35+ Quick & Easy Indian Vegetarian Breakfast Recipes for Busy Mornings

When it comes to starting the day right, a wholesome breakfast is essential. For those seeking to embrace a healthy, plant-based lifestyle, vegetarian breakfast options offer an array of flavorful, nutritious, and satisfying dishes.

Indian cuisine, known for its rich variety of spices and ingredients, provides countless vegetarian breakfast recipes that are as diverse as the country itself.

From savory dosas and parathas to sweet poha and upma, Indian breakfasts are full of flavor, texture, and color.

Whether you’re looking for a quick meal or something a little more elaborate, this blog will explore 35+ Indian vegetarian breakfast recipes that will brighten your mornings and fuel your day ahead.

35+ Quick & Easy Indian Vegetarian Breakfast Recipes for Busy Mornings

Indian vegetarian breakfasts are a delightful fusion of tradition, health, and taste.

With a wealth of ingredients, spices, and cooking techniques, these breakfasts offer something for everyone—whether you’re in the mood for something light and fresh or hearty and filling.

By incorporating these recipes into your daily routine, you can enjoy a balanced diet, packed with nutrients, and make every morning an exciting culinary experience.

So, dive into the world of Indian breakfasts and elevate your mornings with these 35+ mouthwatering vegetarian dishes that celebrate the vibrant flavors of India!

Masala Dosa

Masala Dosa is a traditional South Indian dish consisting of a thin, crispy crepe made from fermented rice and urad dal batter, filled with a spiced potato mixture. It’s served with chutneys and sambar, making it a delightful and flavorful breakfast option that is both filling and nutritious.

Ingredients

• 1 cup rice
• 1/4 cup urad dal (split black gram)
• 1/4 teaspoon fenugreek seeds
• Salt to taste
• 1-2 tablespoons oil for cooking

For the potato filling:

• 2 medium potatoes (boiled and mashed)
• 1 onion (finely chopped)
• 1 green chili (chopped)
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon turmeric powder
• A handful of curry leaves
• Salt to taste
• 1 tablespoon oil

Instructions

1. Prepare the batter: Soak the rice, urad dal, and fenugreek seeds in water for 4-5 hours or overnight. Grind them together into a smooth batter, adding water as needed. Let it ferment for 12-24 hours, depending on the temperature.
2. Make the potato filling: Heat oil in a pan, add mustard seeds, and let them splutter. Add chopped onions, green chilies, and curry leaves, and sauté until onions turn golden. Add turmeric powder, salt, and the mashed potatoes. Mix well and cook for 5 minutes. Set aside.
3. Cook the dosa: Heat a non-stick tawa (griddle) and lightly grease it. Pour a ladle of batter and spread it thin in a circular motion. Drizzle oil around the edges and cook until crispy.
4. Fill the dosa: Once the dosa is cooked, place the potato filling in the center and fold the dosa into a roll.
5. Serve: Serve the masala dosa with coconut chutney and sambar.

Masala Dosa is an iconic Indian breakfast that offers a perfect blend of flavors and textures. The crispy dosa, with its warm, spiced potato filling, creates a satisfying meal that is both hearty and nutritious. Paired with tangy chutneys and flavorful sambar, it provides a complete and balanced start to your day. This dish is loved by people of all ages and is an excellent choice for anyone looking to experience the rich culinary tradition of South India.

Poha

Poha is a light and wholesome breakfast dish popular in Western and Central India, especially Maharashtra and Madhya Pradesh. Made from flattened rice, it is flavored with mustard seeds, curry leaves, turmeric, and peanuts, offering a quick yet satisfying meal. It’s easy to prepare and is ideal for those looking for a simple but nutritious start to the day.

Ingredients

• 1 1/2 cups flattened rice (poha)
• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 1/2 teaspoon turmeric powder
• 1 onion (chopped)
• 2-3 green chilies (slit)
• A handful of curry leaves
• 1/4 cup roasted peanuts
• Salt to taste
• 1 tablespoon sugar (optional)
• Fresh coriander leaves for garnishing
• Lemon wedges for serving

Instructions

1. Rinse the poha: Wash the poha under cold water and drain it. Let it sit for 10 minutes to soften.
2. Prepare the tempering: Heat oil in a pan. Add mustard seeds and let them splutter. Add curry leaves, green chilies, and chopped onions, and sauté until the onions turn translucent.
3. Cook the poha: Add turmeric powder and mix well. Add the softened poha and stir gently. Season with salt and sugar if desired. Mix the ingredients thoroughly and cook for 3-4 minutes on low heat.
4. Add peanuts: Sprinkle roasted peanuts over the poha for a crunchy texture.
5. Serve: Garnish with fresh coriander leaves and serve with a wedge of lemon on the side for a zesty finish.

Poha is a quintessential Indian breakfast, loved for its simplicity and the balance of flavors. The combination of turmeric, mustard seeds, and curry leaves adds a vibrant, aromatic touch, while peanuts lend a satisfying crunch. It’s light yet filling, making it an ideal choice for a nutritious and quick breakfast. The dish is versatile and can be enjoyed in different variations, making it perfect for both busy mornings and leisurely weekends.

Aloo Paratha

Aloo Paratha is a popular North Indian breakfast dish consisting of a whole-wheat flatbread stuffed with a spiced potato filling. It is often served with yogurt, pickle, or butter, offering a hearty and comforting start to the day. Rich in carbohydrates and flavor, it is a satisfying breakfast choice that can also double as a brunch or dinner option.

Ingredients

For the dough:

• 2 cups whole wheat flour
• Water (as needed)
• Salt to taste
• 1 tablespoon oil or ghee

For the filling:

• 3 medium potatoes (boiled and mashed)
• 1 onion (finely chopped)
• 1 green chili (finely chopped)
• 1 teaspoon cumin seeds
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves (chopped)

Instructions

1. Prepare the dough: In a mixing bowl, combine the flour, salt, and oil. Gradually add water to form a soft, smooth dough. Cover and set aside for 20-30 minutes.
2. Prepare the filling: In a pan, heat a little oil and add cumin seeds. Once they splutter, add onions and green chilies and sauté until golden brown. Add red chili powder, garam masala, and salt. Stir in the mashed potatoes and cook for 5 minutes. Garnish with fresh coriander leaves and let it cool.
3. Stuff the paratha: Divide the dough into small balls. Roll each ball into a small disc. Place a spoonful of the potato filling in the center, fold the edges over, and pinch them together to seal. Roll it out gently into a flat paratha.
4. Cook the paratha: Heat a tawa or griddle and cook the paratha on both sides, applying ghee or oil, until golden brown and crispy.
5. Serve: Serve hot with yogurt, pickle, or butter.

Aloo Paratha is a quintessential comfort food that is not only filling but also bursting with flavors. The spiced potato filling is encased in soft, warm flatbread, creating a perfect balance of textures. When paired with yogurt or pickle, it becomes a complete meal that can fuel you for the day ahead. Whether enjoyed for breakfast, lunch, or dinner, Aloo Paratha remains a favorite across households in India and is a dish that brings warmth and satisfaction with every bite.

Idli and Coconut Chutney

Idli is a classic South Indian breakfast dish made from fermented rice and urad dal batter, steamed into soft, fluffy cakes. Served with coconut chutney and sambar, it’s a wholesome, nutritious, and light option. Its simplicity, paired with flavorful condiments, makes it an excellent choice for a refreshing and balanced morning meal.

Ingredients

For the idli batter:

• 1 cup rice
• 1/4 cup urad dal (split black gram)
• 1/4 teaspoon fenugreek seeds
• Salt to taste

For the coconut chutney:

• 1 cup fresh coconut (grated)
• 1 green chili
• 1/2-inch piece of ginger
• A handful of curry leaves
• 1/2 teaspoon mustard seeds
• Salt to taste
• 1 tablespoon oil
• Water as required

Instructions

1. Prepare the batter: Soak rice, urad dal, and fenugreek seeds in water for 4-5 hours. Grind them into a smooth batter, adding water as needed. Allow the batter to ferment overnight or for 12-24 hours.
2. Make the coconut chutney: In a blender, grind grated coconut, green chili, and ginger into a smooth paste, adding water as needed.
3. Temper the chutney: In a pan, heat oil, add mustard seeds and curry leaves, and allow them to splutter. Add this tempering to the ground coconut paste and mix well. Adjust salt to taste.
4. Steam the idlis: Grease the idli molds and pour the fermented batter into them. Steam for 10-15 minutes or until a toothpick comes out clean.
5. Serve: Serve the idlis hot with coconut chutney and sambar for a complete meal.

Idli is a perfect choice for those looking for a light yet filling breakfast. The fluffy texture of the idlis, when paired with the refreshing and tangy coconut chutney, offers a soothing experience. The simplicity of the dish, coupled with the benefits of fermentation, makes it an excellent start to the day, providing energy and nourishment without being heavy. It’s ideal for all ages and a staple in South Indian households, loved for both its taste and health benefits.

Upma

Upma is a savory semolina (rava) dish that’s a beloved breakfast choice in South India. It’s made by sautéing semolina with spices, vegetables, and curry leaves, resulting in a warm, aromatic, and nutritious dish. This comforting meal is quick to make and highly versatile, as it can be customized with various vegetables and flavors to suit personal preferences.

Ingredients

• 1 cup semolina (rava)
• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• 1 onion (chopped)
• 1-2 green chilies (chopped)
• 1/2 cup mixed vegetables (carrot, peas, beans, etc.)
• A handful of curry leaves
• Salt to taste
• 2 cups water
• Fresh coriander leaves for garnishing
• 1 tablespoon lemon juice

Instructions

1. Roast the semolina: In a dry pan, roast the semolina over low heat for 3-4 minutes until it turns light golden and gives off a nutty aroma. Set aside.
2. Prepare the tempering: Heat oil in a pan, add mustard seeds, cumin seeds, and curry leaves. Let them splutter, then add chopped onions and green chilies, and sauté until the onions are translucent.
3. Cook the vegetables: Add the mixed vegetables to the pan and sauté for a couple of minutes.
4. Make the upma: Add turmeric powder and salt, followed by water. Bring it to a boil, then gradually add the roasted semolina, stirring continuously to avoid lumps. Cook for 3-4 minutes until the semolina absorbs the water and becomes soft.
5. Garnish and serve: Stir in fresh coriander leaves and lemon juice. Serve hot.

Upma is a light yet fulfilling breakfast dish that’s both nutritious and easy to make. The combination of semolina and vegetables, tempered with aromatic spices, makes it a wholesome start to the day. With its customizable nature, it can be made according to your taste preferences, whether you like it spicier or more mild. Paired with a cup of tea or coffee, upma is perfect for a quick, healthy breakfast that keeps you energized throughout the morning.

Dhokla

Dhokla is a savory steamed snack from Gujarat, typically enjoyed as a breakfast or snack. Made from fermented rice and chickpea flour batter, it’s light, fluffy, and often served with tangy chutneys. This dish is not only delicious but also packed with protein and fiber, making it an excellent choice for a nutritious morning meal.

Ingredients

• 1 cup chickpea flour (besan)
• 1/2 cup rice flour
• 1 teaspoon ginger paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon green chili paste
• 1 tablespoon yogurt
• 1 teaspoon sugar
• Salt to taste
• 1/2 teaspoon Eno fruit salt

For tempering:

• 1 tablespoon oil
• 1/2 teaspoon mustard seeds
• A handful of curry leaves
• 1 tablespoon sesame seeds
• Fresh coriander for garnish
• Green chilies (for garnish)

Instructions

1. Prepare the batter: In a bowl, mix chickpea flour, rice flour, ginger paste, turmeric powder, green chili paste, yogurt, sugar, and salt. Add water to make a smooth batter. Let it ferment for 8-10 hours.
2. Prepare the steamer: Grease a steaming tray or mold. Fill a large pot with water, bringing it to a boil.
3. Add Eno and steam: Just before steaming, add Eno fruit salt to the fermented batter and mix gently. Pour the batter into the prepared tray and steam for 15-20 minutes, or until a toothpick comes out clean.
4. Tempering: In a pan, heat oil, add mustard seeds, curry leaves, and sesame seeds. Once they splutter, pour this tempering over the steamed dhokla.
5. Serve: Garnish with fresh coriander and green chilies. Serve with green chutney and tamarind chutney.

Dhokla is a fluffy, savory treat that’s both satisfying and light. It is an ideal breakfast option for those looking for something healthy yet flavorful. Steamed to perfection, it’s a low-calorie dish packed with protein and fiber from chickpea flour, making it both filling and nutritious. Dhokla, with its perfect balance of flavors and textures, serves as a perfect morning dish when paired with a hot cup of tea or coffee.

Vegetable Paratha

Vegetable Paratha is a versatile North Indian flatbread stuffed with a variety of spiced vegetables. Packed with nutrients, it’s a wholesome, filling breakfast option that can be customized with your favorite vegetables. This paratha is traditionally served with yogurt, pickle, or a dollop of butter, making it an irresistible and satisfying way to start your day.

Ingredients

For the dough:

• 2 cups whole wheat flour
• Water (as needed)
• Salt to taste
• 1 tablespoon oil or ghee

For the filling:

• 1/2 cup grated carrot
• 1/2 cup finely chopped spinach
• 1/4 cup peas (optional)
• 1 small potato (boiled and mashed)
• 1 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon garam masala
• Salt to taste
• 1 tablespoon chopped fresh coriander leaves
• 1 tablespoon oil for cooking

Instructions

1. Prepare the dough: In a mixing bowl, combine the wheat flour and salt. Add water gradually and knead into a smooth, soft dough. Cover and set aside for 20 minutes.
2. Prepare the filling: In a bowl, combine the grated carrot, chopped spinach, peas, mashed potato, cumin powder, coriander powder, garam masala, salt, and chopped coriander leaves. Mix well.
3. Stuff the paratha: Divide the dough into small balls. Roll out each ball into a small disc. Place a spoonful of the vegetable filling in the center and fold the edges to seal it. Gently roll the stuffed dough into a flat paratha.
4. Cook the paratha: Heat a tawa or griddle and lightly grease it. Cook the paratha on both sides, applying ghee or oil until it turns golden brown and crispy.
5. Serve: Serve hot with yogurt, pickle, or a dollop of butter.

Vegetable Paratha is a delicious and nutritious breakfast that combines the goodness of vegetables with the richness of whole wheat flour. The warm, soft flatbread with a spicy, flavorful filling makes it a perfect start to the day, and the versatility of the ingredients means you can add or remove vegetables based on what you have at home. This meal is not only filling but also packed with vitamins and minerals, making it a perfect choice for both adults and kids.

Pongal

Pongal is a traditional South Indian dish made with rice and moong dal, cooked together to create a creamy, savory porridge-like consistency. It’s often flavored with black pepper, cumin, ginger, and curry leaves. Topped with cashews and served with coconut chutney and sambar, Pongal is a comforting and healthy breakfast that provides a perfect balance of protein and carbohydrates.

Ingredients

• 1/2 cup rice
• 1/4 cup moong dal (yellow split gram)
• 1 tablespoon ghee
• 1/2 teaspoon black pepper
• 1/2 teaspoon cumin seeds
• 1-inch piece of ginger (grated)
• A handful of cashews
• A few curry leaves
• Salt to taste
• Water (for cooking)

Instructions

1. Roast the dal and rice: Dry roast the moong dal in a pan for a few minutes until it turns light golden.
2. Cook the Pongal: In a pressure cooker, add the rice, roasted moong dal, salt, and 3 cups of water. Cook for 3-4 whistles until everything is soft and mushy.
3. Prepare the tempering: Heat ghee in a pan. Add cumin seeds, black pepper, grated ginger, cashews, and curry leaves. Let the cashews turn golden brown and the spices become fragrant.
4. Combine and serve: Add the tempering to the cooked rice-dal mixture and stir well. Adjust salt and ghee as needed.
5. Serve: Serve hot with coconut chutney and sambar.

Pongal is a warm, savory breakfast that’s both satisfying and comforting. It’s rich in protein from the moong dal and provides an excellent balance of carbohydrates from the rice, making it a wholesome choice to start your day. The infusion of spices and ghee adds a rich, aromatic flavor, while the crunch of cashews gives it a delightful texture. Whether enjoyed for breakfast or as a light lunch, Pongal is a perfect dish to fuel your body with essential nutrients.

Methi Thepla

Methi Thepla is a flavorful Gujarati flatbread made with fenugreek leaves, whole wheat flour, and a blend of spices. It is a delicious and nutritious breakfast option, providing a unique combination of bitter fenugreek and savory spices. Methi Thepla is often served with yogurt, pickle, or chutney, making it a hearty meal that’s perfect for a busy morning.

Ingredients

• 2 cups whole wheat flour
• 1/2 cup fresh methi (fenugreek) leaves, chopped
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon ajwain (carom seeds)
• Salt to taste
• 1 tablespoon oil or ghee (for kneading)
• Water (as needed)
• Ghee or oil (for cooking)

Instructions

1. Prepare the dough: In a mixing bowl, combine the wheat flour, chopped methi leaves, cumin seeds, turmeric powder, red chili powder, coriander powder, ajwain, and salt. Add a little oil and mix everything together. Gradually add water and knead the mixture into a soft, smooth dough. Let it rest for 20-30 minutes.
2. Roll the thepla: Divide the dough into small balls. Roll each ball into a thin, round flatbread.
3. Cook the thepla: Heat a tawa or griddle and lightly grease it. Cook each thepla on both sides, applying ghee or oil, until golden brown and crispy.
4. Serve: Serve hot with yogurt, pickle, or chutney.

Methi Thepla is a flavorful and nutritious flatbread that provides a perfect balance of spices, fenugreek’s bitterness, and soft, warm dough. The bitterness of fenugreek is mellowed by the spices, making it an enjoyable and health-boosting breakfast. Rich in iron, fiber, and antioxidants, it’s an excellent choice for maintaining digestive health and overall well-being. Enjoy it with yogurt or pickle for a complete, satisfying meal that will keep you energized throughout the day.

Sabudana Khichdi

Sabudana Khichdi is a popular dish in India, especially during fasting periods. Made from sago pearls (sabudana), it’s a light yet filling breakfast. The khichdi is cooked with peanuts, cumin seeds, and spices, giving it a savory and slightly nutty flavor. It’s easy to prepare, making it an ideal choice for a quick breakfast that’s both nutritious and delicious.

Ingredients

• 1 cup sabudana (sago pearls)
• 1/2 cup peanuts (roasted and coarsely ground)
• 1 tablespoon ghee or oil
• 1 teaspoon cumin seeds
• 1-2 green chilies (chopped)
• 1 small potato (boiled and chopped)
• 1/2 teaspoon turmeric powder
• Salt to taste
• Fresh coriander leaves (chopped)
• Lemon wedges for serving

Instructions

1. Soak the sabudana: Rinse the sabudana thoroughly and soak it in water for 4-6 hours or overnight. Drain any excess water before cooking.
2. Prepare the tempering: Heat ghee or oil in a pan, add cumin seeds, and let them splutter. Add green chilies and sauté for a few seconds.
3. Add the potato: Add the chopped boiled potato and sauté until lightly golden.
4. Cook the khichdi: Add the soaked sabudana, turmeric powder, and salt to the pan. Stir gently and cook on medium heat for 5-7 minutes, allowing the sabudana to cook and become translucent.
5. Add peanuts: Stir in the coarsely ground peanuts and cook for another 2 minutes.
6. Serve: Garnish with fresh coriander leaves and serve with lemon wedges.

Sabudana Khichdi is a simple yet delicious breakfast that’s perfect for those looking for something light but filling. The combination of soft sabudana with crunchy peanuts, tempered with spices, creates a satisfying dish. This dish is not only comforting but also rich in carbohydrates and protein, making it a great option for an energizing morning. Whether enjoyed during fasting periods or on regular days, Sabudana Khichdi is a tasty and wholesome breakfast choice.

Chilla (Besan Pancake)

Chilla is a savory Indian pancake made with besan (gram flour) and flavored with a variety of spices and herbs. It’s a quick, healthy, and protein-rich breakfast option that’s light yet filling. Chilla is customizable with vegetables like spinach, carrots, or onions, offering a tasty and nutritious start to the day.

Ingredients

• 1 cup besan (gram flour)
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon ajwain (carom seeds)
• Salt to taste
• 1/4 cup chopped spinach or grated carrots (optional)
• 1 green chili (chopped)
• Fresh coriander leaves (chopped)
• Water (as needed)
• Oil for cooking

Instructions

1. Prepare the batter: In a mixing bowl, add besan, turmeric, cumin powder, red chili powder, ajwain, and salt. Add water gradually to make a smooth batter, similar to pancake batter.
2. Add vegetables: Mix in the chopped spinach, grated carrots, green chili, and coriander leaves.
3. Cook the chilla: Heat a tawa or non-stick pan and lightly grease it with oil. Pour a ladle of the batter and spread it into a thin, round shape. Cook on medium heat for 2-3 minutes on each side until golden and crisp.
4. Serve: Serve hot with green chutney or yogurt.

Chilla is a delicious and healthy breakfast that’s rich in protein, fiber, and essential nutrients. The besan provides a good source of protein, while the added vegetables make it even more wholesome. Chilla is quick to prepare and perfect for busy mornings when you need a nutritious meal that doesn’t require much time. It can also be customized to suit your taste with different vegetables, making it a versatile and satisfying option for breakfast.

Rawa Kesari

Rawa Kesari is a South Indian semolina dessert that is often enjoyed as a breakfast treat. It’s made with semolina (rava), ghee, sugar, and flavored with cardamom, saffron, and nuts. This sweet dish is quick to prepare, light yet indulgent, and provides a burst of flavors, making it a beloved breakfast option in many households.

Ingredients

• 1 cup semolina (rava)
• 1/2 cup sugar
• 1/4 cup ghee
• 1/4 teaspoon cardamom powder
• A pinch of saffron strands
• 1/4 cup cashews and raisins
• 2 cups water
• A few drops of rose water (optional)

Instructions

1. Roast the semolina: In a pan, dry roast the semolina on low heat for 3-4 minutes until it turns light golden and gives off a nutty aroma. Set aside.
2. Prepare the syrup: In a separate pan, heat 2 cups of water, add saffron strands, and let them soak for a minute.
3. Make the Kesari: In the same pan, heat ghee and fry cashews and raisins until golden brown. Remove and set aside. In the same pan, add the roasted semolina and sauté for 2 minutes.
4. Cook the Kesari: Slowly add the water with saffron to the semolina, stirring constantly to avoid lumps. Cook for 3-4 minutes, adding sugar and cardamom powder. Continue to cook until the semolina absorbs the water and becomes soft and fluffy.
5. Serve: Garnish with fried cashews and raisins. Serve hot.

Rawa Kesari is a sweet, comforting dish that combines the richness of ghee with the aromatic flavors of cardamom and saffron. Though it’s typically served as a dessert, it makes for a delightful breakfast, especially when you want something a bit indulgent to start the day. The semolina provides a good amount of carbohydrates, while the nuts add a crunch and protein. Whether served for a special occasion or just as a treat, Rawa Kesari is a delicious and simple dish that can elevate your breakfast routine.

Poha

Poha is a popular breakfast dish in India, especially in Maharashtra, Madhya Pradesh, and Gujarat. Made with flattened rice (poha), it’s quick to prepare and packed with nutrients. The dish is lightly spiced and typically includes ingredients like peanuts, mustard seeds, curry leaves, and fresh coriander. Poha is light, yet satisfying, making it an ideal breakfast to start your day.

Ingredients

• 1 cup poha (flattened rice)
• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• 1 small onion (chopped)
• 1-2 green chilies (slit)
• 1/4 cup peanuts
• Salt to taste
• 1 tablespoon lemon juice
• Fresh coriander leaves for garnishing
• A few curry leaves (optional)

Instructions

1. Rinse the poha: Wash the poha thoroughly in water to remove any dust. Drain the water and let the poha sit for a few minutes to soften.
2. Prepare the tempering: Heat oil in a pan and add mustard seeds. Let them splutter, then add cumin seeds, curry leaves (if using), and chopped green chilies. Sauté for a few seconds.
3. Cook the onions: Add chopped onions to the pan and sauté until they turn translucent.
4. Add peanuts and spices: Stir in peanuts, turmeric powder, and salt. Cook for 2-3 minutes until the peanuts are slightly roasted.
5. Combine the poha: Add the softened poha to the pan and mix gently to coat the poha with the spices. Cook for 2-3 minutes to heat the poha through.
6. Serve: Add lemon juice, garnish with fresh coriander leaves, and serve hot.

Poha is a quick, nutritious, and flavorful breakfast that’s easy to prepare and perfect for busy mornings. The lightness of poha, combined with the crunch of peanuts and the aromatic spices, makes it an ideal option for a refreshing start to the day. Rich in iron, fiber, and antioxidants, Poha provides a balanced meal that keeps you energized without feeling heavy. This dish is not only popular in Indian homes but also loved for its versatility, as it can be customized with vegetables and spices to suit individual preferences.

Aloo Paratha

Aloo Paratha is a popular North Indian breakfast dish, consisting of whole wheat flatbreads stuffed with a spiced potato filling. This wholesome and filling dish is typically served with yogurt, pickle, or butter. Aloo Paratha is known for its rich flavor and satisfying texture, making it a perfect choice for a hearty and delicious breakfast.

Ingredients

For the dough:

• 2 cups whole wheat flour
• Water (as needed)
• Salt to taste
• 1 tablespoon oil or ghee

For the filling:

• 2 large boiled potatoes (mashed)
• 1 teaspoon cumin powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 tablespoon chopped coriander leaves
• Salt to taste
• 1 tablespoon oil (for cooking)

Instructions

1. Prepare the dough: In a mixing bowl, combine whole wheat flour and salt. Gradually add water and knead the dough into a soft, smooth consistency. Cover and set aside for 15-20 minutes.
2. Prepare the filling: In a separate bowl, mix the mashed potatoes with cumin powder, garam masala, red chili powder, turmeric powder, coriander leaves, and salt.
3. Stuff the paratha: Divide the dough into small balls. Roll each ball into a small disc, place a spoonful of the potato filling in the center, and seal the edges. Roll it out gently into a round paratha.
4. Cook the paratha: Heat a tawa or griddle and lightly grease it. Cook each paratha on both sides, applying oil or ghee, until golden brown and crispy.
5. Serve: Serve the hot aloo paratha with yogurt, pickle, or a dollop of butter.

Aloo Paratha is a delicious and filling breakfast dish that’s loved by people of all ages. The combination of the soft, spiced potato filling inside the crispy whole wheat paratha creates a satisfying and comforting meal. It’s a great source of carbohydrates and fiber, providing long-lasting energy. Whether you enjoy it with a glass of buttermilk, yogurt, or chutney, Aloo Paratha is a versatile dish that makes for a wholesome start to your day.

Pesarattu (Green Gram Pancake)

Pesarattu is a popular breakfast dish from Andhra Pradesh, made with green gram (moong dal) batter. This savory pancake is high in protein and fiber, making it a nutritious start to the day. Pesarattu is crispy on the outside and soft inside, typically served with ginger chutney or coconut chutney for a refreshing, healthy breakfast.

Ingredients

• 1 cup green gram (moong dal)
• 1/4 cup rice flour
• 1 green chili (chopped)
• 1/2 inch piece ginger (chopped)
• A handful of curry leaves
• Salt to taste
• Water (for the batter)
• Oil for cooking

Instructions

1. Prepare the batter: Soak the moong dal in water for 3-4 hours. Drain the water and blend the moong dal, green chili, ginger, and curry leaves into a smooth batter. Add water to adjust the consistency.
2. Prepare the pancake: Heat a tawa or non-stick pan and lightly grease it. Pour a ladle of the batter and spread it into a round, thin pancake.
3. Cook the Pesarattu: Drizzle a little oil around the edges and cook the Pesarattu on medium heat until it turns golden brown and crispy. Flip and cook the other side.
4. Serve: Serve the Pesarattu hot with ginger chutney or coconut chutney.

Pesarattu is a nutritious and savory pancake made with green gram, which is packed with protein and fiber. It’s a light, yet filling breakfast option that provides sustained energy throughout the day. The crispy texture combined with the refreshing chutneys makes it a flavorful dish that’s both satisfying and healthy. Perfect for those looking for a protein-rich and gluten-free breakfast, Pesarattu offers a great alternative to traditional pancakes, giving you a deliciously unique way to start your morning.

Note: More recipes are coming soon