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Vegetable Rosti: Healthy Breakfast Recipe

Rajan loves cooking dishes from his native Indian cuisine. He likes to share his favorite recipes with his online readers.

Vegetable Rosti

Vegetable Rosti

This Indian-style vegetable rosti is a nutritious breakfast dish that can be prepared quickly and is loved by kids and adults alike. If you are cooking for children, I'd suggest reducing the amount chillies—or skipping them altogether.

Cook Time

Prep timeCook timeReady inYields

30 min

30 min

1 hour

5 servings

Ingredients

For the batter:

  • 2 cups rice, soaked in water for 4 to 5 hours
  • 200 ml (or as needed) water
  • 1 potato, boiled, peeled, and mashed
  • 1/2 cup dahi (yoghurt)

For the vegetables and spices:

  • 1 tsp ginger paste
  • 1 tsp chilli flakes
  • 1/2 tsp black pepper powder
  • 1 tsp jeera (cumin seeds)
  • 1 1/2 tsp salt
  • 8-10 kadi patta (curry leaves), chopped fine
  • 1 medium onion, finely chopped
  • 2 green chillies, finely chopped
  • 1 medium carrot, finely chopped
  • 2 tbsp finely chopped hara dhania (cilantro)
  • 1 medium tomato, finely chopped
  • 1 medium shimla mirch (bell pepper), finely chopped
  • 1/2 tsp baking soda

For frying:

  • Vegetable oil, as required

Instructions

  1. Drain out the water and grind the soaked rice until fine. The consistency should be like dosa batter. We used 200 ml of water to grind the rice.
  2. Add the mashed potato and dahi and blend again. Adjust the consistency so that it is like dosa batter. Transfer this to a large mixing bowl.
  3. Add in the spices and veggies as well as the baking soda. Mix until well combined.
  4. Keep a medium-sized non-stick pan on medium heat. Add 1 tsp oil, spread it and let it heat up. Stir the batter a few times, put 2 ladlefuls in the pan, and spread it in the pan. Cover with a lid and let it cook for about 4 minutes on medium-high heat.
  5. Remove the lid. If the underside is cooked spread a little oil on top and flip. Cover with a lid and cook this side for about 3 minutes.
  6. Remove to a plate when done and prepare the rest similarly.
  7. Serve with coconut chutney, mint chutney, or tomato sauce.

Vegetable Rosti: Healthy Breakfast Recipe

© 2020 Rajan Singh Jolly

Comments

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on August 21, 2020:

Thank you, Liza.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on August 21, 2020:

Thank you, Peggy.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on August 21, 2020:

Thank you, Devika.

Liza from USA on August 19, 2020:

I would be delighted to serve this as breakfast for my family. I love all the ingredients you've used to make this dish, Rajan. No doubt, it's healthy, and what a perfect meal to start the day. Thanks for sharing!

Peggy Woods from Houston, Texas on August 16, 2020:

Anytime we can work more vegetables into our diet, that is a good thing to do. Thanks for your recipe.

Devika Primić from Dubrovnik, Croatia on August 16, 2020:

I like a healthy meal and this breakfast fits in perfectly for me. Thank you for a creative and well explained recipe.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on August 15, 2020:

It is indeed a satisfying dish, Pamela. Just go easy on the chillies in case you are not used to spicy food. Thank you.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on August 15, 2020:

Thanks, JEREMIAH.

Pamela Oglesby from Sunny Florida on August 15, 2020:

This looks like a wonderful breakfast. I never had any thig quite like this and I would like to try it. Thanks again, Rajan.

JEREMIAH MWANIKI KILUNDA from Nairobi on August 15, 2020:

Palatable food. I like its appearance.