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Monsoon days often bring an extra morning rush and confusion about what to pack in the tiffin. Many dishes turn soggy or lose their texture and flavour by lunchtime, making it difficult to pick a recipe that would appeal to the picky eaters. To make things easier, the guide features some simple and tasty recipes that work well on wet days. These meals stay fresh, don’t spill, and are something kids will look forward to eating. From crispy rolls to soft idlis, these dishes also bring comfort when the clouds boast various shades of grey. They’re neither spicy, nor bland, just the kind of food that feels right for a school break during rainy days.
Video Credits: Kitchen of Flavors/ YouTube
Cheese Corn Rolls
Cheese corn rolls are always a hit with kids. You just need some grated cheese, sweet corn, and mashed potatoes to bring it all together. Mix them with a pinch of salt, pepper, and a little bit of oregano or any herbs your child likes. Roll the mixture inside bread or a roti, then toast it till golden. They stay crisp for a while, especially if wrapped in foil. These rolls taste great even at room temperature, and the soft, cheesy inside makes them a comforting bite on a rainy day. You can pack some ketchup or chutney on the side if needed.
Vermicelli Upma
Vermicelli upma is light, quick, and easy on the tummy. It’s made by roasting vermicelli and cooking it with a mix of chopped carrots, beans, peas, and a little onion. Add a few curry leaves and mustard seeds for flavour. Once cooked, let it cool slightly before packing. \Kids usually enjoy the mild flavour and soft texture. You can add a few roasted cashews or almonds to make it nutty. It's best to pack this dish in a steel tiffin with a small spoon for easy eating at school.
Image Credits: Freepik
Vegetable Sandwich Fingers
Sandwiches are always useful when you need something customisable. For this version, use soft bread slices, spread some butter or green chutney, and fill with a mix of boiled potato, grated carrot, and cucumber. Press them lightly, then cut into long finger shapes. These are easy for small hands to hold and eat. You can lightly toast the bread if your child prefers a crunch. They’re not messy, and the filling stays firm even after a few hours. Wrap the fingers in a butter paper so they stay in shape and don’t turn soggy from any leftover moisture.
Podi Idlis
Mini idlis coated in podi are great for monsoon lunchboxes. To prepare it, first make small idlis using leftover batter or fresh ones. Once cool, toss them in a mix of podi (spiced lentil powder) and a little ghee or oil. The coating sticks well and adds lots of flavour without being spicy. These stay soft but don’t turn mushy, making them easy to eat without a mess. You can use regular idlis cut into pieces if you don’t have mini moulds. For packing, use a small box with a tiny spoon and include a side container of chutney or curd if your child likes a dip.
Image Credits: Freepik
Paneer Paratha Rolls
Paratha rolls are great when you want something more filling. Make a soft wheat paratha and fill it with scrambled paneer, a little salt, turmeric, and a pinch of jeera. You can also add some grated veggies like carrot or capsicum. Roll it up like a wrap and slice into two or three pieces. These stay warm for a while and taste good even if they’ve cooled down. Kids enjoy the soft texture and mild flavour. If needed, you can pack a small dip with it, but most kids are happy to eat it plain. Wrap in foil to hold shape.
Image Credits: Freepik
Corn Spinach Muffins
These savoury muffins are both healthy and fun. To whip up, make a batter using whole wheat flour, chopped spinach, sweet corn, a bit of curd, and baking soda. Then add grated cheese if you want a softer inside. Pour into small muffin moulds and bake till golden. They come out fluffy, moist, and just a bit cheesy. These muffins don’t need reheating and hold their shape well in a lunchbox. They’re a nice break from the usual roti-sabzi, and you can even bake them the night before to save time.
