Puttu with Kadala Curry from Kerala
From the lush landscapes of Kerala comes a breakfast that is as comforting as it is iconic: Puttu and Kadala Curry. Puttu is a unique steamed cylinder of ground rice layered with fresh, grated coconut. Its soft, crumbly texture is the perfect canvas for the rich
and spicy black chickpea curry it's traditionally served with. During the monsoon, when the body craves warm and nourishing meals, this combination is ideal. The steam-cooked puttu is light on the stomach, while the kadala curry, packed with protein and fragrant spices, provides a feeling of satisfying warmth that lingers long after the meal is over. It’s a staple that you’ll find in homes and small eateries across the state, especially on a rainy day.
Khichuri from West Bengal
In Bengal, the first sign of a downpour is often a cue to put a pot of khichuri on the stove. This one-pot dish of rice and lentils, slow-cooked into a soft, savoury porridge, is the region's ultimate monsoon comfort food. More than just a meal, khichuri is an emotion tied to rainy afternoons and the feeling of home. Its appeal lies in its simplicity and its ability to soothe. Ayurvedic tradition recommends it as a food that is easy to digest, which is particularly beneficial when the monsoon humidity is believed to slow down digestion. Often seasoned with a dollop of ghee and accompanied by fried eggplant (begun bhaja) or a crispy omelette, khichuri is a complete and wholesome breakfast that warms you from the inside out.
Pesarattu from Andhra Pradesh
A nutritious and vibrant green crepe, Pesarattu is a specialty from Andhra Pradesh and Telangana. Unlike many dosas, it is made from whole green gram (moong dal) and requires no fermentation, making it a quick and convenient option for a healthy breakfast. Pesarattu is packed with plant-based protein and fibre, which helps in keeping you full and energized through the morning. It has a low glycemic index, making it a great choice for maintaining stable blood sugar levels. Typically served with a spicy and pungent ginger chutney (allam chutney), this pairing is believed to aid digestion. Its crisp edges and soft centre, often studded with chopped onions and green chillies, offer a delightful texture and a wholesome start to a rainy day.
Moong Dal Cheela from North India
A popular breakfast across North India, the Moong Dal Cheela is a light, savoury pancake that is both healthy and delicious. Made from a batter of soaked and ground yellow moong dal (split mung beans), these crepes are gluten-free and rich in protein. During the monsoon, when our digestive systems can be sluggish, this easily digestible dish is an excellent choice. The batter is often spiced with ginger, green chillies, and sometimes ajwain (carom seeds), which are known for their digestive properties. Finely chopped vegetables like onions, carrots, and fresh coriander can be added to the batter for extra flavour and nutrition. Served hot off the pan with a side of mint chutney or yogurt, these cheelas are a simple, quick, and satisfying way to enjoy a comforting monsoon breakfast.
Kanda Poha from Maharashtra
No Maharashtrian monsoon breakfast list would be complete without Kanda Poha. This quintessential dish, made from flattened rice (poha), onions (kanda), potatoes, and peanuts, is the definition of a quick, light, and flavourful morning meal. It's a breakfast that comes together in minutes. The poha is lightly rinsed, then tossed in a tempering of mustard seeds, curry leaves, turmeric, and sautéed onions. The result is a fluffy, vibrant yellow dish that’s both comforting and easy on the stomach. Garnished with fresh coriander, a squeeze of lime juice, and sometimes grated coconut, Kanda Poha offers a beautiful balance of sweet, savoury, and tangy notes. It’s the perfect warm start to a day spent listening to the rain.
