Morning in Goa: Best breakfasts to savor
What's the story
While Goa's lively culture and beautiful beaches are hard to resist, it's the diversity of vegetarian breakfast options that makes it a must-visit.
From traditional Goan fare to innovative dishes, the breakfast scene has something for all.
It makes for an exciting culinary experience for the locals and visitors alike, showcasing the rich flavors and ingredients of this coastal paradise.
Poha delight
Savoring poha with coconut
Poha is another popular breakfast dish in Goa, prepared from flattened rice.
This light yet filling meal is generally prepared with mustard seeds, turmeric, and green chilies.
However, in Goa, poha comes with an added twist of freshly grated coconut sprinkled on top.
The combination of spices and coconut gives it a unique flavor that makes it a favorite of locals and tourists alike.
Dosa twist
Indulging in pesarattu dosa
Another vegetarian delight you can find in Goa's breakfast offerings is pesarattu dosa.
This dosa variant, made from green gram batter as opposed to the regular rice and urad dal mix, is loaded with protein.
Typically served with coconut chutney or tomato chutney on the side, pesarattu dosa gives you a nutritious start to your day while offering something different than the usual dosa experience.
Upma treat
Relishing vegetable upma
Vegetable upma is a staple breakfast option across India but enjoys a special place in Goan cuisine.
Prepared from semolina cooked with vegetables like peas, carrots, and beans, and spices like mustard seeds and curry leaves, this dish is both tasty and nutritious.
The addition of fresh coriander leaves further enhances its flavor.
Khichdi comfort
Enjoying sabudana khichdi
Sabudana khichdi is another popular option for those looking for vegetarian breakfasts in Goa.
Prepared using tapioca pearls soaked overnight, then sauteed with peanuts for crunchiness, along with cumin seeds for aroma, it's lightly seasoned, making it easy on digestion but filling enough until lunchtime comes around.
Idli innovation
Trying out rawa idli
Rawa idli gives a fun twist to our traditional idlis.
In this variant, semolina is used in place of fermented rice batter, which makes them quicker to prepare without compromising on taste or texture.
These soft, fluffy cakes are typically served with sambar (a lentil-based stew), plus a range of chutneys, offering plenty of variety in one meal itself.