Taste of India: Traditional regional breakfasts

While well-known Indian dishes like idli, poha, and paratha are enjoyed across the country, there are many lesser-known regional breakfasts that are just as tasty and wholesome

India’s culinary diversity extends far beyond its main meals, breakfast, too, offers a rich variety of flavours, ingredients, and preparations across different regions.

Much like India’s diverse culture, traditions, languages, festivals and even clothing, something as simple as breakfast also changes from region to region. The country is home to a wide range of breakfast dishes, many of which are still relatively unknown outside their local areas.

While well-known dishes like idli, poha, and paratha are enjoyed across the country, there are many lesser-known regional breakfasts that are just as tasty and wholesome.

Here are a few simple options from different parts of India that you can try making at home.

Chuda Santula, Odisha

A light and healthy breakfast from Odisha, chuda santula is made with flattened rice (poha), vegetables and simple spices. It is easy to digest and quick to prepare.

Ingredients:

1 cup flattened rice (poha)

1 small potato (chopped)

1 small carrot (chopped)

A few green beans (chopped)

1 green chilli (optional)

1 table spoon mustard seeds

1 table spoon oil

Salt to taste

Method:

1. Rinse the flattened rice in water and drain.
2. Boil or steam the vegetables until soft.
3. In a pan, heat oil and add mustard seeds. Let them splutter.
4. Add green chilli and vegetables. Cook for two-three minutes.
5. Add the soaked rice and mix well.
6. Add salt and stir everything for another minute. Serve warm.

Sabudana Khichdi, Maharashtra

Popular during fasting days, this dish is light but filling. It is made with tapioca pearls and is both gluten-free and tasty.

Ingredients:

1 cup sabudana (tapioca pearls)

1 boiled potato (diced)

2 table spoon roasted peanuts (crushed)

1 green chilli (chopped)

1 table spoon cumin seeds

1 table spoon oil or ghee

Salt to taste

A few curry leaves (optional)

Fresh coriander and lemon juice for garnish

Method:

1. Soak sabudana overnight or for four-six hours. Drain well.
2. In a pan, heat oil and add cumin seeds.
3. Add curry leaves and green chilli.
4. Add boiled potato and cook for a minute.
5. Add sabudana and peanuts. Stir on low heat for four- five minutes.
6. Add salt, lemon juice and garnish with coriander. Serve hot.

Pitha, Assam

A traditional Assamese breakfast or snack, pithas come in sweet or savoury versions. The simplest one is Sunga Pitha, steamed in bamboo or banana leaves.

Ingredients:

1 cup sticky rice (soaked overnight)

½ cup grated coconut

2-3 table spoon jaggery or sugar

A pinch of salt

Method:

1. Drain the soaked rice and grind it coarsely.
2. Mix with coconut, jaggery and a pinch of salt.
3. Wrap small portions in banana leaves or steam in a small mould.
4. Steam for 15-20 minutes.
5. Let it cool slightly before serving.

Ragi Mudde, Karnataka

Ragi Mudde is a healthy and traditional dish made from finger millet flour. It is often eaten with sambar or chutney.

Ingredients:

1 cup ragi (finger millet) flour

1½ cups water

A pinch of salt

Method:

1. Bring one cup of water and a pinch of salt to a boil in a pan.
2. Mix the flour in the remaining cold water to make a paste.
3. Slowly add the paste to the boiling water, stirring constantly.
4. Cook on low heat until it thickens and forms a ball.
5. Wet your hands, shape into balls and serve hot with sambar or chutney.

Puttu, Kerala

Puttu is steamed rice cake layered with coconut, puttu is usually served with bananas, sugar or a curry.

Ingredients:

1 cup rice flour (lightly roasted)

½ cup grated coconut

Warm water

Salt to taste

Method:

1. Add salt to rice flour and sprinkle warm water little by little to form a damp, crumbly mixture.
2. In a puttu maker, layer the flour and coconut alternately.
3. Steam for five-seven minutes or until done.
4. Serve with banana, ghee and sugar or chickpea curry.