40+ Traditionally Easy February Indian Breakfast Recipes to Make

As the chill of February lingers in the air, there’s nothing better than starting your day with a warm, hearty, and nutritious breakfast.

Indian breakfasts, with their diverse flavors and rich traditions, offer a variety of choices that can energize you for the day ahead.

From crispy dosas to comforting upma, spicy parathas to sweet treats like halwa, the options are endless!

Whether you’re craving something light and healthy or something indulgent and filling, there’s an Indian breakfast recipe to suit every taste.

In this article, we bring you 40+ delicious February Indian breakfast recipes that are perfect for the cool mornings of the month.

These recipes are rich in nutrients, flavors, and textures, ensuring that you get the best of both health and taste.

Many of these dishes are quick and easy to prepare, making them ideal for busy mornings, while others are perfect for a leisurely weekend breakfast with family.

From traditional staples like idli, dosa, and paratha to lesser-known gems like pesarattu and poha, you’ll find a wide range of dishes that celebrate India’s culinary diversity.

So, get ready to explore these mouthwatering recipes that will not only keep you full but also add a burst of warmth and flavor to your February mornings!

40+ Traditionally Easy February Indian Breakfast Recipes to Make

Incorporating these 40+ February Indian breakfast recipes into your daily routine will not only add variety to your meals but also keep your energy levels high throughout the day.

These recipes, whether savory or sweet, are packed with essential nutrients, making them an excellent choice for any breakfast spread.

Whether you’re feeding yourself or your family, these dishes will create a satisfying start to the day, with flavors that are both comforting and exciting.

So why not try something new this February?

From the wholesome goodness of vegetable upma to the crispy delight of dosas, these recipes will make your mornings brighter and tastier.

With so many options to choose from, you’ll never run out of delicious ideas for breakfast!

Masala Moong Dal Chilla

Moong Dal Chilla is a nutritious and protein-packed Indian breakfast that’s light, flavorful, and easy to prepare. This savory pancake is made with split green gram (moong dal) and infused with spices. It’s an ideal winter breakfast as it’s warm, filling, and keeps you energized during chilly February mornings. Pair it with green chutney or curd for a wholesome start to the day.

Ingredients:

• 1 cup moong dal (soaked for 2-3 hours)
• 1 small onion, finely chopped
• 1 green chili, finely chopped
• 1-inch ginger, grated
• 2 tablespoons coriander leaves, chopped
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• Salt to taste
• Oil for cooking

Instructions:

1. Drain and rinse the soaked moong dal. Blend it into a smooth batter with a little water.
2. Add chopped onion, green chili, ginger, coriander leaves, cumin seeds, turmeric, and salt to the batter. Mix well.
3. Heat a non-stick tawa (griddle) on medium heat and grease it with a little oil.
4. Pour a ladleful of batter onto the tawa and spread it into a thin circle.
5. Cook for 2-3 minutes, drizzle some oil, then flip it over to cook the other side.
6. Repeat with the remaining batter.
7. Serve hot with mint chutney or tomato ketchup.

Moong Dal Chilla is an excellent winter breakfast option as it’s light on the stomach yet packed with energy. Its versatility and rich nutrient profile make it a favorite across households. Enjoy it piping hot to beat the morning chill!

Ragi Semiya Upma

Ragi Semiya Upma is a healthy twist on the traditional semiya upma, made with finger millet (ragi) vermicelli. Packed with calcium, fiber, and iron, this dish is a perfect fit for February when the body craves nutrient-dense meals. Light, savory, and quick to prepare, it’s a fantastic way to start your day on a warm and comforting note.

Ingredients:

• 2 cups ragi vermicelli
• 1 small onion, finely chopped
• 1 green chili, slit
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon urad dal
• 1/2 teaspoon chana dal
• 8-10 curry leaves
• 1/4 cup grated carrot
• 1/4 cup peas (optional)
• 1 tablespoon oil
• Salt to taste
• Water for steaming

Instructions:

1. Steam the ragi vermicelli for 5-7 minutes or as per the package instructions. Set aside.
2. Heat oil in a pan and add mustard seeds. Let them splutter.
3. Add urad dal, chana dal, and curry leaves. Sauté for 1 minute.
4. Add the chopped onion and green chili, and sauté until the onions are translucent.
5. Stir in the grated carrot and peas. Cook for 2-3 minutes.
6. Add the steamed ragi vermicelli, salt, and mix gently to combine.
7. Cook for another 2 minutes, ensuring the semiya doesn’t clump together.
8. Serve hot with coconut chutney or a squeeze of lemon juice.

Ragi Semiya Upma is a nutritious breakfast that combines health with taste. The natural warmth of ragi makes it ideal for February mornings, while the vibrant vegetables add color and flavor. Serve it fresh and relish the goodness of this traditional yet modern dish.

Makki Roti with Methi Bhurji

Makki Roti (cornmeal flatbread) paired with Methi Bhurji (stir-fried fenugreek leaves) is a classic winter breakfast, especially in Northern India. The earthy flavors of makki roti and the slight bitterness of methi create a delightful harmony. February, with its lingering cold, is the perfect time to enjoy this warming and nutrient-packed traditional meal.

Ingredients for Makki Roti:

• 2 cups maize flour (makki ka atta)
• Warm water for kneading
• 1/2 teaspoon salt

Ingredients for Methi Bhurji:

• 1 bunch fenugreek leaves (methi), washed and chopped
• 1 medium onion, finely chopped
• 1 tomato, finely chopped
• 2 garlic cloves, minced
• 1 green chili, chopped
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Salt to taste
• 2 tablespoons oil

Instructions:
Makki Roti:

1. In a bowl, mix maize flour and salt. Gradually add warm water and knead into a soft dough.
2. Divide the dough into equal portions and roll each into a small disc between your palms. Use a plastic sheet to help if the dough is sticky.
3. Heat a tawa and cook the roti on medium heat, flipping until both sides are golden brown. Apply a little ghee for extra flavor.

Methi Bhurji:

1. Heat oil in a pan. Add cumin seeds and let them splutter.
2. Add garlic, green chili, and onion. Sauté until the onion is golden.
3. Add the tomato, turmeric, red chili powder, and salt. Cook until the tomato softens.
4. Stir in the chopped methi leaves and cook for 5-7 minutes until the leaves wilt and release their aroma.
5. Serve hot with makki roti and a dollop of butter.

Makki Roti with Methi Bhurji is the quintessential winter breakfast that never goes out of style. Packed with rustic flavors and wholesome nutrition, this dish is perfect for cozy February mornings. Relish it with a side of curd or pickle for an authentic experience.

Aloo Paratha with Dahi

Aloo Paratha is a beloved breakfast dish in India, especially during the colder months of February. This stuffed flatbread, filled with spiced mashed potatoes, is served with cooling dahi (yogurt) or pickles, making it a perfect comfort food for chilly mornings. The warmth of the paratha, combined with the richness of the potato filling, makes it a satisfying and energizing breakfast option.

Ingredients for Aloo Filling:

• 3 medium potatoes, boiled and mashed
• 1 small onion, finely chopped
• 2 green chilies, finely chopped
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon garam masala
• 1/2 teaspoon red chili powder
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon ajwain (carom seeds)
• Salt to taste
• Fresh coriander leaves, chopped

Ingredients for Paratha:

• 2 cups whole wheat flour
• Water as needed
• 1/2 teaspoon salt
• Ghee or oil for cooking

Instructions:

1. For the filling, heat oil in a pan, add cumin seeds, and let them splutter.
2. Add chopped onions and green chilies, and sauté until the onions turn golden brown.
3. Add the mashed potatoes, garam masala, red chili powder, turmeric powder, ajwain, salt, and chopped coriander leaves. Mix well and cook for 2-3 minutes. Set aside to cool.
4. For the paratha dough, mix whole wheat flour and salt in a bowl. Gradually add water and knead into a soft, smooth dough.
5. Divide the dough into small balls. Roll out one ball into a small disc, place a spoonful of the potato filling in the center, and seal the edges. Roll the stuffed dough ball into a flat round shape.
6. Heat a tawa and cook the paratha on both sides, applying ghee or oil until golden brown and crispy.
7. Serve the hot aloo paratha with dahi and pickles.

Aloo Paratha with Dahi is a hearty, flavorful breakfast perfect for February mornings. It’s not only delicious but also packed with energy, thanks to the combination of potatoes and whole wheat. The yogurt adds a cooling contrast to the warmth of the paratha, making it a perfect meal to enjoy with family.

Poha with Peanuts

Poha is a light and healthy breakfast that’s quick to prepare and perfect for the colder mornings of February. This flattened rice dish, sautéed with mustard seeds, curry leaves, peanuts, and a dash of spices, provides a nourishing and satisfying start to the day. The crunch of peanuts combined with the tanginess of lime makes it a delightful breakfast dish.

Ingredients:

• 2 cups poha (flattened rice)
• 1/4 cup roasted peanuts
• 1 small onion, finely chopped
• 1 green chili, chopped
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon sugar
• Salt to taste
• 1 tablespoon oil
• 1/2 cup fresh coriander leaves, chopped
• 1 tablespoon lemon juice
• 1/4 cup grated coconut (optional)

Instructions:

1. Wash the poha thoroughly in water and set it aside to drain.
2. Heat oil in a pan and add mustard seeds. Let them splutter.
3. Add curry leaves, chopped onions, and green chili. Sauté until the onions are soft and translucent.
4. Add turmeric powder, sugar, and salt. Stir well.
5. Add the drained poha and gently mix until the poha is coated with the spices.
6. Add roasted peanuts and mix again. Cook for another 2-3 minutes on low heat.
7. Garnish with coriander leaves, a squeeze of lemon juice, and grated coconut (optional).
8. Serve hot and enjoy!

Poha with Peanuts is a light yet fulfilling breakfast, ideal for February mornings when you want something nutritious but not too heavy. The combination of spices, peanuts, and lime juice creates a harmonious flavor, making it a favorite in many Indian households. Serve it as a quick breakfast or an evening snack!

Methi Thepla

Methi Thepla, a traditional Gujarati breakfast dish, is an ideal choice for February. This savory flatbread is made with fenugreek leaves (methi) and a blend of spices, making it flavorful and nutritious. The slightly bitter taste of methi combined with the warm spices and whole wheat flour creates a satisfying breakfast option that can be enjoyed with yogurt or pickles.

Ingredients:

• 1 cup whole wheat flour
• 1/2 cup fresh fenugreek leaves (methi), finely chopped
• 1/2 teaspoon ajwain (carom seeds)
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Salt to taste
• Water for kneading
• Ghee or oil for cooking

Instructions:

1. In a mixing bowl, combine the whole wheat flour, chopped methi leaves, ajwain, cumin powder, coriander powder, turmeric powder, red chili powder, and salt.
2. Gradually add water and knead into a soft dough. Let it rest for 10 minutes.
3. Divide the dough into small balls and roll each ball into a thin circle.
4. Heat a tawa and cook the thepla on both sides, applying ghee or oil until golden brown and crispy.
5. Serve the hot theplas with dahi (yogurt), pickle, or a glass of buttermilk.

Methi Thepla is a perfect breakfast choice for February, offering both taste and health benefits. The richness of fenugreek leaves, along with the aromatic spices, makes this flatbread a flavorful start to your day. Theplas are easy to make, and they keep you full and satisfied for hours. Serve them with yogurt or pickle for a wholesome experience.

Sabudana Khichdi

Sabudana Khichdi is a traditional Indian breakfast that’s especially popular during fasting days, but it’s perfect for chilly February mornings as well. Made with sago (sabudana), peanuts, potatoes, and simple spices, this dish is both light and filling. The combination of textures from the soft sabudana and crunchy peanuts makes it an irresistible, nutrient-packed breakfast to start your day.

Ingredients:

• 1 cup sabudana (sago)
• 2 medium potatoes, peeled and diced
• 1/4 cup roasted peanuts
• 1-2 green chilies, chopped
• 1 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon mustard seeds
• 8-10 curry leaves
• Salt to taste
• 1 tablespoon oil
• Fresh coriander leaves for garnishing
• Lemon wedges

Instructions:

1. Wash the sabudana thoroughly and soak it in water for about 2-3 hours until they become soft and plump. Drain the excess water and set aside.
2. Heat oil in a pan, add mustard seeds and cumin seeds. Let them splutter.
3. Add curry leaves and chopped green chilies. Sauté for a minute.
4. Add diced potatoes and sauté until they are soft and cooked through.
5. Add turmeric powder and salt, and mix well.
6. Add the soaked sabudana and mix gently, ensuring the grains are not crushed.
7. Stir in roasted peanuts and cook on low heat for 3-4 minutes.
8. Garnish with fresh coriander leaves and serve with lemon wedges.

Sabudana Khichdi is a wholesome and satisfying breakfast that brings warmth and comfort during the cold February mornings. With its high carbohydrate content, it’s great for keeping you full and energized throughout the morning. This dish is both easy to prepare and delicious, making it a popular choice for busy mornings.

Idli Sambar

Idli Sambar is a quintessential South Indian breakfast that’s loved across the country. Soft, fluffy steamed rice cakes (idlis) served with a flavorful lentil soup (sambar) make for a hearty, balanced meal. It’s a perfect breakfast for February when you want something warm, filling, and full of protein and fiber to keep you energized.

Ingredients for Idli:

• 2 cups idli rice
• 1 cup urad dal (split black gram)
• 1/2 teaspoon fenugreek seeds
• Water for grinding
• Salt to taste

Ingredients for Sambar:

• 1 cup toor dal (pigeon peas)
• 1 medium onion, chopped
• 1 medium tomato, chopped
• 1 carrot, diced
• 1 potato, diced
• 1/2 cup drumsticks (optional)
• 2 tablespoons sambar powder
• 1/2 teaspoon turmeric powder
• 1 tablespoon tamarind paste
• 1 teaspoon mustard seeds
• 8-10 curry leaves
• 2-3 dried red chilies
• Salt to taste
• 2 tablespoons oil

Instructions:
For Idli:

1. Soak idli rice, urad dal, and fenugreek seeds separately in water for 6-8 hours or overnight.
2. Grind the soaked ingredients to a smooth batter, adding water as needed. Let the batter ferment for 8-10 hours.
3. Once fermented, pour the batter into idli molds and steam for 10-12 minutes.
4. Serve hot with sambar.

For Sambar:

1. Pressure cook toor dal until soft. Set aside.
2. Heat oil in a pan, add mustard seeds, dried red chilies, and curry leaves. Let them splutter.
3. Add onions, tomatoes, and sauté until soft.
4. Add the carrots, potatoes, and drumsticks, and cook for 5 minutes.
5. Add the cooked dal, turmeric powder, sambar powder, tamarind paste, and salt. Bring it to a boil and simmer for 10-15 minutes.
6. Serve hot with idlis.

Idli Sambar is a fulfilling breakfast that offers the perfect balance of carbohydrates, protein, and vitamins. The soft and fluffy idlis paired with the spicy and tangy sambar make for an ideal meal on a chilly February morning. This combination will keep you satisfied and ready to take on the day ahead!

Dosa with Coconut Chutney

Dosa is another South Indian favorite that’s not only delicious but also easy to make. A thin, crispy pancake made from fermented rice and urad dal batter, dosa is often served with coconut chutney and sambar. It’s a warming, satisfying breakfast that’s especially comforting during the cool days of February, offering a perfect blend of crispy texture and flavorful chutney.

Ingredients for Dosa:

• 2 cups rice
• 1 cup urad dal (split black gram)
• 1/2 teaspoon fenugreek seeds
• Water for grinding
• Salt to taste

Ingredients for Coconut Chutney:

• 1/2 cup grated fresh coconut
• 1-2 green chilies
• 1/4 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1 tablespoon oil
• 8-10 curry leaves
• Salt to taste

Instructions:
For Dosa:

1. Soak rice, urad dal, and fenugreek seeds separately for 6-8 hours or overnight.
2. Grind the soaked ingredients into a smooth batter, adding water as needed. Let the batter ferment for 8-10 hours.
3. Heat a flat tawa or griddle and grease it lightly with oil. Pour a ladleful of batter and spread it thin.
4. Cook until the edges turn crisp and golden. Flip and cook the other side for a minute.
5. Serve hot with coconut chutney and sambar.

For Coconut Chutney:

1. Grind the grated coconut, green chilies, and salt into a smooth paste using water.
2. Heat oil in a small pan, add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
3. Add the tempering to the chutney and mix well.
4. Serve alongside the dosa.

Dosa with Coconut Chutney is a delightful and satisfying breakfast option, offering a crispy, golden dosa with a smooth, cooling chutney. The combination of fermented rice batter and coconut chutney gives a perfect start to a February morning, providing warmth and nourishment. It’s a quick yet hearty meal for those looking to enjoy a delicious South Indian breakfast.

Aloo Paratha

Aloo Paratha is a hearty North Indian breakfast that features whole wheat flatbreads stuffed with a spicy potato filling. It’s an indulgent yet comforting meal that’s filling and perfect for February mornings when you need something warm to kickstart your day. Served with yogurt, pickles, or even a dollop of butter, this dish is a crowd-pleaser and can be enjoyed by all ages.

Ingredients for Filling:

• 3 large potatoes, boiled and mashed
• 1 onion, finely chopped
• 2 green chilies, chopped
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon red chili powder
• Fresh coriander leaves, chopped
• Salt to taste

For Paratha Dough:

• 2 cups whole wheat flour
• 1/2 teaspoon salt
• Water as needed
• Ghee or oil for frying

Instructions:

1. Prepare the dough by combining the flour and salt in a bowl. Gradually add water to form a soft dough. Cover and let it rest for 15-20 minutes.
2. For the filling, heat oil in a pan, add cumin seeds and let them splutter. Add chopped onions and sauté until translucent.
3. Add the boiled potatoes, green chilies, turmeric powder, red chili powder, garam masala, salt, and chopped coriander leaves. Mix well and cook for 5 minutes, then set aside to cool.
4. Divide the dough into equal-sized balls and roll each ball into a small disc. Place a spoonful of the potato filling in the center and seal the dough around the filling. Roll it out gently into a flat, round paratha.
5. Heat a tawa or griddle, and cook the paratha on both sides until golden brown, brushing with ghee or oil as needed.
6. Serve hot with yogurt, pickle, or butter.

Aloo Paratha is a robust and satisfying breakfast that’s perfect for the cold February mornings. The warm, spiced potato filling enveloped in soft, flaky paratha is truly comforting. Paired with yogurt or pickles, this dish is sure to please everyone in the family and provide enough energy to carry you through the day.

Poha

Poha is a popular, easy-to-make breakfast from Maharashtra that’s light yet filling. Made with flattened rice, peanuts, potatoes, and a hint of turmeric, this dish offers a perfect balance of flavors. It’s ideal for a chilly February morning, providing warmth, nourishment, and a little spice to energize you for the day ahead. It’s quick to prepare, making it a go-to dish for busy mornings.

Ingredients:

• 1 1/2 cups poha (flattened rice)
• 1 medium potato, peeled and diced
• 1/4 cup peanuts
• 1 small onion, chopped
• 2 green chilies, chopped
• 1 teaspoon mustard seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon sugar
• Salt to taste
• Fresh coriander leaves, chopped
• 1 tablespoon oil
• Lemon wedges

Instructions:

1. Rinse the poha under cold water and drain. Let it sit for 5 minutes.
2. Heat oil in a pan and add mustard seeds. Once they splutter, add peanuts and sauté until they are golden brown.
3. Add the diced potatoes and cook until soft.
4. Add onions and green chilies, and sauté until the onions turn translucent.
5. Add turmeric powder, sugar, and salt. Mix well.
6. Gently stir in the soaked poha and mix until well combined.
7. Cover and cook for 2-3 minutes.
8. Garnish with fresh coriander leaves and serve with lemon wedges.

Poha is a simple, yet flavorful breakfast that can be prepared in minutes. It offers a perfect combination of carbohydrates, protein, and fiber to keep you satisfied. The dish is light enough for a February morning but also packs a punch of flavor. With its ease of preparation and wholesome ingredients, Poha is an ideal choice for a nutritious and tasty breakfast.

Masala Chilla

Masala Chilla is a savory Indian pancake made with gram flour (besan) and a blend of spices and vegetables. This protein-rich breakfast is packed with flavors and is perfect for February mornings when you need something quick, healthy, and warming. Served with chutney or yogurt, it’s an excellent way to start your day with a nutrient-packed meal.

Ingredients:

• 1 cup gram flour (besan)
• 1/4 cup finely chopped onions
• 1/4 cup chopped tomatoes
• 1/4 cup grated carrots
• 2 green chilies, chopped
• 1/2 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1/2 teaspoon red chili powder
• Salt to taste
• Water as needed
• Fresh coriander leaves, chopped
• 1 tablespoon oil for frying

Instructions:

1. In a bowl, combine the gram flour, chopped onions, tomatoes, grated carrots, green chilies, turmeric powder, cumin powder, red chili powder, and salt.
2. Add water gradually to make a smooth batter (similar to pancake batter consistency).
3. Heat a non-stick pan and grease lightly with oil.
4. Pour a ladleful of batter onto the pan and spread it out into a round shape. Cook on medium heat for 2-3 minutes until golden brown on the bottom.
5. Flip the chilla and cook the other side for another 2 minutes.
6. Serve hot with chutney or yogurt.

Masala Chilla is a flavorful and nutritious breakfast option that provides protein, fiber, and essential vitamins. It’s an excellent choice for a healthy and satisfying meal on a cool February morning. Packed with vegetables and spices, it’s a savory dish that can be enjoyed by anyone looking to start the day with a wholesome breakfast. The simplicity of the recipe combined with its rich taste makes it a must-try dish for your breakfast repertoire.

Upma

Upma is a popular South Indian breakfast dish made from semolina (rava), vegetables, and aromatic spices. It’s light, nutritious, and easy to prepare, making it an ideal choice for a wholesome February breakfast. This savory dish is both comforting and satisfying, perfect for warming up on a cool morning. It’s rich in fiber, protein, and various vitamins, ensuring you start your day on a healthy note.

Ingredients:

• 1 cup semolina (rava)
• 1 tablespoon ghee or oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1/4 cup chopped onions
• 1/4 cup chopped carrots
• 1/4 cup chopped beans
• 1/4 cup peas
• 1 green chili, chopped
• 1/2 teaspoon grated ginger
• 1/4 teaspoon turmeric powder
• Salt to taste
• 2 1/2 cups water
• Fresh coriander leaves for garnish
• Lemon wedges (optional)

Instructions:

1. Dry roast the semolina (rava) in a pan until it turns light golden. Remove from the pan and set aside.
2. In the same pan, heat ghee or oil and add mustard seeds. When they splutter, add cumin seeds.
3. Add onions, green chilies, and ginger, sautéing until the onions become translucent.
4. Add the chopped vegetables and cook for 3-4 minutes.
5. Sprinkle turmeric powder and salt.
6. Add water to the pan and bring it to a boil.
7. Gradually add the roasted semolina to the boiling water while stirring constantly to avoid lumps.
8. Lower the heat, cover, and cook for 3-4 minutes.
9. Garnish with fresh coriander leaves and serve hot with a wedge of lemon.

Upma is a nutritious and fulfilling breakfast that combines the warmth of spices with the mild flavor of semolina. The vegetables add texture and vitamins, while the seasoning gives it a perfect balance of savory flavors. Whether enjoyed on its own or paired with a cup of tea, Upma is a satisfying way to begin your day, especially when the weather is cool and you need something light yet filling.

Dosa with Coconut Chutney

Dosa is a thin, crispy South Indian pancake made from a fermented batter of rice and urad dal (black lentils). Served with tangy coconut chutney and sambar, it’s a delicious and satisfying breakfast. Dosa is not only light but also rich in probiotics due to the fermentation process. It’s perfect for February mornings when you want something savory, comforting, and easy to digest.

Ingredients for Dosa Batter:

• 1 cup rice
• 1/4 cup urad dal (black lentils)
• 1/2 teaspoon fenugreek seeds
• Water as needed
• Salt to taste

For Coconut Chutney:

• 1 cup grated fresh coconut
• 1-2 green chilies
• 1/2 teaspoon mustard seeds
• A pinch of hing (asafoetida)
• A few curry leaves
• Salt to taste
• 1/4 cup water (for consistency)

Instructions:

1. Soak rice, urad dal, and fenugreek seeds in water for 6-8 hours or overnight.
2. Drain the soaked ingredients and blend them with water to form a smooth batter. Allow the batter to ferment overnight in a warm place.
3. Once fermented, add salt to the batter.
4. To make the chutney, blend the coconut, green chilies, and a little water into a smooth paste.
5. In a pan, heat oil and add mustard seeds, hing, and curry leaves. Once the mustard seeds splutter, add it to the chutney and mix well.
6. Heat a non-stick tawa or griddle. Pour a ladle of batter and spread it thin in a circular motion. Drizzle a little oil around the edges and cook until the dosa turns crispy and golden.
7. Serve hot with coconut chutney and sambar.

Dosa is an iconic breakfast option that offers a crispy, flavorful experience with every bite. The smooth, tangy coconut chutney adds a refreshing contrast to the savory dosa. It’s light on the stomach but provides enough sustenance to get you through the morning. Dosa with coconut chutney is perfect for a February morning when you’re looking for something both comforting and healthy.

Pesarattu (Green Gram Pancake)

Pesarattu is a savory pancake from Andhra Pradesh made with green gram (moong dal) and spices. This protein-rich dish is perfect for breakfast, offering a savory and satisfying alternative to the usual dosas or idlis. The green gram is blended into a smooth batter, making it a quick and healthy meal for February mornings. Pesarattu is typically served with ginger chutney or coconut chutney and is a great way to start the day with energy.

Ingredients:

• 1 cup green gram (moong dal)
• 1-2 green chilies
• 1/2-inch piece of ginger
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• Salt to taste
• Oil for frying

For Garnish:

• 1 onion, finely chopped
• Fresh coriander leaves, chopped

Instructions:

1. Soak the moong dal for 4-5 hours or overnight.
2. Drain the water and blend the dal with green chilies, ginger, cumin seeds, turmeric powder, and salt into a smooth batter. Add water as needed to achieve a pancake batter consistency.
3. Heat a tawa or griddle and lightly grease it with oil.
4. Pour a ladle of batter onto the tawa and spread it into a thin, round shape.
5. Sprinkle chopped onions and coriander leaves on top and cook until the edges turn golden and crispy.
6. Flip the pancake and cook the other side for 2 minutes.
7. Serve hot with ginger chutney or coconut chutney.

Pesarattu is a protein-packed, nutritious breakfast option that’s both light and fulfilling. The addition of fresh onions and coriander gives it a burst of flavor, while the ginger chutney complements it perfectly. This dish is especially great for cold February mornings when you want something savory, healthy, and easy to prepare. Pesarattu is sure to become a family favorite with its unique flavor and texture.

Note: More recipes are coming soon!