The Evergreen Kanda Poha
A staple in Maharashtrian households, Kanda Poha is the undisputed champion of quick breakfasts. Made from flattened rice, it's light on the stomach, easy to digest, and can be whipped up in under 15 minutes. The preparation is simple: rinse the poha
to soften it. In a pan, temper mustard seeds, curry leaves, and peanuts, then sauté finely chopped onions until translucent. Add turmeric for that vibrant yellow hue, toss in the softened poha, and steam for a couple of minutes. A final flourish of freshly squeezed lemon juice and a garnish of coriander leaves brightens up the flavours, making it a zesty, wholesome start to any rainy day. It’s a complete meal that provides energy without feeling heavy.
Speedy Semiya Upma
For those who love a savoury, porridge-like breakfast, Semiya Upma (vermicelli upma) is a fantastic choice that is often ready in about 20 minutes. Unlike its cousin, the rava upma, vermicelli doesn't need to be roasted as meticulously, which saves precious time. The process involves a simple tempering of mustard seeds, urad dal, and curry leaves. You can toss in your favourite finely chopped vegetables like carrots, peas, and beans for added nutrition and colour. Once the veggies are slightly tender, add water and bring it to a boil before adding the vermicelli. Cover and cook until the strands are soft and have absorbed the water. It’s a comforting, one-pot meal that warms you from the inside out.
Instant Besan Chilla
Often called a savoury Indian pancake, the Besan Chilla is a protein-packed breakfast that is both gluten-free and incredibly versatile. All you need is gram flour (besan) and a handful of common spices. Simply whisk besan with water to create a smooth, pourable batter, then mix in finely chopped onions, tomatoes, green chillies, and fresh coriander. Spices like ajwain (carom seeds) are often added, which are great for digestion, especially during the monsoon. Pour a ladleful of the batter onto a hot, greased pan and spread it into a thin circle. Cook on both sides until golden brown and slightly crisp at the edges. Serve hot with mint chutney or a simple dollop of curd for a meal that feels indulgent but is ready in minutes.
Moong Dal Cheela for Protein Power
Similar to the besan chilla but considered by many to be even lighter and easier to digest, the Moong Dal Cheela is another excellent monsoon option. These savoury pancakes are made from a batter of soaked and ground yellow moong dal. While it requires a brief soaking time of about 15-20 minutes, the rest of the process is incredibly fast. The soaked dal is blended with ginger and green chillies into a smooth batter. You can add finely chopped vegetables to this batter for extra nutrients. Like its besan counterpart, it’s cooked on a hot pan until crisp and golden. These cheelas are rich in protein, keeping you full and energised through the morning.
Masala Anda Bhurji with Toast
When you need a substantial breakfast with minimal effort, Masala Anda Bhurji (spiced scrambled eggs) is a fail-safe option. It's a significant upgrade from plain scrambled eggs and pairs perfectly with toasted bread or pav. Sautéing onions, tomatoes, and green chillies with a medley of spices like turmeric, red chilli powder, and a touch of pav bhaji masala creates a flavourful base. Crack in the eggs and scramble them until they are cooked to your liking. Garnish with fresh coriander, and you have a delicious, high-protein breakfast ready in less than 15 minutes. It’s the perfect, hearty meal to combat the gloom of a rainy day.
