Hidden Gems of Indian Breakfasts: Part 2

Welcome to Hidden Gems of Indian Breakfast part 2. If you have missed part 1, you should take a quick detour and read it up. Believe us you, it’ll be worth it. In our endeavor to know food- and that quintessential Indian food- we are decoding  homely, Indian recipes that are not much spoken about, and dishes that we’ve all so very much grown up with.

In the same light, we need to mention that last post, we received tremendous support and response from all of you, and it was so much fun talking around, knowing dishes from the remotest corners of India. This post will feature some of you who suggested to us some exceptional recipes as well from lesser known places in India. Here we go all out!

moong_dal_cheela

Moong Daal Cheela of Uttar Pradesh 

Prerna Dubey Gupta told us about this wonderful breakfast crepes from Uttar Pradesh, which in all deliciousness blew our mind. Similar in texture- or maybe slightly dense- to the Dosa of south-India, these crepes are flavorsome, healthy and so filling. Best part is, you can add practically any veggie to the batter and also make it a bit unhealthy with a generous sprinkling of cheese. Found this recipe to be perfect! 

sattu-paratha

Sattu Paratha- Bihar

Vandana Sriwastava let us in on a quintessential breakfast dish from Bihar called Sattu Paratha and we had to put it in our list. Sattu is dry roast chana daal which is cooked with choicest spices and then stuffed in a paratha. Yum! Find recipe here

 

cholar-dal

Luchi and Cholar Daal- Bengal

The bengali fraternity would disown us if we do not tell you all about this king size breakfast: Luchi is a flat bread made from plain flour, rolled into small discs and then deep fried to a hearty light golden. Cholar daal on the other hand is split bengal gram cooked into a thick prep with slices of coconut, cumin and asafoetida. Yes, pretty intense if you ask me.

Koki- Sindhi 

If you thought we’ve got it all covered, let us tell you we are not remotely there. When it comes to brekky, nothing compares to Koki– a hearty Sindhi breakfast- a filling, fragrant flatbread made from wheat flour- that combines bold and strong flavours like Ajwain, Cumin, coriander, onions and pomegranate.  We love it with a bit of Dahi.

Mangalore Buns- Mangalore

Sharon D’souza from thekeybunch who is also from Mangalore gave us this amazing breakfast to try- it’s called Mangalore Buns. Yes, even it you are eating it single, its called buns. Well, you know 😉 So basically, all purpose flour, ripe banana, sugar, yogurt and baking powder goes into a mix which is then rolled into discs and fried. YUM! We got a lovely recipe here that we followed and you can should you wish to.

sannas- fluffy

Sannas- Goa 

Sannas is a distant cousin of idli with regards to looks but ingredient and taste wise they are miles apart: and we’d go as far to say that sannas is far more tasty than idli. Ruchik Randhap gives a fabulous insight into Sannas, its making and the dishes that are generally had with sannas. While you can pair it with a fragrant pork curry for dinner {Smells Christmas-sey?} you can also have it with Roce {Sweetened coconut milk} for breakfast with tea. Seriously, all these years in Goa and haven’t had sannas and roce yet. Maybe we should kill ourselves.

Anyway, if you are reading this space, and you have a fabulous breakfast idea that you would like to share, feel free. We are all ears. See you laters gators.

 

 

5 thoughts on “Hidden Gems of Indian Breakfasts: Part 2

  1. Abul Sikdar

    i moved to Hyderabad from Bangalore recently on a new job. my spouse/family is not with me currently – hence there is a problem of cont. food supply….and i don’t have time to cook. i have been ordering quite frequently from faasos. while the food is decent, there are some shortcomings on the app and the service: 1. the app does not work sometimes – it does not send the confirmation sms & email. sometimes it does 2 days later!! 2. There is no regular food ordering process – for example, i would like to get lunch and dinner every day at a regular time by ordering just one time or entering into a package deal and not have to order every time. there are quite a few persons in my office, who would like to get regular lunch and dinner and don’t have to order every time. 3. there is no provision for customer feedback either on the app or on their website – so that i can call or send an email to enter into a regular deal. 4. the app does not provide a provision to choose healthy options like wheat over maida until the end of the ordering process – when you are likely to miss it. 5. Finally, the delivery boys are very badly trained and have no idea of directions, local landmarks, localites etc…they cannot use google maps and have no idea of navigation – this is a major setback given that delivery or logistics is a major component of the food delivery business. most of them are freshers and undergo no training on navigating locations/logistics.

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  2. Abul Sikdar

    further to comments i just sent….the reason i chose faasos over swiggy, zomato & food panda is that faasos has its own kitchen, whereas the others are just delivery or logistics services. hence they have an extra link in the chain which faasos has shortened by having its own kitchen. Swiggy, Zomato & FoodPanda needs to depend on other entities for cooking/making the food. Hence Fasoos needs to differentiate this point – its a great advantage in my opinion – which is not known to most people who order food – they think all these food ordering services are alike. However, like all nascent businesses in India, faasos has no credible customer service and does not solicit any inputs or improvements from its users/customers – something which ultimately leads to demise of a business.

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