Wake up to Wellness! Mornings set the tone for your entire day, make sure to kickstart it with a nutritious, flavourful and delicious Indian breakfast. Whether you are a busy professional, health-conscious foodie or a cautious parent, here is the list of top Indian breakfast recipes to keep you high in energy, starting from protein-rich dosas to fibre-loaded upmas. Foodism is here with all such recipes! 

Let’s dive into these carefully curated Indian breakfast recipes to celebrate the desi flavours with modern twists, which will make you fall in love with Indian breakfast all over again. 

Vegetable Upma

Ingredients:

• 1 cup semolina (rava/sooji)
• 2 tbsp oil or ghee
• 1 tsp mustard seeds
• 1 tsp urad dal
• 1 tsp chana dal
• 8-10 curry leaves
• 1 green chilli, chopped
• 1 inch ginger, grated
• 1 onion, finely chopped
• 1 carrot, diced
• 1/4 cup peas
• 3 cups hot water
• Salt to taste
• Chopped coriander and lemon juice for garnish

Method:

To make vegetable upma - 

• Dry roast semolina until aromatic. Set aside.
• Heat oil in a pan. Add mustard seeds, urad dal, and chana dal. Let them splutter.
• Add curry leaves, green chilli, ginger, and onions. Sauté until onions are translucent.
• Add carrots and peas. Cook for 2–3 minutes.
• Pour hot water and bring it to a boil. Add salt.
• Slowly add semolina, stirring constantly to avoid lumps.
• Cover and cook on low for 3–4 minutes.
• Garnish Vegetable Upma with coriander and lemon juice.

Tips:

• Use ghee for enhanced flavour in Vegetable Upma.
• Add roasted cashews for crunch.
• Pair Vegetable Upma with coconut chutney for a full meal.

Moong Dal Chilla 

Ingredients:

• 1 cup split yellow moong dal (soaked for 3-4 hours)
• 1 inch of ginger
• 1 green chilli
• Salt to taste
• 1/2 tsp turmeric
• 1/2 tsp ajwain (carom seeds)
• 1/4 cup grated carrots or finely chopped spinach
• Oil for cooking

Method:

To make moong dal chilla - 

• Grind soaked dal with ginger and green chilli to make a smooth batter.
• Add salt, turmeric, ajwain, and veggies to the batter.
• Heat a non-stick pan, pour a ladleful, and spread it thin like a pancake.
• Drizzle oil and cook the Moong Dal Chilla on both sides till golden brown.

Tips:

• Ferment Moong Dal Chilla batter overnight for extra softness.
• Serve Moong Dal Chilla with mint chutney or dahi.
• You can make mini Moong Dal Chillas for kids with different veggie toppings.

Poha with Sprouts 

Ingredients:

• 1 cup thick poha (flattened rice)
• 1 cup boiled moong sprouts
• 1 onion, finely chopped
• 1 green chilli
• 1/2 tsp mustard seeds
• 1/2 tsp turmeric
• 1 tsp lemon juice
• 8-10 curry leaves
• Salt to taste
• Chopped coriander for garnish

Method:

To make poha with sprouts - 

• Rinse poha in water and let it sit to soften.
• Heat oil in a pan, add mustard seeds and curry leaves.
• Add onions, green chilli, and turmeric. Sauté till soft.
• Add sprouts and cook for 2 minutes.
• Add poha, salt, and mix gently.
• Cook for 2–3 minutes and finish Poha with Sprouts with lemon juice and coriander.

Tips:

• Soak moong overnight to get perfect sprouts for Poha with Sprouts.
• Don’t overcook Poha with Sprouts to retain its fluffiness.
• Add peanuts for crunch in Poha with Sprouts.

Multigrain Paratha with Curd 

Ingredients:

• 1 cup whole wheat flour
• 1/4 cup ragi flour
• 1/4 cup besan or oats flour
• 1/4 tsp ajwain
• Salt to taste
• Water to knead
• Ghee or oil to roast
• 1 cup low-fat curd (for serving)

Method:

To make multigrain paratha with curd - 

• Mix all flours with salt, ajwain, and water. Knead to make soft dough.
• Roll into parathas and roast on a tawa with minimal ghee.
• Serve hot Multigrain Paratha with Curd.

Tips:

• Add grated carrots or spinach for added nutrition in Multigrain Paratha with Curd.
• Serve Multigrain Paratha with Curd with pickle for extra flavour.
• Use Greek yoghurt for a thicker, protein-packed dip.

Idlis with Sambar 

Ingredients for idlis:

• 1 cup urad dal
• 2 cups idli rice
• Salt to taste

Ingredients for sambar:

• 1/2 cup toor dal
• 1 onion, chopped
• 1 tomato, chopped
• 1/2 tsp mustard seeds
• 1 tsp sambar powder
• Tamarind pulp to taste
• Curry leaves, hing, coriander

Method for Idli:

• Soak urad dal and rice separately. Grind to a smooth batter and ferment overnight.
• Add salt, pour into idli moulds, and steam for 10-12 minutes.

Method for Sambar:

• Pressure cook toor dal till soft.
• In a pan, temper mustard seeds, curry leaves, and hing. Add onion, tomato.
• Add sambar powder, tamarind, and dal. Simmer for 10 mins.
• Serve hot Idlis with Sambar.

Tips:

• Ferment Idlis with Sambar batter in a warm place for fluffier idlis.
• Add drumsticks or carrots to the sambar for more nutrition.
• Idlis with Sambar can be paired with coconut chutney for extra taste.

Oats Dosa 

Ingredients:

• 1 cup oats (blended into flour)
• 1/4 cup rice flour
• 1/4 cup semolina (optional for crispiness)
• 1/2 cup curd
• 1 finely chopped onion
• 1 green chilli, chopped
• 1/2 tsp cumin seeds
• Salt to taste
• Water to make a thin batter
• Oil for cooking

Method:

• In a bowl, mix oats flour, rice flour, semolina, curd, and salt.
• Add enough water to make a thin batter for Oats Dosa.
• Add onions, green chilli, and cumin seeds to the batter.
• Heat a non-stick tawa and pour a ladle of batter in a circular motion.
• Drizzle oil and cook Oats Dosa until the edges turn golden. Flip if needed.

Tips:

• Rest the Oats Dosa batter for 10–15 minutes before making.
• Always stir the Oats Dosa batter before pouring, as it tends to settle.
• Serve Oats Dosa with coconut or tomato chutney for a complete meal.

Palak Thepla 

Ingredients:

• 1 cup whole wheat flour
• 1 cup finely chopped spinach (palak)
• 1/2 tsp turmeric
• 1/2 tsp red chilli powder
• 1/2 tsp ajwain
• Salt to taste
• 1 tbsp yoghurt
• Water as needed
• 1 tbsp oil for kneading
• Oil/ghee for roasting

Method:

To make palak thepla - 

• In a bowl, mix all ingredients (except roasting oil) to form a soft dough.
• Rest the dough for 10 minutes.
• Roll small balls into thin theplas.
• Roast each Palak Thepla on a hot tawa with a little oil or ghee until golden on both sides.

Tips:

• Chop palak finely or lightly sauté before kneading for smoother Palak Thepla.
• Serve Palak Thepla with curd or pickle for a flavour punch.
• Add methi leaves for a variation of Palak Thepla.

Besan Chilla

Ingredients:

• 1 cup besan (gram flour)
• 1/2 tsp turmeric
• 1/2 tsp ajwain
• Salt to taste
• 1 green chilli, chopped
• 1/4 cup finely chopped onions, tomatoes, and spinach
• Water to make batter
• Oil for cooking

Method:

To make besan chilla - 

• Mix besan with spices and enough water to make a smooth batter.
• Add chopped veggies and mix well.
• Heat a non-stick pan and pour a ladle of batter.
• Spread like a pancake. Drizzle oil and cook the Besan Chilla until golden on both sides.

Tips:

• Sieve besan to avoid lumps in Besan Chilla.
• Add grated paneer to the Besan Chilla batter for extra protein.
• Serve Besan Chilla hot with mint chutney or ketchup.

Avocado Paratha Recipe

Ingredients:

• 1 ripe avocado, mashed
• 1 cup whole wheat flour
• Salt to taste
• 1/4 tsp cumin powder
• 1/4 tsp chilli flakes
• 1 tsp lemon juice
• Water as needed
• Oil/ghee for cooking

Method:

To make avocado paratha -

• In a bowl, mix mashed avocado with flour, salt, and spices.
• Knead into a soft dough. Use water only if needed (avocado adds moisture).
• Rest for 10 minutes.
• Roll into parathas and cook Avocado Paratha on a tawa with little ghee.

Tips:

• Always use a ripe avocado for Avocado Paratha for a smooth texture.
• Pair Avocado Paratha with dahi or salsa for an Indo-western twist.
• You can stuff Avocado Paratha with paneer for added flavour.

Vegetable Dalia Recipe

Ingredients:

• 1/2 cup broken wheat (dalia)
• 1 tsp oil
• 1/2 tsp mustard seeds
• 1 onion, chopped
• 1/2 cup mixed vegetables (carrots, beans, peas)
• Salt to taste
• 1/2 tsp turmeric
• 2 cups water
• Lemon juice and coriander for garnish

Method:

To make vegetable dalia - 

• Dry roast dalia until light golden and set aside.
• In a pan, heat oil and add mustard seeds.
• Add onions and sauté until soft.
• Add chopped vegetables, turmeric, and salt.
• Add roasted dalia and water. Pressure cook for 2 whistles.
• Garnish Vegetable Dalia with coriander and lemon juice.

Tips:

• Use homemade vegetable stock instead of water for flavorful Vegetable Dalia.
• Stir in a spoonful of ghee at the end to enrich Vegetable Dalia.
• You can prepare Vegetable Dalia in bulk and store it for 2 days.

Ragi Idli 

Ingredients:

• 1 cup ragi flour
• 1/2 cup urad dal
• 1 cup idli rava
• Salt to taste
• Water as needed

Method:

To make ragi idlis - 

• Soak urad dal for 4–5 hours and grind to a fluffy batter.
• Mix ragi flour and idli rava separately with water.
• Combine all and ferment overnight.
• Add salt and pour Ragi Idli batter into greased idli moulds.
• Steam RagiIdlisi for 10–12 minutes.

Tips:

• For soft Ragi Idli, use a wet grinder and ferment in a warm place.
• Serve Ragi Idlis with coconut chutney or sambar.
• Add grated carrot or beetroot for colourful ragi idlis.

Quinoa Upma 

Ingredients:

• 1 cup quinoa
• 1 tbsp oil
• 1 tsp mustard seeds
• 1 tsp urad dal
• 1 onion, chopped
• 1 green chilli
• 1 carrot, chopped
• 1/4 cup green peas
• Salt to taste
• Curry leaves
• Lemon juice

Method:

To make quinoa upma - 

• Rinse quinoa and cook with 2 cups of water until fluffy.
• Heat oil, add mustard seeds, urad dal, and curry leaves.
• Sauté onion, green chilli, and veggies.
• Add cooked quinoa, salt and mix well.
• Garnish Quinoa Upma with lemon juice and coriander.

Tips:

• Rinse quinoa thoroughly to avoid bitterness in Quinoa Upma.
• Use coconut oil for South Indian flavour in Quinoa Upma.
• Add paneer cubes for more protein in Quinoa Upma.

Sprouts Salad 

Ingredients:

• 1 cup mixed sprouts (moong, chana, moth)
• 1 small cucumber, chopped
• 1 tomato, chopped
• 1/2 onion, chopped
• 1 green chillii, optional
• Salt, pepper, lemon juice
• Chaat masala
• Coriander for garnish

Method:

To make sprouts salad - 

• Lightly steam or boil sprouts if desired (optional).
• Mix sprouts with all the chopped vegetables.
• Add salt, pepper, chaat masala, and lemon juice.
• Toss and serve Sprouts Salad fresh.

Tips:

• For crunchy Sprouts Salad, avoid overcooking sprouts.
• Add pomegranate or corn to sweeten the Sprouts Salad.
• Toss Sprouts Salad just before eating to keep it crisp.

Bajra Methi Paratha 

Ingredients:

• 1 cup bajra flour (pearl millet)
• 1/2 cup wheat flour
• 1 cup methi leaves, chopped
• 1/2 tsp ajwain
• Salt to taste
• Water for kneading
• Ghee or oil for cooking

Method:

To make bajra methi paratha - 

• Mix all ingredients and knead into a soft dough.
• Roll small portions and cook Bajra Methi Paratha on a hot tawa with a little ghee.
• Serve Bajra Methi Paratha hot with curd or chutney.

Tips:

• Knead the dough just before making Bajra Methi Paratha to avoid drying.
• Add garlic paste for enhanced flavour in Bajra Methi Paratha.
• Bajra Methi Paratha pairs well with jaggery for kids.

Vegetable Semiya Upma 

Ingredients:

• 1 cup roasted vermicelli (semiya)
• 1 tbsp oil
• 1/2 tsp mustard seeds
• 1 tsp chana dal
• 1 green chilli
• 1 onion, chopped
• Mixed vegetables (carrot, peas, beans)
• Salt to taste
• Curry leaves, coriander
• Water (1.5 cups)

Method:

To make vegetable semiya upma - 

• Heat oil, add mustard seeds, chana dal, and curry leaves.
• Add onion, green chilli, and sauté.
• Add chopped veggies and sauté 2–3 mins.
• Add water and salt. Bring to a boil.
• Add roasted vermicelli and cook Vegetable Semiya Upma until water is absorbed.

Tips:

• Roast vermicelli until golden before making Vegetable Semiya Upma.
• Add a spoonful of ghee at the end for fragrant Vegetable Semiya Upma.
• Serve Vegetable Semiya Upma with pickle or curd.

Curd Rice with Vegetables

Ingredients: 

• 1 cup cooked rice (preferably short grain)
• 1 cup curd (yoghurt)
• Salt to taste
• 1/4 cup grated carrots
• 1/4 cup chopped cucumber
• 1 tbsp milk (optional)
• For tempering: 1 tsp mustard seeds, 1 dry red chilli, curry leaves, 1 tsp urad dal, 1 tsp oil

Method: 

To make curd rice with vegetables - 

• Mash the cooked rice slightly and mix with curd and milk.
• Add salt, grated carrots, and cucumber to the Curd Rice with Vegetables.
• In a small pan, heat oil and temper mustard seeds, urad dal, curry leaves, and chilli.
• Pour the tempering over the Curd Rice with Vegetables and mix.

Sweet Potato Tikki

Ingredients: 

• 2 medium sweet potatoes, boiled and mashed
• 1 green chilli, chopped
• 1/2 tsp cumin powder
• 1/2 tsp amchur powder
• Salt to taste
• Chopped coriander
• Oil for shallow frying

Method: 

To make sweet potato tikki - 

• Mix mashed sweet potatoes with spices, chilli, and coriander.
• Shape the Sweet Potato Tikki into round patties.
• Heat a non-stick pan and shallow fry the Sweet Potato Tikki until golden brown on both sides.

Tips: 

• Chill the mixture for 10 minutes before shaping the Sweet Potato Tikki for firmness.
• You can air-fry or bake Sweet Potato Tikki for an oil-free version.

Ragi Banana Pancakes

Ingredients: 

• 1 ripe banana
• 1/2 cup ragi flour
• 1 tbsp whole wheat flour
• 1/4 tsp cinnamon powder
• A pinch of salt
• 1/2 tsp baking powder
• 1/2 cup milk (or plant milk)
• Ghee or butter for cooking

Method: 

To make ragi banana pancakes - 

• Mash the banana and mix with ragi flour, wheat flour, cinnamon, salt, and baking powder.
• Gradually add milk to form a smooth batter for Ragi Banana Pancake.
• Heat a pan, pour a ladleful of batter, and cook on both sides until browned.
• Serve Ragi Banana Pancake with honey, nuts, or fresh fruit.
• Tip: Use overripe bananas for naturally sweet Ragi Banana Pancake.

Banana & Almond Smoothie Bowl

Ingredients: 

• 2 ripe bananas (frozen for best results)
• 1/2 cup almond milk (or any plant-based milk)
• 1 tbsp almond butter or soaked almonds
• Toppings: chia seeds, granola, sliced fruits, chopped almonds

Method: 

To make a banana and almond smoothie bowl - 

• Blend bananas, almond milk, and almond butter to make a thick smoothie.
• Pour into a bowl and top your Banana and Almond Smoothie Bowl with fruits and seeds.
• Serve the Banana and Almond Smoothie Bowl chilled.

Avocado Toast with Indian Spices

Ingredients: 

• 1 ripe avocado
• 2 slices whole-grain bread
• 1/4 tsp chaat masala
• 1/4 tsp chilli flakes
• Lemon juice
• Salt to taste
• Chopped coriander
• Optional: sliced onion or tomato

Method:

To make avocado toast with Indian spices - 

• Toast bread till crisp.
• Mash avocado with salt, lemon juice, and chaat masala.
• Spread on bread and top with Avocado Toast with Indian Spices with chilli flakes, coriander, and optional veggies.

Tips: 

• Use fresh, ripe avocados for creamy Avocado Toast with Indian Spices.
• You can top Avocado Toast with Indian Spices with poached eggs or sprouts for more protein.
• Drizzle olive oil or ghee for richness in your Avocado Toast with Indian Spices.

Foodism will never let your breakfast go bland and boring! With these healthy Indian breakfast ideas, you can give a happy palate to your family every morning. So, go ahead and prep up to make these recipes to fuel your goals and feed your soul. Download Foodism to get more such exciting recipes.