How India Eats: 8 Lesser-Known Breakfast Items That You Probably Didn’t Know About

When it comes to breakfast options in India, the list is never ending (well almost). Each distinctive meal carries the regional touch, tastes like legacy and most of all is pocket friendly. While the dosas, luchis and paranthas have all made it to everybody’s hearts, there are still certain hidden gems that stay well preserved in the regional kitchens. We bring you a list of regional (read lesser known) breakfast ideas that you can get a taste of while you are on your pan India travel adventures:

JADOH (Meghalaya)

 

 

 

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Jadoh is a Khasi delicacy that is rice and meat based. Generally red rice is cooked with copious amounts of pork to give it the desired taste. What also gives the dish its punchy colour and aroma is turmeric. The preparation of the dish takes laborious hours as well as effort.

PHARA (Odisha)

 

 

 

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Rice and its variants hold a special position when it comes to people who live by the coast. And Odisha is no different. Pakhala is cooked rice that is fermented in water. The liquid part is known as torani and the whole dish is prepared with curd, cucumber with cumin seeds, friend onions and mint leaves.

SARVA PINDI (Andhra Pradesh)

 

 

 

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Simply put, sarva pindi is a pancake made out of rice flour and peanuts. The dish was once considered spicy and rustic, however, now is slowly picking up amongst all folks. The dish is relished for its spices and the flavour of peanuts. There is also an associated legend of how the dish came into being, which is best cherished while having the dish.

TAN (Manipur)

 

 

 

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Tan is a Manipuri delicacy which is roughly similar to aloo puri (with the flavour of the far east). Traditionally made with refined flour and hung curd, tan can be served with anything on the side, right from pickels to a freshly prepared sabzi.

Also Read | 9 Breakfast Delicacies Under Rs 50

DHUSKA (Jharkhand)

 

 

 

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A deep friend snack cherished by all alike, dhuska gets it flavour from rice, lentils (specifically chana dal) and occasionally boiled potatoes (we wouldn’t mind them often). It is mostly served with a homemade chutney, which can be either savoury and sweet. Some even call it idli’s distant fried cousin.

SIDDU (Himachal Pradesh)

 

 

 

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Move away from that steaming hot Maggi and indulge in a more heartwarming, traditional dish. It is made completely out of wheat along with yeast and takes a couple of hours to be prepared. And to truly savour it, we suggest you have it with a serving of ghee. Not only will you end up loving it but also come back for more.

PUTTU (Kerala)

 

 

 

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It’s not all about neer dosas in Kerala. Puttu translates to 'portioned' in Malayalam and is one of the quintessential breakfasts of Kerala. Cylindrical in shape (which intrigued us more), it is steamed and made out of rice layered with coconut. The best part? One can enjoy a sweet or savoury filling inside as well. More often than not, it is served with black chana. We say add a cup of filter kappi and make it your perfect meal.

KORAISHUTIR KOCHURI (West Bengal)

 

 

 

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Utterly traditional and authentic, koraishutir kochuri’s name will delight almost everyone from West Bengal or anybody who’s ever had the chance to have it. A little spicy, this crunchy on the outside and soft on the inside kochuri is made of peas (yes, green peas).We hear the best ones are made in a Bengali mom’s kitchen. We say if you have the opportunity, do not miss it.