By Devi Poojari
February 15, 2024
Image Credit: Rajjo's Kitchen
While the bright-yellow delicacy of beaten rice is great to relish on certain hurried days, chances when you get a little extra time in the kitchen can be spent in experimenting with newer recipes. Native to the coastal state and its many communities, here are a few more options to include.
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A lesser-known variation of the traditional poha, the dadpe variation skips the turmeric and uses plenty of coconut, for a milder savoury flavour.
A pancake-like delicacy made with jowar flour and spices, the dhirde is often eaten alongside chutney for a satisfying meal to begin the day.
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This gluten-free flatbread resembles a thin, lacy pancake which is a staple in the coastal regions of the state, best eaten with coconut chutney.
Image Credit: Shaiv Food
The Maharashtrian equivalent of upma, the sanja or tikhat sheera has a stronger punch of lemon juice and spice as well as a grainer texture.
Image Credit: Bites & Bokeh
Within the native spectrum of breakfast recipes, the savoury porridge-like ukad is made with rice flour and tempering spices, perfect to enjoy with a cup of chai.
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One of the most perfect ways to use up leftover chapatis, the kuskara is simply a stir-fry of flatbread strips tossed with onions, tomatoes and spices.
Image Credit: Happiness Is Homemade
One of the most perfect ways to use up leftover chapatis, the kuskara is simply a stir-fry of flatbread strips tossed with onions, tomatoes and spices.
Image Credit: Flickr