Maharashtra's Kanda Bhaji
While technically an all-day snack, crispy onion fritters, or Kanda Bhaji, are a quintessential Maharashtrian monsoon indulgence that fits perfectly into a savoury breakfast mood. These deep-fried delights are made from sliced onions coated in a spiced
chickpea flour (besan) batter and fried until golden and crunchy. The combination of sweet onions and a spicy, crisp coating makes them an irresistible treat, especially when paired with a steaming cup of masala chai. Enjoyed across the state, from bustling Mumbai streets to quiet homes in the Western Ghats, Kanda Bhaji captures the comforting spirit of a rainy day.
Kerala's Puttu and Kadala Curry
In Kerala, the monsoon is welcomed with Puttu, a unique steamed breakfast that is both healthy and deeply satisfying. It consists of cylindrical rice cakes layered with freshly grated coconut, steamed to perfection in a special 'puttu kutti' mould. The texture is soft and grainy, providing a neutral base for its classic accompaniment: Kadala Curry, a robust and spicy black chickpea curry. This iconic pairing is a staple in Kerala households and a beloved breakfast across the state, offering a perfect blend of subtle and bold flavours that warm you from the inside out.
Rajasthan's Moong Dal Cheela
A popular breakfast across North India, the Moong Dal Cheela is a light, savoury pancake that feels particularly right on a damp, overcast morning. Made from a batter of soaked moong dal (split green gram), ginger, and green chillies, these protein-packed crepes are both nutritious and delicious. They are cooked on a griddle until crisp at the edges and soft in the middle, and can be enjoyed plain or stuffed with a savoury filling of paneer or mixed vegetables. It's a wholesome start to the day that is easy to digest and provides sustained energy.
West Bengal's Luchi and Aloor Dum
For Bengalis, a rainy day often calls for a celebratory breakfast of Luchi and Aloor Dum. Luchis are fluffy, deep-fried breads made from refined flour that puff up into golden orbs. They are incredibly light and airy, providing a perfect contrast to the rich and spicy Aloor Dum, a slow-cooked potato curry. While Khichuri is another monsoon favourite, the combination of hot, puffy luchis straight from the pan with a flavourful potato curry is a comforting indulgence that has been cherished for generations during the rainy season.
Gujarat's Methi na Muthiya
Gujarati cuisine offers a variety of steamed and lightly fried snacks that are ideal for the monsoon, and Methi na Muthiya is a prime example. These savoury dumplings are made from a mixture of chickpea flour, whole wheat flour, and fresh fenugreek (methi) leaves, seasoned with spices. The dough is shaped into logs, steamed, and then often tempered with mustard seeds and sesame seeds. The result is a wonderfully aromatic and textured snack that is both healthy and flavourful. It is a comforting dish that is easy on the stomach, aligning with the traditional wisdom of eating light during the humid monsoon months.
