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Anupriya Bedi Aug 13 2014

What India eats for breakfast.

Kanika Nevatia Aug 13 2014
3 people found this answer useful Useful ?Yes

No matter how busy your day ahead is, the only way to start it right is with the perfect meal. Here’s a look at what India eats for breakfast. So prepare your taste buds for a culinary journey so delicious, that you’ll be daydreaming about food!


Whether they are stuffed with aloo (potatoes), gobhi (cauliflower) or simply plain, the day is incomplete for most of us if it doesn’t start with a few parathas. A very popular breakfast food in most northern states, such as Punjab, New Delhi, Haryana and Uttar Pradesh, these days parathas are consumed all over the country. Gujaratis have their own version of this Indian flatbread, which is called thepla. A few parathas paired with some curd or achaar (pickle) are the perfect start to a day.

Parathas (by Spn3t)


Whether its the slightly sweet Gujarati version of this scrumptious flattened rice dish or the Maharashtrian version, which is ladden with kanda (onions), a bowl of poha is the right start to your day. A light breakfast treat, you will find people feasting on it all across the nation. It is a particular favourite in Madhya Pradesh, Gujarat, Maharashtra and Rajasthan, where poha is called chivda and is fried or roasted.

Poha (by rovingl)


Stuff it with some dal (lentil) and call it bedmi, or make it slightly thicker and call it a kachori or simply fry conventional feather-soft puris and serve them with a bowl of piping hot aloo sabzi or bhaji (potato curry) and you’ve got the favourite breakfast food of people across the country. Be it Delhi, Uttar Pradesh, Bihar or Haryana, there are many variations of this rich Indian breakfast. In West Bengal, it is called luchi-aloor dom. The luchi is traditionally made of refined flour and is accompanied by a mouthwatering slightly tangy potato curry called aloor dom.

Puri Sabzi (by LilyinNepal)


Called chilla in Rajasthan, pooda in Haryana and pesarattu in Andhra Pradesh, this breakfast food is gaining popularity nationwide. Traditionally made of besan (chickpea flour), some people also make versions out of dal (lentil) or sooji (semolina). Served plain or stuffed with potatoes, onions or paneer along with an assortment of chutneys, this Indian pancake ensures you have a nutritious start to your day.

Chilla (by di.wineandine)


Kachori or kachodi is a spicy breakfast snack popular in various parts of India including Uttar Pradesh, Rajasthan, Delhi, Maharashtra, Madhya Pradesh, Gujarat, Bengal and Orissa. While some stuff the kachori with a dry aloo-pyaaz (potato and onion) mix, others stuff it with matar (peas) or with dal (lentil) making for its most popular rendition--khasta kachori. Typically served with two types of chutneys--a green chutney (made of mint and coriander) and a bittersweet one (made of tamarind), this spicy snack is simply irresistible.

Kachori (by gsz)

Idli and Dosa

This light south Indian breakfast often coupled with the ring shaped medu-vada is the breakfast that most us crave for on a lazy Sunday. Idli, a melt-in-your-mouth rice cake along with dosas, make for the most scrumptious breakfast possible. Famous in the states of Karnataka, Tamil Nadu, Andhra Pradesh and Kerala, one can enjoy these mouthwatering delicacies with a bowl of warm sambar (lentil) and some coconut chutney. Idli and dosa are today a popular breakfast food all over the country. These are very tasty to the palate and light on the stomach.

Ghee Dosa (by Charles Haynes) & Idli-Vada (by mynameisharsha)


Upma is another melt-in-your-mouth breakfast delicacy from south India. Cooked as a thick porridge of dry-roasted semolina, various seasonings and vegetables are often added to it depending on individual preferences. While in the south Indian states such as Tamil Nadu and Karnataka, people eat upma with sambar (lentil) and coconut chutney, north Indians in Delhi and other states enjoy this breakfast food with tomato ketchup, green chutney and even spicy and savory bhujia.

Upma (by Premshree Pillai)

Chola Kulcha/Bhatura

Whether you plan on feasting on rich potato and pea-stuffed kulchas in the streets of Amritsar in Punjab, or wish to pick up a plate of thin soft kulchas from a street vendor in Delhi with a portion of tangy and spicy choley (chick-pea curry), either way you are in for a treat. And if you wish to make your meal even more lavish, replace the kulcha with some stretchy and fluffy bhaturas for an instant flight to food heaven. Don’t forget to add a bit of achaar and freshly-chopped onions to take the taste to another level.

Chola Kulcha (by baxiabhishek) & Chola Bhatura (by Unlisted Sightings)

Vada Pav

If you’ve been to Mumbai even once in your life, you know exactly what the city eats for breakfast. In fact, not just Mumbai but the entire state of Maharashtra believes in starting their day with this spicy treat. It consists of a batata vada (potato fritter) sandwiched between two slices of a pav (bun). Often called the Indian burger and served with a spicy red chutney, this breakfast snack has now become popular nationwide. Another similar breakfast dish is misal pav, which consists of a spicy curry usually made of sprouts and chilly powder gravy, served with a pav.

Vada Pav (by Ranjitha Deepesh @ Taste & Flavours)


If what you are looking for is a light start to the day, then the ideal Indian breakfast choice for you comes from the state of Gujarat--dhokla. It is made with a fermented batter of rice and split chickpea. It is also sometimes made with sooji or rice flour. The batter is steamed and the cake is cut into 1-inch diamonds. They are usually topped with a mild sugar syrup and some tempered spices and a sprinkling of grated coconut. Alternatively, the dhoklas are tossed in a wok with tempered spices for a fabulous outcome. Now made in households all over the country, this Gujarati delicacy is simply delicious!

Dhokla (by Sandy Austin)


While most of us are used to eating dumplings or momos as an evening snack or starter, quite a few of the north-eastern states such as Sikkim and Meghalaya enjoy this delicacy as a staple breakfast food. It is usually coupled with a cup of tea and an assortment of chutneys. Stuffed with different meats or simply some carrots and cabbage, there is no match for a day that begins with a feast of these steamed beauties.

Momos (by Ritesh Man Tamrakar)


What’s a meal if it isn’t accompanied by something sweet? Jalebi makes for the perfect sweet accompaniment to any breakfast one chooses to have. Mostly popular in the states of Madhya Pradesh, Rajasthan, Haryana, Gujarat and Maharashtra, this sweet treat is a favourite all over the country. They are made by deep-frying a fermented wheat flour batter in circular shapes, which are then soaked in sugar syrup. While some prefer them thin and crispy, others like them slightly thicker and softer. Either way, you simply can’t stop at one!

Jalebi (by Dey)

While a lot of people have shifted to more westernized and healthier breakfast options such as toast, eggs, oats, cereals and muesli, etc., these traditional Indian breakfast foods are still something each of us savours and looks forward to on special occasions like holidays or family reunions. Now that you have an idea of what India eats for breakfast, it’s time you started ticking off each delicacy one by one. Let us know about your favourite Indian breakfast by leaving a comment. Bon apetit!
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