Indian vegetarian breakfasts are a celebration of flavors and traditions that warm the heart and energize the day. From crispy dosas and fluffy idlis to wholesome upma and poha, there’s something delightful for everyone. Spiced to perfection and often accompanied by vibrant chutneys or tangy pickles, these dishes are not just meals; they’re a taste of home. Get ready to discover some mouthwatering recipes that will make your mornings a lot more exciting!
Poha with Peanuts and Green Chilies
Poha is a popular Indian breakfast dish made from flattened rice, known for its light and fluffy texture. It’s seasoned with spices and garnished with peanuts and fresh green chilies, making it a flavorful start to the day. This dish has a wonderful balance of taste and texture, with a hint of spice that wakes up your palate.
Not only is poha delicious, but it’s also incredibly simple to make, making it perfect for busy mornings. The combination of soft rice flakes, crunchy peanuts, and fresh herbs creates a satisfying meal that can be whipped up in no time!
Ingredients
- 2 cups flattened rice (poha)
- 1 medium onion, finely chopped
- 1-2 green chilies, slit
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon turmeric powder
- 1/4 cup roasted peanuts
- 1 tablespoon oil
- Salt, to taste
- Fresh coriander leaves, for garnish
Instructions
- Rinse the flattened rice under cold water and drain. Set aside.
- In a pan, heat oil over medium heat. Add mustard seeds and let them splutter.
- Add chopped onions and slit green chilies. Sauté until onions become translucent.
- Stir in turmeric powder and the rinsed poha. Mix well to combine.
- Add salt to taste and mix in roasted peanuts.
- Cook for about 2-3 minutes, stirring occasionally.
- Garnish with fresh coriander leaves and serve hot.
Vegetable Upma with Cashews
Vegetable Upma is a delightful Indian breakfast dish made from semolina, packed with spices and a variety of vegetables. This dish is not only wholesome but also easy to prepare, making it a popular choice for busy mornings. The combination of cashews adds a nice crunch, while the vegetables bring color and nutrition to the table.
This savory dish is often enjoyed with coconut chutney or pickle for an added kick. With a few simple ingredients and steps, you can whip up this flavorful meal that will keep you energized throughout the day.
Ingredients
- 1 cup semolina (rava)
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 onion, finely chopped
- 1-2 green chilies, chopped
- 1 teaspoon ginger, grated
- 1 cup mixed vegetables (carrots, peas, bell peppers)
- 2 cups water
- Salt, to taste
- 1/4 cup cashews
- Coriander leaves, for garnish
Instructions
- Roast the Semolina: In a dry pan, roast the semolina over low heat until it turns light golden. Set aside.
- Prepare the Tempering: In the same pan, heat oil and add mustard seeds. Once they splutter, add cumin seeds, chopped onions, green chilies, and ginger. Sauté until the onions become translucent.
- Add Vegetables: Incorporate the mixed vegetables and cook for a few minutes until they soften.
- Cook the Upma: Pour in water and add salt. Bring it to a boil. Gradually add roasted semolina while stirring continuously to avoid lumps.
- Finish with Cashews: Once the mixture thickens, add cashews and cook for another minute. Garnish with coriander leaves.
- Serve Hot: Enjoy your Vegetable Upma warm, paired with coconut chutney or pickle if desired.
Aloo Paratha with Curd and Mango Pickle
Aloo Paratha is a comforting Indian breakfast that combines whole wheat flatbreads stuffed with a flavorful spiced potato filling. The crispy exterior contrasts beautifully with the soft, savory filling inside, making each bite a delight. Served with refreshing curd and tangy mango pickle, this dish is not just delicious but also simple to whip up, perfect for a quick morning meal.
This dish is a breakfast staple in many Indian households and is loved for its satisfying nature. Whether you enjoy it plain or with sides, Aloo Paratha is sure to kick-start your day with warmth and flavor.
Ingredients
- 2 cups whole wheat flour
- 4 medium potatoes, boiled and mashed
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1 teaspoon red chili powder
- Salt to taste
- Water as needed
- Ghee or oil for cooking
- Curd (yogurt) for serving
- Mango pickle for serving
Instructions
- Make the Dough: In a bowl, combine whole wheat flour and salt. Gradually add water to form a soft dough. Cover and let it rest for about 20 minutes.
- Prepare the Filling: In another bowl, mix mashed potatoes, cumin seeds, garam masala, red chili powder, and salt. Adjust the spices according to your taste.
- Roll the Parathas: Divide the dough into small balls. Roll each ball into a small circle, place a tablespoon of the potato filling in the center, and fold the edges over to seal. Gently roll it out again into a flat circle.
- Cook the Parathas: Heat a tawa or skillet over medium heat. Place the rolled paratha on it and cook for 1-2 minutes until brown spots appear. Flip, add a little ghee or oil, and cook the other side until golden brown.
- Serve: Serve the hot Aloo Parathas with curd and mango pickle on the side.
Dhokla with Green Chutney
Dhokla is a popular Indian snack that hails from the state of Gujarat. This fluffy, steamed cake is made from fermented chickpea batter, which gives it a light, airy texture and a mildly tangy flavor. Pairing dhokla with fresh green chutney adds a burst of spice and freshness, making it a fantastic breakfast or snack option.
Not only is dhokla delicious, but it’s also quite simple to prepare. With just a few basic ingredients and a steamer, you can create this delightful dish that’s sure to please everyone at the table. It’s a great way to start your day or enjoy during tea time!
Ingredients
- 1 cup besan (gram flour)
- 1 teaspoon ginger paste
- 1 teaspoon green chili paste
- 1 teaspoon turmeric powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
- 1/2 teaspoon baking soda
- 1 tablespoon oil
- 2 tablespoons water (as needed)
- 1 tablespoon mustard seeds (for tempering)
- Fresh coriander leaves (for garnish)
Instructions
- Prepare the Batter: In a large bowl, mix besan, ginger paste, green chili paste, turmeric, sugar, salt, lemon juice, and water to form a smooth batter. The batter should not be too thick; adjust with water if necessary.
- Add Leavening: Just before steaming, add the baking soda and oil to the batter. Mix well until frothy.
- Steam: Grease a steaming tray or a round cake pan. Pour the batter into it and spread evenly. Steam for about 15-20 minutes or until a toothpick inserted comes out clean.
- Temper: In a small pan, heat oil and add mustard seeds. Once they start to crackle, pour this tempering over the steamed dhokla.
- Garnish and Serve: Cut the dhokla into squares, garnish with fresh coriander leaves, and serve with green chutney.
Chole Bhature with Pickle and Onion
Chole Bhature is a beloved Indian dish that combines spicy chickpeas with fluffy, deep-fried bread. The chickpeas, or chole, are simmered in a rich tomato and onion gravy flavored with a variety of spices, making each bite deeply satisfying. The bhature are soft and slightly crispy, offering the perfect vehicle for scooping up the flavorful chole. This dish is not only delicious but also easy to whip up for breakfast or any time of day!
Serving Chole Bhature with tangy pickle and fresh onion adds extra layers of flavor and texture. The pickles can range from spicy to sweet, enhancing the overall experience. Whether you are new to Indian cooking or a seasoned pro, this dish is manageable and sure to impress anyone!
Ingredients
- 1 cup dried chickpeas (soaked overnight)
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 2 green chilies, slit
- 1 tablespoon ginger-garlic paste
- 2 teaspoons cumin seeds
- 2 teaspoons coriander powder
- 1 teaspoon garam masala
- 1 teaspoon red chili powder
- Salt, to taste
- 2 tablespoons vegetable oil
- Fresh cilantro, for garnish
- 4 cups all-purpose flour (for bhature)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup yogurt
- Water, as needed
- Oil for deep frying
Instructions
- Prepare the Chole: In a pressure cooker, heat oil and add cumin seeds. Once they splutter, add the chopped onion and sauté until golden brown. Stir in ginger-garlic paste and green chilies.
- Add the tomato puree, coriander powder, red chili powder, and salt. Cook until the oil separates from the mixture. Add soaked chickpeas and enough water to cover them. Cook for about 15-20 minutes until soft.
- Finish with Garam Masala: Once the chickpeas are cooked, stir in garam masala and simmer for a few more minutes. Garnish with chopped cilantro.
- Make the Bhature: In a mixing bowl, combine flour, baking powder, salt, and yogurt. Add enough water to knead a soft dough. Cover and let it rest for at least 30 minutes.
- Roll and Fry: Divide the dough into small balls and roll each into a circle. Heat oil in a pan and fry the bhature until they puff up and turn golden brown.
- Serve: Plate the chole with bhature, fresh onions, and pickle on the side. Enjoy!
Paneer Paratha with Cucumber Raita
Paneer Paratha is a delightful Indian flatbread stuffed with spiced paneer (Indian cottage cheese). It’s crispy on the outside and soft inside, offering a comforting taste that’s both satisfying and nutritious. Pairing it with a refreshing cucumber raita adds a cool contrast, making this breakfast both hearty and balanced.
This dish is simple to make and perfect for any meal of the day. Whether you’re looking to start your day off right or enjoy a cozy dinner, Paneer Paratha with Cucumber Raita fits the bill perfectly. Ready to whip up this delicious meal?
Ingredients
- 2 cups whole wheat flour
- 1 cup crumbled paneer
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- Salt to taste
- Water, as needed
- Oil or ghee for cooking
- 1 cup yogurt
- 1 cucumber, grated
- 1 tablespoon chopped fresh mint
- Salt to taste (for raita)
Instructions
- Prepare the Dough: In a bowl, mix whole wheat flour with a pinch of salt. Gradually add water and knead to form a soft dough. Cover and let it rest for 20 minutes.
- Make the Filling: In another bowl, combine crumbled paneer, cumin seeds, red chili powder, garam masala, and salt. Mix well.
- Roll Out the Parathas: Divide the dough into small balls. Roll one ball out into a small circle, place a spoonful of the paneer mixture in the center, and fold the edges to seal. Roll gently again into a flat circle.
- Cook the Parathas: Heat a tawa or skillet over medium heat. Place the rolled paratha on it and cook, adding oil or ghee, until both sides are golden brown. Repeat for remaining dough and filling.
- Prepare the Raita: In a bowl, mix yogurt, grated cucumber, chopped mint, and salt. Stir until well combined.
- Serve: Enjoy the hot Paneer Parathas with a side of cool cucumber raita for a delicious breakfast!
Idli with Sambar and Chutney
Idli is a beloved South Indian breakfast staple that’s soft, fluffy, and utterly satisfying. Made from fermented rice and lentil batter, these steamed cakes are not only delicious but also light on the stomach. They pair perfectly with sambar, a spicy lentil soup, and an array of vibrant chutneys that add layers of flavor.
This dish is simple to prepare, making it a great option for both novice and seasoned cooks. The fermentation process gives idlis their unique texture and tangy taste, while the sambar and chutneys bring in a mix of spice and zest that elevates the meal. Enjoy this wholesome breakfast with family and friends for a delightful start to your day!
Ingredients
- 1 cup idli rice
- 1/4 cup urad dal (split black gram)
- 1/2 teaspoon fenugreek seeds
- Salt to taste
- Water as needed
- 1 cup sambar dal
- 2 cups mixed vegetables (carrot, green beans, etc.)
- 2 tablespoons sambar powder
- 1 tablespoon tamarind paste
- Cilantro for garnish
Instructions
- Prepare the Idli Batter: Soak idli rice and urad dal (along with fenugreek seeds) in water for about 6 hours. Drain and blend with water to a smooth batter, then let it ferment overnight.
- Steam the Idlis: Grease idli molds and pour the batter into them. Steam for about 10-15 minutes until cooked through. Allow them to cool slightly before removing.
- Make the Sambar: Cook sambar dal with vegetables in a pressure cooker. Add sambar powder, tamarind paste, and salt. Cook until the vegetables are tender. Garnish with cilantro.
- Serve: Plate the idlis with a side of hot sambar and your choice of chutneys. Enjoy your delicious Indian breakfast!
Masala Dosa with Coconut Chutney
Masala Dosa is a crispy, golden-brown crepe made from fermented rice and urad dal batter, filled with a spiced potato mixture. This dish is not only delicious but also offers a delightful crunch paired with a rich flavor. The coconut chutney adds a refreshing twist, blending perfectly with the savory dosa. It’s a fantastic option for breakfast and surprisingly easy to make, even for beginners!
This dish is often enjoyed in South Indian households and is popular for its unique blend of spices and textures. The combination of crispy dosa, soft potato filling, and creamy coconut chutney makes it a hearty meal that will keep you satisfied throughout the morning!
Ingredients
- 1 cup rice
- 1/4 cup urad dal (split black gram)
- 1/2 teaspoon fenugreek seeds
- Salt to taste
- Oil for cooking
- 2 medium potatoes, boiled and mashed
- 1 small onion, finely chopped
- 1-2 green chilies, chopped
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- Fresh coriander leaves, chopped
- 1 cup grated coconut
- 1-2 green chilies (for chutney)
- Salt for chutney
- 1/2 teaspoon mustard seeds (for chutney)
- 1 teaspoon oil (for chutney)
Instructions
- Prepare the Batter: Soak rice, urad dal, and fenugreek seeds in water for at least 4 hours. Drain and blend them into a smooth batter, adding water as needed. Let it ferment overnight.
- Make the Filling: In a pan, heat oil and add mustard seeds. Once they splutter, add cumin seeds, onions, and green chilies. Sauté until the onions are translucent. Mix in the mashed potatoes, coriander leaves, and salt. Set aside.
- Cook the Dosa: Heat a non-stick skillet and lightly grease it with oil. Pour a ladleful of batter, spreading it in a circular motion. Cook until the edges turn golden brown, then add some potato filling in the center and fold the dosa.
- Prepare Coconut Chutney: Blend grated coconut, green chilies, and salt with a little water until smooth. In a small pan, heat oil, add mustard seeds, and let them splutter. Pour over the chutney.
- Serve: Enjoy the crispy masala dosa hot with coconut chutney on the side.
Besan Chilla with Tomato Salsa
Besan Chilla, a delightful Indian savory pancake made from gram flour, is a fantastic breakfast option. It’s quick to whip up and offers a wonderful blend of spices, resulting in a mildly nutty and flavorful dish. Pair it with fresh tomato salsa, and you get a refreshing contrast of flavors and textures.
This recipe is perfect for busy mornings or a leisurely weekend brunch. It’s nutritious, easy to prepare, and can be customized with various veggies or spices to suit your taste!
Ingredients
- 1 cup besan (gram flour)
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon cumin seeds
- Salt to taste
- Water (as needed for batter consistency)
- 1 small onion, finely chopped
- 1 green chili, finely chopped (optional)
- Fresh coriander leaves, chopped
- Oil for frying
Instructions
- Make the Batter: In a bowl, mix besan, turmeric powder, red chili powder, cumin seeds, and salt. Gradually add water to create a smooth batter.
- Add Vegetables: Stir in the chopped onion, green chili, and coriander leaves. Mix well.
- Cook the Chilla: Heat a non-stick pan, and drizzle with oil. Pour a ladleful of batter onto the pan and spread it into a circle. Cook for 2-3 minutes on one side until golden brown, then flip and cook for another 2 minutes.
- Prepare Tomato Salsa: While cooking, chop tomatoes and mix with salt, chopped coriander, and a squeeze of lemon for freshness.
- Serve: Plate the chilla hot with a side of tomato salsa for a delicious and wholesome breakfast!
Hi all! I’m Cora Benson, and I’ve been blogging about food, recipes and things that happen in my kitchen since 2019.