Patoleo from Goa
Imagine a soft, sweet dumpling steamed inside a fresh turmeric leaf. That’s Patoleo, a Goan delicacy traditionally made during the monsoon. The process involves spreading a thin layer of rice paste onto a turmeric leaf, filling it with a sweet mixture
of freshly grated coconut and pyramid jaggery, and then steaming it. As the dumplings cook, the leaves release their distinct, earthy aroma, infusing the rice casing with a subtle, beautiful flavour. This breakfast isn't just a meal; it's an experience tied to the season, as turmeric leaves are abundantly available during the rains. Bringing back Patoleo is reviving a breakfast that smells and tastes exactly like the monsoon.
Ghavan from Maharashtra
Hailing from the Konkan region, Ghavan is a lacy, delicate crepe made from a simple, watery rice flour batter. Unlike a dosa, it requires no fermentation, making it a quick and satisfying option for a wet morning. Poured onto a hot tawa, the batter forms a beautiful net-like pancake that is incredibly soft and light. Traditionally served with a side of coconut chutney or a simple vegetable curry, Ghavan is the epitome of comfort food. It’s a staple in many Maharashtrian households during festivals but makes for a perfect everyday breakfast, especially when you want something warm and gentle on the stomach. Its simplicity is its strength, offering a clean, wholesome start to the day.
Siddu from Himachal Pradesh
From the cool, misty mountains of Himachal Pradesh comes Siddu, a hearty steamed bread that is perfect for a chilly, rainy day. Made from a yeasted wheat flour dough, this is not a light snack. The dough is stuffed with various fillings, with a savoury one of ground urad dal, walnuts, or poppy seeds being the most traditional. Once filled, the half-moon-shaped parcels are steamed until they are soft, fluffy, and cooked through. Siddu is typically served hot, broken apart, and slathered with generous amounts of desi ghee. It’s a substantial, warming meal that feels like a hug in a dish, designed to provide energy and warmth in a cold climate, making it an ideal candidate for a monsoon morning indulgence.
Puttu with Kadala Curry from Kerala
For many in Kerala, the quintessential breakfast is Puttu and Kadala Curry. Puttu is a unique dish of steamed cylinders of ground rice layered with fresh coconut. The steaming process, done in a special 'puttu kutti' vessel, results in a soft, crumbly texture that is incredibly light. Paired with Kadala Curry, a robust and spicy gravy made from black chickpeas cooked in a roasted coconut masala, it becomes a complete and flavourful meal. The combination of the mild, slightly sweet puttu with the spicy, aromatic curry is a match made in culinary heaven. It’s a protein-packed and nourishing start to the day that provides lasting warmth and comfort, embodying the spirit of a hearty rainy-day breakfast.
Kollu Idli from Tamil Nadu
While idli is a pan-Indian favourite, this variation using Kollu, or horse gram, is a forgotten gem particularly suited for damp weather. Kollu is a legume known in traditional medicine for its warming properties, making it ideal for the monsoon when the body can feel sluggish. These idlis are made by creating a batter with horse gram and a smaller proportion of rice, which is then fermented and steamed just like regular idlis. The result is a soft, spongy idli with a slightly earthier flavour and a massive nutritional punch—high in protein, calcium, and iron. Served with a spicy chutney or sambar, Kollu Idli is a fantastic way to bring back a breakfast that is not only comforting but also incredibly beneficial for health during the rainy season.
