10 Healthy and Tasty Indian-Inspired Breakfast Recipes

Updated on May 17, 2020
ShailaSheshadri profile image

I worked as a banker for 17 years, and now I work as a freelance writer. I love staying fit and cooking tasty and healthy meals.

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Scrambled eggsSpicy scrambled eggs
Scrambled eggs
Scrambled eggs
Spicy scrambled eggs
Spicy scrambled eggs

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.


  • 3 eggs
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/4 cup milk


  1. Beat the eggs, pepper, salt, and milk in a mixing bowl until they are blended together.
  2. Heat a nonstick pan and grease it with some butter. Pour a portion of the mix into the pan; form a pancake shape.
  3. 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.

Variation: 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
  • Tomatoes
  • Bell peppers
  • Butter
  • Red chili powder
  • Garam masala or curry powder
  • Salt


  1. 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.
  2. Cook until the eggs are completely cooked; mix occasionally. Serve these hot and flavorful spicy scrambled eggs for breakfast.

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Lentil and rice dumplings (gundpongal) with fried gram and coconut chutneyMaking 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 lentil and rice dumplings
Making lentil and rice dumplings

2. Lentil and Rice Dumplings

The main ingredients for this delicious breakfast food are dehusked black gram and raw white rice. Eating black gram has numerous health benefits, including helping to boost the immune system and helping to control diabetes. In addition, it 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, dehusked
  • Raw white rice
  • Fistful rice flakes (avalakki)
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon salt
  • Oil, butter, or ghee


  1. Take one quantity of dehusked black gram. Add four quantities of raw white rice to it. Add the rice flakes (avalakki) and the fenugreek seeds. Wash them in water two times. Discard the water. Add fresh water and soak for 6 hours.
  2. Strain the water (but don't discard the water). Grind the mixture using the soaked water till you get a near-smooth batter. The consistency of the batter should be neither thick nor flowy (it should be like crepe batter).
  3. Add the salt. Mix well with your hand. Keep the batter covered, rest for fermentation 8-10 hours. It may take more time to ferment in a cold climate; however, you can keep the container inside a warm oven (don't switch on the oven).
  4. The batter should rise after fermentation. Mix well. Heat a dumpling mold as shown in the photo. Pour some oil, butter, or ghee into each depression.
  5. 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.

Egg omelet
Egg omelet

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 milk
  • 2 tablespoons onion, finely chopped
  • 1 tablespoon tomato, chopped
  • 1/4 teaspoon pepper powder
  • 2 teaspoons cilantro, chopped
  • Salt
  • Butter (optional)


  1. Crack the 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.
  2. Heat a non-stick pan. Add a few drops of butter (optional). Pour the mix into the pan. Cook for 2 minutes on medium heat. Flip it. Cook it for 2 more minutes. By this time, the omelet should start smelling nice.
  3. 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 curry leaves
  • 1 onion, finely chopped
  • 2 green chilies
  • 1/4 cup grated coconut
  • 1/2 lemon
  • 1 bell pepper
  • 1 carrot
  • 1 tomato
  • Green peas (fresh or frozen)
  • French beans
  • Water


  1. Roast the wheat vermicelli in a teaspoon oil or butter. Set aside.
  2. Roast the peanuts and curry leaves. Set aside.
  3. Finely chop the onion and green chilies. Chop some vegetables like bell pepper, carrot, tomato, and french beans. You can even use a few green peas, fresh or frozen.
  4. 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.
  5. 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.
  6. 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.
  7. Pour in 3 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.
  8. After 6-7 minutes, the vermicelli and the vegetables should be cooked and become semi-solid. 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 should be almost dry. Take it off the stove.

Serve hot vermicelli and vegetable upma. Enjoy!

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Bread omeletThe batter
Bread omelet
Bread omelet
The batter
The batter

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 bread
  • 3 tablespoons fine semolina
  • 3 tablespoons plain flour
  • 1/2 big cup curd
  • 2 pinches turmeric powder
  • 2 teaspoons chickpea flour
  • 1/2 teaspoon 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
  • Water


  1. Add 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.
  2. Transfer the batter to a container. Rest the batter for 20 minutes.
  3. Add the bell pepper, tomato, cumin seed, onion, green chilies, cilantro, and ginger to the batter. Mix well.
  4. 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.
  5. 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 2 more minutes. Remove on a serving plate.
  6. Repeat the process for the remaining batter. Enjoy eating hot omelets with coconut chutney or tomato sauce.

Masala dosa
Masala dosa

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
  • Oil, butter, or ghee
  • Salt to taste
  • 1 tablespoon soaked split Bengal gram

Instructions for the Masala

  1. Boil 3 potatoes. Remove the skins and mash the pulp. Set aside.
  2. Heat 1 tablespoon of oil in a deep-bottomed kadhai.
  3. Throw in some mustard seeds. Let them crackle. Add a few curry leaves. Add 1/2 cup chopped onions and 2 or 3 slit green chilies.
  4. Saute until the onion becomes transparent. Add the mashed potato, 1/2 teaspoon turmeric powder, salt to taste, 1/2 teaspoon lemon juice, and 1/2 teaspoon sugar. Mix well.
  5. Cook on low fire for 1 minute. The masala is ready; transfer it to a container.

Instructions for the Masala Dosa

  1. Heat a dosa/crepe pan. Grease it with butter or 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.
  2. Sprinkle a few drops of butter or oil on the top. Cover the pan with a lid.
  3. Let the fire be medium-high. Open the lid after 1 minute.
  4. Add 1-2 tablespoons of the masala in the center. Cook for 1 more minute.
  5. Roll the crepe along with the masala, as shown in the photo. Serve hot with coconut chutney.


  • To make perfect dosas, be sure to wipe the pan clean with a tissue paper or paper towel to remove the oil on the surface of the pan.
  • There is no need to apply oil or butter to the bottom of the pan if you are using a non-stick pan.

Cucumber Pudding (Idli)
Cucumber Pudding (Idli)

7. Cucumber Pudding (Idli)

Cucumber is a nutrient-rich vegetable that should be included in the diet. It is is a rich source of vitamins C, B1, and K. Also, it contains copper, potassium, manganese, phosphorus, magnesium, biotin, molybdenum, and pantothenic acid. It has nutrients like silica that aid in nail health.


  • 1 heaped cup grated cucumber (peel the cucumbers before grating)
  • 3 tablespoons fine wheat semolina
  • 1 teaspoon rice semolina
  • 1 tablespoon powdered jaggery
  • 1/2 cup grated coconut
  • 1/2 teaspoon salt


  1. 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.
  2. Rest it for 5 minutes.
  3. Pour the batter to a greased steamer/cooker container. Let the thickness of the batter be about 1 inch.
  4. Steam-cook for 10 minutes while not keeping the weight. Next, turn off the heat.
  5. Take out the container and keep aside for cooling. Cut it into square or rectangle shapes with a knife.
  6. Serve with a spoon of butter or ghee on top or with coconut chutney.

Note: This pudding is moderately sweet. 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.

Carrot Dosa (Crepe)
Carrot Dosa (Crepe)

8. Carrot Dosa (Crepe)

Carrot dosas are a healthy and delicious breakfast. It's an easy recipe that doesn't take much time to prepare.


  • 2 cups dosa rice (white raw rice)
  • 1 tablespoon dehusked black gram, 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, ghee, or butter, for cooking the dosa


  1. In a container, add the white raw rice (dosa rice) and dehusked black gram.
  2. Wash it with water. Drain the water, add fresh water, and soak for 3 hours.
  3. Strain the water. You can use this water while grinding.
  4. Add the rice mixture to a grinder. Add the chopped carrot, cumin seed, coriander seed, red chili, grated coconut, and salt.
  5. Grind, adding some water, to get a smooth batter. The consistency of the batter should be medium thick like any other dosa batter.
  6. Transfer the batter to a container. Mix well. Keep it covered to ferment for 8 hours.
  7. After the fermentation period, mix the batter once again.
  8. Heat a dosa pan. Grease it with butter, ghee, or oil. Pour a ladle full of batter in the center.
  9. Spread it by moving the ladle in the circular pattern, extending towards the edge.
  10. Pour a few drops of butter or oil on the topside. Cook covered for 1 minute on medium fire.
  11. 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, there is no need to grease the bottom before making each crepe.

Veg Frankie/Kati Roll
Veg Frankie/Kati Roll

9. Vegetable Frankie or Kati Roll

A frankie roll or kati roll is a thin pancake rolled with a spicy vegetable stuffing. You can also make a meat stuffing, if you prefer it to be non-vegetarian. 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 cooking


  1. Make the dough: Mix the wheat flour with the butter (or ghee or oil), and salt. Knead using lukewarm water to get a smooth, firm dough. Keep covered for 15 minutes.
  2. Take vegetables like French beans, carrot, potato, bell pepper, and cabbage. Chop them thin and lengthwise.
  3. Cut paneer into cubes. Wash it in hot water. Strain and set aside. All these together should be about 2 cups.
  4. Heat 1 tablespoon oil in a deep pan. Throw in the cumin seeds. Let them crackle. Add chopped onion. Saute until it is transparent.
  5. Add all the chopped vegetables. Add salt. Mix well.
  6. Cook on low flame until the vegetables become tender and crunchy. Sprinkle water if needed.
  7. Add turmeric powder, red chili powder, garam masala powder, coriander powder, lemon juice, and sugar.
  8. Throw in the paneer pieces. Mix well. Cook until the mixture is almost dry. Transfer it to a bowl. This is the stuffing for the kati roll.
  9. Pinch out a lemon-sized ball of dough. Press it to form a moderately thin pancake.
  10. Cook both sides of the pancake on a pan, applying some butter. Let the pancake become a bit crispy.
  11. Place 2 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.
  12. Wrap aluminum foil at the bottom part of the kati roll, or fix it with a toothpick, so that you can eat the roll anywhere without making the fingers dirty. Kati rolls are a good lunch box option, too.

Mint Chutney-coated Besan Cheela
Mint Chutney-coated Besan Cheela

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 contains 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 the 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 the cheela:

  • 1/2 teaspoon oil for each cheela


  1. Add the besan (chickpea flour) to a mixing bowl.
  2. Add the 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. Set aside.
  3. In a blender, add the mint leaves, coriander leaves, green chilies, copra or grated coconut, ginger, garlic, fried gram (optional), lemon juice, salt, and sugar.
  4. 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.
  5. Heat a non-stick pan. Pour a ladle full of batter in the center. Thinly spread it towards the edge in a circular pattern.
  6. Sprinkle a few drops of oil on the top. Let the heat be medium.
  7. After 2-3 minutes, you will see the bottom side of the crepe becoming a golden color.
  8. Thinly apply the mint chutney on the top side of the crepe.
  9. Roll the crepe and transfer it to a serving plate.
  10. Serve hot with tomato sauce.


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