Jolpaan is a minimeal breakfast which typically contains roasted or ground rice (xandoh), flattened rice (chira), puffed rice (muri) or cooked glutinous rice (bora saul) and is eaten along with curd, cream or jaggery. The word literally derives its meaning from "water and betel leaf'. This is often served as breakfast in which Indian State?

The name of this Gujarati vegan breakfast dish is believed to be derived from the way it's made, from the 'gripping' action of the hand. Name this dish which is basically a mix of chickpea flour or gram flour with veggies or greens like methi leaves or fenugreek steamed or fried.

Poha is lightly fried flakes of flattened rice that is cooked with onions, potatoes, curry leaves, turmeric , coriander and spices. Jalebi, also known as zulbia in these parts, is made out of maida, deep fried and then soaked in sugar syrup. The combined 'Poha-Jalebi' dish is consumed in this particular Indian state. Name it.

This dish is nothing but deep fried lentil stuffed kachori (puffed fried bread), and is the routine breakfast for many in Kolkata. It is enjoyed best with cholar dal and dry version of spicy dum aloo. Name this Bengali dish that is essentially made with kalai’r dal/ urad dal/ black lentils, slightly sweeter in taste than its other counterparts hing’er kochuri and dal puri.

This is a type of pancake, made with fermented rice batter and coconut milk, most famous in Kerala and common in Sri Lanka & Tamil Nadu. It is eaten frequently for breakfast or dinner. Malayalees normally prefer to have it with ishtu, coconut chutney, and sweetened coconut milk. It goes well with kadala curry as well as spicy chicken or other meat curries. Name this dish that is made with a special chatti (or) vessel.