Smart marketing by FMG companies can be one reason why interest in traditional I ndian breakfast meals has dwindled,

but when it comes to the ideal breakfast, so uth Indian snacks of idli-dosa-upma win hands down in the fat battle. High in pr otein and carbohydrates, while a morning breakfast of idli-sambar-chiku and coff ee has 9.3 per cent protein content in it, the dosa-chutney-papaya-tea has 6.7 p er cent proteins. Other suggestions are a glass of lassi with a bowl of sprouts or dalia-lassi-egg white combo. A healthy breakfast or nashta has been historically considered imp ortant to people in India. For ages, north Indians have had roti and parathas fo r their nashta, accompanied by pickles and curd, whereas people of western India eat dhokla and milk. South Indians mostly have idlis and dosas, generally accom panied by various chutneys served on a banana leaf. In the eastern parts, flat r ice mixed with curd or milk and a dash of jaggery have been a staple diet. Carbohydrates are not evil. They are harmful if taken at night, when the body re sts, but as the only food for the brain, carbohydrates are a must for breakfast. " Balancing carbohydrates (preferably from whole grains like chapatti, bread, oats , dalia, sooji, poha; fruit and vegetables) with some protein (milk, curd and sp routs) and a little fat will do a better job of staving off hunger until lunch. chillas made with besan, sooji and lots of vegetables. Idli-sambar, poha, vegeta ble dalia and porridges are considered complete meals in themselves. Try pongal (rice boiled with vegetables) from Tamil Nadu, fluffy appams (rice pa ncakes) with potato stew from Karnataka and pesarattu (moong dal dosas) from And hra Pradesh."