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The best thing about the food diversity of India is that you get a wide choice when it comes to cuisines and dishes. When you are travelling across the country, stop at least once to have the local breakfast dishes. Influenced by locally available ingredients, weather and taste, they present an interesting range of preparations, which are often easy to replicate when you return home. Many of the breakfast dishes may also be eaten at other times of the day too.
Made with flour, the 'luchi' may be called a cousin of the ubiquitous 'puri'. To make the perfect round and crispy yet soft luchi is akin to art. Usually had with a white potato curry (or with fried roundels of brinjal), this favourite breakfast is prepared at home and also available in neighbourhood shops.
Have you ever wondered if we can call them India's version of sweet pretzels? Jalebis enjoy a soft corner in every North Indian's heart. Eat it warm or cold or for breakfast or as a dessert post-dinner, this diverse delicacy is one to treasure.
Have you sampled this traditional Himachali breakfast dish made from wheat flour stuffed with a spicy combination of onions, chillies, coriander, and poppy seeds? Known as Siddu, this dish from the mountains is usually eaten with ghee (especially in winter) or lentil broth or green pudina chutney. The fillings may also vary, from spicy potato to rajma, to jaggery, etc. The steamed bread dish takes slightly long to prepare but, according to food experts, a well-done siddu is worth the wait.
Chole Bhature dominates the landscape of the national capital. Bhaturas as light as a feather along with chole cooked in traditional Indian spices make up for a filling breakfast that will see you through the greater part of the morning.
Thepla is a kind of Indian flatbread made from a mixture of whole wheat flour, millets, spices, and other ingredients, along with fenugreek (methi) leaves. Eaten with tangy mango pickle, it is a tasty dish to start off the day. You may also find variations made in the ingredients - for example, use of bottle gourd or radish. According to expert cooks, the use of curd as an ingredient is best avoided if you want to save it for a few days.
This is a nutrient-rich plate from Maharashtra. Made from multi-grain flour, it includes a variety of spices, rice, and tapioca. The flour, called bhajanee in local parlance, is made from roasted grains, legumes and spices. On days of fasting, Hindus prepare the thalipeeth by replacing the usual bhajanee with flour made from tapioca (sabudana) and amaranth (rajgira). Apart from Maharashtra, it is also consumed in parts of Karnataka and Goa.
Loosely, an amalgamation of two South Indian dishes - the lentil dosa and semolina upma - the Pesarattu Upma is both wholesome and satisfying. The dosa is made from moong dal - as the batter is unfermented, it can be made quickly. The dosa is either served with upma with a generous amount of ghee (clarified butter) spread over the latter or with the upma stuffed inside the dosa. The dish is usually served with a side of allam pachhadi (ginger pickle).
This popular dish served with a kadala curry is a favourite breakfast dish from God's Own Country. Usually made with ground rice flour and grated coconut, it is shaped like a cylinder. Variations include use of whole wheat flour, millet flour, etc. In the Malabar region, it is also made with chicken. Traditionally, puttu used to be steamed inside a bamboo but now you have puttu makers to ease matters. There are many legends associated with puttu, a dish which has also found a mention in many Malayali movies. This dish is also eaten in parts of Tamil Nadu, Karnataka, and even Sri Lanka.
