Classic Poha
A staple in many Indian households, particularly in Maharashtra and Madhya Pradesh, poha is the quintessential rainy-day breakfast. Made from flattened rice, it's incredibly light on the stomach yet surprisingly filling. The beauty of poha lies in its
simplicity and speed. It can be ready in minutes: soaked flattened rice is tossed in a tempering of mustard seeds, curry leaves, onions, and turmeric. Adding peanuts gives it a delightful crunch, while a final squeeze of lemon juice and a garnish of fresh coriander brighten up the flavours, making it a perfect start to a grey morning.
Warm Besan Cheela
Often called a savoury Indian pancake, the besan cheela (or chilla) is a protein-packed option that is both easy to whip up and deeply satisfying. Made from a simple batter of gram flour (besan), water, and spices, it’s a versatile dish. You can keep it plain or add finely chopped onions, tomatoes, and fresh coriander to the batter for extra flavour and nutrition. Cooked on a tawa until golden and slightly crisp, it is best served hot off the pan. Paired with mint chutney or a dollop of curd, it feels like a warm hug in a meal, chasing away the monsoon chill.
Hearty Moong Dal Cheela
A close cousin to the besan version, the moong dal cheela is another excellent choice for a nutritious and filling start to the day. Made from a batter of soaked moong dal (split green gram), this pancake is light, high in plant-based protein, and easy to digest. The dal is soaked and blended with ginger and green chillies to create a flavourful batter. You can add grated vegetables for more fibre. Like its besan counterpart, it cooks quickly on a griddle and is wonderfully comforting, especially when served with a tangy chutney.
Comforting Vegetable Upma
Upma, a thick porridge made from dry-roasted semolina (rava or sooji), is a beloved breakfast across South India that has found fans everywhere. It’s a perfect one-pot meal that’s both warming and wholesome. The process is simple: roast the rava, then prepare a tempering of mustard seeds and curry leaves, sauté some onions and your choice of vegetables like carrots, peas, and beans. Hot water is then added, followed by the roasted rava, which is stirred until it absorbs the liquid and becomes fluffy. It’s a simple, quick, and customisable dish that can be on your table in under 20 minutes.
Indulgent Aloo Paratha
For those mornings when only something truly substantial will do, the aloo paratha is an undisputed champion. This North Indian favourite consists of a whole wheat flatbread stuffed with a spiced mashed potato filling. While it requires a bit more effort than the other options, the reward is a deliciously crisp, soft, and flavour-packed meal that is incredibly filling. Pan-fried with ghee or oil until golden brown and puffed, aloo parathas are traditionally served with a side of plain yogurt or a generous dollop of white butter, making for a truly indulgent and comforting rainy-day treat.
