Kanda Poha from Maharashtra
A quintessential Maharashtrian breakfast, Kanda Poha is light, nutritious, and incredibly quick to prepare, making it a rainy-day favourite. Made from flattened rice (poha), it's a dish that’s both gentle on the stomach and satisfyingly filling. The preparation
is simple: flattened rice is lightly rinsed and then tossed in a tempering of mustard seeds, curry leaves, turmeric, and finely chopped onions (kanda). Often, potatoes and peanuts are added for extra texture and nutrition. What makes it perfect for the monsoon is its easy digestibility and the warm, wholesome energy it provides. A final squeeze of lemon juice and a garnish of fresh coriander brighten the flavours, creating a dish that is the perfect companion to the grey skies outside.
Moong Dal Cheela from North India
Often called a savoury Indian pancake, the Moong Dal Cheela is a protein-packed breakfast staple across North India. During the monsoon, when the digestive system can be sluggish, this light and easy-to-digest dish is an excellent choice. The batter is made from soaked and ground moong dal (split green gram), seasoned with ginger, green chillies, and spices. It's then pan-fried with minimal oil until golden and crisp. Rich in protein and fibre, it provides sustained energy without feeling heavy. You can enjoy it plain or stuff it with crumbled paneer or chopped vegetables for an even more nutritious meal. It’s a warming, wholesome dish that supports immunity and keeps you energised through a damp day.
Puttu with Kadala Curry from Kerala
From the lush landscapes of Kerala comes Puttu with Kadala Curry, a breakfast that is as iconic as the state's monsoon itself. Puttu is a unique dish made from steamed cylinders of ground rice layered with fresh grated coconut. It's cooked in a special cylindrical steamer, which gives it its signature shape. This steamed delight is soft, and grainy, and pairs perfectly with Kadala Curry, a spicy and aromatic stew made from black chickpeas simmered in a roasted coconut gravy. The combination is a powerhouse of carbohydrates and protein. The warmth of the steamed puttu and the robust spice of the curry provide immense comfort, making it a beloved breakfast choice when the skies open up.
Khichuri from Bengal
In Bengal, a rainy day is almost synonymous with a comforting bowl of Khichuri. While it's a one-pot meal enjoyed any time, it holds a special place as a hearty breakfast or brunch during the monsoons. This dish is a wholesome mix of rice and roasted moong dal, slow-cooked with ginger, turmeric, and other gentle spices until soft and porridge-like. Often, seasonal vegetables like cauliflower and peas are added, making it a complete meal. Its appeal during the rains comes from its nourishing warmth and the convenience of being a one-pot dish, especially when stepping out for groceries is difficult. Served with a dollop of ghee and a side of fried eggplant (begun bhaja), it’s pure, soulful comfort food.
Methi Thepla from Gujarat
Methi Thepla is a soft, spiced flatbread from Gujarat that is both a travel-friendly snack and a beloved breakfast staple. Made from whole wheat flour, gram flour, fresh fenugreek leaves (methi), and yoghurt, these flatbreads are packed with flavour and nutrition. The slight bitterness of the methi leaves is balanced by spices like turmeric and chilli powder. Theplas are light, easy to make, and stay soft for a long time. During the monsoon, they are often enjoyed with a hot cup of tea, some yoghurt, or a pickle. The use of fenugreek is particularly beneficial, as it is known to have properties that help with digestion and immunity, making this a smart and delicious choice for the season.
