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Ten Healthy and Tasty Indian-Inspired Breakfast Recipes

Updated on July 12, 2017
ShailaSheshadri profile image

I worked as a banker for 17 years. Now I am working as a freelancer for indexing. I love cooking tasty, healthy meals, and staying fit.

1. Scrambled Eggs

scrambled eggs
scrambled eggs
spicy scrambled eggs
spicy scrambled eggs

Scrambled Eggs:

Fluffy and light scrambled eggs make an easy, healthy and popular breakfast. Eggs are very good source of high-quality protein. The egg white has less amount of fat and cholesterol than the yolk. The whites have protein, vitamin B2, vitamin D, 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 the scrambled egg:

A simple, plain scrambled egg can be made in a jiffy. Take 3 eggs, 1/2 teaspoon pepper, 1/4 teaspoon salt, and a quarter cup milk in a mixing bowl. Beat the contents until they blend.

Heat a nonstick pan. 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. However, do not stir it continuously. Put off the fire. 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. You have to saute fresh peas, chopped onion, tomato and bell pepper in butter. Then pour the egg mix. Add red chili powder and a little garam masala or curry powder. Add salt as per taste. Mix occasionally. Cook until the content gets cooked completely. Serve hot and flavorful spicy scrambled eggs for breakfast.

2. Lentil and Rice Dumplings

Lentil and rice dumplings (Gundpongal) with fried gram and coconut chutney
Lentil and rice dumplings (Gundpongal) with fried gram and coconut chutney
making of Lentil and rice dumplings
making of Lentil and rice dumplings

Lentil and rice dumplings: The main ingredient for this delicious breakfast food is, black gram without husk and raw white rice. Eating black gram has numerous health benefits. It tops the list when comes to health benefits of all varieties of beans. It helps to boost immunity, helps in controlling diabetes, good for heart health, good for the nervous system, increases energy in the body, helps to strengthen muscles and bones etc.

Black gram is high in fiber, iron, protein, phosphorous etc. It is a good anti-oxidant and antibacterial too. To sum up, black gram and rice aid for the overall development of the body.

How to make Lentil and rice dumplings:

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 pic. 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

Egg omelet
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 omelet for the breakfast. Eggs are very good for health. It is a powerhouse of nutrients like protein, iron, copper, minerals, zinc, vitamin D etc. The best part is, it is easily available throughout the world.

Making egg omelet:

Take 2 eggs. Crack it into a bowl. Add a quarter cup milk, two tablespoons finely chopped onion, one tablespoon chopped tomato, a quarter teaspoon pepper powder, two teaspoons chopped cilantro and some salt. Whisk it till you get a blended batter-like mix. Heat a non-stick pan. Add few drops of butter(optional). Thinly pour the mix into the pan. Cook for two minutes on medium fire. Flip it. Cook for two more minutes. By this time, the omelet starts smelling nice. Remove on a serving plate. You can eat hot omelet just like that. It is so yummy!

4. Wheat Vermicelli and Vegetables Upma

Upma is an Indian simple breakfast dish which is very healthy and nutritious. It is a versatile dish in which you can add vegetables of your choice and even you can add herbs like ginger and garlic if you like to have an extra flavor.

How to make Wheat vermicelli and vegetable upma:

Roast one and a half cups of wheat vermicelli in a teaspoon oil or butter. Keep aside.

Roast a fistful of peanuts and a strand of curry leaves. Keep aside.

Finely chop an onion and two green chilies. Make ready some chopped 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 longer time for cooking.

Cooking procedure: Heat a tablespoon cooking oil in a heavy bottomed kadhai. Throw in some mustard seeds. Let it crackle. Add chopped onion and green chili. Saute till 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 three glasses of water. Add 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 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. Put off the fire.

Serve hot vermicelli and vegetable upma. Enjoy the taste!!

5. Bread Omelet

Bread omelet
Bread omelet
the batter
the batter

Bread omelet is a tasty and healthy breakfast that can be made instantly. 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.

Making Bread Omelets:

Take four slices of bread, three tablespoons of fine semolina, three tablespoons of plain flour, half big cup curd, two pinches of turmeric powder, two teaspoons chickpea flour, and half a teaspoon 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 Quarter cup finely chopped bell pepper, half cup finely chopped tomato, A teaspoon cumin seed, half a cup finely chopped onion, two chopped green chilies, two tablespoons chopped cilantro, and half an inch grated 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 with tomato sauce.

6. Masala Dosa

Masala dosa
Masala dosa

'Masala Dosa' or 'Masala crepe' is one of the best breakfast food one can think of in India. It is very healthy and delicious breakfast snack. Dosa or crepe is made using lentil and rice batter. Then, it is stuffed with 'masala' or 'curry' made of potato, onion, and spices.

How to make Masala Dosa:

You can refer item no 2 (above) Lentil and rice dumpling for the batter making. The only difference is, for 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 Lentil and rice dumpling batter.

Making masala: Boil three potatoes. Remove the skin, mash potatoes. Keep aside. Heat a tablespoon oil in a deep bottom kadhai. Throw some mustard seeds. Let it crackle. Add a few curry leaves. Add half cup chopped onion, and 2-3 slit green chilies. Saute till onion becomes transparent. Add mashed potato, half teaspoon turmeric powder, salt to taste, half teaspoon lemon juice, and a half teaspoon sugar. Mix well. Cook in low fire for a minute. Masala is ready!!. Transfer it to a container.

Making Masala dosa / Masala crepe: 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, extending towards the edge. Sprinkle few drops of butter/oil on top. Cover the pan with a lid. Let the fire be medium high. Open the lid after a minute. Keep 1-2 tablespoons of the '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.

Note: 1.While making dosa, each time you have to clean the pan with a tissue paper, to remove the oil from the pan, to get a perfect

1. While making dosa, each time you have to clean the pan with a tissue paper, to remove the oil from the pan, 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

Cucumber pudding
Cucumber pudding

Cucumber: Cucumber is considered as a nutrient rich vegetable that should be included in the diet. The people who follow 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, vitaminC, phosphorus, magnesium, biotin, and vitamin B1. It has nutrients like silica that aid in nail health.

Making cucumber Pudding: It is very easy to make this recipe. Combine a heaped cup of grated cucumber (I removed the skin before grating), 3 tablespoons fine wheat semolina, a teaspoon rice semolina, one tablespoon powdered jaggery, half a cup grated coconut, and half teaspoon salt. The water from the cucumber may not be sufficient. Add some water if needed. The batter should be thick in consistency. Rest it for five minutes.

Pour the batter into a greased steamer/cooker container. Let the thickness of the batter in the container be about one inch. Steam cook for 10 minutes, not keeping the weight. Remove, 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.

This pudding is moderately sweet in taste. 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

carrot dosa/crepe
carrot dosa/crepe

The crepe/dosa shown in the pic. is 'carrot dosa'. It is a healthy and delicious breakfast food. Making carrot dosa/crepe is easy and it takes less time for making. You know, the carrot is a nutrient rich vegetable that suits to all types of curries.

How to make Carrot dosa/Carrot crepe:

Take two cups of dosa/crepe rice/white raw rice and a tablespoon black gram without husk. 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. Take the soaked mix in a grinder. Add one heaped cup of chopped carrot. Also, add a one-sixth teaspoon of cumin seed, a one-sixth teaspoon of coriander seed, one red chili, one tablespoon grated coconut and half a teaspoon salt. Grind together, 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 once again. Heat a dosa pan. Grease it with butter/ghee/oil. Pour a ladle full of the batter in the center. Spread it by moving the ladle in the circular pattern, extending towards the edge. Pour 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 with any other chutney of your choice.

Note: If you are using a non-stick dosa pan, no need to grease the bottom before making the crepe.

9. Vegetable Frankie/Katie Roll

Veg Frankie/Kati Roll
Veg Frankie/Kati 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 the breakfast.

How to make Frankie Roll/Kati Roll:

Making the dough for the pancake/bread: Mix two cups of wheat flour with half a teaspoon butter/ghee and half a teaspoon oil. Add a quarter spoon salt. Knead using lukewarm water to get smooth, firm dough. Keep covered for 15 minutes.

Making the stuffing: Take vegetables like onion, 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 some cumin seeds. Let it crackle. Add chopped onion. Saute till it is transparent. Add all the chopped vegetables. Throw some salt. Mix well. Cook on low flame till the vegetables become tender and crunchy. Sprinkle water if needed. Add turmeric powder, red chili powder, garam masala powder, coriander powder, half a teaspoon lemon juice, and a quarter spoon sugar. Throw the paneer pieces. Mix well. Cook till the content is almost dry. Transfer it to a bowl. This is the stuffing for Frankie roll.

Making Frankie Roll: Pinch out a lemon size 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 be stiff.

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 also a good lunch box food option.

10. Mint-Chutney-Coated Besan Cheela

Mint chutney coated Besan cheela
Mint chutney coated Besan cheela

I think, this is the most simple and quick breakfast one 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 in body weight control. It has nutrients like iron, potassium, manganese, copper, zinc, phosphorous, magnesium, folate, vitamin B6, and thiamin. The best part is, chickpea flour gives a distinct flavor to the food that makes the food delicious.

How to make Besan Cheela:

Making the batter: Take one and a half cup of besan(chickpea flour) in a mixing bowl. Add a teaspoon carom seeds, half a teaspoon salt, a quarter spoon turmeric powder, and two cups of water. Mix the contents well so that there are no lumps in the batter. The consistency of the batter should be thinner than the regular crepe batter.

Making mint chutney: Take two tablespoons of mint leaves, one tablespoon of coriander leaves, two green chilies, one tablespoon copra or grated coconut, a small piece ginger, two cloves of garlic, a teaspoon fried gram(optional), a teaspoon lemon juice, half a teaspoon salt, and a pinch sugar in a grinder. Coarsely grind the contents, no need to add water. The chutney should be dry. Otherwise, if you apply it on the Besan cheela, it crumbles due to the moisture in the chutney.

Note: If you don't have the green chutney, add finely chopped coriander leaves and a finely chopped green chili to the batter itself.

Making 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 few drops of oil on top. Let the fire be medium. After 2-3 minutes, you can see the bottom side of the crepe getting the golden color. Thinly apply mint chutney on the topside of the crepe. Roll the crepe, keep on a serving plate. Eat hot Besan cheela with tomato sauce. Besan cheela tastes yummy only when it is hot!


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