Rahul Dang explores five mouthwatering Indian breakfast ideas from Chhole Bhature in the north to Idli in the South. Enjoy this culinary journey!
Sunday mornings are meant for leisurely breakfasts that tantalize your taste buds and set the tone for a delightful day ahead. This blog presents five mouthwatering Indian breakfast ideas that will make your Sunday mornings truly special. From iconic dishes like Chhole Bhature and Idli to lesser-known gems, we’ll explore the flavors, history, and other interesting aspects of each dish. So, let’s dive into this culinary journey!
Chhole Bhature is a popular North Indian dish that combines spicy chickpea curry (chhole) with deep-fried bread (bhature). The tangy and aromatic chhole, made with a blend of spices, pairs perfectly with the fluffy and crispy bhature. This hearty and flavorful dish is often served with pickles, yoghurt, and onions to add a refreshing twist. Chholey Bhature is often enjoyed with sweet/salty lassi.
There is debate over the place of origin for chhole bhature. Some sources claim the dish to have originated in Delhi, where it is very popular. Others claim eastern Uttar Pradesh to be the place of origin.
Idli is a traditional South Indian breakfast item that has gained immense popularity across the country. These soft and fluffy rice cakes are made by fermenting a batter of ground rice and lentils overnight. Steamed to perfection, idlis are light on the stomach and incredibly versatile. They can be enjoyed with an array of accompaniments such as coconut chutney, sambhar (a lentil-based vegetable stew), or even spicy tomato chutney. It’s light and a perfect breakfast option for your Sunday mornings.
According to Wikipedia, food historian K. T. Achaya speculates that the modern idli recipe might have originated in present-day Indonesia, which has a long tradition of fermented food. According to him, the cooks employed by the Hindu kings of the Indianised kingdoms might have invented the steamed idli there, and brought the recipe back to India during 800–1200 CE. The earliest extant Tamil work to mention idli (as itali) is Maccapuranam, dated to the 17th century. Gujarati historians believe that it was Saurashtrian textile merchants who introduced idli to South India during the 10th and 12th centuries. There are even claims that a mix of rice and black gram ground together and later steamed to form cakes had its origins in Gujarat. Today, idli is known as a South Indian delicacy the world over.
Poha, also known as flattened rice, is a beloved breakfast staple in many Indian households. Made from flattened rice flakes, this dish is light, quick to prepare, and bursting with flavors. It typically includes sautéed onions, mustard seeds, curry leaves, and turmeric, all tossed with the poha. Garnished with fresh cilantro, sev (crispy chickpea flour noodles), and a squeeze of lime, Poha is a delightful balance of textures and tastes.
Poha initially originated in Maharashtra. Under the regime of the Holkars and the Scindias, the coloquial dish gained widespread appeal amongst the people. When the rulers came from Maharashtra to Madhya Pradesh, they took over Indore and brought with them Poha and Shrikhand, among other things.
Masala Dosa is an iconic South Indian dish that has been loved by all across the country. This thin and crispy rice and lentil crepe is typically stuffed with a spiced potato filling and served with coconut chutney, sambhar, and tomato chutney. The process of making the perfect dosa requires skill and patience, as the batter needs to be spread thinly and evenly on a hot griddle. The end result, however, is a heavenly combination of crispness, tanginess, and spiciness. Various varieties of Dosa are available, like Rava Masala Dosa, Paper Dosa, Set Dosa etc.
Dosas originated in South India, but its precise geographical origins are unknown. According to historian P. Thankappan Nair, dosa originated in the town of Udupi in present-day Karnataka. However, according to food historian K. T. Achaya, references in the Sangam literature suggest that dosa was already in use in the ancient Tamil country around the 1st century CE.
Upma is a comforting and wholesome dish that originates from South India. It is made from semolina (also known as sooji or rava), tempered with mustard seeds, curry leaves, onions, and other aromatic spices. The addition of vegetables like peas, carrots, and bell peppers elevates its nutritional value and adds a colorful touch. Upma is often enjoyed with a side of coconut chutney or a dollop of ghee, making it a hearty and satisfying breakfast option.
Upma, uppumavu, or uppittu is a dish originating from the Indian subcontinent, most common in Kerala, Andhra Pradesh, Tamil Nadu, Telangana, Karnataka, Maharashtrian, and Sri Lankan Tamil breakfast, cooked as a thick porridge from dry-roasted semolina or coarse rice flour.
Indian breakfasts offer a diverse range of flavors, textures, and culinary experiences. From the indulgent Chhole Bhature to the healthy and light Idli, each dish has its unique charm. Whether you prefer the spicy goodness of masala dosa or the simplicity of Poha, Sunday mornings are the perfect time to explore these delightful breakfast options. So, gather your ingredients, get cooking, and savour the incredible flavors that India has to offer. Bon appétit!
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