By Suprita Mitter
September 21, 2024
Strapped for time? Make these simple dishes for breakfast. From the nutritious delicacies of South India to the hearty fare of the North, here's a look at some popular light breakfast dishes from different parts of the country.
A staple breakfast dish in many Indian households, poha is made from flattened rice and is especially popular in western and central India. This dish is light, easy to digest, and can be prepared quickly.
A South Indian breakfast favourite, upma is made from semolina (sooji) and is typically cooked with vegetables like carrots, peas, and beans.
One of the healthiest traditional Indian breakfasts, idli is a soft, steamed rice cake made from fermented rice and urad dal (black gram).
Also known as broken wheat or cracked wheat, dalia is a nutritious and light breakfast option popular in many parts of India.
A protein-packed, light breakfast made from ground moong dal (green gram), this savoury pancake is widely eaten across North India and is an excellent gluten-free option.
A staple from Gujarat, thepla is a thin, spiced flatbread made from whole wheat flour, besan (gram flour), fenugreek leaves (methi), and mild spices. It’s also a portable breakfast option, perfect for busy mornings or when travelling.
Ragi, or finger millet, is a nutrient-dense grain that is particularly popular in South India. Ragi mudde is a traditional dish made by cooking ragi flour in water to form soft, dough-like balls.