What are the most popular breakfasts of India?

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In a country as diverse as India, there's no two regions with the same type of food. However, one can sample delicious adaptations of certain dishes, and explore newer flavours with others. From staples like idlis and dosas in the South, to thepla and thalipeeth in the West and North, there's plenty to choose from. Here's a round-up of some of the more popular breakfasts across the country.


Bun Maska and Chai

Popular across Maharashtra, the quintessential sweet bun laden with dollops of butter makes for a very satisfying breakfast. Accompanied with the standard cutting chai, it's as quick as it is indulgent.

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What sets poha apart from other regional breakfast items is its versatality. The dish has been adapted across different regions, from kanda poha in Maharashtra to Bengali Poha (Chirer pulao) across West Bengal.

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Aloo Parantha

While paranthas are generally considered the breakfast of North India, they've established their popularity across the country. From gobi to leftover dal, there's a parantha out there for everyone.

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Khaman Dhokla

Found mainly in Gujarat and adjacent states, this dish is made with a fermented batter derived from legumes. The addition of khaman (or split chickpeas) is what lends the usual rice or channa dal batter the signature yellow colour. 

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Arguably the most versatile dish on here, upma is popular across Karnataka, Andhra Pradesh, Maharashtra, Gujarat, Kerala, and even Tamil Nadu. From oats to rava, bread to vermicelli, there's no dearth of upma customizations!

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Puttu Kadala

Contrary to popular opinions, it's puttu and kadala that wins as the most popular breakfast across Kerala. The steamed rice and cocunut cakes (puttu) paired with a warm and spicy black chickpea curry (kadala) is a breakfast of champions.

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Similar to pancakes, the Assamese pithas are made with bora saul, a special kind of glutinous rice, or xaali saul. They can be sweet or savoury, and are steamed, fried, or griddled. 

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Siddu Bread

A speciality of Himachal Pradesh, traditional siddu bread is made from wheat flour and yeast. It's stuffed with onion, chillies, coriander, and khus khus, served warm with ghee and green chutney. A perfect antidote to the cold! 

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Litti Chokha

A complete meal in and of itself, it is a staple breakfast item across Bihar, Jharkhand, and parts of Uttar Pradesh. The dough balls are made up of wholewheat flour, stuffed with gram flour, herbs, spices, and pulses. The secret ingredient? Lots of ghee! 

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Bedmi Puri Aloo

Bedmi Puri and Aloo sabzi is popular across Uttar Pradesh, Rajasthan, as well as parts of Delhi. The puris are a mix of urad dal and wheat flour, while the aloo is kept simple with jeera. A hot plate of this is an instant trip to heaven! 

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