Pesarattu from Andhra Pradesh
A cousin to the familiar dosa, Pesarattu is a crispy, protein-packed crepe made from whole green moong dal. Unlike its fermented relative, the batter for Pesarattu can be used almost immediately after grinding the soaked lentils with ginger, cumin, and
green chillies. This makes it a quick and healthy option for a warm breakfast. It has crisp edges and a softer center, offering a delightful texture. Traditionally served with a spicy ginger chutney (Allam Pachadi), this golden-green crepe is both nutritious and deeply satisfying, providing a wholesome start to a grey, rainy day. Some variations even include a stuffing of upma, known as MLA Pesarattu.
Siddu from Himachal Pradesh
From the misty mountains of Himachal Pradesh comes Siddu, a soft, steamed, and fermented wheat-flour bun. Historically a food for shepherds on long journeys, this hearty dish is perfect for the colder, damp weather of the monsoon. The dough is yeasted, which gives it a light, fluffy texture after being steamed. Siddu can be stuffed with either savoury or sweet fillings. Savoury versions often contain a flavourful paste of walnuts, poppy seeds, or lentils, spiced with local herbs. The dish is traditionally served hot with a generous dollop of desi ghee, which melts over its warm surface, and a side of dal or a tangy mint chutney.
Patholi from the Konkan Coast
Patholi is a seasonal delicacy from the Konkan region, spanning Maharashtra, Goa, and Karnataka, that truly captures the fragrance of the monsoon. This dish consists of a sweet dumpling made with a rice flour paste, which is smeared onto fresh turmeric leaves. The leaves are then filled with a fragrant mixture of grated coconut, jaggery, and cardamom before being folded and steamed. Turmeric leaves grow abundantly during the rainy season, and steaming them fills the entire home with a unique, earthy aroma. The leaf imparts its subtle flavour and medicinal properties to the soft, sweet rice cake inside, making it a truly special monsoon treat.
Ghavan from Maharashtra
A staple breakfast in the Konkan region of Maharashtra, Ghavan is a soft, lacy rice crepe similar to a neer dosa. Made from a simple, thin batter of rice flour and water, these crepes require no fermentation, making them an instant and easy breakfast solution. The batter is poured onto a hot tawa to create a delicate, net-like pancake that is incredibly light and soft. Ghavan can be enjoyed as a savoury dish, typically served with coconut chutney or a spicy curry, or as a sweet version filled with a mixture of coconut and jaggery. Its simplicity and comforting texture make it a perfect companion to a hot cup of chai on a rainy morning.
Tekeli Pitha from Assam
Hailing from Assam, Tekeli Pitha is a type of steamed rice cake that is a beloved breakfast item, especially during festivals like Bihu. The name 'Tekeli' refers to the pitcher or kettle over whose spout the pitha is traditionally steamed, giving it a unique, fluffy texture. These delicate cakes are made from rice flour and typically feature a sweet filling of grated coconut and jaggery, though savoury versions also exist. Once a household staple, this fragrant, pillowy pitha is a nostalgic reminder of home-cooked meals and offers a gentle, warm start to the day, often enjoyed with a cup of tea.
