When it comes to breakfast, the variety of flavors, textures, and nutrients offered by Indian cuisine is unparalleled.
From the rich, spicy dishes of the north to the light and crisp flavors of the south, Indian breakfasts are as diverse as the country’s culture.
Whether you’re looking for something savory, sweet, or a little of both, there’s an Indian breakfast recipe for every taste and preference.
Packed with spices, grains, lentils, and vegetables, these breakfasts are not just tasty but also nutritious, offering a perfect balance of proteins, vitamins, and carbohydrates to fuel your day.
If you’re tired of the same old breakfast routine, it’s time to explore these 50+ Indian breakfast recipes that are bound to add zest and energy to your mornings!
From hearty parathas to light dosas, crispy poha, and protein-packed dishes like moong dal chilla, the options are endless.
These recipes are easy to make, customizable, and perfect for anyone looking to start their day with something vibrant and wholesome.
So, whether you’re a fan of spicy flavors, prefer something mild, or enjoy a sweet breakfast treat, this list has you covered.
50+ Classic Indian Breakfast Recipes for a Flavorful Start to Your Day
Indian breakfasts are a delightful and nutritious way to begin your day.
With a blend of spices, grains, and fresh ingredients, these 50+ recipes offer endless variety to satisfy different tastes and dietary needs.
Whether you’re craving something light and healthy or a filling, indulgent meal, Indian cuisine has something to offer.
By incorporating these recipes into your morning routine, you’ll not only enjoy new flavors but also nourish your body with balanced and wholesome ingredients.
So, step out of your breakfast rut, and dive into the world of Indian breakfasts to kickstart your day in the most flavorful way possible!
Masala Dosa
Masala Dosa is a popular South Indian breakfast dish made of crispy, thin rice crepes filled with a spiced mashed potato filling. Served with coconut chutney and tangy sambar, it’s a hearty, flavorful dish loved across India.
- For the Dosa Batter:
- 2 cups rice
- 1/2 cup urad dal (split black gram)
- 1/2 tsp fenugreek seeds
- Salt to taste
- Water (for soaking and grinding)
- For the Potato Filling:
- 3 medium potatoes (boiled and mashed)
- 1 onion (finely chopped)
- 1 green chili (chopped)
- 1/2 tsp mustard seeds
- 1/2 tsp turmeric powder
- 1 tsp ginger (grated)
- A handful of curry leaves
- 1/2 tsp cumin seeds
- Salt to taste
- 1 tbsp oil
- For the Masala Dosa:
- Heat a non-stick pan or tawa and pour a ladle of dosa batter. Spread it into a thin, round shape.
- Drizzle a little oil around the edges and cook until the dosa is golden and crispy.
- Place a spoonful of the potato filling in the center of the dosa and fold it into a roll.
- Serve with coconut chutney and sambar.
Masala Dosa is a quintessential South Indian breakfast that offers a perfect balance of crunch, spice, and flavor. Its crispy exterior combined with the soft, spiced potato filling makes it a fulfilling meal. It’s a popular choice not just for breakfast, but for any time of the day, and can be enjoyed by people of all ages. The chutney and sambar add the right amount of tang and spice to complement the dosa’s flavor, making it an all-time favorite.
Aloo Paratha
Aloo Paratha is a delicious North Indian flatbread stuffed with a spiced mashed potato filling. It’s a favorite comfort food served with yogurt, pickle, or a dollop of butter. A satisfying breakfast that can fuel you for the day ahead.
- For the Paratha Dough:
- 2 cups whole wheat flour
- 1/2 tsp salt
- Water (to knead the dough)
- 1 tbsp oil or ghee
- For the Potato Filling:
- 3 medium potatoes (boiled and mashed)
- 1 small onion (finely chopped)
- 2 green chilies (chopped)
- 1 tsp ginger (grated)
- 1/2 tsp cumin powder
- 1/2 tsp garam masala
- Fresh coriander leaves (chopped)
- Salt to taste
- For Cooking:
- Ghee or oil for frying
- To make the Aloo Paratha:
- In a bowl, combine the whole wheat flour, salt, and a little oil. Gradually add water and knead to form a smooth, soft dough. Let it rest for 15 minutes.
- For the filling, mix the mashed potatoes with onions, chilies, ginger, and spices. Adjust seasoning and form into small balls.
- Roll out the dough into small discs. Place the potato ball in the center, fold the dough over, and roll it out again to a flat circle.
- Heat a tawa and cook the paratha on both sides, applying ghee or oil until golden brown and crispy.
Aloo Paratha is a hearty and fulfilling dish perfect for breakfast. The soft, spiced potato filling inside the crispy, warm flatbread provides a wonderful contrast in textures. Paired with yogurt, pickle, or a dollop of butter, this dish is sure to satisfy even the hungriest of appetites. It’s a versatile dish, popular in North India, and can be made ahead of time for a quick breakfast option. Its rich taste and comfort food appeal make it a favorite for families, often enjoyed with a cup of tea.
Poha
Poha is a light, nutritious, and flavorful breakfast made from flattened rice. Often flavored with mustard seeds, curry leaves, peanuts, and a squeeze of lime, Poha is a common breakfast across Western India, especially in Maharashtra and Madhya Pradesh.
- 1 1/2 cups poha (flattened rice)
- 1/4 cup peanuts (optional, for crunch)
- 1/2 onion (finely chopped)
- 1-2 green chilies (chopped)
- 1/2 tsp mustard seeds
- A handful of curry leaves
- 1/4 tsp turmeric powder
- 1/2 tsp cumin seeds
- Salt to taste
- 1 tbsp oil
- Fresh coriander (chopped)
- Lime wedges
- To make Poha:
- Rinse the poha in water for a few seconds until soft. Drain and set aside.
- Heat oil in a pan, add mustard seeds, cumin seeds, curry leaves, and peanuts. Fry until the mustard seeds start spluttering.
- Add the chopped onions and green chilies, and sauté until the onions become translucent.
- Add turmeric powder, followed by the rinsed poha. Stir gently to mix the ingredients, ensuring the poha is evenly coated with the spices.
- Season with salt, and cook for 2-3 minutes on low heat.
- Garnish with fresh coriander and serve with a squeeze of lime juice.
Poha is a light yet fulfilling breakfast that is perfect for a healthy start to your day. The combination of soft poha with crunchy peanuts, aromatic spices, and a tangy kick from lime makes for a delightful meal. It’s quick to prepare, requiring minimal ingredients, and is a great option for busy mornings. Packed with carbohydrates, protein, and essential nutrients, Poha is a wholesome and satisfying meal that caters to those seeking a balanced and tasty breakfast. Whether served at home or as a street food favorite, Poha continues to be a staple in many households across India.
Idli and Sambar
Idli and Sambar is a classic South Indian breakfast combination that’s both healthy and delicious. The soft, fluffy steamed rice cakes (idlis) paired with a spicy, tangy lentil stew (sambar) create a satisfying and nutritious meal. It’s a dish that’s rich in protein, fiber, and flavor, perfect for starting the day.
- For the Idli Batter:
- 2 cups rice
- 1 cup urad dal (split black gram)
- 1/2 tsp fenugreek seeds
- Salt to taste
- Water (for soaking and grinding)
- For the Sambar:
- 1 cup toor dal (pigeon peas)
- 1 onion (chopped)
- 1 tomato (chopped)
- 1 carrot (chopped)
- 1/2 cup pumpkin (chopped)
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tsp sambar powder
- A few curry leaves
- Tamarind paste (to taste)
- Salt to taste
- 1 tbsp oil
- To make Idli:
- Soak rice, urad dal, and fenugreek seeds overnight. Grind them into a smooth batter, adding water as needed. Let it ferment for 8-12 hours.
- Grease idli molds and pour the batter into the molds.
- Steam the idlis in a steamer or pressure cooker (without the pressure) for 10-12 minutes until soft and fluffy.
- To make Sambar:
- Cook the toor dal in a pressure cooker until soft.
- In a separate pan, heat oil, add mustard seeds, cumin seeds, curry leaves, and chopped vegetables. Sauté for a few minutes.
- Add the cooked dal, turmeric powder, sambar powder, tamarind paste, and salt. Cook for another 10 minutes, adding water to achieve desired consistency.
Idli and Sambar is not only a South Indian favorite but a breakfast staple that’s enjoyed across India for its simplicity and nutrition. The light, fluffy idlis serve as the perfect accompaniment to the spicy, hearty sambar. This combination is not only delicious but also balanced, providing a good mix of carbohydrates, protein, and vegetables. The fermented rice batter of the idli aids in digestion, while the sambar delivers a burst of flavors, making this meal a nutritious and comforting way to start the day.
Medu Vada
Medu Vada is a crispy, savory doughnut-shaped fritter from South India, made with urad dal (black gram). It’s crunchy on the outside and soft on the inside. Often served with coconut chutney and sambar, Medu Vada is a delightful breakfast or snack that’s perfect for any occasion.
- 1 cup urad dal (split black gram)
- 1 onion (finely chopped)
- 2 green chilies (chopped)
- 1 tsp cumin seeds
- A handful of curry leaves
- 1/4 tsp black pepper (optional)
- Salt to taste
- Water (as needed for grinding)
- Oil for deep frying
- To make Medu Vada:
- Soak the urad dal for 4-5 hours, then drain and grind it into a smooth, thick batter using minimal water.
- Transfer the batter to a bowl and mix in the chopped onions, chilies, curry leaves, cumin seeds, black pepper, and salt.
- Heat oil in a deep pan for frying.
- Wet your hands, take a small portion of the batter, and shape it into a doughnut shape by forming a ball and making a hole in the center with your fingers.
- Carefully slide the vadas into the hot oil and fry until golden brown on both sides.
- Remove and drain on paper towels.
Medu Vada is a popular, crispy, and crunchy treat that’s perfect for breakfast or as a snack. It’s often paired with coconut chutney or sambar, which enhances its flavor. The savory taste of the vada combined with the soft texture inside makes it a favorite for many. Whether served at breakfast tables or street food stalls, Medu Vada continues to be a cherished dish across India. Its rich flavor and satisfying texture make it a perfect addition to any meal, while its deep-frying method ensures a mouthwatering crunch with every bite.
Upma
Upma is a savory semolina dish, commonly enjoyed as a quick and healthy breakfast option in South India. Made with roasted semolina (rava), vegetables, and seasoned with mustard seeds, curry leaves, and other spices, Upma is simple to make yet offers a delicious, light, and filling start to the day.
- 1 cup semolina (rava)
- 1 onion (chopped)
- 1 tomato (chopped)
- 1/2 cup mixed vegetables (carrot, peas, beans, etc.)
- 1-2 green chilies (chopped)
- 1 tsp mustard seeds
- 1/2 tsp cumin seeds
- A few curry leaves
- 1/2 tsp turmeric powder
- Salt to taste
- 2 tbsp oil or ghee
- 2 cups water
- Fresh coriander (chopped)
- To make Upma:
- Dry roast the semolina in a pan until light golden and aromatic. Set aside.
- Heat oil or ghee in a pan, add mustard seeds, cumin seeds, curry leaves, and green chilies. Sauté until fragrant.
- Add onions and tomatoes, and cook until they soften.
- Add the mixed vegetables and cook for a few minutes until tender.
- Add turmeric powder, salt, and water, and bring to a boil.
- Gradually add the roasted semolina, stirring continuously to avoid lumps. Cook until the semolina absorbs the water and the Upma reaches a fluffy consistency.
- Garnish with fresh coriander and serve hot.
Upma is a comforting and nutritious breakfast option that’s quick to prepare and easy on the stomach. The semolina’s delicate texture combined with the spices and vegetables makes for a flavorful and well-balanced meal. It’s a versatile dish that can be customized with different vegetables or nuts, depending on personal preferences. Upma is also known for its ability to keep you full and energized, making it a popular choice for busy mornings or a light meal anytime during the day. Its simple ingredients and delicious taste ensure its place as a beloved dish in many Indian households.
Pesarattu (Green Gram Pancake)
Pesarattu is a nutritious, savory pancake from Andhra Pradesh made with green gram (moong dal). Unlike regular pancakes, it’s packed with protein and fiber, making it a healthy and filling breakfast. It’s typically served with ginger chutney or coconut chutney, offering a wholesome start to the day.
- 1 cup green gram (moong dal)
- 1/4 cup rice
- 1 small onion (finely chopped)
- 2 green chilies (chopped)
- 1-inch piece of ginger (grated)
- A handful of curry leaves
- 1/2 tsp cumin seeds
- Salt to taste
- Water (for soaking and grinding)
- Oil for frying
- To make Pesarattu:
- Soak the green gram and rice together for 4-6 hours. Drain and grind them with green chilies, ginger, curry leaves, cumin seeds, and salt into a smooth batter, adding water as needed to achieve a thick but pourable consistency.
- Heat a non-stick pan or griddle and lightly grease it.
- Pour a ladle of batter onto the hot pan and spread it into a round shape, like a pancake. Drizzle a little oil around the edges.
- Cook on medium heat until the edges crisp up, then flip it over and cook until golden brown on both sides.
- Serve hot with ginger chutney or coconut chutney.
Pesarattu is a delicious, protein-packed breakfast that stands out from other traditional Indian breakfast options. The moong dal offers a nutritious base, and the addition of ginger and curry leaves provides a wonderful aroma and flavor. This savory pancake is crispy on the outside and soft on the inside, making it a perfect way to start your day with energy and vitality. It’s light but filling, and paired with a tangy chutney, it becomes a satisfying meal that’s not only healthy but also incredibly flavorful.
Chole Bhature
Chole Bhature is a popular North Indian breakfast dish made up of spicy chickpea curry (chole) served with deep-fried, fluffy bread (bhature). This dish is rich, hearty, and satisfying, making it a perfect weekend breakfast or brunch. With its bold flavors and crispy bhature, it’s a meal that can’t be easily forgotten.
- For the Chole (Chickpea Curry):
- 1 cup chickpeas (soaked overnight and boiled)
- 1 onion (finely chopped)
- 1 tomato (pureed)
- 1 tsp ginger-garlic paste
- 1-2 green chilies (chopped)
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp amchur (dried mango powder)
- Salt to taste
- Fresh coriander leaves (for garnish)
- For the Bhature (Deep-Fried Bread):
- 2 cups all-purpose flour (maida)
- 1 tbsp semolina (rava)
- 1 tbsp yogurt
- 1/2 tsp baking soda
- Salt to taste
- Water (for kneading)
- Oil for deep frying
- To make Chole:
- Heat oil in a pan and add cumin seeds. Once they splutter, add onions and sauté until golden.
- Add ginger-garlic paste, chopped chilies, and cook for 2-3 minutes.
- Add pureed tomatoes, spices (coriander powder, turmeric powder, garam masala, and amchur), and cook until the oil separates from the masala.
- Add boiled chickpeas, mix well, and cook on low heat for 10-15 minutes to allow the flavors to blend.
- Garnish with fresh coriander and set aside.
- To make Bhature:
- In a large mixing bowl, combine flour, semolina, baking soda, salt, and yogurt. Add water gradually and knead into a smooth, soft dough. Cover and let it rest for 1-2 hours.
- Divide the dough into small balls and roll each ball into a round disc.
- Heat oil in a deep pan and fry the discs until they puff up and turn golden brown. Remove and drain on paper towels.
Chole Bhature is a rich and indulgent dish that combines the bold, spicy flavors of chickpea curry with the light, fluffy texture of deep-fried bhature. It’s a satisfying breakfast or brunch option that’s perfect for a lazy weekend morning. The soft and pillowy bhature complements the spicy, tangy chole, creating a perfect harmony of textures and flavors. Though heavy, it’s a popular choice for special occasions, street food vendors, and festivals. This hearty meal is perfect for those craving a filling, flavorful breakfast that leaves you energized for hours.
Dhokla
Dhokla is a savory, steamed cake from Gujarat made from fermented rice and chickpea flour. Known for its light, spongy texture, Dhokla is a popular breakfast or snack option that’s often paired with tangy chutneys. This dish is not only tasty but also a great source of protein and fiber, making it a healthy breakfast choice.
- 1 cup chickpea flour (besan)
- 1/2 cup rice flour
- 1/2 cup yogurt
- 1 tsp ginger paste
- 1-2 green chilies (chopped)
- 1/2 tsp turmeric powder
- 1/2 tsp baking soda
- Salt to taste
- 1 tbsp sugar
- 1 tbsp lemon juice
- Fresh coriander (for garnish)
- Oil for greasing
- For the Tempering:
- 1 tbsp oil
- 1 tsp mustard seeds
- A few curry leaves
- 1-2 green chilies (slit)
- To make Dhokla:
- In a bowl, mix chickpea flour, rice flour, yogurt, ginger paste, chopped chilies, turmeric, sugar, salt, and water to make a smooth batter. Let it ferment for 4-6 hours or overnight.
- Grease a steaming dish or a thali with oil. Pour the fermented batter into the dish and steam it for 15-20 minutes, until the dhokla is set and a toothpick comes out clean.
- Once done, let it cool slightly and cut into squares.
- To prepare the tempering:
- In a small pan, heat oil and add mustard seeds. Once they splutter, add curry leaves and green chilies. Pour the tempering over the steamed dhokla.
- Garnish with fresh coriander.
Dhokla is a light, fluffy, and flavorful dish that is perfect for breakfast or a mid-day snack. Its tangy, slightly sweet flavor combined with the spongy texture makes it an irresistible treat. The tempering of mustard seeds, curry leaves, and chilies adds a delightful crunch and aroma, enhancing the overall taste. A popular snack in Gujarat and beyond, Dhokla is not only delicious but also healthy, as it’s steamed rather than fried. This nutritious breakfast will leave you feeling satisfied and energized without the heaviness of deep-fried foods, making it a great option for a light, wholesome meal.
Khaman Dhokla
Khaman Dhokla is a light, spongy, and savory steamed snack from Gujarat. Unlike regular Dhokla, Khaman is made using chickpea flour (besan) and fermented overnight. The end result is a fluffy, tangy, and slightly sweet cake that’s perfect for breakfast or a quick snack. Often served with a tempering of mustard seeds and curry leaves, it is a delicious, protein-rich, and fiber-packed meal.
- 1 cup chickpea flour (besan)
- 1/4 cup semolina (rava)
- 1/4 cup yogurt
- 1/2 tsp ginger paste
- 1 tsp green chili paste
- 1 tsp baking soda
- 1/2 tsp turmeric powder
- Salt to taste
- 1 tbsp sugar
- 1 tbsp lemon juice
- Water (for batter consistency)
- Fresh coriander for garnish
- For the Tempering:
- 1 tbsp oil
- 1 tsp mustard seeds
- A few curry leaves
- 1-2 green chilies (slit)
- To make Khaman Dhokla:
- In a mixing bowl, combine chickpea flour, semolina, yogurt, ginger paste, green chili paste, turmeric powder, salt, sugar, and water. Mix to form a smooth batter and allow it to rest for 15-20 minutes.
- Add baking soda and lemon juice to the batter and mix well. The batter should be slightly thick but pourable.
- Grease a steaming dish and pour the batter into it. Steam for 20-25 minutes until a toothpick inserted comes out clean.
- Let it cool for a few minutes, then cut the dhokla into squares or diamonds.
- To prepare the tempering:
- Heat oil in a pan, add mustard seeds, and let them splutter. Add curry leaves and green chilies. Pour the tempering over the steamed dhokla.
- Garnish with fresh coriander and serve with green chutney.
Khaman Dhokla is a light, healthy, and flavorful breakfast option that’s incredibly popular in Gujarat. The spongy texture and tangy, slightly sweet flavor make it an irresistible treat. The tempering of mustard seeds and curry leaves adds depth to the flavor, while the fresh coriander enhances its fragrance. Steamed instead of fried, Khaman is a guilt-free option for those looking for a filling yet nutritious meal. It can be enjoyed at any time of the day, and its ease of preparation makes it an excellent choice for a quick, wholesome breakfast.
Suji Halwa (Sheera)
Suji Halwa, also known as Sheera in some parts of India, is a sweet semolina pudding made with ghee, sugar, and cardamom. It’s a traditional dessert-like breakfast dish that’s rich, aromatic, and comforting. This dish is a common offering during religious ceremonies and is also served as a snack or breakfast across Indian households.
- 1 cup semolina (suji)
- 1/4 cup ghee (clarified butter)
- 1/2 cup sugar (adjust to taste)
- 1 1/2 cups water
- 1/4 tsp cardamom powder
- A handful of cashews and almonds (chopped)
- A few saffron strands (optional)
- A pinch of salt
- To make Suji Halwa:
- Heat ghee in a pan and add the semolina. Roast it on low-medium heat until it turns light golden and aromatic.
- In a separate saucepan, bring the water to a boil. Add sugar, cardamom powder, saffron strands, and a pinch of salt to the water.
- Slowly pour the hot sugar-water mixture into the roasted semolina, stirring continuously to avoid lumps.
- Cook the halwa on low heat until it thickens and the ghee starts to separate from the mixture.
- In a separate pan, fry the chopped cashews and almonds in ghee until golden brown and add them to the halwa for extra crunch and flavor.
- Serve hot, garnished with more nuts if desired.
Suji Halwa is a comforting and indulgent breakfast or dessert that is both easy to make and incredibly satisfying. The rich ghee, combined with the warmth of cardamom and the crunch of nuts, creates a deliciously aromatic and smooth pudding. It’s the perfect choice when you want something sweet but light, and it’s known for its quick preparation. Whether served during festivals, family gatherings, or a simple breakfast, Suji Halwa always brings warmth and joy to the table.
Thepla
Thepla is a traditional Gujarati flatbread made with whole wheat flour, fenugreek leaves (methi), and spices. Unlike regular parathas, thepla has a slightly spiced flavor profile and a soft, tender texture, making it a versatile meal. It can be enjoyed for breakfast, as a snack, or as a lunch box staple. The addition of methi not only enhances the flavor but also makes it a healthy option, packed with iron and vitamins.
- 1 1/2 cups whole wheat flour
- 1/2 cup fresh fenugreek leaves (methi), chopped
- 1 tbsp sesame seeds
- 1 tsp cumin powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1 tbsp ginger-green chili paste
- Salt to taste
- 1 tbsp oil (plus more for frying)
- Water (for kneading the dough)
- To make Thepla:
- In a large mixing bowl, combine whole wheat flour, chopped fenugreek leaves, sesame seeds, cumin powder, turmeric, chili powder, ginger-green chili paste, salt, and 1 tbsp oil.
- Gradually add water to form a smooth and soft dough. Let the dough rest for 10-15 minutes.
- Divide the dough into small balls and roll each ball into a thin, round disc.
- Heat a tawa or griddle and cook each thepla on both sides, applying a little oil until golden brown spots appear on both sides.
- Serve hot with yogurt, pickle, or a side of curry.
Thepla is a popular, healthy breakfast or snack from Gujarat that’s filled with spices and flavors. The addition of fenugreek leaves enhances both the taste and nutritional value of the flatbread. Its soft, pliable texture makes it easy to roll and fry, and it pairs well with a variety of accompaniments like yogurt, chutney, or pickles. Thepla is great for meal prep, and its ability to stay fresh for hours makes it an excellent choice for a portable lunch or snack. Whether you enjoy it as a quick breakfast or as part of a larger meal, Thepla remains a beloved dish for its simplicity, flavor, and nutrition.
Paratha with Yogurt and Pickle
Paratha with yogurt and pickle is a simple yet fulfilling North Indian breakfast option. Parathas are whole wheat flatbreads stuffed with a variety of fillings, including potatoes, paneer, or even just spices. Served with a side of cooling yogurt and tangy pickle, this meal is hearty, flavorful, and can be customized to your liking. Whether you enjoy them stuffed or plain, parathas provide a rich source of carbohydrates and energy.
- For the Paratha:
- 2 cups whole wheat flour
- 1/2 tsp salt
- Water (as needed for dough)
- Ghee or oil (for cooking)
- Optional Stuffing (for Aloo Paratha):
- 2 large potatoes (boiled and mashed)
- 1 onion (chopped)
- 1-2 green chilies (chopped)
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- Salt to taste
- Fresh coriander (chopped)
- To make the Paratha:
- In a large bowl, mix the whole wheat flour and salt. Gradually add water to form a smooth dough. Let it rest for 15-20 minutes.
- For stuffed parathas, combine the mashed potatoes with onions, chilies, spices, and coriander to form the filling.
- Divide the dough into small balls. If making stuffed parathas, roll each ball into a small disc, place a spoonful of the filling in the center, and seal it. Then roll it into a thin paratha.
- Heat a tawa or griddle, apply a little oil or ghee, and cook the paratha on both sides until golden brown and crispy.
- Serve hot with a side of yogurt and pickle.
Paratha with yogurt and pickle is a classic, comforting breakfast that provides a balanced meal with a combination of fiber, protein, and healthy fats. Whether stuffed with spiced potatoes or left plain, the paratha’s crispy texture pairs perfectly with the cooling yogurt and tangy pickle. This dish is perfect for those looking for something both hearty and flavorful to start the day. Its versatility makes it a favorite among many, and its quick preparation ensures it’s ideal for busy mornings or leisurely weekend breakfasts.
Moong Dal Chilla
Moong Dal Chilla is a savory, protein-packed pancake made from ground moong dal (yellow lentils). A perfect breakfast for those seeking a light yet nourishing start to their day, this dish is gluten-free and packed with nutrients. Moong Dal Chilla is easy to prepare, highly customizable with various fillings, and is commonly served with chutney or yogurt.
- 1 cup moong dal (yellow lentils)
- 1/2 onion (finely chopped)
- 1-2 green chilies (chopped)
- 1/4 tsp turmeric powder
- 1/4 tsp cumin seeds
- A pinch of asafoetida (hing)
- Salt to taste
- Fresh coriander (chopped)
- Water (for soaking and grinding)
- Oil for cooking
- To make Moong Dal Chilla:
- Soak the moong dal in water for 4-5 hours or overnight. Drain and grind it into a smooth batter, adding water as necessary to achieve a pourable consistency.
- Add the chopped onions, green chilies, turmeric, cumin seeds, asafoetida, salt, and coriander to the batter. Mix well.
- Heat a non-stick pan or tawa and lightly grease it with oil.
- Pour a ladle of the batter onto the pan, spreading it into a thin, even circle.
- Cook on medium heat for a few minutes until the edges turn golden, then flip and cook the other side until crisp and golden brown.
- Serve with mint chutney or yogurt.
Moong Dal Chilla is a light and healthy breakfast option, perfect for those who want to enjoy a savory start to the day without feeling too full. The dish is packed with protein from the moong dal and can be customized with different spices and fillings, making it both nutritious and versatile. It’s easy to digest and light on the stomach, making it a great choice for anyone looking for a satisfying yet healthy meal. When paired with chutney or yogurt, it becomes a flavorful, well-rounded meal to kickstart your day.
Poha
Poha is a light and healthy breakfast dish made from flattened rice, commonly enjoyed in Maharashtra, Madhya Pradesh, and other parts of India. It is quick to prepare and can be served in a variety of ways, with different vegetables and seasonings. Poha is an excellent choice for a nutritious start to the day, packed with iron and fiber, and is often served with a side of yogurt or chutney.
- 1 1/2 cups flattened rice (poha)
- 1 onion (chopped)
- 1 potato (chopped into small cubes)
- 1-2 green chilies (chopped)
- 1/2 tsp mustard seeds
- A pinch of turmeric powder
- A few curry leaves
- Salt to taste
- 1 tbsp oil
- 1/4 cup roasted peanuts (optional)
- Fresh coriander (for garnish)
- Lemon juice (to taste)
- To make Poha:
- Wash the poha in a colander under running water and let it drain. The poha should soften but not become mushy.
- Heat oil in a pan and add mustard seeds. Once they splutter, add curry leaves, green chilies, and onions. Sauté until the onions become translucent.
- Add the chopped potatoes and cook until they turn soft.
- Add turmeric powder and salt, then stir in the poha, ensuring it is well mixed with the spices and vegetables. Cook for 3-4 minutes.
- Garnish with roasted peanuts, fresh coriander, and a squeeze of lemon juice.
- Serve hot with yogurt or chutney if desired.
Poha is a delicious, light, and nutritious breakfast option that’s easy to make and incredibly satisfying. The soft, slightly spiced flattened rice combined with vegetables and peanuts offers a great balance of flavors and textures. This dish is not only filling but also highly customizable with the addition of your favorite ingredients. Whether you enjoy it with a side of yogurt or as is, Poha is a versatile, iron-rich meal that provides a refreshing and wholesome start to the day.
Note: More recipes are coming soon!
