Indian breakfasts are a delightful mix of flavors and textures, perfect for kickstarting your day. From crispy dosas and fluffy idlis to hearty parathas and spiced up upmas, there’s a world of tasty options waiting to be tried. Whether you prefer something light or filling, these recipes will bring authentic Indian flavors right to your kitchen. Let’s whip up some delicious morning meals!
Poha with Peanuts and Fresh Coriander
Poha is a delightful Indian breakfast dish made from flattened rice, cooked with spices and often topped with peanuts and fresh coriander. It’s light, yet satisfying, with a perfectly balanced taste that combines nuttiness from the peanuts and freshness from the coriander. This dish is not only quick to make but also a favorite among many for its simplicity and flavor.
The texture of the poha is soft and fluffy, complemented by the crunch of peanuts and a hint of spice. Whether you’re starting your day or looking for a light snack, this recipe checks all the boxes. Plus, it’s easily customizable with your favorite vegetables or spices!
Ingredients
- 2 cups flattened rice (poha)
- 1/2 cup peanuts
- 1 onion, finely chopped
- 1-2 green chilies, slit
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon turmeric powder
- Salt, to taste
- 2 tablespoons oil
- Fresh coriander, chopped
- 1 lemon, cut into wedges
Instructions
- Rinse the flattened rice under cold water to soften it and set aside.
- In a pan, heat oil on medium heat and add mustard seeds. Let them splutter.
- Add the chopped onion and green chilies, sautéing until the onion becomes translucent.
- Stir in the turmeric powder and peanuts, cooking for another minute.
- Add the softened poha and salt, mixing well to combine all ingredients. Cook for 2-3 minutes.
- Garnish with fresh coriander and serve hot with lemon wedges on the side.
Aloo Paratha with Yogurt and Pickle
Aloo Paratha is a beloved Indian breakfast that features whole wheat flatbreads stuffed with a spiced potato filling. The combination of soft, warm bread and savory potatoes makes this dish truly comforting. Paired with yogurt and tangy pickle, it brings a delightful balance of flavors to your morning meal.
This recipe is simple to follow and doesn’t require any fancy ingredients. It’s perfect for both novice cooks and seasoned chefs looking to whip up something quick and satisfying.
Ingredients
- 3 cups whole wheat flour
- 4 medium potatoes, boiled and mashed
- 1 small onion, finely chopped
- 2 green chilies, finely chopped
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1 teaspoon salt (to taste)
- 2 tablespoons fresh coriander, chopped
- Water (as needed for dough)
- Ghee or oil (for cooking)
Instructions
- Make the Dough: In a large bowl, combine the whole wheat flour and salt. Gradually add water and knead until you form a soft dough. Cover it and let it rest for about 20 minutes.
- Prepare the Filling: In a separate bowl, mix the mashed potatoes, chopped onions, green chilies, cumin seeds, garam masala, salt, and coriander. Ensure everything is well combined.
- Roll the Parathas: Divide the dough into equal-sized balls. Roll each ball into a small circle, place a spoonful of filling in the center, and fold the edges over to enclose the filling. Flatten gently, then roll it out into a flat circle.
- Cook the Parathas: Heat a tava or a non-stick skillet over medium heat. Place the rolled paratha on it and cook for a minute. Brush with ghee or oil, flip, and cook the other side until golden brown. Repeat for the remaining dough and filling.
- Serve Warm: Enjoy your aloo parathas hot with a side of yogurt and your favorite pickle for a delicious breakfast!
Upma with Vegetables and Cashews
Upma is a traditional South Indian breakfast dish that’s not only quick to prepare but also packed with flavor. Made from semolina, it has a delightful texture that pairs perfectly with a mix of fresh vegetables and crunchy cashews. The gentle spices add just the right amount of warmth, making it a comforting start to your day.
This dish is simple to whip up, requiring minimal ingredients and time. It’s a versatile recipe, and you can easily customize it with whatever vegetables you have on hand. The blend of textures and the hint of nutty flavor from the cashews create a satisfying meal that will keep you fueled for hours!
Ingredients
- 1 cup semolina (rava)
- 2 cups water
- 1/2 cup mixed vegetables (carrots, peas, bell peppers)
- 1 small onion, finely chopped
- 2 green chilies, chopped
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 tablespoon oil
- 1/4 cup cashews
- Salt to taste
- Fresh coriander leaves for garnish
- Lemon wedges for serving
Instructions
- Roast the semolina in a dry pan over low heat until it turns light golden. Set aside.
- In the same pan, heat oil and add mustard seeds. Once they start to splutter, add cumin seeds, chopped onions, and green chilies. Sauté until the onions are translucent.
- Add the mixed vegetables and sauté for a few minutes until they soften.
- Pour in the water and bring it to a boil. Add salt and then gradually add the roasted semolina while stirring to avoid lumps.
- Cook until the semolina absorbs all the water and thickens, stirring occasionally. Mix in the cashews for added crunch.
- Garnish with fresh coriander leaves and serve hot with lemon wedges on the side.
Puri with Aloo Sabzi
Puri with Aloo Sabzi is a classic Indian breakfast that’s simple yet incredibly satisfying. The deep-fried puris are light and fluffy, perfect for scooping up the flavorful aloo sabzi, which is a potato-based curry seasoned with spices. This dish is a delightful combination of textures and tastes, making it a favorite among many.
Making puris is straightforward and can be a fun cooking experience. The aloo sabzi complements the puris beautifully, providing a spicy and savory contrast. This meal is not just delicious; it’s also a great way to start your day with a burst of energy!
Ingredients
- 2 cups whole wheat flour
- 1 teaspoon salt
- 1 tablespoon oil (for dough)
- Water (as needed)
- Oil (for frying)
- 3 medium potatoes, boiled and diced
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves (for garnish)
Instructions
- Prepare the Dough: In a bowl, mix whole wheat flour, salt, and 1 tablespoon of oil. Gradually add water and knead to form a soft dough. Cover and let it rest for about 20 minutes.
- Make the Aloo Sabzi: Heat oil in a pan and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown. Add chopped tomatoes, turmeric, red chili powder, and salt. Cook until tomatoes soften.
- Add boiled potatoes and garam masala to the pan. Mix well and cook for a few more minutes. Garnish with fresh coriander leaves.
- Fry the Puris: Heat oil in a deep frying pan. Take small portions of the dough, roll them into small circles, and fry them in hot oil until they puff up and turn golden brown. Remove and drain on paper towels.
- Serve: Enjoy the hot puris with the spicy aloo sabzi for a hearty breakfast!
Idli with Sambar and Coconut Chutney
Idli is a beloved South Indian breakfast that brings a light and airy texture to your morning table. Made from fermented rice and lentils, these steamed cakes have a delightful taste that pairs perfectly with the rich and spicy sambar, a lentil-based vegetable stew. The addition of coconut chutney adds a refreshing sweetness, balancing the flavors beautifully. This dish is not only delicious but also quite simple to prepare, making it an ideal choice for both busy mornings and leisurely brunches.
The combination of soft idlis, flavorful sambar, and creamy coconut chutney provides a wholesome start to your day. Whether you’re a seasoned cook or just starting, this recipe is straightforward and sure to impress. Let’s get cooking!
Ingredients
- 1 cup idli rice
- 1/4 cup urad dal (split black gram)
- 1/4 teaspoon fenugreek seeds
- Salt to taste
- 2 cups water (for steaming)
- 1 cup mixed vegetables (for sambar)
- 1/2 cup tamarind pulp
- 1 tablespoon sambar powder
- 2 cups water (for sambar)
- Fresh coriander leaves (for garnish)
- 1 cup grated coconut
- 2 green chilies
- 1/2 teaspoon mustard seeds
- 1 tablespoon oil
- Salt to taste (for chutney)
Instructions
- Prepare the Batter: Rinse the idli rice and urad dal separately. Soak both in water for about 4-6 hours. Drain and blend them with fenugreek seeds into a smooth batter, adding water as needed. Transfer to a bowl, cover, and let it ferment overnight.
- Steam the Idlis: Grease the idli steaming trays. Pour the fermented batter into the compartments and steam for about 10-15 minutes until they are cooked through. Remove and keep warm.
- Make the Sambar: In a pot, boil the mixed vegetables until tender. Add tamarind pulp, sambar powder, and water. Let it simmer for 10 minutes. Garnish with coriander leaves and set aside.
- Prepare the Coconut Chutney: Blend grated coconut and green chilies with a little water until smooth. In a small pan, heat oil and add mustard seeds; let them splutter, then mix into the chutney. Add salt to taste.
- Serve: Plate the idlis with a side of hot sambar and coconut chutney. Enjoy your traditional South Indian breakfast!
Dhokla with Green Chutney
Dhokla is a popular Indian snack that hails from the western state of Gujarat. This steamed cake made from gram flour is light, fluffy, and subtly spiced, making it a delightful choice for breakfast or tea time. Its mildly tangy taste and airy texture are sure to brighten your day. Plus, it’s quite simple to whip up!
Served with a zesty green chutney, Dhokla not only satisfies your taste buds but also provides a healthy start to your morning. The chutney, usually made with fresh coriander, mint, and green chilies, adds a refreshing kick that complements the Dhokla perfectly. Let’s get into the easy recipe!
Ingredients
- 1 cup gram flour (besan)
- 1/4 cup yogurt
- 1/2 cup water
- 1 teaspoon ginger paste
- 1 teaspoon green chili paste
- 1 teaspoon lemon juice
- 1 teaspoon sugar
- 1/2 teaspoon turmeric powder
- 1 teaspoon Eno fruit salt
- Salt to taste
- Chopped coriander leaves for garnish
Instructions
- Prepare the Batter: In a mixing bowl, combine gram flour, yogurt, water, ginger paste, green chili paste, lemon juice, sugar, turmeric powder, and salt. Mix until smooth.
- Add Eno: Just before steaming, add Eno fruit salt to the batter and mix gently. You will see the batter bubble up.
- Steam the Dhokla: Grease a steaming tray or a round cake pan. Pour the batter into it and steam for about 15-20 minutes until a toothpick inserted comes out clean.
- Cool and Cut: Allow the Dhokla to cool for a few minutes. Cut it into squares or diamonds, and garnish with chopped coriander leaves.
- Serve: Enjoy the Dhokla warm with a side of green chutney!
Chole Bhature with Onions
Chole Bhature is a classic Indian breakfast that is both hearty and satisfying. The dish features spicy chickpeas cooked in a rich gravy, complemented by fluffy, deep-fried bread known as bhature. Together, they create a delightful combination of textures and flavors that are loved by many.
This dish is simple to prepare and offers a wonderful blend of spices, making each bite truly enjoyable. The addition of fresh onions and a squeeze of lemon adds a refreshing touch, balancing the richness of the dish. Perfect for a weekend brunch or a special occasion!
Ingredients
- 1 cup chickpeas (soaked overnight)
- 1 large onion (finely chopped)
- 2 tomatoes (pureed)
- 2 green chilies (slit)
- 1 tablespoon ginger-garlic paste
- 2 teaspoons cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 2 tablespoons oil
- Salt to taste
- Fresh cilantro (for garnish)
- For Bhature:
- 2 cups all-purpose flour
- 1/4 cup yogurt
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- Water (as needed)
- Oil for frying
Instructions
- Prepare Chickpeas: In a pressure cooker, add soaked chickpeas with enough water and salt. Cook until soft (about 20-25 minutes).
- Make the Gravy: Heat oil in a pan, add cumin seeds, and let them splutter. Add chopped onions and sauté until golden brown. Stir in ginger-garlic paste and green chilies, cooking until fragrant.
- Add Tomato Puree: Pour in the tomato puree and cook until the oil separates. Add the cooked chickpeas and mix well. Add all the spices and adjust salt to taste. Let it simmer for 10 minutes.
- Prepare Bhature: In a bowl, combine all-purpose flour, yogurt, baking powder, and salt. Knead the mixture into a smooth dough, adding water as needed. Cover and let it rest for 30 minutes.
- Fry Bhature: Divide the dough into small balls, roll them out into circles, and fry in hot oil until golden and puffy. Drain on paper towels.
- Serve: Serve the hot chole with bhature, garnished with cilantro, onions, and a wedge of lemon.
Masala Dosa with Coconut Chutney
Masala Dosa is a popular South Indian breakfast dish that’s loved for its crispy texture and savory filling. Made from fermented rice and lentil batter, these thin crepes are filled with a spicy potato mixture, offering a delightful blend of flavors. Served with coconut chutney and tangy sambar, this dish is both tasty and satisfying. Plus, it’s relatively simple to prepare, making it perfect for a cozy morning meal.
The combination of the crispy dosa with the creamy coconut chutney creates a mouthwatering experience. The spicy potato filling adds a nice kick, while the chutney balances the flavors beautifully. Whether you’re a seasoned cook or a beginner in the kitchen, making Masala Dosa can be a fun and rewarding experience!
Ingredients
- 1 cup rice
- 1/4 cup urad dal (split black gram)
- 1/4 teaspoon fenugreek seeds
- Salt to taste
- Oil for cooking
- 2 medium potatoes, boiled and mashed
- 1 onion, finely chopped
- 1-2 green chilies, chopped
- 1 teaspoon mustard seeds
- 1/2 teaspoon turmeric powder
- Coconut chutney (for serving)
- Sambar (for serving)
Instructions
- Soak the rice, urad dal, and fenugreek seeds in water for at least 4 hours or overnight. Drain and blend into a smooth batter with a little water. Ferment the batter for 8-12 hours until it rises and becomes slightly tangy.
- In a pan, heat some oil and add mustard seeds. Once they splutter, add chopped onions and green chilies. Sauté until the onions turn golden brown. Add the mashed potatoes, turmeric powder, and salt, mixing well. Cook for a few minutes and set aside.
- Heat a non-stick skillet and pour a ladle of batter, spreading it into a thin circle. Drizzle oil around the edges and cook until golden brown, about 2-3 minutes. Place a portion of the potato filling in the center and fold the dosa in half.
- Serve hot with coconut chutney and sambar for a complete meal.
Rawa Idli with Tomato Chutney
Rawa Idli, a popular South Indian breakfast dish, offers a light and fluffy texture that melts in your mouth. Made from semolina, it’s steamed to perfection, resulting in soft idlis that pair beautifully with a tangy tomato chutney. This dish is not only tasty but also quick to prepare, making it an ideal choice for busy mornings or lazy weekends.
The idlis are subtly flavored, allowing the chutney to shine with its vibrant taste. It’s a simple recipe that anyone can master, providing a nutritious start to the day without much fuss. Enjoy this delightful combination for breakfast or as a snack!
Ingredients
- 1 cup semolina (rava)
- 1/2 cup yogurt
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup water (as needed)
- 1 tablespoon ghee (for greasing)
- 1/2 cup chopped tomatoes
- 1 tablespoon grated ginger
- 1-2 green chilies (to taste)
- 1 teaspoon mustard seeds
- 1 tablespoon oil
- Salt to taste
Instructions
- Prepare the Idli Batter: In a bowl, mix semolina, yogurt, and salt. Gradually add water to form a thick batter. Let it rest for about 20-30 minutes.
- Grease the Idli Molds: Use ghee to grease the idli molds or steaming plates.
- Steam the Idlis: Pour the batter into the molds and steam for about 10-12 minutes until they are cooked through. You can check with a toothpick; it should come out clean.
- Make the Chutney: In a pan, heat oil, add mustard seeds, and let them splutter. Then, add chopped tomatoes, ginger, green chilies, and salt. Cook until tomatoes are soft. Blend this mixture until smooth.
- Serve: Let the idlis cool slightly, then remove from the molds. Serve warm with the tangy tomato chutney on the side.
Besan Cheela with Spinach
Besan Cheela with Spinach is a delicious and nutritious Indian pancake made from chickpea flour. It’s packed with the goodness of spinach, making it a healthy choice for breakfast or a light snack. The taste is savory with a hint of nuttiness from the chickpea flour, and it pairs wonderfully with chutney or yogurt.
This dish is simple to whip up, making it perfect for busy mornings. Just mix the ingredients, cook on a hot skillet, and enjoy a warm, satisfying meal in no time!
Ingredients
- 1 cup besan (chickpea flour)
- 1 cup fresh spinach, finely chopped
- 1 small onion, finely chopped
- 1-2 green chilies, finely chopped (optional)
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon turmeric powder
- Salt to taste
- Water as needed
- Oil for cooking
Instructions
- In a bowl, mix besan, spinach, onion, green chilies, cumin seeds, turmeric, and salt.
- Add water gradually to make a smooth batter. It should be pourable but not too thin.
- Heat a non-stick skillet over medium heat and add a little oil.
- Pour a ladleful of batter onto the skillet, spreading it into a circle.
- Cook until the edges start to lift, then flip and cook the other side until golden brown.
- Repeat with the remaining batter, adding more oil as needed.
- Serve hot with green chutney or yogurt.
Egg Curry with Bread
Egg Curry with Bread is a delightful fusion of flavors perfect for breakfast. This dish features boiled eggs simmered in a rich and spicy tomato-based gravy, making it a comforting and satisfying meal. The warm, soft bread pairs beautifully with the curry, allowing you to scoop up every bit of that delicious sauce.
This recipe is not only easy to make, but it also brings a burst of flavors that will awaken your taste buds. It’s a simple way to elevate your morning routine with something hearty and wholesome.
Ingredients
- 4 large eggs
- 2 tablespoons oil
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves for garnish
- Bread, for serving
Instructions
- Boil the eggs: Place the eggs in a pot of water and boil for about 10 minutes. Once done, cool them in cold water, peel, and set aside.
- Heat oil in a pan: Add cumin seeds and let them splutter. Then, add chopped onions and sauté until golden brown.
- Spice it up: Stir in the ginger-garlic paste and cooked for a minute. Add the tomato puree and cook until the oil separates.
- Add spices: Mix in red chili powder, turmeric powder, and salt. Cook for a couple of minutes, then add the boiled eggs, coating them in the gravy.
- Finish it off: Sprinkle garam masala and garnish with fresh coriander. Let it simmer for a few minutes.
- Serve: Enjoy the egg curry hot with slices of fresh bread!
Oats Poha with Vegetables
Oats Poha is a delightful twist on the traditional Indian breakfast dish. This recipe combines the heartiness of oats with colorful vegetables, making it both nutritious and filling. The flavors are light yet satisfying, offering a perfect balance of spice and texture. It’s simple to whip up, taking only about 20 minutes from start to finish, making it an excellent choice for busy mornings.
The dish is not only a great way to start your day but is also versatile. You can easily customize it with your favorite veggies or spices. The oats provide a nice crunch, while the vegetables add freshness. This meal is sure to keep you energized and ready to tackle your day!
Ingredients
- 1 cup rolled oats
- 1/2 cup mixed vegetables (carrots, peas, bell peppers)
- 1 small onion, finely chopped
- 1 green chili, chopped (adjust to taste)
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1/4 teaspoon turmeric powder
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- Dry Roast the Oats: In a pan, dry roast the rolled oats for about 2-3 minutes until they turn slightly golden. Set aside.
- Prepare the Spice Mixture: In the same pan, heat the oil and add mustard seeds. Once they crackle, add the chopped onion and green chili. Sauté until the onion becomes translucent.
- Add Vegetables: Stir in the mixed vegetables and turmeric powder. Cook for an additional 3-4 minutes until the vegetables are tender.
- Combine with Oats: Add the roasted oats to the vegetable mixture and mix well. Season with salt and stir for another 2 minutes.
- Garnish and Serve: Remove from heat, garnish with fresh coriander leaves, and serve hot.
Hi all! I’m Cora Benson, and I’ve been blogging about food, recipes and things that happen in my kitchen since 2019.