Best Odia Breakfast Of 2023

Many studies have linked eating breakfast to good health, including better memory and concentration, lower levels of “bad” LDL cholesterol, and lower chances of getting diabetes, heart disease, and being overweight. It’s hard to know, though, if breakfast causes these healthy habits or if people who eat it have healthier lifestyles. But this much is clear: Skipping the morning meal can throw off your body’s rhythm of fasting and eating. When you wake up, the blood sugar your body needs to make your muscles and brain work their best is usually low. Breakfast helps replenish it. Odia food meets all the requirements of daily morning diet. The most popular odia breakfast is as shown below:

Also Check :: Best Mati Handi Chicken and its preparation.

Dahi Vada

Washed urad lentils are soaked in normal water overnight and ground into a batter for the vada, then deep fried in hot oil. The deep-fried vadas are first put in water and then again transferred to light yogurt water for soaking for 3–5 hrs. Then the Vadas are added with AluDum (spicy potato curry) and Ghuguni (pea curry). Later chopped onion, cucumber, sprinkles of Indian snacks are added to garnish the dish.

Chakuli Pitha

Chakuli pitha (Odia: ଚକୁଳି ପିଠା) is a flat Odia rice-based fermented cake traditionally popular in the regions of Odisha in India.^[1][2] It is prepared and served during festivals.

The dish is prepared using rice flour, black gram, refined edible oil (preferably ghee or mustard oil), and salt. Rice flour, black gram are mixed with warm water and salt to create the batter. The batter is covered and left to ferment for several hours. The batter is then poured on a skillet to create round flat cakes.
Chakuli pitha can be served on its own or paired with side dishes including guguni, sambhar, sugar, jaggery, tea, milk, vegetables, and mutton.

Upma

Upma is typically made by first lightly dry roasting semolina (called rava or sooji in India). The semolina is then taken off the fire and kept aside while spices, lentils, onion, ginger, etc are sautéed in oil or ghee. The semolina is then added back to the pan and mixed thoroughly. Boiling water is added, and the mixture is stirred until the semolina absorbs the liquid and becomes fluffy in texture.

There are several ways in which upma is made, and the variations are obtained by either adding or removing spices and vegetables. The texture can vary significantly as well, depending on how much water is added to it, and how long the mixture is allowed to remain on the flame thereafter.

Idli Sambar

Idli Sambar is a hearty, satisfying, comforting and a healthy meal of soft fluffy idlis served with savory, spiced and lightly tangy sambar – a vegetable stew made with lentils and assorted vegetables. It is a winning combination made for each other.

In the South Indian cuisine there are many ways the sambar is made. I share one such variation which gives you a flavorful sambar like the one served in South Indian restaurants and hotels.

This idli sambar recipe is super tasty and can be served with South Indian tiffin snacks like idli, dosa, medu vada, rava idli, rava dosa, uttapam and pongal etc.

Chuda Kadali Mix

Chuda Kadali Chakata is an unmatched and most loved Satwick dish to the hot & humid climate of Odisha. A blend of beaten rice (soaked), yogurt, ripe bananas, grated coconut and jaggery, it has been the staple breakfast choice for many generations…that is till now. For the unenlightened, Chuda in odia means poha or flattened rice and kadali is banana and we call it Chuda Kadali Chakata which means a mash of poha and bananas.

This dish is enjoyed by rich & poor alike. It is packed with carbohydrates, fibre, essential vitamins & minerals. Jaggery imparts a cooling effect, releases energy slowly while curd is loaded with minerals & vitamins and coconut enhances the flavour of the dish.