Breakfast Recipes

A soft, spongy, and incredibly airy steamed savory cake made from gram flour (besan), soaked in a sweet, sour, and spicy tempering water.

Deep-fried, puffed whole wheat bread (Poori) served alongside a mildly spiced, turmeric-yellow potato curry (Bhaji).

A savory, comforting porridge-like dish made from roasted semolina (rava), tempered with spices, lentils, and mixed vegetables.

A quick, light, and immensely flavorful breakfast from Maharashtra made of flattened rice flakes, onions, peanuts, and turmeric.

A hearty North Indian flatbread made of whole wheat dough stuffed with a heavily spiced, tangy mashed potato filling, pan-fried in ghee.

Soft, fluffy, and spongy steamed rice and lentil cakes, served submerged in a hot, tangy, and spicy lentil-vegetable stew (Sambar).

A thin, incredibly crispy crepe made from fermented rice and lentil batter, stuffed with a mildly spiced, turmeric-infused potato and onion filling.

Soft, chewy, and slightly charred whole-wheat flatbreads made with freshly grated coconut — a quick everyday Sri Lankan bread perfect with any curry or sambol.

A savory, fluffy semolina porridge cooked with onions, chilies, curry leaves, and vegetables — a quick and popular Sri Lankan breakfast adapted from South Indian cooking.

Hard-boiled eggs simmered in a rich, aromatic Sri Lankan coconut milk curry — a budget-friendly, delicious, and deeply satisfying everyday dish served with rice or roti.

A fiery, raw Sri Lankan condiment of pounded red chili and onion with a sharp kick of lime — a small but intense sambol traditionally served alongside kiribath (milk rice) and hoppers.

A freshly made Sri Lankan condiment of grated coconut pounded with red chili, Maldive fish, onion, and lime — an absolutely essential accompaniment served at every Sri Lankan breakfast and meal.