SIMRAN RAJPAL
Upma constitutes a fundamental South Indian breakfast crafted from semolina alongside tempering ingredients.
Rava idli, a swiftly prepared breakfast staple, enjoys popularity in Karnataka. No grinding or fermentation is necessary to create the batter.
Whipping up poha ranks among the simplest tasks, feasible even on weekdays, requiring just about 20 minutes.
Semiya upma, another South Indian breakfast variant, features wheat vermicelli cooked with tempering ingredients.
Besan chilla or cheela, hailing from North Indian cuisine, represents instant pancakes fashioned from gram flour, spices, and herbs.
Poori or puri, a deep-fried breakfast delight, finds its place in nearly every region of India, commonly accompanied by aloo or Poori masala.
These instant crispy dosas, crafted using whole wheat flour or atta, can be prepared in under 15 minutes.