6 Mouth-Watering Traditional Breakfast Recipes

Wondering what morning meals are like across the country? Executive Chef Prakash Dhanmehe of 29, a vegetarian souk in Mumbai, takes you through a memorable voyage of wholesome and divine breakfast delicacies from different regions.

6 Mouth-Watering Traditional Breakfast Recipes


For the Pitla

· besan, ½ cup
· water, 2 cups
· green chillies, finely chopped, 2-3 nos.
· garlic cloves, 3-4 nos., finely chopped
· onion, one, chopped
· red chilli powder, 1 tsp
· turmeric powder, 1 tsp
· mustard seeds, 1 tsp
· cumin seeds, 1 tsp
· groundnut oil, 1 tbsp
· curry leaves, 9-10 nos.
· asafoetida, a pinch
· coriander powder, 1 tsp
· salt to taste

1. Mix besan, red chili powder, turmeric powder and a little salt in a bowl.
2. Add water, a little at a time, and make a smooth paste of it.
3. Add all the remaining water to this paste, mix it and keep it aside.
4. Heat oil in kadai. When the oil gets hot, add the mustard seeds.
5. Then add the cumin seeds and let them sizzle.
6. Now, add garlic, curry leaves and green chillies, and saute.
7. Add onion and a little salt to it.
8. Mix it and let it cook until the onions soften up.
9. Now add the besan paste and mix nicely until it thickens.
10. Stir continuously and keep adding a little water for the desired consistency.
11. Now cover it with a lid and let it cook for 5-6 minutes on low heat; stir occasionally.
12. Garnish with coriander and serve the pitla with bhakri, roti or rice and spicy thecha.
(If you want to make pitla-bhath, add more water in the pitla while cooking to make it thinner.)

Also read: 5 Yummy Bengali Dessert Recipes To Try This Makar Sankranti

For the Bhakri

· jowari flour, 500 g
· water, 250 g
· salt, a pinch


1. Take jowari flour in a mixing bowl, add salt and water and knead into a medium-hard dough.
2. Divide the dough into 10 equal balls and roll it out in a flat bhakri, one by one.
3. Cook the rolled bhakri individually. Spread pure ghee on top and serve hot along with pitla and thecha.


· dosa batter, 4 cups
· poha, 1¼ cup
· oil to deep fry
· green chillies, 2 nos., minced or blended
· onion, 1 large, chopped
· ½ tsp cumin seeds
· salt to taste
1. Check the batter. If it is runny, then powder the poha in a different blender.
2. Add it to the batter and grind it again. Set this aside for 10 minutes to let it thicken after soaking. Adjust the consistency.
3. Check consistency by frying a few fritters. (If they are hard, you need to add a little more water. If they are not crisp or they turn out oily, it means that the batter is still runny.)
4. To the well-adjusted batter, add cumin seeds, chillies and onions.
5. Heat oil and adjust the heat to medium-high. (It must neither be too low nor too high.)
6. Shape the batter into round balls with your fingers and drop them carefully in the hot oil.
7. Fry the fritters until golden in colour and transfer them to paper napkins.
8. Serve them warm with your favorite chutney.


For the Dosa
· urad dal, 1 cup
· idli rice/dosa rice, 2½ cups
· rice flour, ½ cup
· poha, 1 cup
· methi (fenugreek) seeds, ½ tsp
· butter, 1 tsp
· salt, to taste


1. Soak the urad dal, methi seeds and rice for one hour. Wash the poha in water.
2. Grind it all together to make a soft batter. Now add the rice flour and salt and grind again (or mix well with a spoon).
3. Keep aside for 4-5 hours.
4. Heat the tava and pour a little batter and spread into a thin dosa. Add some butter to it.
5. Flip the dosa and fry for a minute. Flip it again and fold. Serve with butter on top.

For the Bhaji

· potatoes, 2 nos.
· onion, ½ cup
· green chillies, 2 nos.
· mustard seeds, 1 tsp
· curry leaves, 3-4 nos.
· turmeric powder, a pinch
· oil, for frying
· salt, to taste

1. Cook the potatoes in a pressure cooker, peel and mash them.
2. Heat oil and add mustard seeds to it.
3. When they start popping, add curry leaves, green chillies and onions. Fry for a few minutes.
4. Add turmeric powder, salt and boiled potatoes to it. Mix well and serve with dosa.

Also read: 5 Delicious Paneer Dishes That Your Kids Will Be In Love With

Breakfast RecipesSEV KHAMANI (GUJARAT)

· chana dal (split Bengal gram dal), 500 g
· olive oil, 4 tbsp
· ginger, 1 small piece
· green chillies, 5-10 nos.
· garlic, 3 cloves
· sugar, 3 tbsp
· turmeric powder, 1 tsp
· lemon juice, 2 tbsp
· cumin seeds, 1 tsp
· asafoetida, a pinch
· salt, to taste
· coriander leaves, for garnish
· sev, 100 g
1. Soak the chana dal for 3-4 hours in warm water.
2. Drain the water and grind the chana dal to make a coarse paste. Make sure that the dal is not crushed very fine. Add water, if needed, while grinding.
3. Grind the chillies, garlic and ginger and keep aside.
4. Heat oil in the non-stick pan, and add the cumin seeds. When they sizzle, add a pinch of asafoetida and stir for a while.
5. Add the ground chana dal to the oil. Sauté on low-medium heat until the oil starts separating. (If the dal is too dry, you can add more oil while sautéing.)
6. Add the chilli-ginger-garlic paste to the pan and sauté it for 3-4 minutes.
7. Add the salt, sugar and lemon juice, as per taste.
Mix well, take it off the heat and add sev to it. 8. Garnish with chopped coriander and serve hot with thin sev on top.


· noodles, 30 g
· vegetable stock, 60 ml
· carrot, 10 g
· green capsicum, 10 g
· red capsicum, 10 g
· yellow capsicum, 10 g
· spring onions, 6 g
· onion, 15 g
· tomato, 15 g
· soya sauce, 5 ml
· vinegar, 1 ml
· salt, to taste
· black pepper, a pinch
· sticky rice, 90 g
· ginger , 3 g
· garlic, 2 g
· chilli, chopped, one
· oil, to saute

1. Cut all the vegetables and ginger-garlic into fine juliennes.
2. Boil the noodles and keep aside.
3. Heat oil in a pan, add the ginger-garlic juliennes and sauté.
4. After they soften, add the vegetables and cook for 2-3 minutes. Then add the vegetable stock, and adjust the seasoning; add soya sauce and vinegar.
5. Add the noodles and cook further until you get the desired consistency. Check the seasoning and take it off the heat.
6. Cook the sticky rice in a pressure cooker, adding a little salt. Add extra water to get the rice sticky.
7. While cooking, wait for the first whistle; then, lower the heat and cook for a few more minutes. When done, take it off the heat.
8. Serve the thupka with sticky rice.

· small potatoes, 200 g
· mustard oil, 2 tsp
· panchphoron (Bengali five-spice mixture), ½ tsp
· dry red chillies, 2 nos.
· mustard paste, ½ tsp
· hung curd, 1 tsp
· desiccated coconut paste, ¾ tsp
· green chilli paste, a pinch
· turmeric powder, a pinch
· salt, to taste
· lime juice, a dash
· banana leaves, 2 nos.
1. Peel the potatoes and par-boil them in salted water. Drain and keep aside.
2. Heat the mustard oil in a non-stick pan; add the panchphoron. Break the red chillies into half, and add them next into the pan.
3. Stir the spices around till they splutter.
4. Pour the mixture over the potatoes and keep aside.
5. In a mixing bowl, prepare a marinade with the mustard paste, curd, coconut paste, green chilli paste and turmeric powder; whip it all well.
6. Gently mix the potatoes into this marinade.
7. Add salt and lime juice, and mix it again.
8. Place the potatoes on a steel plate, cover them with the banana leaves and steam them for 6-8 minutes. Serve hot.

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