The Diversity of the Indian Breakfast

The Indian Breakfast cuisine encompasses a wide variety of regional cuisines native to the first meal for many in the country. Given the range of diversity in soil type, climate and history, these Breakfast meals vary significantly from one another and use locally available spices, herbs, vegetables and fruits. The Breakfast fare is also heavily influenced by religious and cultural choices and traditions.

This week, we list out the most popular Breakfast items as consumed in the four different corners of the country.

North India

The North Indian region of the country overall  has the highest capita usage of dairy products in the sub-continent, leading to them being in widespread use come Breakfast in the form of rich milk and lassis. Ghee and Kheer may also be consumed, but most staple Breakfast diets include Chole, Parathas, Kulchas and a glass of tea. Certain other Breakfast foods such as the signature Halwa Poori of Punjab are eaten on weekends only, or on occasion of important festivals.

East India

People in East India are primarily rice eaters, and the rainfall and soil in West Bengal and other such regions leads itself to bountiful rice and pulse production. Breakfast fare in East India is consequently rice-based, with rice being eaten in various forms - puffed, beaten, boiled and friend depending on the meal served. The first two are usually snacked upon, as they are for an evening snack as well, while Luchi with a dash of lentils still represents East India's signature Breakfast dish on most mornings.

South India

South India possesses a rich Breakfast cuisine involving several traditional vegetarian dishes. South Indian Breakfast food is characterized by its uniform use of rice, legumes, millets, coconut and lentils, along with distinct aromas and flavours achieved by the blending of spices such as curry leaves, tamarind, coriander, ginger, garlic, chili pepper, cinnanom, clove, cardamom and even rose water. Idli, Dosa, Ragi Mudde, Appams and Pongal constitute the most popular dishes in the region, and these are in turn consumed with Chutney and Sambhar.

West India

West Indian cuisine is an extensive balance of many different tastes. It includes a range of dishes from mild to very spicy tastes, and these are used as Breakfast items in Maharashtra, Gujarat and even states further north such as Rajasthan and Haryana. Daal Bafia pictured above is the most popular Breakfast dish, and these are perfect weekly accompaniments to faster snacks such as the Bombay Vada Pav, Batata Vada and the sweet Shrikhand.

This blog is powered by Soulfull, the makers of deliciously healthy Breakfast options that the whole country can enjoy.

Five Traditional Ragi Recipes

Ragi, or Finger Millet has long been a staple diet for many Indians since time immemorial, and is primarly grown and consumed in the states of Karnataka, Rajasthan, Andhra Pradesh, Tamil Nadu, Odisha, Maharashtra and Goa today. Ragi flour is made into flatbreads, and in turn conjured into meals for all times of the day.

Such Ragi recipes are hundreds in number, and we present to you five traditional samples that constitute a wholesome breakfast to millions of Indians everyday.

1. Ragi Mudde

Ragi mudde is a top-of-the-class vegetarian food, and has many health benefits, being said to prevent and control diabetes over time. Moreover, it is a perfect Breakfast dish as it prevents hunger pangs through the day, aids in weight loss and works as a great body coolant. Farmers use this food often for breakfast and lunch, as it gives them enough strength and stamina to work in the fields for long hours.

It is typically prepared by boiling a cup of water, adding salt in it to taste, after which Ragi is mixed in a similar cup of cold water. The dissolved solution is slowly added into the boiling water, stirring with a strong ladle. This mixture is in turn whisked until the dough becomes smooth and soft without lumps. The resultant consistency upon reduction of the flame is semi solid, like wheat dough and is usually morphed into its spherical shape by hand and put into the middle of a plate, with Sambhar or Chutney as a suitable accompaniment. It's a healthy, filling snack that will keep hunger pangs at bay for several hours at a time.

2. Ragi Porridge

Ragi porridge, often referred to as Ragi kanji is a wholesome beverage that takes just a few minutes to make. You will need a quarter cup of Ragi, a cup of milk, one tablespoon of jaggery and other accompaniments such as dates, walnuts or almonds to taste. Almonds are first soaked in hot water for ten minutes, the skin removed and chopped. The dates and walnuts follow, being turned into bite sized pieces.

Ragi is cooked on a medium flame with water, being stirred continuously. When the mixture starts to thicken, milk and jaggery are added, bringing it to a boil whilst stirring continuously. The prepared dates, walnuts and almonds are added to it, and the Ragi Porridge is ready!

3. Ragi Idli

To make five Ragi Idlis for Breakfast, you will need half a cup of Urad Dal having been soaked in water for 2 to 3 hours, 1 cup of Cream of Rice, a cup of Ragi flour, and salt to taste. The cream of rice is soaked for an hour before mixing with the Urad dal batter. After a couple hours, drain out the water and grind to a smooth paste, adding a cup of water. At this stage, the Ragi flour is added and mixed well until they are well combined. This mixture is placed in a warm place for 8-10 hours to let the Idli mixture ferment, and the resulting paste can be used to concoct delicious Idlis using Idli plates and a pressure cooker.

4. Ragi Dosa

Ragi Dosas are one of South India's most popular breakfast offerings. To make a handful, ragi flour is first sprouted in a bowl or pan, and dessicated coconut, curd and salt is then added to it. This is followed by water, and everything is mixed well. The batter should be slightly thinner than the regular dosa batter and should be kept covered for a good half hour. 

On a medium hot tawa, this batter is then poured out and with the help of a ladle, is spread out slowly. Oil, butter and ghee is sprinkled over its top, and in a few minutes, the Ragi Dosa is ready!

5. Ragi Roti

Ragi Roti requires half a cup of Ragi, one and a half tablespoons of finely chopped spring onion whites and greens each, some grated carrot, curd and green chilli paste, with salt to taste. All these ingredients are combined in a bowl and kneaded into soft-smooth dough, using enough water. This is then divided into four equal portions, and rolled out again into a circle using whole wheat flour. The Roti is then placed on a non-stick pan and turned over in a few seconds. The other side is then cooked for a few more seconds, and this is repeated to make as many Rotis as needed.

This blog is powered by Soulfull. Soulfull now lets you have the wholesome goodness of Ragi, every morning through its deliciously Healthy Breakfast Cereals, Idlis and Dosas! The easiest way to stock up on Soulfull's array of healthy breakfast products is by visiting the e-portal at www.soulfull.in

Ten Reasons why Ragi Breakfast Cereals are good for you

#1 Ragi is a High-Fiber food. Nutritionists recommend a High-Fiber Breakfast for individuals of all ages. Ragi is high in dietary fibre, and aids digestion and prevents over-eating.

#2 Ragi is rich in Calcium. Keep osteoporosis at bay, by consuming your required dosage of Calcium. A glass of milk coupled with some Ragi breakfast cereal covers most of your dietary requirement for Calcium.

#3 Ragi is a Traditional Breakfast. Indians have been consuming Ragi for Breakfast either as a porridge, or as other nutritious Breakfast items. Today's busy homes, need the luxury of pre-fabricated breakfast like Ragi based Breakfast cereals to consume health in a jiffy.

#4 Low Fat content. Ragi has much lower fat that most grains, and also contains amino-acids that help curb hunger. A great option at Breakfast to keep obesity at bay!

#5 Medicine for Diabetics.  Ragi is known to lower sugar levels in diabetics. Having a bowl of Ragi, at the start of the day will keep your family's sugar levels in control.

#6 Sustanance. Ragi is also a great Breakfast cereal, since a bowl of Ragi will keep hunger at bay. This is the reason that farmers across India chose Ragi, that digests slowly, evenly dissipating energy through the day.

#7 Gluten free. Families wishing to shift to a gluten free diet use Ragi based Breakfast cereals, to ensure that their Breakfast is convenient, gluten free, and wholesome.

#8 High Bran content. Ragi, unlike other grains is consumed with the bran.

#9 Relax with Ragi. The amino acids in Ragi make it a  natural relaxant, keeping stress levels down - a great way to ensure that your family is stress-free for the entire day!

#10. Deliciously healthy options. Today, we have access to wholesome deliciously healthy breakfast cereals that are plain, fruit flavoured, or chocolate filled. These Ragi based breakfast cereals from Soulfull ( link to soulfull.co.in), are a great way to keep your family healthy and happy.

This blog is powered by Soulfull.