The Savoury Classic: Besan Cheela
Often called a vegetarian omelette, the besan cheela is a quick, protein-packed breakfast that comes together in minutes. Made from gram flour (besan), it's a wonderfully savoury pancake that can be customised with your favourite spices and vegetables.
Simply whisk besan with water to form a smooth, pouring batter. Add finely chopped onions, tomatoes, green chillies, and fresh coriander leaves. Spices like ajwain (carom seeds), turmeric, and red chilli powder give it a distinctive, comforting flavour. Pour a ladleful onto a hot tawa, drizzle a little oil, and cook until golden brown on both sides. Serve hot with mint chutney or a simple tomato ketchup for a truly satisfying start to a rainy day.
A Warm Hug in a Bowl: Masala Oats
Forget sweet, fruity oatmeal; the Indian monsoon calls for its savoury cousin, Masala Oats. It’s the breakfast equivalent of a warm hug. This dish transforms plain oats into a hearty, upma-like meal. To prepare, start by sautéing mustard seeds, cumin seeds, and curry leaves in a little oil. Add chopped onions, ginger, and green chillies, followed by your choice of finely chopped vegetables like carrots, peas, and bell peppers. Stir in the oats, toast them for a minute, then add water, turmeric, and salt. Let it simmer until the oats are cooked and the mixture has a thick, porridge-like consistency. A final squeeze of lime juice and a garnish of fresh coriander brighten up the flavours perfectly.
The Light and Healthy: Moong Dal Cheela
If you're looking for something nutritious yet comforting, the Moong Dal Cheela is a perfect choice. Made from soaked and ground moong dal (split green gram), these crepes are lighter than their besan counterparts but equally delicious. They are an excellent source of plant-based protein and fibre, making them great for digestion and sustained energy. The batter, seasoned with ginger, green chillies, and a pinch of asafoetida (hing), is cooked on a griddle until crisp. You can enjoy them plain or stuff them with a light paneer bhurji for an even more filling meal. It’s a healthy way to indulge your monsoon cravings.
The Spicy Kick: Masala French Toast
Give the classic French toast a spicy, desi twist. Known in many households as Bombay Toast, this savoury version is a flavour explosion. Instead of sugar and cinnamon, the egg mixture is whisked with finely chopped onions, tomatoes, green chillies, and coriander. Spices like turmeric and red chilli powder are added for warmth and colour. Slices of bread are dipped into this spicy egg batter and pan-fried in butter until golden and crisp. The outside is savoury and slightly crispy, while the inside remains soft. It’s a wonderfully indulgent and easy breakfast that perfectly complements a hot cup of masala chai.
The All-Time Favourite: Poha
No list of simple Indian breakfasts is complete without Poha. This dish, made from flattened rice, is light on the stomach but full of flavour, making it ideal for the humid monsoon season. The most common version, Kanda Poha, involves tempering mustard seeds, curry leaves, and onions before adding the soaked poha. Potatoes and peanuts are often added for texture and crunch. A pinch of sugar and a squeeze of lemon juice at the end create a delightful balance of sweet, sour, and savoury notes. Garnished with fresh coriander and sometimes grated coconut or sev, it’s a quick, wholesome, and endlessly adaptable breakfast.
