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// COURSE CATEGORY

Breakfast

Morning meals, tiffins, and early bites to start your day

28 recipes

~137 min avg

14E · 12M · 2H

28 RECIPES IN THIS COURSE

Lacy-edged appam with a soft spongy center on a banana leaf

mediumvegetarian

+160 XP

breakfast

Appam

A Kerala breakfast staple made from a naturally fermented rice and coconut batter, cooked in a curved appachatti until the edges turn crisp and lacy while the center stays soft and airy.

Boiled Egg Bhurji

A quick, protein-rich twist on classic egg bhurji — hard-boiled eggs are crumbled and folded into a fragrant onion-tomato masala instead of being scrambled raw, giving the dish a firmer, more textured bite.

Bread Pakora

Bread slices sandwiched with a spiced mashed potato filling, dipped in seasoned besan batter, and deep-fried until golden and crisp.

Bread Upma

A quick South Indian-style breakfast that repurposes everyday bread slices into a soft, spiced dish — bread cubes tossed through a mustard-and-curry-leaf tempering with onion, tomato, and green chili, ready in under half an hour.

Chana Chaat Breakfast Bowl

Boiled chickpeas tossed with crisp onion, tomato, and cucumber, dressed in tangy tamarind and mint chutneys, chaat masala, and lemon, then finished with crunchy sev and pomegranate for a protein-rich breakfast bowl.

Cheese Toast

Bread slices spread with a seasoned mix of grated cheese, onion, and capsicum, then pan-toasted until the base is crisp and the cheese is fully melted.

Dhokla

A light, tangy Gujarati steamed cake made from fermented gram flour batter, finished with a sizzling mustard seed and curry leaf tempering.

French Toast

A classic breakfast staple — thick bread slices dipped in a vanilla-and-cinnamon egg custard, then pan-fried in butter until golden and crisp at the edges, finished with a dusting of powdered sugar.

Gobi Paratha

A North Indian breakfast staple — whole wheat dough stuffed with a spiced grated cauliflower filling, then rolled and cooked on a hot tawa with ghee until crisp and golden.

Khandvi

A Gujarati specialty of paper-thin gram flour and buttermilk rolls, tightly coiled and finished with a sizzling tempering of mustard seeds, curry leaves, and sesame, then garnished with fresh coconut and coriander.

Medu Vada

A South Indian classic — urad dal soaked, ground into a light and airy batter, shaped into rings, and deep-fried until the outside is crisp and golden while the inside stays soft and fluffy.

Methi Thepla

A soft, savory flatbread made from whole wheat flour, chopped fresh fenugreek leaves, and a warm blend of spices — a Gujarati travel-food staple that keeps well for days and needs no side dish.

67m

4 serv