The Monsoon Fasting Menu: 5 Regional Shravan Breakfast Recipes

This flatbread offers a spectacular alternative to standard sago pearls stir-fry, providing a crisp exterior and a beautifully soft center. Soak one cup of tapioca pearls in water for four hours until they double in size and soften completely. Mash two large boiled potatoes into a large mixing bowl, then add the soaked sago pearls, half a cup of coarsely roasted peanut powder, two finely minced green chillies, and a teaspoon of cumin seeds. Season the mixture with rock salt and a handful of chopped fresh coriander leaves. Knead the ingredients together using your hands until a soft, pliable dough forms. Divide the mixture into equal portions, flatten them on a damp muslin cloth or greaseproof paper into neat discs, and make a small hole in the center to ensure even cooking. Transfer the disc carefully to a hot skillet, drizzle a generous amount of clarified butter around the edges, and roast on medium heat until both sides develop a deep golden-brown crust.

Moraiya, also known as sama or barnyard millet, is a highly nutritious seed that acts as a perfect rice substitute during fasting. To prepare this comforting breakfast porridge, wash half a cup of barnyard millet thoroughly and drain the water. Heat two tablespoons of peanut oil or clarified butter in a deep saucepan, then add a teaspoon of cumin seeds, a sprig of curry leaves, and two slit green chillies. Toss in half a cup of diced raw potatoes and sauté for two minutes until the edges turn translucent. Add the drained millet along with two cups of warm water and a teaspoon of rock salt. Cover the saucepan with a tight lid and let the mixture simmer on low heat for ten minutes until the grains absorb the liquid and become completely fluffy. Gently stir in three tablespoons of beaten fresh yogurt and a handful of roasted peanuts just before turning off the stove to add a lovely tang and crunch.

Water chestnut flour is naturally gluten-free and packed with essential nutrients, making it an excellent base for quick, savoury crepes. Sift one cup of premium water chestnut flour into a mixing bowl to eliminate any stubborn lumps. Gradually whisk in three-quarters of a cup of water to create a smooth, lump-free batter with a consistency similar to pancake mix. Stir in one teaspoon of finely grated fresh ginger, two minced green chillies, half a cup of grated raw potato, a pinch of black pepper powder, and rock salt to taste. Let the batter rest for ten minutes to allow the flour to hydrate fully. Lightly grease a non-stick griddle with clarified butter and pour a ladleful of the batter into the center, spreading it gently into a neat circle. Cook on medium heat until the edges lift effortlessly, then flip the crepe to cook the other side until light brown spots appear.

Amaranth flour, locally called rajgira, is a powerhouse of protein and minerals that yields wonderfully crisp, puffed flatbreads. Combine one cup of amaranth flour with one medium boiled potato that has been finely grated to ensure there are no solid pieces. Add half a teaspoon of cumin powder, a pinch of red chilli powder, and rock salt. Vigorously knead the ingredients together without adding any external water, as the moisture from the grated potato is usually sufficient to bind the flour into a firm dough. Rest the dough for five minutes, then divide it into small balls. Gently roll each ball between two sheets of greased plastic wrap into small, thick discs, taking care as amaranth flour lacks gluten and tears easily. Slide the discs carefully into a deep wok of shimmering hot oil or clarified butter, pressing down gently with a slotted spoon until the puri puffs up into a golden sphere, then drain on kitchen towels.

A delicate adaptation of classic upma, this dish replaces semolina with sago pearls and relies on mild tempering to suit strict vrat guidelines. Clean and soak one cup of sago pearls for three hours, ensuring they remain separate and do not clump together. Heat two tablespoons of coconut oil or clarified butter in a shallow pan and crackle a teaspoon of cumin seeds, a dozen fresh curry leaves, and a tablespoon of cashew nuts until they turn lightly golden. Add one finely chopped green chilli and half a cup of green peas if your regional fasting traditions permit them. Toss the soaked sago pearls directly into the tempering, season with rock salt, and sauté continuously on medium-low heat for five minutes. The sago pearls will slowly transition from an opaque white to beautiful, translucent pearls. Finish the breakfast dish with a squeeze of fresh lemon juice and a heavy dusting of freshly grated coconut.