5 Marathi Breakfast Dishes to Make

Discover 5 delightful Marathi breakfast dishes, from savoury misal pav to sweet puran poli, celebrating Maharashtra’s culinary heritage.

The flattened rice is tempered with a blend of aromatic spices

Marathi breakfast holds a special place in the hearts of food enthusiasts, offering a delightful array of flavours and textures that reflect the culinary richness of Maharashtra.

We explore five traditional Marathi breakfast dishes that are not only delicious but also easy to prepare at home.

From spicy misal pav to sweet puran poli, these authentic Marathi breakfast recipes are sure to awaken your senses and leave you craving more.

Let’s embark on a culinary journey through the vibrant world of Marathi flavours and discover the joy of cooking these mouthwatering breakfast delicacies in your own kitchen.

Kanda Batata Poha

5 Marathi Breakfast Dishes to Make - kanda

This classic Marathi breakfast is made from flattened rice, onions and potatoes.

The flattened rice is tempered with a blend of aromatic spices and lime juice is added for extra flavour.

Not only is it filling but it is also healthy. A steaming bowl of this simple dish is best paired with a hot cup of chai.


  • 1½ cups flattened rice (poha)
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 3 Green chillies, slit lengthwise
  • 2 sprigs of curry leaves
  • 1 Onion, cubed
  • 1 Potato, cubed
  • ½ cup of frozen peas, thawed
  • ¼ tsp turmeric
  • 1 tbsp water
  • 1½ tsp salt
  • 1½ tsp sugar
  • 1 Lime, juiced
  • 2 tbsp coriander, chopped


  1. Rinse the flattened rice in a sieve under cold running water and let them soak for approximately 15 minutes while you prepare the other ingredients.
  2. In a kadhai, heat oil and add mustard seeds, allowing them to splutter. Once they begin to splutter, add onions, green chillies and curry leaves, sautéing for about a minute or two.
  3. Add potatoes and sauté for an additional minute, sprinkling with half a teaspoon of salt. Cover and cook for 5-6 minutes until the potatoes are tender.
  4. Incorporate green peas and cook for another minute. Then add the soaked rice, turmeric, remaining salt and sugar, gently mixing everything to avoid mushiness.
  5. Add a tablespoon of water, cover, and cook for 4-5 minutes until the poha is cooked through and fluffy.
  6. Uncover, add lemon juice, garnish with coriander leaves, and serve hot.

This recipe was inspired by My Food Story.

Misal Pav

5 Marathi Breakfast Dishes to Make - pav

This vibrant meal consists of a spicy sprouted bean curry and buns.

The bold flavours of this peppery dish are elevated with a dash of lemon.

Served as a hearty breakfast in small street-side restaurants in Western India, Misal pav is a very popular dish.


  • 2½ cups sprouted moth beans
  • 1 Tomato, quartered
  • 2 Green chillies
  • 1½-inch ginger, roughly chopped
  • 6 Garlic cloves
  • 1 tbsp dry shredded coconut
  • 4 tbsp oil
  • 1 tsp black mustard seeds
  • ¼ tsp asafoetida (optional)
  • 10 Curry leaves
  • 1 Onion, finely diced
  • 1 tbsp Kashmiri chilli powder
  • 2 tbsp garam masala
  • 1 tbsp coriander powder
  • 1 tsp cumin powder
  • ½ tsp turmeric
  • 3 tsp salt
  • 3 cups water
  • ½ cup coriander, chopped

To Serve

  • 12 Buns
  • 2 tbsp ghee
  • 2 cups sev farsan
  • 1 cup red onion, diced
  • 6 Lemon wedges


  1. Blend tomatoes, chillies, ginger, garlic and coconut in a blender until you achieve a smooth paste.
  2. Switch on the Instant Pot to sauté mode and heat oil.
  3. Add mustard seeds and allow them to pop, which may take 2 to 3 minutes. Then, add asafoetida, turmeric, curry leaves, quarter cup of coriander and onions. Sauté until the onions begin to turn translucent. Cover to expedite the process.
  4. Add the spice paste and sauté for another minute.
  5. Add red chilli powder, ground coriander, garam masala, ground cumin and salt. Ensure thorough mixing. Add sprouted beans and stir well. Pour in water and give a quick stir.
  6. Seal the Instant Pot with the pressure valve set to sealing. Pressure Cook (Hi) for 5 minutes followed by a 10-minute natural pressure release.
  7. Release any remaining pressure by turning the pressure release valve to venting. Open the lid and give the mixture a quick stir. Garnish with the remaining coriander.
  8. Heat a nonstick griddle or pan. Lightly spread ghee on each half of the bun and place them on the griddle.
  9. Cook until they are warm to the touch. Serve the hot pav alongside the misal topped with farsan, red onions, and coriander.
  10. Optionally, serve the toppings on the side to maintain the farsan’s crunchiness. Additionally, you can serve plain yoghurt on the side along with lemon wedges.

This recipe was inspired by Ministry of Curry.

Farali Thalipeeth

5 Marathi Breakfast Dishes to Make - thal

Also known as sabudana thalipeeth, this dish is a popular Marathi breakfast option.

Made with tapioca pearls, this dish also incorporates mashed potato and crushed peanuts, adding texture to go with the array of spices.

As well as being eaten for breakfast, farali thalipeeth is commonly consumed during fasting periods. It provides a filling and nutritious option that complies with fasting dietary restrictions.


  • 1 cup tapioca pearls
  • 1½ cup potatoes, boiled and mashed
  • ½ cup peanuts, roasted and roughly crushed
  • 4 tbsp coriander, chopped
  • 2 tsp cumin seeds
  • 3 tsp lemon juice
  • 1 tsp sugar
  • Salt to taste
  • Oil


  1. Place the tapioca pearls into a colander and rinse them under cold running water. Ensure thorough cleaning by rubbing the pearls between your fingers and thumb to remove any excess starch.
  2. Soak in water for four hours or overnight.
  3. After soaking, drain the excess water by transferring the pearls to the colander and let them rest for 15-20 minutes. To check if the pearls are properly soaked, press one pearl between your finger and thumb; it should easily mash without resistance.
  4. Meanwhile, dry roast the peanuts in a pan over medium heat, stirring constantly until they turn golden brown. Let them cool, then roughly coarsely grind them using a food processor.
  5. Combine all the ingredients in a bowl and mix well to form a dough-like ball.
  6. Divide the mixture into 8 equal parts and shape each into a smooth ball using your palms. Place a piece of aluminium foil or plastic on a flat surface, grease it with oil and place one ball on top.
  7. Heat a pan over medium heat.
  8. While the pan is heating, flatten each ball into a 4-inch diameter thalipeeth by pressing it with your hands. Seal the edges if they break and create a quarter-inch hole in the centre with your finger.
  9. Once the pan is hot, drizzle some oil into it.
  10. Carefully transfer each thalipeeth to the pan using the foil or plastic, allowing them to brown on one side before flipping.
  11. Drizzle more oil on top and cook until both sides are golden brown. Serve.

This recipe was inspired by Spice Up the Curry.

Puran Poli

Puran poli is a stuffed flatbread filled with chana daal, jaggery and cardamom powder.

These ingredients provide a good balance of carbohydrates, proteins, fibre and essential nutrients, making Puran Poli a wholesome and nutritious breakfast option.

It is also versatile as it can be enjoyed with some ghee, milk or yoghurt. It can also be paired with curries or chutneys.


  • 1 cup chana daal
  • 3 cups water
  • 2 tsp ghee
  • 1 tsp fennel powder
  • 1 tsp dry ginger powder
  • ½ tsp green cardamom powder
  • ¼ tsp nutmeg powder
  • 1 cup grated jaggery

For the Poli

  • 1½ cups wholewheat flour
  • ½ cup all-purpose flour
  • 4 tbsp ghee
  • Salt to taste
  • ¼ tsp turmeric
  • Water as required
  • Oil


  1. Thoroughly rinse the chana daal in water and soak for one hour then drain.
  2. In a pressure cooker, cook the chana daal with 3 cups of water for 7 whistles on medium heat. Ensure the daal is cooked well; soaking the chana daal will reduce the cooking time.
  3. Once the pressure settles naturally in the cooker, carefully open the lid and strain using a sieve, draining all the water or stock from the daal.
  4. In a frying pan, heat ghee and add ginger powder, nutmeg powder, cardamom powder and fennel powder. Fry these spices for a few seconds on low heat.
  5. Add the cooked chana daal and jaggery, stirring continuously. Let the mixture cook on low heat until it becomes dry, stirring at intervals.
  6. Once the stuffing becomes dry and thick, switch off the heat. Let it cool, then mash the puran mixture with a potato masher or use a mixer to mash it well. Set aside.
  7. In a bowl, mix whole wheat flour, all-purpose flour and salt. Add a bit of water and ghee, then knead the dough until smooth, supple, and soft. Cover and let it rest for 15 to 20 minutes.
  8. Take a medium or large-sized ball from the dough and roll it to 2 to 3 inches in circumference on a dusted rolling board. Place a portion of the puran mixture in the centre of the rolled dough.
  9. Bring the edges together towards the centre, joining and pinching them. Sprinkle some flour and roll the dough to make a medium or large circle, depending on the size of the dough and puran filling.
  10. On a heated tawa, spread some ghee and place the rolled dough circle on it. Cook until one side gets browned, then flip and cook the other side until brown spots appear.
  11. Once both sides are browned, apply ghee and cook until the puran poli puffs up and is cooked well with golden brown spots.
  12. Prepare all the puran polis this way and stack them in a roti basket or wrap them in a kitchen napkin.
  13. Serve warm.

This recipe was inspired by Veg Recipes of India.

Rava Upma

Made from semolina, this dish is popular in Maharashtra and South India.

It is a wholesome breakfast or snack item and is low in calories.

Known for its versatility, rava upma’s variations may include additional ingredients like tomatoes, ginger or grated coconut.


  • 180g semolina
  • 1½ tbsp oil
  • 1 tsp mustard seeds
  • 8 cashew nuts, crushed
  • 1 tsp chana daal, soaked in water for 10 minutes
  • 1 tsp urad daal, soaked in water for 10 minutes
  • 1 tsp ginger, chopped
  • 1 Red onion, chopped
  • 1 Green chilli, chopped
  • 12 Curry leaves
  • 3 tbsp frozen peas, soaked in warm water
  • 3 cups water
  • Salt to taste
  • 1 tbsp coriander, chopped
  • A pinch of asafoetida
  • 1 tsp lemon juice
  • 1 tsp ghee
  • Lemon wedges, to serve


  1. Toast the semolina over medium heat in a pan for approximately five minutes until it becomes aromatic. Transfer to a bowl or plate.
  2. In the same pan, add the mustard seeds and allow them to splutter.
  3. Add asafoetida, cashews, chana daal, urad daal and ginger. Sauté for one minute until they turn light golden.
  4. Add chopped onions, green chilli and curry leaves. Cook for three minutes until the onions are soft and translucent.
  5. Add green peas and cook for two minutes.
  6. Pour in three cups of water and stir. Add salt, coriander and lemon juice, stirring to combine. Let the water come to a boil.
  7. As the water starts boiling, gradually add the roasted semolina. After each addition, mix the semolina in one direction with a wooden spatula to minimise lumps. Repeat this process until all the semolina is absorbed by the water.
  8. Once all the semolina is added, cover the pan with a lid and set the heat to low. Allow it to sit for two minutes.
  9. Turn off the heat and remove the lid.
  10. Serve with coconut chutney and a lemon wedge.

This recipe was inspired by Cook with Manali.

Exploring the realm of Marathi breakfast dishes unveils a treasure trove of culinary delights that capture the essence of Maharashtra’s rich cultural heritage.

Each dish offers a unique sensory experience that tantalises the taste buds and evokes nostalgia for traditional flavours.

By embracing these authentic Marathi breakfast recipes, not only do we savor the delectable flavors but also celebrate the cultural diversity and culinary ingenuity of Maharashtra.

Dhiren is a News & Content Editor who loves all things football. He also has a passion for gaming and watching films. His motto is to "Live life one day at a time".

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