Kanda Poha from Maharashtra
A classic comfort food, Kanda Poha is a staple in Maharashtrian households and a perfect start to a drizzly day. This simple yet flavourful dish is made from flattened rice (poha), cooked with sautéed onions (kanda), potatoes, and a handful of peanuts
for crunch. Seasoned with turmeric, mustard seeds, and curry leaves, it’s a light, nutritious, and incredibly satisfying breakfast that comes together in minutes. The soft texture of the poha, combined with the gentle spice and a final squeeze of lime juice, creates a warm and zesty experience that perfectly complements the cool monsoon weather.
Pesarattu from Andhra Pradesh
Often called a green gram dosa, Pesarattu is a protein-packed crepe from Andhra Pradesh that offers a wholesome start to any morning. Unlike a traditional dosa, its batter is made from soaked whole green moong dal, blended with ginger, cumin, and green chillies, requiring no fermentation. Cooked on a hot griddle until crisp, it has a beautifully savoury and earthy flavour. Often served with a spicy ginger chutney (Allam Pachadi), this nutritious and gluten-free dish provides a comforting warmth that feels tailor-made for a rainy day. For an extra indulgence, it's sometimes stuffed with rava upma.
Moong Dal Cheela from North India
A popular breakfast across North India, the Moong Dal Cheela is a savoury pancake that is both light and filling. Made from a batter of soaked yellow moong lentils, these thin, golden crepes are often spiced with ginger, green chillies, and sometimes filled with a mixture of grated paneer or vegetables. They are quick to prepare and incredibly versatile. The crisp edges and soft centre, paired with a tangy mint-coriander chutney, make for a delightful contrast in textures and flavours. It's a healthy, protein-rich option that provides a satisfying and warm start, chasing away the monsoon gloom.
Puttu and Kadala Curry from Kerala
From the heart of Kerala comes a breakfast combination that is the epitome of comfort: Puttu and Kadala Curry. Puttu consists of steamed cylinders of ground rice and coconut, cooked in a special 'puttu kutti' steamer. The result is a soft, crumbly, and subtly sweet dish. It is paired with Kadala Curry, a robust and spicy gravy made from black chickpeas, coconut, and a blend of aromatic spices. The soft, gentle flavour of the puttu perfectly balances the fiery curry, creating a meal that warms you from the inside out—an ideal experience for a cool, rainy South Indian morning.
Luchi and Alur Dom from Bengal
A treat reserved for special occasions and lazy weekend mornings, the Bengali pairing of Luchi and Alur Dom is pure indulgence. Luchis are deep-fried, puffy breads made from all-purpose flour that are light, airy, and exquisitely soft. They are served alongside Alur Dom, a flavourful and aromatic curry of baby potatoes slow-cooked in a thick, spiced gravy of tomatoes, ginger, and onions. The richness of the potato curry against the delicate, fluffy luchi is a culinary match made in heaven, offering a decadent and heartwarming feast that makes any grey, rainy day feel like a celebration.
