Ten Healthy and Tasty Indian-Inspired Breakfast Recipes
1. Scrambled Eggs
Fluffy and light scrambled eggs make an easy, healthy, and popular breakfast. Eggs are a very good source of high-quality protein. The egg white has less amount of fat and cholesterol than the yolk. The whites have protein; vitamins D, B2, B6, B12; and minerals like iron, copper, and zinc. Egg yolk contains more calories, fat, and cholesterol. It is the source of fat-soluble vitamins like A, D, E, and K.
How to Make Scrambled Eggs
- 3 eggs
- 1/2 teaspoon of pepper
- 1/4 teaspoon of salt
- 1/4 cup of milk
- Beat the eggs, pepper, salt, and milk in a mixing bowl until they are blended together.
- Heat a nonstick pan and grease it with some butter. Pour a portion of the mix into the pan; form a pancake shape.
- Once it starts setting, gently pull it across the pan with an inverted spoon to get large pieces of soft curds. Continue cooking on low fire-pulling, lifting, and folding it often till the egg gets cooked completely, but do not stir it continuously. Serve stove-top scrambled eggs when hot.
Spicy Scrambled Eggs
You can make the spicy version of the scrambled eggs by adding vegetables and spices to it. In addition to the ingredients listed above, you will also need:
- Fresh peas
- Chopped onions
- Bell peppers
- Red chili powder
- Garam masala or curry powder
- Sauté the vegetables in butter, then pour the egg mix in before adding the red chili powder and a little garam masala or curry powder. Add salt to taste.
- Cook until the eggs are completely cooked; mix occasionally. Serve these hot and flavorful spicy scrambled eggs for breakfast.
2. Lentil and Rice Dumplings
The main ingredients for this delicious breakfast food are black gram without husk and raw white rice. Eating black gram has numerous health benefits. It tops the list when it comes to the health benefits of all varieties of beans. It helps to boost the immune system, helps in controlling diabetes, is good for heart health and the nervous system, increases energy in the body, and helps to strengthen muscles and bones.
Black gram is high in fiber, iron, protein, and phosphorous. It is a good anti-oxidant and antibacterial too. To sum up, black gram and rice aid for the overall development of the body.
- Black gram
- Raw white rice
- Rice flakes (Avalakki)
- 1 teaspoon fenugreek seeds
- Take one quantity of black gram without husk. Add four quantities of raw white rice to it. Add a fistful of rice flakes (Avalakki) (available in Indian stores) and a teaspoon of fenugreek seeds. Wash them in water two times. Discard the water. Add fresh water and soak for 6 hours.
- Strain the water. Don't discard the water. Grind the content using the soaked water till you get a near-smooth batter. The consistency of the batter should be neither thick nor flowy (should be like crepe batter). Add a teaspoon salt. Mix well with your hand. Keep the batter covered, rest for fermentation 8-10 hours. It may take more time to ferment in the cold climate; however, you can keep the container inside a warm oven. But don't switch on the oven.
- The batter rises after fermentation. Mix well. Heat a dumpling mold as shown in the picture above. Pour some oil/butter/ghee to each depression.
- Pour the batter near the rim. Cover it. Cook for 2-3 minutes on medium-high fire. Turn each dumpling upside down. Add 2 drops of oil on top. Cook for 2 more minutes. Remove with the help of a spoon. Serve hot with coconut chutney or with any other chutney of your choice. Normally, the griddle contains 7 depressions in it.
3. Egg Omelet
I believe egg omelet is the best breakfast dish. It is very simple and easy to cook this dish. My daughter, a student in the US, often makes egg omelets for the breakfast. Egg is very good for health. It is a powerhouse of nutrients like protein, iron, copper, minerals, zinc, and vitamin D. The best part is it is easily available throughout the world.
- 2 eggs
- 1/4 cup of milk
- 2 tablespoons onion (finely chopped)
- 1 tablespoon tomato (chopped)
- 1/4 teaspoon pepper powder
- 2 teaspoons cilantro (chopped)
- Butter (optional)
- Crack two eggs into a bowl. Add the milk, onion, tomato, pepper powder, cilantro, and some salt. Whisk the mixture till you get a blended batter-like mix.
- Heat a non-stick pan. Add a few drops of butter (optional). Pour the mix into the pan. Cook it for two minutes on medium heat. Flip it. Cook it for two more minutes. By this time, the omelet starts smelling nice. Remove the omelet from the pan and place it on a serving plate.
4. Wheat Vermicelli and Vegetables Upma
Upma is an Indian simple breakfast dish that is very healthy and nutritious. It is a versatile dish in which you can add vegetables of your choice, and you can even add herbs like ginger and garlic if you'd like to give it extra flavor.
- 1 1/2 cups wheat vermicelli
- 1 teaspoon oil or butter
- 1 fistful of peanuts
- 1 strand of curry leaves
- 1 onion (finely chopped)
- 2 green chilies
- 1/4 cup of grated coconut
- 1/2 lemon
- 1 bell pepper
- 1 carrot
- 1 tomato
- Green peas (fresh or frozen)
- French beans
- Roast the wheat vermicelli in a teaspoon oil or butter. Put to the side.
- Roast the peanuts and curry leaves. Put to the aside.
- Finely chop the onion and two green chilies. Chop some vegetables like bell pepper, carrot, tomato, and french beans. You can even use a few green peas, fresh or frozen.
- Keep ready a quarter cup of grated coconut and a half lemon. You can pre-cook or blanch the chopped french beans and carrot to save the cooking time later because both these vegetables take a longer time to cook.
- Heat a tablespoon of cooking oil in a heavy-bottomed kadhai. Throw in some mustard seeds. Let it crackle. Add chopped onion and green chili.
- Saute until the onion turns transparent. Now add green peas and bell pepper. Continue frying for 2 minutes. Throw in the blanched carrot and french beans. Add chopped tomato. Mix well. Add some salt. Cook for three minutes.
- Pour in three glasses of water. Add the roasted vermicelli. Let the fire be medium-low. Add salt and some sugar as per your taste preference. You can even cover the kadhai for some time to quicken the cooking. Stir it occasionally.
- After 6-7 minutes, the vermicelli and the vegetables get cooked and become semi-solid-like. Lower the fire. Squeeze in a half lemon. Add roasted peanuts and curry leaves. Add grated coconut and some chopped cilantro. Mix well. By this time, the vermicelli would have become almost dry. Take it off the stove.
Serve hot vermicelli and vegetable upma. Enjoy!
5. Bread Omelet
Bread omelet is a tasty and healthy breakfast that can be made instantly; there's no need to ferment the batter. You can have the best breakfast in half an hour. The ingredients used in this recipe are nutritious and are easily available. Let us see how to make delicious bread omelets.
- 4 slices of bread
- 3 tablespoons of fine semolina
- 3 tablespoons of plain flour
- 1/2 big cup curd
- 2 pinches of turmeric powder
- 2 teaspoons of chickpea flour
- 1/2 teaspoon of salt
- 1/4 cup bell pepper (finely chopped)
- 1/2 cup tomato (finely chopped)
- 1 teaspoon cumin seed
- 1/2 cup onion (finely chopped)
- 2 green chilies (chopped)
- 2 tablespoons cilantro (chopped)
- 1/2 inch ginger (grated)
- Put the bread, fine semolina, plain flour, curd, turmeric powder, chickpea flour, and salt in a grinder. Coarsely grind to get a thick batter. If needed, add some water while grinding. The consistency of the batter should be moderately thick.
- Transfer the batter to a container. Rest the batter for 20 minutes.
- Add the bell pepper, tomato, cumin seed, onion, green chilies, cilantro, and ginger to the batter. Mix well.
- Heat a pan. Grease it with some butter or oil. Pour a ladle full of batter in the center. Spread it a little to get a thick, round shape.
- Sprinkle a few drops of butter on top. Cover the pan. Let the fire be medium. Flip it after 1-2 minutes. Cook the other side two more minutes. Remove on a serving plate.
- Repeat the process for the entire batter. Enjoy eating hot omelets with coconut chutney or tomato sauce.
6. Masala Dosa
"Masala Dosa" or "Masala crepe" is one of the best breakfast food one can think of in India. It is a very healthy and delicious breakfast snack. Dosa or crepe is made using the lentil and rice batter. Then, it is stuffed with "masala" or "curry" made of potato, onion, and spices.
You can refer item no 2 (above) Lentil and rice dumpling for the batter making. The only difference is, for making the masala dosa, you have to grind a tablespoon of soaked Bengal gram/chickpea split along with the other ingredients. All other procedure remains the same as the lentil and rice dumpling batter.
- Black gram
- Raw white rice
- Rice flakes (Avalakki)
- 1 teaspoon, fenugreek seeds
- salt to taste
- 1 tablespoon, soaked split Bengal gram
Instructions for Making the Masala:
- Boil three potatoes. Remove the skin and mash the pulp. Keep it aside.
- Heat a tablespoon of oil in a deep bottomed kadhai.
- Throw in some mustard seeds. Let them crackle. Add a few curry leaves. Add half a cup chopped onions and 2 or 3 slit green chilies.
- Saute it until the onion becomes transparent. Add the mashed potato, half teaspoon turmeric powder, salt to taste, half teaspoon lemon juice, and a half teaspoon sugar. Mix well.
- Cook on low fire for a minute. The masala is ready!!. Transfer it to a container.
Instructions for Making Masala Dosa:
- Heat a dosa/crepe pan. Grease it with butter/oil (optional). Pour a ladle full of batter in the center. Quickly spread it by running the ladle in the circular direction while extending towards the edge.
- Sprinkle a few drops of butter/oil on the top. Cover the pan with a lid.
- Let the fire be medium-high. Open the lid after a minute.
- Add 1-2 tablespoons of "masala" in the center. Cook for one more minute.
- Roll the crepe along with the masala, as shown in the pic. Serve hot Masala dosa with coconut chutney.
1. While making dosa, each time you have to clean the pan with a tissue paper to remove the oil on the surface to get a perfect dosa/crepe.
2. No need to apply oil/butter to the bottom of the pan if you are using a non-stick pan.
7. Cucumber Pudding (Idli)
Cucumber is considered as a nutrient-rich vegetable that should be included in the diet. The people who follow the American diet have to consume cucumber to get added nutrients that are required for the body.
Cucumber is a rich source of vitamin K, molybdenum, and pantothenic acid. Also, it contains copper, potassium, manganese, vitamin C, phosphorus, magnesium, biotin, and vitamin B1. It has nutrients like silica that aid in nail health.
- 1 heaped-cup, grated cucumber (remove the skin before grating)
- 3 tablespoons, fine wheat semolina
- 1 teaspoon, rice semolina
- 1 tablespoon, powdered jaggery
- 1/2 cup, grated coconut
- 1/2 teaspoon, salt
- It is very easy to make this recipe. Combine the ingredients in a mixing bowl. The water from the cucumber may not be sufficient. Add some water if needed. The batter should have a thick consistency.
- Rest it for five minutes.
- Pour the batter to a greased steamer/cooker container. Let the thickness of the batter be about an inch.
- Steam-cook it for 10 minutes while not keeping the weight. Next, turn off the heat.
- Take out the container and keep aside for cooling. Cut it into square or rectangle shapes with a knife.
- Now cucumber pudding is ready to serve. Serve with a spoon of butter/ghee on top or with coconut chutney.
Note: This pudding is moderately sweet. Hence, you can eat it just like that. You can make it less sweet by reducing the quantity of jaggery to half. In this case, you need some side dish like pickle or chutney or any spicy dip to enjoy the taste.
8. Carrot Crepe/Dosa
The crepe/dosa shown in the pic. is 'carrot dosa'. It makes a healthy and delicious breakfast. Making carrot dosa/crepe is easy, and it takes less time for making. You know, the carrot is a nutrient-rich vegetable and suits all types of curries.
- 2 cups dosa rice (white raw rice)
- 1 tablespoon, black gram without husk, soaked in water for 3 hours
- 1 heaped-cup, chopped carrot
- 1/6 teaspoon, cumin seeds
- 1/6 teaspoon, coriander seeds
- 1 dried red chili
- 1 tablespoon, grated coconut
- 1/2 teaspoon, salt
- oil or ghee or butter for making dosa
- Take white raw rice (dosa rice) and a tablespoon black gram without husk in a container.
- Wash it with water. Drain the water, add fresh water and soak for 3 hours.
- Strain the water. You can use this water while grinding.
- Add the rice mixture to a grinder. Add chopped carrot, cumin seed, coriander seed, red chili, grated coconut, and salt.
- Grind, adding some water to get a smooth batter. The consistency of the batter should be medium thick like any other dosa/crepe batter.
- Transfer the batter to a container. Mix well. Keep it covered for fermenting. Let it rest for 8 hours.
- After that, mix the batter once again.
- Heat a dosa pan. Grease it with butter/ghee/oil. Pour a ladle full of batter in the center.
- Spread it by moving the ladle in the circular pattern, extending towards the edge.
- Pour a few drops of butter/oil on the topside. Cook covered for a minute on the medium fire.
- Fold it in half. Place on a serving plate. Eat hot dosa with peanut chutney or any other chutney of your choice.
Note: If you are using a non-stick dosa pan, no need to grease the bottom before making each crepe.
9. Vegetable Frankie/Katie Roll
Frankie Roll/Kati Roll is a thin pancake rolled with a spicy vegetable stuffing. You can even make a non-veg stuffing. It is a versatile dish, in which you can make use of any vegetable of your choice and also, paneer in the stuffing. Paneer and vegetables together make this snack very healthy and delicious, perfect for breakfast.
For the dough:
2 cups wheat flour
1/2 teaspoon butter or ghee
1/2 teaspoon oil
1/4 teaspoon salt
For the stuffing:
1 1/2 cups cut vegetables
1/4 cup paneer cubes
1 tablespoon oil
1 teaspoon cumin seeds
2 teaspoons chopped onions
1/4 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/4 teaspoon garam masala powder
1/4 teaspoon coriander powder
1/2 teaspoon lemon juice
1/4 teaspoon sugar
salt to taste
oil or ghee for making the Frankie roll
Making the Dough
- Mix wheat flour with half a teaspoon butter/ghee, oil, and salt. Knead using lukewarm water to get a smooth, firm dough. Keep covered for 15 minutes.
Making the Stuffing
- Take vegetables like french beans, carrot, potato, bell pepper, and cabbage. Chop them thin and lengthwise.
- Cut paneer into cubes. Wash it in hot water. Strain, keep aside. All these together should be about two cups.
- Heat a tablespoon oil in a deep pan. Throw in the cumin seeds. Let it crackle. Add chopped onion. Saute until it is transparent.
- Add all the chopped vegetables. Add salt. Mix well.
- Cook on low flame until the vegetables become tender and crunchy. Sprinkle water if needed.
- Add turmeric powder, red chili powder, garam masala powder, coriander powder, lemon juice, and sugar.
- Throw in the paneer pieces. Mix well. Cook until the content is almost dry. Transfer it to a bowl. This is the stuffing for Frankie roll.
Making Frankie Roll:
- Pinch out a lemon-sized dough. Press it to form a moderately thin pancake/bread.
- Cook both sides of the pancake on a pan applying some butter. Let the pancake become a bit crispy.
- Place two tablespoons of the stuffing at one corner of the pancake. Fold the bottom and roll it up along with the stuffing, keeping one side open.
- Wrap an aluminum foil at the bottom part of the Frankie Roll or fix a toothpick, so that you can eat the Frankie roll anywhere without making the fingers dirty.
- Frankie Roll is a good lunch box option too.
10. Mint Chutney-coated Besan Cheela
I think Besan Cheela is one of the most simple and quick breakfast anybody can think of. Besan means chickpea flour. Cheela is a thin, crunchy crepe.
Eating chickpea flour has many health benefits. It is high in protein and fiber. It helps to control body weight. It has nutrients, like iron, potassium, manganese, copper, zinc, phosphorous, magnesium, folate, vitamin B6, and thiamin. The best part being the distinct flavor of the chickpea flour that makes the Cheela super delicious.
For the batter:
- 1 1/2 cups chickpea flour (besan)
- 1 teaspoon carom seed
- 1/2 teaspoon salt
- 1/4 teaspoon turmeric powder
- 2 cups of water
For mint chutney:
- 2 tablespoons mint leaves
- 1 tablespoon coriander leaves
- 2 green chilies
- 1 tablespoon grated coconut
- small piece ginger
- 2 cloves garlic
- 1 teaspoon fried gram
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- a pinch of sugar
For making Cheela:
- 1/2 teaspoon oil for each Cheela
- Take besan (chickpea flour) in a mixing bowl.
- Add carom seed, salt, turmeric powder, and water. Mix it well, so that there are no lumps in the batter.
- The consistency of the batter should be thinner than the regular crepe batter. Keep aside.
- In a blender, add mint leaves, coriander leaves, green chilies, copra or grated coconut, ginger, garlic, fried gram (optional), lemon juice, salt, and sugar.
- Grind it. No need to add water while grinding. The chutney should be dry. Otherwise, if you apply it on the Besan Cheela, it will crumble due to the moisture in the chutney.
- Note: If you don't have green chutney, add finely chopped coriander leaves and a finely chopped green chili to the batter itself.
How to Make Besan Cheela
- Heat a non-stick pan. Pour a ladle full of batter in the center. Thinly spread it towards the edge in a circular pattern.
- Sprinkle a few drops of oil on the top. Let the heat be medium.
- After 2-3 minutes, you can see the bottom side of the crepe getting golden color.
- Thinly apply mint chutney on the topside of the crepe.
- Roll the crepe, remove, and keep it on a serving plate. Eat hot Besan Cheela with tomato sauce.
- Besan Cheela tastes yummy only when it is hot!