By Devi Poojari
February 5, 2024
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Staple Indian flatbreads like roti or parathas are commonly eaten in most homes on a regular basis. However, the diversity of breads that make up different meals across communities in the country, can be an interesting way to include more variety while eating.
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This gluten-free fermented pancake made with rice flour and coconut toddy, has a mild sweetness that pairs well with spicy curries.
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A leavened flatbread cooked in a traditional tandoor, the saffron-flavoured sheermal is typically enjoyed for breakfast, alongside a cup of chai.
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This rice-based flatbread that originates from the Malnad and Coorg regions, is made by steaming a rice flour dough, before rolling out into thin discs and toasting until slightly crunchy.
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Made with sorghum, the nutrient-dense flatbread is a staple component of many meals across the Konkan regions of Maharashtra and Goa.
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Made with green moong, the protein-packed pancake from Karnataka is a popular breakfast delicacy that is eaten with chutney and sambar.
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Deep-fried rice flour puris from Chhatisgarh, the chousela is served for breakfast or lunch, with accompaniments like vegetable gravies or chhole.
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Popular as a staple flatbread in the Malabar Muslim community, the crepe-like pathiri is ideal to enjoy with spicy, coconut-milk based stews or curries.
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