Pesarattu from Andhra Pradesh
Imagine a dosa, but made entirely from whole green moong dal. That's pesarattu for you. This protein-packed crepe from Andhra Pradesh is a fantastic gluten-free option that requires no fermentation. The batter is made by simply soaking and grinding green gram
with ginger, cumin, and green chillies. The result is a thin, crispy, and savoury pancake with a distinctive green hue. Traditionally served with a spicy ginger chutney called 'allam pachadi', it's often topped with finely chopped raw onions for an extra layer of crunch and flavour. Some restaurants famously serve it stuffed with rava upma, a combination known as MLA Pesarattu.
Akki Roti from Karnataka
A staple breakfast in Karnataka, Akki Roti is a wholesome flatbread made from rice flour. The name literally translates to 'rice bread' in Kannada. Unlike a plain roti, the dough for akki roti is mixed with a delightful assortment of finely chopped onions, carrots, dill leaves, coriander, and green chillies. Grated coconut is also a common addition, lending a subtle sweetness and soft texture. Because rice flour is gluten-free, the dough isn't rolled out but patted by hand, often on a banana leaf or parchment paper, before being cooked on a tawa until it's soft on the inside with slightly crisp edges. It’s a flavourful and filling meal, perfect with a dollop of butter or a side of coconut chutney.
Siddu from Himachal Pradesh
Hailing from the valleys of Himachal Pradesh, Siddu is a comforting, steamed bread that’s perfect for a hearty start, especially on a cool morning. This yeasted wheat-flour bun is soft, fluffy, and filled with a savoury stuffing. The traditional filling is often a paste made from walnuts, poppy seeds, or sesame seeds, sometimes mixed with spices. However, variations with paneer or even potato are also popular. The dough is prepared, stuffed, folded into a half-moon shape, and then steamed until cooked through. Served hot with a generous helping of ghee and a side of green chutney, Siddu is a unique dish that offers a true taste of the mountains.
Faraa from Chhattisgarh
Faraa (or Phara) is a simple and healthy delicacy from Chhattisgarh, proving that delicious food doesn't need to be complicated. These are steamed dumplings made primarily from rice flour. In many households, the dough is prepared by mixing rice flour with leftover cooked rice, making it an ingenious way to repurpose a previous meal. The dough is shaped into small logs or dumplings, which are then steamed. While they can be eaten simply steamed, they are often tempered in a pan with oil, mustard seeds, sesame seeds, and curry leaves, which gives them a wonderfully crunchy exterior. It's a light yet satisfying breakfast, usually served with tomato or coriander chutney.
Kanchipuram Idli from Tamil Nadu
If you think all idlis are the same, think again. The Kanchipuram Idli is a far more festive and flavourful cousin to the plain white idli. This temple town speciality is a savoury steamed cake, but with a batter that is studded with whole spices. The fermented rice and urad dal batter is seasoned with coarsely crushed black pepper, cumin seeds, ginger, and curry leaves. Sometimes, chana dal and cashews are also added to the tempering, giving the final idli a wonderful texture and richness. These idlis are often steamed in small cups or tumblers rather than the usual moulds. The result is a fragrant, flavour-packed cake that transforms the humble idli into something truly special.
Tan from Manipur
For those who enjoy a puri-style breakfast, Tan from Manipur offers a regional twist. Tan is a traditional Meitei bread that is typically deep-fried until it puffs up into a golden, crispy delight. The simple dough is usually made from all-purpose flour (maida), salt, water, and sometimes a little yogurt to create a soft, pliable texture. It’s a breakfast staple in Manipur and is often served with a savoury side dish, most commonly a flavourful mashed potato curry known as 'aloo kangmet'. While the deep-fried version is popular, some also cook it on a skillet like a thin, flat crepe. Other variations incorporate nutritious flours like finger millet (ragi) for a healthier take.
