Pesarattu from Andhra Pradesh
Forget regular dosas for a moment and consider their healthier, protein-packed cousin from Andhra Pradesh. Pesarattu is a crisp crepe made from a batter of whole green moong dal, ginger, and green chillies. Unlike other dosas, the batter requires no fermentation,
making it a relatively quick option if you've soaked the lentils beforehand. The result is a beautifully green, savoury pancake with crisp edges and a soft centre. Traditionally served with a spicy ginger chutney (Allam Pachadi) and sometimes stuffed with upma, it’s a light yet satisfying start to a damp, grey morning, offering a burst of fresh, spicy flavour.
Puttu and Kadala Curry from Kerala
Travel south to Kerala, and you'll find a breakfast that is the very definition of comfort food: Puttu and Kadala Curry. Puttu is a unique dish made from steamed cylinders of ground rice layered with fresh coconut. Its soft, crumbly texture is the perfect vehicle for the accompanying Kadala Curry, a robust and spicy gravy made with black chickpeas, roasted coconut, and a fragrant blend of spices. The combination of the mild, subtly sweet puttu and the fiery, flavourful curry is a classic rainy-day pairing in Malayali households, providing warmth and substantial energy to counter the monsoon chill.
Luchi and Aloor Dom from Bengal
On a lazy, rain-soaked Sunday morning in Bengal, the breakfast of choice is often Luchi and Aloor Dom. Luchis are deep-fried, puffy breads made from all-purpose flour (maida), which makes them snow-white and incredibly soft. They are paired with Aloor Dom, a slow-cooked potato curry that is gently spiced and slightly sweet, a departure from its spicier cousins in other parts of India. The potatoes are often baby potatoes, cooked until tender in a gravy rich with tomatoes, ginger, and Bengali spices. Dipping a hot, puffed-up luchi into the thick, comforting potato curry is an experience that feels both indulgent and deeply traditional.
Kanda Bhaji from Maharashtra
While technically a snack, no Maharashtrian monsoon experience is complete without Kanda Bhaji, and it frequently features as a hearty breakfast. These are crispy onion fritters, but distinct from other pakoras. The magic lies in using thinly sliced onions mixed with gram flour (besan) and spices without adding extra water; the moisture from the salted onions is enough to form the batter. This technique results in exceptionally crispy and flavourful bhajis. Paired with a cup of hot masala chai, these spicy, crunchy delights are the perfect antidote to a gloomy, wet day and a beloved staple from roadside stalls to home kitchens.
Sidu from Himachal Pradesh
From the mountains of Himachal Pradesh comes Sidu, a dish perfectly engineered for cool, rainy weather. Sidu is a steamed, fermented bread made from wheat flour, which gives it a soft, slightly sour taste and a wonderfully fluffy texture. It is typically stuffed with a savoury filling, often a paste made from walnuts, poppy seeds, or roasted grains. The bread is steamed until cooked and then served hot, traditionally with a generous dollop of desi ghee, dal, or a fresh green chutney. It’s a rustic, wholesome, and warming dish that feels like it was made specifically for enjoying while watching the rain fall over the hills.
