5 Best Traditional Maharashtrian Breakfast Recipes to Prepare At Home

Made from boiled yams, potatoes, soaked tapioca pearls, coriander seeds, cumin seeds, rice, and wheat flour, farali thalipeeth, a savory pancake, tastes incredibly delicious. Mix all the ingredients along with salt, sugar, and spices, and prepare a dough. Take a handful of the mixture on a flat surface and pat it with your fingers. In a frying pan, heat oil or ghee, and grill the thalipeeth from both sides until crisp. Serve with curd, tomato, or green chili sauce.

If you have spicy taste buds, misal pav is your type of breakfast. Prepare an electrifying curry with a whole lot of sprouts, beans, chickpeas, spices, onion, garlic, ginger, and chillies, and garnish it with sev or farsan (savory snacks). Squeeze lemon juice and enjoy it with an Indian-style bread roll, i.e., pav.

Flattened rice, also known as pohe, is a breakfast staple in South Asia. To make Dadpe pohe, you need a large bowl. Add chopped onion, coconut, lemon juice, sugar, and salt to your poha. Let the mixture rest for at least 10 minutes until the poha turns soft. In a pan, heat oil and fry peanuts. Temper mustard, cumin, asafoetida, chopped chillies, curry leaves, and turmeric. Pour the tempering over the poha and mix really well. Garnish with coriander and serve!

Mostly associated with religious fasting, Sabudana (sago or tapioca pearls) khichdi is tempered with cumin seeds, green chilies, curry leaves, and roasted peanuts. Soak sabudana for a few hours and then add smashed or fried potatoes, sugar, salt, and crushed coconut. Serve the khichdi with green chutney or curd.

Ghavan is a traditional Maharashtrian rice crepe made from rice and urad flour, along with a little water, to create a thin batter. Add salt to the thin and runny batter. Lightly grease a pan with oil, pour the batter with a small cup, and make a thin pancake. Cook on a medium flame for 1 minute and flip. Serve it with coriander and coconut chutney or spicy red curry.