The importance of eating Indian breakfast recipes cannot be stressed enough as it is the most important meal of the day. Your body needs to replenish its energy after having no food for hours while you sleep. What you eat (or don’t eat) in the morning affects your energy levels until your next meal.

What you need to know:

Kanda poha
Rice and moong dal idli
Jowar upma
Green peas paratha
Rava uthapa

Here are some of the easy-to-make indian breakfast recipes that you can incorporate into your daily diet:

Kanda pohaa

Made from beaten rice, Poha is light on the stomach and easily digestible. It is rich in iron and carbohydrates and packed with energy.

Ingredients

1 ½ cups of poha (thick to medium kind)
1 medium onion finely chopped
1 to 2 green chillies (optional)
1 medium potato cut into small cubes (1/2 cup)
1 sprig of curry leaves
A handful of peanuts (optional as per taste)
A few chopped coriander leaves
¾ tablespoon of mustard seeds
¼ tablespoon of turmeric powder (haldi)
¾ tablespoon of cumin seeds (jeera)
A little salt to taste
¼ tablespoon of hing powder (asafoetida)
½ tablespoon of sugar
Lemon juice as needed

Method

Wash the poha 2-3 times and drain the water completely.
Set it aside to soften by sprinkling a little water.
Dry roast the peanuts and set them aside.
Heat a pan with oil and let the oil heat up a bit before you add cumin, jeera and hing to the oil.
Add the cut onions, curry leaves, and green chilies when this mix begins to splutter. Saute the mix until the onions turn slightly brown.
Add cube potatoes to the mix and sauté them for about 2 minutes.
Cover and cook on low heat until the potatoes are soft and cooked completely. If need be, sprinkle some more water to speed up the process. Once done, sauté for another minute.
At this point, add the poha and turmeric powder. Mix well and cover the pan.
Cook on low heat until the poha is cooked.
Add coriander leaves, sprinkle some lemon juice and mix well.
Garnish with coriander leaves and roasted peanuts, and it’s ready to eat.

Rice and moong dal idli

Idli is a healthy South Indian dish. Rice and moong dal idli is a variant that is traditionally made out of rice and urad dal and is high in protein.

Ingredients

½ cup rice
¼ tablespoon fenugreek (methi seeds – optional)
½ cup green moong dal
½ cup grated carrot
½ cup finely chopped spring onions, whites and greens
Salt to taste
One tablespoon of fruit salt

Method

Soak the moong dal, rice and fenugreek seeds in a deep bowl with water for about 5-6 hours overnight.
Drain the mixture and blend it into a smooth paste in a mixer. Transfer the mixture into a separate bowl, add spring onions and carrots, and remix it.
Add salt and two tablespoons of water to the batter before steaming.
Mix it all gently when the bubbles form.
Put a little batter into each greased idli mold and let them sit in a steamer for about 10 minutes or until the idlis are cooked.
Let them cool slightly before serving them with a little green chutney.

Jowar upma

This is a healthier version of the traditional Indian rava-based upma. It is made by replacing a large quantity of refined rava with iron and fiber-rich jowar and green peas. A small portion of rava is used only to improve consistency. You can choose to add carrots and tomatoes for taste and additional nutrition. Remember that, like most millet-based foods, this upma should be served immediately.

2 tablespoons of oil
1 cup jowar (white millet flour)
1 tablespoon of mustard seeds
¼ tablespoon of hing
5-6 curry leaves
½ cup boiled green peas
½ cup finely chopped onions
½ cup rava (semolina)
2 tablespoons green chilli paste
2 tablespoons finely chopped coriander leaves
1 ½ tablespoon of lemon juice
Salt to taste

Method

Heat the oil in a non-stick pan and add the mustard seeds and urad dal.
When the mustard seeds start crackling, add the hing and curry leaves. Saute this mixture on a medium flame for a few seconds.
Add the onion and sauté on a medium flame for about 2 minutes.
Now add the jowar flour and sauté for 2 minutes.
Mix the green chili paste, peas, salt, and coriander well.
Add 3 cups of water and mix for 2-3 minutes by stirring continuously.
Add the lemon juice, and it’s ready to be served.

Green peas paratha

Parathas are wholesome, and they can keep you feeling full for a longer amount of time. Green peas are combined with whole wheat flour to make the paratha dough. Both whole wheat flour and green peas are rich in fiber, which aids in controlling our body’s blood sugar levels. Each paratha is cooked with minimal oil, which makes it healthy for people with diabetes.

Ingredients

½ cup whole wheat flour (ghehu ka atta)
1 tablespoon of finely chopped green chilies (optional)
½ cup boiled green peas
1 tablespoon of dahi (low-fat curds)
1/8 tablespoon of ajwain (carom seeds)
Salt to taste
1/4 tablespoon of oil

Method

Using a tablespoon of water, turn the green peas into a smooth paste in a blender.
Knead all the ingredients into a soft dough by combining them without using water.
Divide the dough into five equal parts.
Roll out each part into a paratha with the help of a bit of flour.
Using a little oil, cook each paratha on a non-stick pan until both sides are golden brown.
Serve it hot.

Rava uthapa

This easy-to-digest Indian breakfast is perfect if you’re looking for a quick and easy healthy meal. The vegetables add a little extra nutritional value to a yummy rava uttapa.

Ingredients

1 cup rava (semolina)
1/4 cup capsicum finely chopped
1 large onion
1/4 cup sour curd
1 chopped tomato
1 tablespoon of grated ginger
1 tablespoon of oil
1/4 cup coriander leaves
Salt to taste

Method

Add the rava, sour curd and salt in a bowl.
Mix well while adding water until the batter has a thick yet slightly watery consistency – slightly thicker than dosa. Keep this aside for 20 minutes.
Add the chopped onion, capsicum, tomato, green chilies, ginger, coriander leaves and one tablespoon of oil to the batter.
Mix well and keep the consistency in check. The rava absorbs the water and becomes thicker. Add more water and mix well to ensure a thick consistency if required.
Heat a little oil in a non-stick pan.
Reduce the flame to low and pour some of the dosa mix.
Spread it into a circle using a spoon.
Add a little oil around the edge of the pan.
Cook for about 2-3 minutes. The color on the top will become light and off-white, and the bottom will be golden brown. Flip the pancake and let the other side cook at the same time.
Flip it again for about 30 seconds, then serve it hot.

These Indian breakfast recipes provide a flavorful and nutritious way to start your day with high energy. Incorporate these dishes into your diet to boost your well-being.

Stay tuned to the Activ Living Community. Keep up to date with the latest health tips and trends through expert videos, podcasts, articles, and much more in nutrition, fitness, mindfulness, and lifestyle conditions like Asthma, Blood Pressure, Cholesterol, and Diabetes.

You may also be interested in the following blogs:

Popular Searches