Classic Indian Breakfasts and How to Make Them

When it comes to a hearty start to the day, classic Indian breakfasts offer a variety of flavors and textures that are both satisfying and nutritious. From spicy to sweet, these dishes are sure to tempt your taste buds. Here’s a look at some popular Indian breakfasts and how to make them.

1. Poha

Poha is a popular flattened rice dish, commonly enjoyed in states like Maharashtra and Madhya Pradesh. It’s light yet filling, perfect for a bright morning.

Ingredients: 2 cups of poha (flattened rice), 1 onion (finely chopped), 1 green chili (chopped), ½ cup peas, mustard seeds, turmeric powder, salt, and coriander leaves for garnishing.

Instructions:

• Wash the poha under running water, drain, and set aside.
• Heat oil in a pan and add mustard seeds. Once they crackle, add the onions and chilies.
• Add the peas, turmeric, and salt. Cook until the onions are transparent.
• Now add the poha, mix gently, and cook for a couple of minutes.
• Garnish with coriander leaves and serve with lemon wedges.

2. Idli

Idli is a soft, steamed rice cake that is a staple in South India. It is often paired with sambar (a lentil soup) and coconut chutney.

Ingredients: 2 cups rice, 1 cup urad dal (split black gram), salt, and water.

Instructions:

• Soak rice and urad dal separately for 6-8 hours.
• Grind them separately into a smooth batter, mixing them together in a bowl after grinding.
• Add salt and keep the batter covered in a warm place overnight for fermentation.
• Once fermented, pour the batter into idli molds and steam for about 10-15 minutes.
• Serve hot with sambar and coconut chutney.

3. Aloo Paratha

Aloo paratha is a stuffed flatbread made with spiced potato filling. This North Indian favorite is often served with curd and pickle.

Ingredients: For the dough: 2 cups whole wheat flour, water to knead; for the filling: 2-3 medium potatoes (boiled and mashed), green chilies, ginger, garam masala, and salt.

Instructions:

• Mix flour with water to make a soft dough. Cover and let it rest for 30 minutes.
• Combine the mashed potatoes with green chilies, ginger, garam masala, and salt.
• Divide the dough and filling into equal portions. Roll out one dough ball, place the filling inside, and seal it.
• Roll it out again to form a flatbread. Cook on a hot tawa until golden brown, applying ghee or oil.
• Serve with curd or pickle.

4. Upma

Upma is a savory dish made from semolina (rava) and is a quick and easy breakfast option.

Ingredients: 1 cup semolina, 1 onion, 1 green chili, mustard seeds, curry leaves, salt, and vegetables of your choice (like peas, carrots).

Instructions:

• Dry roast the semolina on medium heat until aromatic, then set aside.
• In a pan, heat oil and add mustard seeds. Once they crackle, add onions and green chilies.
• Add chopped vegetables, salt, and 2 cups of water. Bring it to a boil.
• Slowly add the roasted semolina, stirring continuously to avoid lumps.
• Cook until the water is absorbed, then fluff with a fork. Serve hot with coconut chutney.

5. Dosa

Dosa is a thin, crispy crepe made from a fermented batter of rice and dal. It can be served plain or stuffed with various fillings.

Ingredients: 1 cup rice, ½ cup urad dal (split black gram), salt, and oil for cooking.

Instructions: