopped fenugreek leaves, spices like turmeric, cumin, and coriander powder, and a bit of yoghurt. The dough is rolled out into thin discs and cooked on a tawa until lightly browned. Theplas are typically served with yoghurt, pickles, or a cup of tea.
Luchi
Luchi is a deep-fried bread made from refined flour, popular in Bengali and Assamese breakfasts.
The dough for luchi is made from refined flour, a pinch of salt, and ghee. It is rolled into small discs and deep-fried until puffed and golden. Luchi is often enjoyed with aloo dum (spiced potato curry) or cholar dal (Bengal gram lentil curry).
Ghugni
Ghugni is a flavourful curry made from dried yellow or white peas, commonly eaten in Bengal, Bihar, and Odisha.
The peas are soaked overnight and then cooked with onions, tomatoes, ginger, garlic, and a blend of spices. Ghugni is typically garnished with chopped coriander, green chilies, and a squeeze of lemon. It can be served with puffed rice, bread, or as an accompaniment to luchi.
Indori Poha
Indori Poha is a special version of poha that originates from Indore in Madhya Pradesh. It is known for its unique combination of flavours and textures.
The basic poha preparation is enhanced with the addition of sev (crunchy chickpea flour noodles), pomegranate seeds, and a dash of fennel seeds. It is often served with a side of jalebi (a sweet, deep-fried dessert) for a balance of sweet and savoury flavours.
Jalebi
Jalebi is a popular Indian sweet made by deep-frying a wheat flour batter in pretzel or circular shapes, which are then soaked in sugar syrup.
The batter is fermented overnight and then piped into hot oil in circular shapes. Once fried, the jalebis are immediately soaked in a warm sugar syrup flavoured with cardamom or saffron. They are crispy on the outside and juicy on the inside.
Panta Bhat
Panta Bhat is a traditional fermented rice dish popular in Assam and Bengal, often eaten as a breakfast or lunch dish.
Cooked rice is soaked overnight in water, allowing it to ferment slightly. The next morning, it is served cold with salt, chopped onions, green chilies, and sometimes fried fish or vegetables. The fermentation process enhances the nutritional value and adds a tangy flavour.
Khar
Khar is a unique Assamese dish made from raw papaya, pulses, and a special ingredient called khar, which is obtained by filtering water through the ashes of sun-dried banana peels.
The dish is prepared by cooking raw papaya or other vegetables with pulses and the khar solution, resulting in a mildly alkaline and distinctively flavoured dish. It is usually served with rice and is a staple breakfast item in many Assamese households.
Sanna
Sanna is a Goan steamed rice cake similar to idli but slightly sweetened and often fermented with toddy (palm wine) or yeast.
The batter is made from rice and coconut, sweetened with a bit of sugar, and fermented overnight. The batter is then poured into moulds and steamed until cooked. Sanna has a soft, spongy texture and a mild sweetness.
Patal Bhaji
Patal Bhaji is a Goan curry made from gram flour and coconut milk, spiced with green chilies, turmeric, and coriander.
The curry is prepared by cooking gram flour in coconut milk with spices and sometimes adding vegetables like potatoes or peas. It has a thick, creamy consistency and is often served with sanna or bread.
Appam
Appam is a type of South Indian pancake made with fermented rice batter and coconut milk, popular in Kerala and Tamil Nadu.
The batter is fermented overnight, then poured into a special appam pan, where it cooks to a crispy edge with a soft, spongy center. Appam is typically served with a variety of curries and stews.
Stew
Kerala Stew is a mild and creamy curry made with coconut milk, vegetables, and sometimes chicken or lamb, flavoured with cardamom, cinnamon, and cloves.
The stew is prepared by cooking vegetables and meat in coconut milk with whole spices, resulting in a fragrant and flavourful dish. It is often served with appam, making a perfect breakfast combination.
From the fluffy idlis of the South to the hearty parathas of the North, these breakfasts offer a perfect start to the day, combining nutrition, flavour, and tradition. By exploring and embracing these regional specialties, we can appreciate the rich tapestry of Indian cuisine and the importance of starting the day with a wholesome meal.
