7 Indian

Breakfast

Recipes You'd Be Surprised To Know Are Vegan

India's breakfast table is no different from the ones you see on Western sitcoms, that the ‘in and hurry’ characters barely seem to sample. In fact, across India, breakfast is quite diverse, from the South’s idlis and uttapams to the North’s aloo parathas and the West’s poha. Dairy is also part of a breakfast spread, but not vegan. You can always swap cow milk with plant-based milk, tofu instead of paneer and more. So scroll away and learn about the best Indian breakfast recipes.

Maharashtrian kanda poha has its roots in Marathi households and became popular among blue-collar and odd-job workers, especially mill workers and railway porters, because it was cheap and economical. It can be cooked in under 10 minutes and provides a balanced meal with natural carbs and glucose. Kanda, aloo or potato is integral to Maharashtrian pohas, and some versions add roasted peanuts to add crunch and some protein. It is naturally dairy-free, cooked entirely in oil with a tempering of mustard seeds, curry leaves, and turmeric. 

Made from a batter of fermented rice and urad dal, idlis are steamed cakes that are a South Indian breakfast staple. The fermentation gives them a slight tanginess and results in a soft, spongy texture that is typically palm-sized and round. It has been a staple breakfast item in South India for centuries, valued for being light on the stomach and easy to digest. Idlis have a variety to them, with podi idlis, mini idlis, and idli stir fries much sought after, and regional specialities like Karnataka’s thatte idli and Tamil Nadu’s Kanchipura idli are quite famous.

Chilla or cheela is perhaps the most underrated gem among breakfast items that is vegan and high in protein. It has been getting recent attention because of its wholesome ingredients of cereals, lentils, or millets, making it a fibre-rich dish. Besan chilla is one of the most common variants, made with gram flour (besan). Another one is the moong dal chilla (in picture), which has more protein content. Its texture depends on the batter consistency and how thinly it is spread on the pan; a thicker batter makes softer chillas, while a thinner batter gives crispy edges.

Made with sooji, rava, or semolina, this is a common breakfast dish more common in South India, though now eaten across the country. It is a savoury porridge made with semolina and vegetables, and makes for a filling meal. The semolina is dry roasted, for it to release its aroma, and keep it from getting sticky later. Tempering with mustard seeds, chana dal, urad dal, ginger, green chillies, curry leaves, and hing is also roasted in hot oil, until aromatic, and then the water is poured and cooked to a dried consistency.

Flatbreads for breakfast? Groundbreaking. Akki roti is something popular in Karnataka, which is made with rice flour and vegetables. The Kannada word ‘akki’ means rice, and ‘roti’ refers to a flatbread. Unlike wheat-based breads, akki roti includes veggies, coconut, herbs, and seasonings in the dough, and the dough is patted with fingers onto a banana leaf, muslin cloth, or parchment paper rather than rolled with a pin. Just like how the Maharastrian thalipeeth is also made by hand without the flourish that rotis need. Akki roti is crispy at the edges and soft from within, and is gluten-free, vegan, and needs only a small amount of oil to cook. 

A North Indian classic, aloo paratha is the ultimate Sunday treat, but to keep it vegan, ditch the butter or ghee. The spicy aloo stuffing can be swapped with other vegetables like radish (for mooli paratha), cauliflower (for cauliflower paratha) and even fenugreek greens (for methi paratha), all of which are vegan parathas. Stuffed parathas like aloo are made by stuffing a paratha with a potato filling (mashed potatoes mixed with green chilli, garam masala, amchur, ginger, and coriander), which is fried on a tawa or pan, with oil, until it develops dark spots and is a bit crispy.

This one is for the khichdi lovers, but with a wheat twist, as dalia is made from a special kind of whole wheat and has high nutritional values, including fibre that comes from the bran or husk of the wheat. It is also referred to as cracked wheat, samba rava, or broken wheat, and is popular across North and South India in various preparations. Dalia upma is a healthy and popular alternative to the traditional rava or sooji upma and is typically recommended for diabetes patients due to its lower glycaemic load.

According to the Pew Research Centre, 39 per cent of Indian adults identify as vegetarians, and 81 per cent limit their meat intake. India's abundant use of dairy is actually a fairly recent phenomenon, and for centuries, it was unattainable for most people, and plant-based cooking was simply the default. From the fermented idlis to the delightfulness of aloo paratha, these Indian breakfast recipes prove that vegan eating comes second nature to the country.