Are you tired of the same old boring breakfast routine? Do you crave something spicy and flavorful to start your day off right? Look no further! India, known for its rich culinary heritage, offers a plethora of delicious breakfast options that are sure to tantalize your taste buds. From crispy dosas to fluffy idlis, from savory parathas to sweet jalebis, Indian breakfast recipes offer endless possibilities.
In this article, we’ll explore 20 mouth-watering Indian breakfast recipes that will transport you straight to the streets of Mumbai or Delhi. From classic combinations like Masala Dosa with Coconut Chutney and Poha with Peanuts and Curry Leaves, to more innovative twists like Rava Uttapam with Onion and Tomatoes and Bread Upma with Carrots and Peas, there’s something for everyone.
Whether you’re a breakfast aficionado or just looking for some inspiration in the kitchen, we’ll take you on a culinary journey across India, showcasing the best of Indian breakfast recipes that are sure to delight your senses. So, let’s get started!
Masala Dosa with Coconut Chutney
Experience the flavors of South India with this classic recipe that combines crispy dosas with a creamy coconut chutney.
Ingredients:
For the Masala Dosa:
– 2 cups dosa batter (homemade or store-bought)
– Vegetable oil for frying
– Salt, to taste
For the Coconut Chutney:
– 1 cup grated coconut
– 1/2 cup yogurt
– 1 tablespoon lemon juice
– 1/4 teaspoon cumin powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced (optional)
Instructions:
1. Heat a non-stick pan or griddle over medium heat.
2. Pour a ladle of dosa batter onto the pan and spread evenly to form a circle.
3. Cook for 1-2 minutes, until the edges start to curl and the surface is dry.
4. Flip the dosa and cook for another minute.
5. Repeat with remaining batter.
For the Coconut Chutney:
1. Heat oil in a pan over medium heat.
2. Add grated coconut, yogurt, lemon juice, cumin powder, and salt. Stir well.
3. Cook for 5-7 minutes, stirring occasionally, until the chutney thickens slightly.
4. Remove from heat and add garlic (if using). Let it cool.
Cooking Time: 15-20 minutes
Enjoy your crispy Masala Dosa with a dollop of creamy Coconut Chutney!
Poha with Peanuts and Curry Leaves
This recipe combines the humble poha (flattened rice flakes) with the crunch of peanuts and the aroma of curry leaves, making for a delightful snack or breakfast option.
Ingredients:
– 1 cup poha
– 1/4 cup peanuts
– 1/4 cup fresh curry leaves
– 1 tablespoon ghee or oil
– Salt to taste
Instructions:
1. Rinse the poha in a fine mesh sieve until the water runs clear. Drain and set aside.
2. Heat the ghee or oil in a large skillet over medium heat.
3. Add the peanuts and sauté until lightly browned, about 2-3 minutes.
4. Add the curry leaves and sauté for another minute, until fragrant.
5. Add the poha to the skillet and stir well to combine with the peanut-curry mixture.
6. Cook for an additional 2-3 minutes, stirring frequently, until the poha is lightly toasted.
7. Season with salt to taste.
8. Serve warm or at room temperature.
Cooking Time: About 10-12 minutes
Upma with Vegetables and Ghee
Start your day off right with this flavorful Upma recipe, packed with sautéed vegetables and a drizzle of golden ghee. This comforting breakfast dish is perfect for any time of the year.
Ingredients:
– 1 cup semolina (Upma)
– 4 cups water
– 2 tablespoons ghee
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 carrot, peeled and grated
– 1 potato, peeled and diced
– Salt, to taste
– Chopped cilantro, for garnish (optional)
Instructions:
1. Heat the ghee in a large saucepan over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Add the minced garlic and cook for an additional minute.
4. Add the grated carrot and diced potato. Cook until they are tender, about 5 minutes.
5. Gradually add the semolina to the saucepan, whisking continuously to prevent lumps.
6. Add the water, salt, and stir well.
7. Bring the mixture to a boil, then reduce heat to low and simmer for 10-12 minutes or until the Upma thickens.
8. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 20-22 minutes
Aloo Paratha with Yogurt
Savor the flavors of North India with this simple and delicious recipe for Aloo Paratha, a potato-stuffed flatbread served with a side of creamy yogurt.
Ingredients:
– 2 large potatoes, boiled and mashed
– 1 cup whole wheat flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/4 cup lukewarm water
– Ghee or oil for brushing
– Yogurt (optional)
Instructions:
1. Mix the mashed potatoes, salt, and baking powder in a bowl.
2. Knead the whole wheat flour with lukewarm water to form a soft dough.
3. Divide the dough into 6-8 portions.
4. Roll out each portion into a thin circle.
5. Place a spoonful of the potato mixture in the center of each circle.
6. Fold the dough over the filling, forming a triangle or a square shape.
7. Brush with ghee or oil and cook on a non-stick pan or tava for 1-2 minutes on each side.
8. Serve hot with a dollop of yogurt, if desired.
Cooking Time: 15-20 minutes
Idli with Sambar and Tomato Chutney
Idlis are a staple breakfast food in South Indian cuisine, often served with a flavorful sambar (lentil-based vegetable stew) and a tangy tomato chutney. This recipe combines the three to create a delightful combination that’s sure to start your day off right.
Ingredients:
For Idli:
– 2 cups idli rava
– 1 cup curd
– 1/4 teaspoon soda bicarbonate
– Salt, to taste
For Sambar:
– 1 cup split red lentils (masoor dal)
– 1 cup chopped vegetables (such as carrots, green beans, and potatoes)
– 2 cups water
– 1 tablespoon vegetable oil
– Salt, to taste
For Tomato Chutney:
– 3 cups ripe tomatoes, diced
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/4 teaspoon cayenne pepper
– Salt, to taste
– 2 tablespoons vegetable oil
Instructions:
1. Prepare the idli batter according to package instructions.
2. Steam the idlis for 10-12 minutes or until they are cooked through and fluffy.
3. Cook the sambar by sautéing the vegetables in oil, then adding lentils, water, and salt. Simmer for 20-25 minutes or until the lentils are tender.
4. Make the tomato chutney by sautéing the onion, garlic, ginger, and cayenne pepper in oil, then adding the tomatoes and salt. Simmer for 10-15 minutes or until the mixture thickens slightly.
5. Serve the idlis with sambar and tomato chutney.
Cooking Time: Approximately 45 minutes
Besan Chilla with Mint Chutney
This recipe combines the crunch of a besan chilla (gram flour pancake) with the cooling flavor of mint chutney, making for a perfect snack or light meal.
Ingredients:
For the Besan Chilla:
– 1 cup gram flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup water
– Ghee or oil for greasing
For the Mint Chutney:
– 1/2 cup fresh mint leaves
– 1 small onion, finely chopped
– 1 tablespoon lemon juice
– Salt to taste
Instructions:
1. In a bowl, mix together besan, baking powder, and salt.
2. Gradually add water to form a thick batter.
3. Heat a non-stick pan over medium heat. Grease with ghee or oil.
4. Pour 1/4 cup of the batter into the pan and cook for 2-3 minutes or until the edges start to curl.
5. Flip and cook for another minute.
6. For the mint chutney, blend all ingredients together in a blender until smooth.
7. Serve the besan chilla hot with a dollop of mint chutney.
Cooking Time: 10-12 minutes
Medu Vada with Coconut Chutney
Experience the flavors of South India with this classic recipe combining crispy medu vadas and creamy coconut chutney.
Ingredients:
For Medu Vada:
– 2 cups split black gram (urad dal)
– 1/4 cup rice flour
– 1/4 teaspoon baking soda
– Salt, to taste
– Water, as needed
For Coconut Chutney:
– 1 cup grated coconut
– 1 small onion, finely chopped
– 1 green chili, finely chopped
– 1 tablespoon lemon juice
– Salt, to taste
– 2 tablespoons oil or ghee
Instructions:
1. Soak the urad dal for at least 4 hours. Drain and blend with rice flour, baking soda, and salt.
2. Mix in water to form a thick batter. Heat a non-stick pan over medium heat.
3. Drop small amounts of batter onto the pan and spread into thin circles.
4. Cook for 2-3 minutes or until golden brown. Repeat with remaining batter.
For Coconut Chutney:
1. Heat oil/ghee in a pan over medium heat.
2. Add chopped onion, green chili, and grated coconut. Saute until onions are translucent.
3. Add lemon juice and salt to taste. Simmer for 2-3 minutes or until chutney thickens.
Cooking Time:
Medu Vada: 10-12 minutes (in batches)
Coconut Chutney: 5-7 minutes
Sabudana Khichdi with Lemon and Coriander
A popular Indian dish, Sabudana Khichdi is typically served during fasting days or as a quick snack. This recipe adds a burst of citrus flavor and freshness with the addition of lemon and coriander.
Ingredients:
– 1 cup sabudana (sago)
– 2 cups water
– 1/4 teaspoon salt
– 1/4 teaspoon green cardamom powder
– 2 tablespoons lemon juice
– 1 tablespoon chopped fresh coriander leaves
– 2 tablespoons ghee or oil
Instructions:
1. Rinse the sabudana and soak it in water for at least 4 hours or overnight.
2. Drain the water and heat the sabudana in a non-stick pan with 1 cup of water, salt, and green cardamom powder.
3. Bring to a boil, then reduce the heat and cook until the sabudana is cooked and slightly mushy (about 10-12 minutes).
4. Stir in lemon juice, coriander leaves, and ghee or oil.
5. Cook for an additional 2 minutes, then serve hot.
Cooking Time: 15-17 minutes
Rava Uttapam with Onion and Tomatoes
Savor the flavors of South Indian cuisine with this simple recipe for Rava Uttapam, a popular breakfast dish from the region. This recipe combines semolina (rava) with sautéed onions and tomatoes to create a delicious and nutritious breakfast option.
Ingredients:
– 1 cup rava (semolina)
– 2 cups water
– 1/2 teaspoon salt
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 2 medium tomatoes, diced
– Chopped fresh cilantro for garnish
Instructions:
1. In a large mixing bowl, combine rava and water. Stir until the mixture forms a thick batter.
2. Heat oil in a non-stick pan over medium heat.
3. Pour 1/4 cup of the batter onto the pan and spread evenly.
4. Sprinkle chopped onion and tomatoes on top of the uttapam.
5. Cook for 2-3 minutes or until the edges start to curl and the surface is dry.
6. Loosen with a spatula and flip over. Cook for another minute.
7. Serve hot with a dollop of butter or a sprinkle of cilantro.
Cooking Time: 15-20 minutes
Dhokla with Green Chutney
Dhokla is a popular Gujarati snack made from fermented rice and lentil batter. When paired with a zesty green chutney, it becomes an irresistible treat.
Ingredients:
For the Dhokla:
– 1 cup split black gram (urad dal)
– 1 cup long-grain rice
– 1/2 teaspoon baking soda
– 1/4 teaspoon citric acid
– Water, as needed
– Salt, to taste
For the Green Chutney:
– 1 cup fresh cilantro leaves
– 1 small green chili
– 1/2 lime, juiced
– 1/4 teaspoon salt
– 1 tablespoon lemon juice
Instructions:
1. Rinse and soak the urad dal and rice separately for at least 4 hours.
2. Drain and grind the mixture into a smooth batter with baking soda, citric acid, and salt added to taste.
3. Pour the batter into a greased pan and steam for 15-20 minutes or until firm.
4. Chop the cilantro leaves, green chili, and lime juice to make the green chutney.
5. Combine all the ingredients and mix well.
Cooking Time: 30 minutes (includes soaking time)
Enjoy your crispy Dhokla with a tangy Green Chutney!
Misal Pav with Farsan and Lemon
A popular Maharashtrian street food, Misal Pav is a flavorful and filling snack that combines sweet and spicy flavors. This recipe adds a tangy twist with the addition of lemon.
Ingredients:
– 1 cup misal masala (available at Indian grocery stores)
– 2 cups pav bread, cut into small pieces
– 1/2 cup farsan (fried gram flour mixture)
– 1/4 cup freshly squeezed lemon juice
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons ghee or oil
Instructions:
1. Heat the ghee or oil in a pan over medium heat.
2. Add the farsan and fry until crispy, about 3-4 minutes. Drain on paper towels.
3. In the same pan, add the misal masala and cook for 1 minute, stirring constantly.
4. Add the lemon juice, salt, and pepper to the misal mixture. Stir well.
5. Arrange the pav bread pieces in a bowl. Spoon the misal mixture over the pav.
6. Top with crispy farsan and serve hot.
Cooking Time: 10-12 minutes
Appam with Stew
A classic South Indian combination, Appam (rice flour crepes) served with a hearty stew is a comforting and flavorful meal. This recipe is easy to make and perfect for a quick weeknight dinner.
Ingredients:
– 2 cups rice flour
– 1/4 teaspoon salt
– 1/4 cup lukewarm water
– Vegetable oil for frying
– Stew ingredients:
+ 1 onion, diced
+ 2 cloves garlic, minced
+ 1 carrot, peeled and grated
+ 1 potato, peeled and diced
+ 1 can coconut milk
+ Salt to taste
Instructions:
1. To make the Appam dough, mix rice flour and salt in a bowl. Gradually add lukewarm water and knead into a smooth batter.
2. Heat a non-stick pan or griddle over medium heat. Pour a ladle of batter onto the pan and spread evenly to form a thin crepe.
3. Cook for 1-2 minutes, until the edges start to curl. Flip and cook for another minute.
4. To make the stew, sauté onion, garlic, carrot, and potato in oil until tender. Add coconut milk and salt to taste. Simmer for 10-15 minutes or until the vegetables are cooked through.
5. Serve Appam with a generous helping of stew.
Cooking Time: 20-25 minutes
Pongal with Ghee and Cashews
Pongal is a popular South Indian dish made with rice, lentils, and spices. This recipe adds the richness of ghee and crunch of cashews to create a mouthwatering treat.
Ingredients:
– 1 cup pongal mix (available at Indian grocery stores)
– 2 cups water
– 1 tablespoon ghee
– 1/4 cup chopped cashews
– Salt, to taste
Instructions:
1. Rinse the pongal mix and soak it in water for at least 4 hours or overnight.
2. Drain the water and add fresh water to cook the pongal according to package instructions.
3. Once cooked, heat the ghee in a pan over medium flame.
4. Add the chopped cashews and sauté until they turn golden brown.
5. Mix the cooked pongal with the ghee-cashew mixture and season with salt to taste.
Cooking Time: 20-25 minutes
Enjoy your delicious Pongal with Ghee and Cashews!
Kanda Batata Poha with Fresh Coconut
Poha is a popular Maharashtrian dish made from flattened rice flakes, potatoes, and spices. This recipe adds the freshness of coconut to give it an extra boost.
Ingredients:
– 1 cup poha (flattened rice flakes)
– 2 medium-sized boiled and diced potatoes
– 1 small onion, finely chopped
– 1/4 teaspoon cumin seeds
– 1/4 teaspoon turmeric powder
– Salt, to taste
– 1/4 cup fresh coconut grated or shredded
– 2 tablespoons oil (vegetable or ghee)
– Chopped cilantro for garnish
Instructions:
1. Heat oil in a pan over medium heat.
2. Add cumin seeds and let them sizzle for a few seconds.
3. Add the chopped onion and sauté until it’s translucent.
4. Add the boiled potatoes, turmeric powder, and salt. Mix well.
5. Cook for 2-3 minutes or until the potatoes are coated with the spice mixture.
6. Add the poha flakes and stir well to combine.
7. Cook for an additional minute or until the poha is heated through.
8. Garnish with fresh coconut and chopped cilantro.
Cooking Time: 10-12 minutes
Moong Dal Chilla with Pickle
Moong Dal Chilla is a popular Indian breakfast or snack option that combines the nutty flavor of moong dal (split green gram) with the tanginess of a spicy pickle. This recipe is easy to make and requires minimal ingredients.
Ingredients:
– 1 cup split green gram (moong dal)
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1 tablespoon ghee or oil
– 1 small onion, finely chopped
– 1 small tomato, finely chopped
– Pickle of your choice (e.g., mango, lime, or chili)
Instructions:
1. Rinse the moong dal and soak it in water for at least 4 hours.
2. Drain the water and grind the moong dal into a smooth paste using a blender or grinder.
3. Heat the ghee or oil in a non-stick pan over medium heat.
4. Add the chopped onion, tomato, salt, and baking powder to the pan and sauté until the mixture is well combined.
5. Add the moong dal paste to the pan and mix well with the onion-tomato mixture.
6. Cook for 2-3 minutes or until the chilla is crispy and golden brown.
7. Serve hot with your favorite pickle.
Cooking Time: 15-20 minutes
Ragi Dosa with Tomato Onion Chutney
Experience the comfort of South Indian cuisine with this simple and delicious recipe for Ragi Dosa, paired with a tangy Tomato Onion Chutney. Perfect for breakfast or snack time!
Ingredients:
For Ragi Dosa:
– 1 cup ragi (finger millet) flour
– 1/2 cup rice flour
– 1/4 teaspoon salt
– 1/2 cup lukewarm water
– Ghee or oil for greasing
For Tomato Onion Chutney:
– 2 medium tomatoes, chopped
– 1 small onion, finely chopped
– 1/2 teaspoon cumin seeds
– Salt to taste
– 2 tablespoons oil
Instructions:
1. In a bowl, mix together ragi flour, rice flour, and salt.
2. Gradually add lukewarm water to form a smooth batter.
3. Heat a non-stick pan or griddle over medium heat.
4. Pour a ladle of batter onto the pan and spread evenly.
5. Cook for 1-2 minutes or until the edges start curling.
6. Flip and cook for another minute.
For Tomato Onion Chutney:
1. Heat oil in a pan over medium heat.
2. Add cumin seeds and let them sizzle for a few seconds.
3. Add chopped tomatoes, onion, salt, and a pinch of water.
4. Cook until the mixture thickens slightly.
Cooking Time: 15-20 minutes
Bread Upma with Carrots and Peas
A simple and nutritious Indian-style breakfast dish that combines the goodness of bread, carrots, peas, and spices.
Ingredients:
– 2 cups stale bread, cut into small pieces
– 1 medium carrot, grated
– 1/2 cup fresh or frozen peas
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 1 teaspoon cumin seeds
– Salt, to taste
– Water, as needed
Instructions:
1. Heat oil in a deep pan over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Add the grated carrot and cook for 2-3 minutes or until slightly tender.
4. Add the bread pieces, peas, cumin seeds, and salt. Stir well to combine.
5. Cook for 5-7 minutes, stirring occasionally, until the bread is toasted and the mixture is heated through.
6. Add water as needed to achieve a thick porridge-like consistency.
7. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Jalebi with Rabri
Jalebi, crispy fried dough bathed in sweet syrup, is a classic Indian treat that’s best enjoyed with a dollop of creamy rabri (a yogurt-based dessert). This recipe combines the two to create a delightful combination.
Ingredients:
For Jalebi:
– 1 cup all-purpose flour
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– Vegetable oil for frying
– Syrup ingredients (see below)
For Rabri:
– 1 cup plain yogurt
– 1 tablespoon sugar
– 1/4 teaspoon cardamom powder
Instructions:
1. Mix flour, baking soda, and salt to make Jalebi batter.
2. Heat oil in a deep frying pan and drop spoonfuls of batter into the oil. Fry until golden brown (3-4 minutes).
3. Drain excess oil and soak fried Jalebis in warm syrup (see below) for at least 30 minutes.
4. For Rabri, mix yogurt, sugar, and cardamom powder in a bowl. Refrigerate for at least 2 hours to allow flavors to meld.
5. Serve crispy Jalebis with chilled Rabri and enjoy!
Cooking Time:
– Jalebi frying time: 3-4 minutes
– Syrup soaking time: 30 minutes
– Rabri chilling time: 2 hours
Gobi Paratha with Butter
Gobi Paratha is a popular North Indian flatbread that combines the earthy flavor of cauliflower with the richness of butter. This recipe yields crispy, flavorful parathas that are perfect for a quick snack or as a side dish.
Ingredients:
– 2 cups whole wheat flour
– 1/2 cup cauliflower florets
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 tablespoon ghee or oil
– 1/2 cup lukewarm water
– Unsalted butter, softened (for serving)
Instructions:
1. In a mixing bowl, combine flour, cauliflower florets, salt, and baking powder.
2. Add ghee or oil and mix until the dough comes together.
3. Gradually add lukewarm water to form a smooth dough.
4. Knead the dough for 5 minutes and let it rest for 30 minutes.
5. Divide the dough into 6 equal portions. Roll out each portion into a thin circle.
6. Heat a non-stick skillet or griddle over medium heat. Cook parathas for 1-2 minutes on each side, until they are golden brown and crispy.
7. Serve with softened butter and enjoy!
Cooking Time: Approximately 20-25 minutes (including rest time)
Vegetable Pesarattu with Ginger Chutney
Pesarattu is a popular South Indian dosa-like dish made from green gram (moong) batter. This recipe adds a twist by incorporating sautéed vegetables and serving it with a spicy ginger chutney.
Ingredients:
For the Pesarattu:
– 1 cup split green gram (moong)
– 1/2 cup rice
– 1/4 teaspoon fenugreek seeds
– 1/4 teaspoon salt
– 1/2 cup water
For the Ginger Chutney:
– 1-inch piece of fresh ginger, peeled and grated
– 1/2 cup tamarind paste
– 1/4 cup jaggery powder
– 1/4 cup water
– Salt to taste
Instructions:
1. Soak the green gram and rice in water for at least 4 hours. Drain and grind into a smooth batter.
2. Heat oil in a non-stick pan over medium heat. Pour in the batter and spread evenly.
3. Cook for 2-3 minutes or until the edges start to curl. Flip and cook the other side for another minute.
4. Sauté the vegetables (e.g., onions, tomatoes, spinach) with salt and a pinch of sugar.
5. Mix the grated ginger with tamarind paste, jaggery powder, and water to make the chutney. Season with salt to taste.
Cooking Time: 15-20 minutes
Summary
Start your day off right with these 20 mouth-watering Indian breakfast recipes. From spicy dosas to flavorful parathas, and from savory upmas to sweet jalebis, this collection has something for everyone. Discover new favorites like Masala Dosa with Coconut Chutney, Poha with Peanuts and Curry Leaves, and Rava Uttapam with Onion and Tomatoes. Or revisit old classics like Idli with Sambar and Tomato Chutney, and Besan Chilla with Mint Chutney. Whatever your taste buds are craving, this article has got you covered.
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