Kanda Bhaji Pav (Maharashtra)
In Maharashtra, the arrival of monsoon is synonymous with Kanda Bhaji, or crispy onion fritters. While often an evening snack, these deep-fried delights are also a popular breakfast, especially when stuffed inside a soft pav. Sliced onions are mixed into
a spiced gram flour (besan) batter and fried until golden and crunchy. The contrasting textures of the crispy bhaji and the soft bread, often layered with spicy dry garlic chutney, make it an incredibly satisfying start to a damp, rainy morning. The craving for hot, fried foods during the monsoon is a common phenomenon, as the warmth and crunch provide comfort against the damp weather.
Pesarattu (Andhra Pradesh)
A staple breakfast from Andhra Pradesh, Pesarattu is a savoury crepe made from whole green moong dal. Its name literally translates from Telugu, with 'pesara' meaning moong and 'attu' meaning dosa or crepe. Unlike a typical dosa, the batter requires no fermentation, making it a quick and nutritious option. Soaked green gram is ground with ginger, green chillies, and cumin seeds to create a vibrant green batter. Cooked on a hot griddle until crisp, it's often served with a spicy ginger chutney (allam pachadi). Some popular variations include stuffing it with upma, a dish known as MLA Pesarattu. This protein-rich breakfast is both filling and warming, making it an ideal meal for the season.
Luchi and Alur Dom (Bengal)
A beloved combination in Bengali households, especially on leisurely weekend mornings, is Luchi and Alur Dom. Luchis are deep-fried, puffy breads made from all-purpose flour (maida), which makes them distinctively white and soft compared to whole-wheat puris. They are paired with Alur Dom, a slow-cooked potato curry. This dish features baby potatoes simmered in a rich, aromatic gravy of onions, tomatoes, ginger, and spices. The pairing is pure comfort food, offering a delightful contrast between the light, airy luchi and the hearty, flavourful potato curry, making it a festive and indulgent way to enjoy a rainy day indoors.
Puttu and Kadala Curry (Kerala)
From the kitchens of Kerala comes Puttu and Kadala Curry, a breakfast cherished across the state. Puttu is a unique steamed cylinder made from coarse rice flour layered with grated coconut. Traditionally prepared in a special 'puttu kutti' steamer, the result is a soft, crumbly rice cake. It is most often served with Kadala Curry, a robust and spicy curry made from black chickpeas (kadala) cooked in a fragrant blend of roasted coconut, shallots, and spices. This steamed, hot breakfast is light on the stomach yet incredibly nourishing, providing the perfect warmth and energy needed on a cool, wet monsoon morning.
Moong Dal Cheela (North India)
A healthy and popular breakfast across North India, the Moong Dal Cheela is a savoury pancake made from split and husked moong lentils (dhuli moong dal). Similar to the Pesarattu but made with yellow lentils, the batter is created by grinding soaked dal with spices like cumin, ginger, and asafoetida. Often, finely chopped vegetables like onions, carrots, and fresh coriander are mixed into the batter for added flavour and nutrition. These thin, soft pancakes are cooked on a tawa until golden-brown and can be enjoyed on their own or with a side of mint chutney or curd. Being light, protein-packed, and easy to digest, they are a go-to breakfast choice during the monsoon.
