Indian Breakfast
A South Indian breakfast is rice-and-lentil — idli with sambar, dosa with coconut chutney, vada hot from oil. Northern is paratha and yogurt, masala chai on the side. Anjali Mehta will tell you chai is a verb.
Featured indian breakfast recipes
- Masala chai, the right boil — Anjali Mehta · Mumbai, India · Anjali: the ratio of milk to water, the moment to add the tea, the cup at the end.
- Idli with sambar — Ramesh Iyer · Chennai, India · Ramesh: fermented rice-lentil cakes, lentil-and-tamarind broth, coconut chutney.
- Masala dosa, paper-thin — Ramesh Iyer · Chennai, India · Ramesh: the crepe is fermented batter; the filling is potato. The crispness is the point.
- Aloo paratha, stuffed — Harpreet Kaur · Amritsar, India · Harpreet: spiced potato sealed in dough, cooked on a tawa, butter on top.
- Anda bhurji, scrambled-spice — Iris · Mumbai, India · Eggs, onion, tomato, green chile, garam masala. Fast, hot, on the pao.
- Upma, semolina porridge — Iris · Bangalore, India · Roasted semolina, mustard seeds, curry leaves, vegetables. Fifteen minutes.
- Puri bhaji, Sunday breakfast — Iris · Mumbai, India · Puffed fried bread, potato curry. The breakfast that signals leisure.
- Kanda poha, Marathi breakfast — Iris · Pune, India · Flattened rice, onion, mustard seeds, peanuts, lemon. Fifteen minutes.
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