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3 Indian Breakfast Recipes: Peas Poha, Banale Dosa & Akki Roti

Three delicious breakfast recipes from India: peas poha, banale dosa (pan dosa) and akki roti

Three delicious breakfast recipes from India: peas poha, banale dosa (pan dosa) and akki roti

3 Indian Breakfast Recipes

  • Peas poha is an easy and instant breakfast or snack option that can be prepared in just a few minutes. Peas are a rich source of vitamins A, B, C and E, zinc and antioxidants. They are also a good source of proteins.
  • Banale dosa, or pan dosa, is a famous dish from the coastal region of Udupi and Mangalore. These are prepared using a special pan known as a banale in the Kannada language—hence the name banale dosa. These are thicker than the typical dosa, crispy the outside and soft on the inside.
  • Akki roti is an instant breakfast or snack recipe that is made using rice flour and a few other ingredients. It is easy to make and very tasty. This dish can also be served for dinner. Serve with spicy chutney, curd, sambar or pickle.

3 Healthy and Tasty Breakfast Recipes

Recipe 1: Peas Poha

Ingredients

  • 1 1/2 cups thick poha
  • 1 cup water, or as needed
  • 1 teaspoon ghee
  • 1 teaspoon oil
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon urad dal
  • 1/2 teaspoon chana dal
  • 1-2 red chilies, broken
  • 1 sprig curry leaves
  • 1/4 teaspoon hing
  • 1 teaspoon ginger, chopped
  • 1-2 green chilies, chopped
  • 1 cup peas, frozen
  • 1/2 teaspoon turmeric powder
  • salt to taste
  • 3 tablespoons milk, boiled
  • 1/2 cup fresh coconut, grated
  • 1/4 cup coriander leaves, chopped
  • 1/2 lemon, seeds removed

Instructions

  1. In a vessel, wash the thick poha with water. Add enough water and soak for 2-3 minutes or till it is soft. Check the softness by breaking the poha between your fingers. If it breaks easily, it is done. Drain water completely and set the poha aside.
  2. In a pan heat ghee and oil. Splutter the mustard seeds and cumin seeds. Add urad dal, chana dal, broken red chilies, curry leaves and hing. Saute till lentils turn golden brown.
  3. Add the chopped ginger and green chilies. Saute for a few seconds.
  4. Add frozen peas, turmeric powder and salt to taste. Mix well. Close the lid and cook on low flame for 3-4 minutes.
  5. Add poha, adjust salt and mix well.
  6. Add boiled milk, close the lid and cook on low flame for 1 minute.
  7. Add freshly grated coconut and chopped coriander leaves. Mix well.
  8. Add juice of the half lemon. Mix well and switch off the flame.
  9. Tasty and healthy peas poha is ready to serve. Serve hot as breakfast, snack or dinner.

Notes

  • You can replace white poha with red thick poha.
  • If you are using fresh peas, boil them before using.

Photo Guide: Peas Poha

In a vessel take 1 1/2 cup thick poha.

In a vessel take 1 1/2 cup thick poha.

Add water and soak for 2-3 minutes or till it is soft. Check the softness by breaking poha between your fingers. If it breaks easily, it is done.

Add water and soak for 2-3 minutes or till it is soft. Check the softness by breaking poha between your fingers. If it breaks easily, it is done.

Drain water completely and keep aside.

Drain water completely and keep aside.

In a pan heat 1 tsp ghee and 1 tsp oil, splutter 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, add 1/2 tsp urad dal, 1/2 tsp chana dal,1-2 broken red chilies, a spring of curry leaves and 1/4 tsp hing. Saute till lentils turns golden brown.

In a pan heat 1 tsp ghee and 1 tsp oil, splutter 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, add 1/2 tsp urad dal, 1/2 tsp chana dal,1-2 broken red chilies, a spring of curry leaves and 1/4 tsp hing. Saute till lentils turns golden brown.

Add 1 teaspoon chopped ginger, 1-2 green chilies, saute for some seconds.

Add 1 teaspoon chopped ginger, 1-2 green chilies, saute for some seconds.

Add 1 cup frozen peas, 1/2 teaspoon turmeric powder, salt to taste.

Add 1 cup frozen peas, 1/2 teaspoon turmeric powder, salt to taste.

Close the lid and cook in low flame for 3-4 minutes.

Close the lid and cook in low flame for 3-4 minutes.

Add poha.

Add poha.

Adjust salt, mix well.

Adjust salt, mix well.

Add 3 tablespoons boiled milk, close the lid and cook in low flame for 1 minute.

Add 3 tablespoons boiled milk, close the lid and cook in low flame for 1 minute.

Add 1/2 cup fresh grated coconut, 1/4 cup chopped coriander leaves, mix well.

Add 1/2 cup fresh grated coconut, 1/4 cup chopped coriander leaves, mix well.

Add juice of half lemon. Mix well and switch off the flame.

Add juice of half lemon. Mix well and switch off the flame.

Tasty and healthy peas poha is ready to serve. Serve hot as breakfast, snack or dinner.

Tasty and healthy peas poha is ready to serve. Serve hot as breakfast, snack or dinner.

Recipe 2. Banale Dosa (Pan Dosa)

Ingredients

  • 1 cup urad dal, whole or broken
  • 2 cups water, or as required
  • 2 1/2 cups bombay rava
  • salt to taste
  • 2-3 tablespoons oil, for frying

Instructions

  1. In a vessel, wash urad dal in water. Discard water. Add enough water and soak for 3 hours.
  2. After soaking, discard the water, transfer the urad dal to a mixer jar, add water and grind to a fine paste. Transfer the urad dal paste to a vessel.
  3. Take bombay rava or medium rava and add in batches to the ground urad dal batter. Mix well without forming lumps. Add water in between if the batter is too thick. Close the lid and let it ferment for 7-8 hours or overnight.
  4. After fermentation, add salt to taste and add water if required to adjust the consistency. The batter must be thick but pouring consistency like idli batter.
  5. Heat a pan (banale), add oil and add a ladle full of batter. Do not spread the batter. Add oil to the sides, close the lid and cook on low flame for 1-2 minutes or till dosa turns golden brown.
  6. Once done, flip and cook on the other side, too. This dosa should be crispy on the outside and soft on the inside. Once done, transfer to a plate.
  7. Repeat the same procedure with the rest of the batter.
  8. Tasty banale dosa or pan dosa is ready to serve. Serve hot with chutney or sambar and enjoy.

Note

  • Whole or split urad dal can be used.

Photo Guide: Banale Dosa

In a vessel, take 1 cup of urad dal.

In a vessel, take 1 cup of urad dal.

Add water and wash well. Discard water. Add enough water and soak for 3 hours.

Add water and wash well. Discard water. Add enough water and soak for 3 hours.

After soaking, discard the water, transfer the urad dal to the mixer jar, add 1/2 cup of water.

After soaking, discard the water, transfer the urad dal to the mixer jar, add 1/2 cup of water.

Grind to fine paste. Transfer to the vessel.

Grind to fine paste. Transfer to the vessel.

Take 2 1/2 cups bombay rava or medium rava.

Take 2 1/2 cups bombay rava or medium rava.

Add rava in batches to the ground urad dal batter, mix well without forming lumps.

Add rava in batches to the ground urad dal batter, mix well without forming lumps.

Add water in between if the batter is too thick. Close the lid and let it ferment for 7-8 hours or overnight.

Add water in between if the batter is too thick. Close the lid and let it ferment for 7-8 hours or overnight.

After fermentation, add salt to taste, add water if required to adjust the consistency. The batter must be thick but pouring consistency like idli batter.

After fermentation, add salt to taste, add water if required to adjust the consistency. The batter must be thick but pouring consistency like idli batter.

Heat pan (banale), add 1 teaspoon oil, add a ladle full of batter, do not spread, add few drops of oil to the sides, close the lid and cook in low flame for 1-2 minutes or dosa turns golden brown.

Heat pan (banale), add 1 teaspoon oil, add a ladle full of batter, do not spread, add few drops of oil to the sides, close the lid and cook in low flame for 1-2 minutes or dosa turns golden brown.

Once done, flip and cook on the other side too. This dosa is crispy outside and soft inside.Once done, transfer to a plate. Repeat the same procedure and make dosas.

Once done, flip and cook on the other side too. This dosa is crispy outside and soft inside.Once done, transfer to a plate. Repeat the same procedure and make dosas.

Tasty banale dosa or pan dosa is ready to serve. Serve hot with chutney or sambar and enjoy.

Tasty banale dosa or pan dosa is ready to serve. Serve hot with chutney or sambar and enjoy.

Recipe 3. Akki Roti

Ingredients

  • 1 cup rice flour
  • 1 onion, finely chopped
  • 1 medium-sized carrot, grated
  • 1/4 cup fresh coriander leaves, chopped
  • 3/4 cup fresh coconut, grated
  • 1 teaspoon ginger-green chili paste
  • 1 teaspoon cumin seeds
  • salt to taste
  • 1/2 cup hot water, or as required
  • 1-2 tablespoons oil
  • 2-3 tablespoons ghee, for frying

Instructions

  1. In a wide vessel, add rice flour, finely chopped onion, grated carrot, chopped coriander leaves, freshly grated coconut, ginger-green chili paste, cumin seeds and salt. Mix well.
  2. Add hot water in batches and mix carefully using spoon. Once it is hot enough to handle with a hand, mix well and make a dough. The dough should be softer than roti or chapati dough.
  3. Add oil and mix well.
  4. Take a sheet of butter paper, grease with oil and pinch out a medium-sized roundel from the dough. Place it on the butter paper and pat the roti as thin as possible.
  5. Heat a tawa on high flame. Transfer the roti with butter paper onto the hot tawa, pat for a few seconds and remove the butter paper carefully. Drizzle a few drops of ghee on the roti and cook well till brown spots appear.
  6. Flip and cook the other side of the roti. Drizzle more ghee if required. Once done, transfer to a plate.
  7. Easy and tasty akki roti is ready to serve. Serve hot with chutney, curd or sambar and enjoy.

Notes

  • Instead of butter paper, you can use banana leaf, or you can directly pat the rotis on the tawa.
  • If the roti is sticking to your hand, apply oil on your hand.
  • Rotis can be fried using oil, too.
  • Once the dough is ready, you can immediately start making the rotis.

Photo Guide: Akki Roti

In a wide vessel, take 1 cup of rice flour.

In a wide vessel, take 1 cup of rice flour.

add 1 finely chopped onion, 1 grated carrot, 1/4 cup chopped coriander leaves, 3/4 cup fresh grated coconut, 1 teaspoon ginger-green chili paste, 1 teaspoon cumin seeds, salt.

add 1 finely chopped onion, 1 grated carrot, 1/4 cup chopped coriander leaves, 3/4 cup fresh grated coconut, 1 teaspoon ginger-green chili paste, 1 teaspoon cumin seeds, salt.

Mix well. Add hot water in batches, mix carefully using spoon.

Mix well. Add hot water in batches, mix carefully using spoon.

Once it is hot enough to handle with hand, mix well and make dough. The dough should be softer than roti or chapati dough. Add 1 teaspoon of oil, mix well.

Once it is hot enough to handle with hand, mix well and make dough. The dough should be softer than roti or chapati dough. Add 1 teaspoon of oil, mix well.

Pinch out the medium sized roundel from the dough.

Pinch out the medium sized roundel from the dough.

Take a sheet of butter paper, grease 1 teaspoon oil, place roundel on the butter paper and pat roti as thin as possible.

Take a sheet of butter paper, grease 1 teaspoon oil, place roundel on the butter paper and pat roti as thin as possible.

Heat tawa on high flame. Add few drops of ghee, transfer the roti with butter paper on hot tawa, pat for some seconds and remove butter paper carefully.

Heat tawa on high flame. Add few drops of ghee, transfer the roti with butter paper on hot tawa, pat for some seconds and remove butter paper carefully.

Drizzle some drops of ghee on roti and cook well till brown spots appears.

Drizzle some drops of ghee on roti and cook well till brown spots appears.

Flip and cook on other side of the roti too. Drizzle more ghee if required. Once done transfer to a plate.

Flip and cook on other side of the roti too. Drizzle more ghee if required. Once done transfer to a plate.

Easy and tasty akki roti is ready to serve. Serve hot with chutney, curd or sambar and enjoy.

Easy and tasty akki roti is ready to serve. Serve hot with chutney, curd or sambar and enjoy.