Beyond Vada Pav, 8 Lesser Known Maharashtrian Breakfasts

When you think about Maharashtrian breakfasts, many people will immediately think of vada pav, the iconic Mumbai staple. And while there’s no denying the power that vada pav holds over the state, there is more to its rich culinary culture and breakfast habits. The state, which is a diverse mix of five distinct regions, each with their own history, stories and unique dishes eats a lot of different things for breakfast.

The majority of the food is simple and nutritious, harking back to a time when the role of breakfast was to fuel up farmers for the day ahead. Today these breakfasts have become a reminder of the past and a source of nostalgia for Maharashtrian natives.

8 Lesser Known Maharashtrian Breakfasts To Try
Kuskara
Crushed or crumbled food in Marathi is known as Kuskara. It goes by various names such as Phodanichi Poli, Kutke, Poliche Pohe, or Poliche Tukde. This dish involves using leftover chapattis, which are then tempered with spices, chillies, and onions. Despite its Maharashtrian origin, different versions of Kuskara are prepared in various regions. It's a childhood favourite, often relished during breakfast.

Tandalachi Ukad
A mildly spiced porridge made with rice flour and buttermilk is a staple in Maharashtra. This soulful dish is commonly enjoyed for breakfast or as a late-evening snack. The perfect accompaniment to this regional delicacy is some ghee, known as 'tup' in Maharashtra, or unrefined groundnut oil, along with a cup of tea.

Ghavan
A Maharashtrian dosa variant is made with rice, water, salt, and oil. Resembling neer dosa without coconut, it's characterised by its lacy texture. There's no need for fermentation or addition of dal; these rice pancakes are typically served with a side of chutney.

Dhirde
Traditionally Dhirde are prepared by soaking, grinding, and fermenting a variety of pulses, millets, or rice. However, modern recipes often use readily available flour. Dhirde can be made with a simple batter of lentil or millet flour, salt, and water. Alternatively, it can include ingredients like ginger-garlic-green chilli paste and an abundance of coriander or methi.

Bhoplyache Gharge
Eaten both as a breakfast treat and a tea-time snack this deep-fried Maharashtrian breads are made from grated red pumpkin, jaggery, and wheat flour. These mildly sweet puris are both easy to make and irresistibly tasty which makes them a perfect choice for an everyday indulgence.

Dadpe Poha
In Maharashtrian, the word ‘dadapne’ means to press, and in this dish, flattened rice flakes are pressed together with onions, coriander and ingredients like coconut, raw mango or tomatoes and left to sit to remove the raw taste. It’s a no-cook version of traditional poha and is usually served with a dry chutney

Also Read: Breakfast Special- 8 Ways The World Eats Rice In The Morning

Saanza
The word saanza means rava and tikhat saanza is a savoury version that is usually eaten as a breakfast dish. The rava is cooked with finely chopped vegetables and a quick tadka and should be eaten immediately after cooking.

Aatwal
A very simple rice porridge where rice is cooked down into a thin soup and sparingly flavoured with salt. Similar to the concept of an Asian congee, this dish is very minimalistic but ultimately a traditional comfort food. The most popular way to serve it is with a dollop of ghee and a spoonful of a spicy lentil and chilli condiment called metkut.