Indian breakfast cuisine has a wide range of dishes in the menu. Here are the common and most loved ones.
Upma is a famous south-Indian veg breakfast dish that is famously made in Indian homes. It is power-packed with nutrients and also keeps you feeling full for longer. It is made from semolina, vegetables and a tempering of mustard seeds, curry leaves and chilies. Upma is relished with coconut chutney or green coriander chutney. This is a hearty dish that makes you feel fuller for longer as semolina takes time to digest.
This is the next staple and most common Indian veg breakfast dish that is made almost all over India with different tempering. Poha is made from puffed rice flakes. It is soaked in water to soften and then added to a tempering of mustard seeds, cumin, curry leaves, onions and chilies. It is seasoned with salt, turmeric, lemon, chili powder and sugar. It is a light breakfast option as these puffed rice flakes are easier to digest in the mornings. The tempering may slightly differ and some people may also add potatoes, tomatoes and some other vegetables to the dish. It is garnished with freshly cut coriander leaves and served with green coriander chutney.
Idli is a rice and lentil steamed dumpling made generally in South India, but is not available all over the country. It is a very healthy and delicious dish that is had either with coconut chutney or had with a lentil curry known as sambhar. The sambhar is a spicy and hot lentil curry made with split pigeon pea lentils, tomatoes, onions, tamarind and some spices.
Alu parantha is a world-famous Indian veg breakfast dish that is made from whole wheat flour. These are whole wheat flour flat-breads stuffed with a spicy filling of potato and then fried in clarified butter. These are relished with curd or pickles. Potato Paranthas are famous travel food also that can be made-ahead and taken to eat on a journey.
This is a more festive breakfast item that is loaded with calories. In this whole-wheat dough is kneaded and then small portions are taken, rolled out thin and then deep-fried in oil. These are known as puris. Puris are relished with a spicy dry potato vegetable. This combination is also a famous travel dish.
Bhatures are similar to puris, but the dough is kneaded with refined flour mixed with curd and some spices. These are relished with a chickpea gravy made from soaked chickpeas, tomatoes, ginger, garlic and onions.
These are the most popular Indian veg breakfast dishes. There are many other dishes that are commonly eaten in Indian depending upon the region. People from Gujarat feast on Fafda and theplas for breakfast. Fafdas are chickpea flour crisps deep-fried in oil and served hot. Theplas are whole-wheat flat breads kneaded with spices and lots of fenugreek leaves. The Indian cuisine is very healthy and full of flavors, aroma and spices.