Starting your day off right with a delicious and satisfying breakfast can be a challenge, especially when you’re short on time. But fear not, dear readers! We’ve got 18 quick and easy breakfast recipes that will give you an Indian twist to start your day. From classic poha dishes to innovative twists on traditional favorites, these recipes are sure to please even the most discerning palates.
In this article, we’ll be exploring a range of breakfast options that can be prepared in just five minutes or less. Whether you’re looking for something sweet and indulgent or savory and satisfying, we’ve got you covered. So why wait? Dive into our collection of quick Indian breakfast recipes below and start your day off right!
Poha with Peanuts and Lemon
Start your day with a flavorful and crunchy breakfast, as the sweetness of peanuts pairs perfectly with the tanginess of lemon in this Poha recipe.
Ingredients:
– 1 cup poha (flattened rice flakes)
– 1/2 cup peanuts
– 1 tablespoon lemon juice
– 1 tablespoon ghee or oil
– Salt to taste
– Chopped cilantro for garnish (optional)
Instructions:
1. Rinse the poha in a fine mesh sieve under cold running water, until the water runs clear. Drain and set aside.
2. Heat the ghee or oil in a non-stick pan over medium heat. Add the peanuts and cook, stirring frequently, until they are lightly browned (about 3-4 minutes).
3. Add the lemon juice to the pan and stir well to combine with the peanuts.
4. Add the poha to the pan and stir gently to combine with the peanut-lemon mixture.
5. Season with salt to taste.
6. Garnish with chopped cilantro, if desired.
7. Serve warm or at room temperature.
Cooking Time: 10-12 minutes
Enjoy your delicious Poha with Peanuts and Lemon!
Besan Chilla with Green Chutney
A classic North Indian snack, Besan Chilla is a flavorful and crispy chickpea flour pancake that pairs perfectly with a tangy and herby green chutney. This simple recipe requires just a few ingredients and can be ready in under 30 minutes.
Ingredients:
– 1 cup besan (chickpea flour)
– 1/2 cup water
– 1 small onion, finely chopped
– 1 green chili, finely chopped
– Salt, to taste
– Vegetable oil, for frying
– Green chutney ingredients:
+ 1 cup cilantro leaves
+ 1/2 cup mint leaves
+ 1 small onion, finely chopped
+ 1 green chili, finely chopped
+ Lemon juice, to taste
Instructions:
1. Mix besan with water to form a smooth batter.
2. Heat oil in a non-stick pan over medium heat.
3. Pour the batter and spread evenly.
4. Cook for 2-3 minutes or until the edges start to curl.
5. Flip and cook for another minute.
6. Serve with green chutney made by blending all the ingredients together.
Cooking Time: 15-20 minutes
Sprouted Moong Salad
Discover the wholesome goodness of sprouted moong beans in this refreshing salad recipe.
Ingredients:
– 1 cup sprouted moong beans
– 2 cups mixed greens (arugula, spinach, lettuce)
– 1/2 cup cherry tomatoes, halved
– 1/4 cup crumbled feta cheese (optional)
– 1 tablespoon olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, combine the mixed greens, sprouted moong beans, and cherry tomatoes.
2. In a small bowl, whisk together the olive oil and lemon juice.
3. Pour the dressing over the salad and toss to combine.
4. If using feta cheese, crumble it over the salad and toss again.
5. Season with salt and pepper to taste.
6. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 10 minutes
Enjoy your nutritious and delicious Sprouted Moong Salad!
Suji Upma with Coconut
Start your day with a warm and comforting bowl of Suji Upma, a popular Indian breakfast dish made with semolina (suji) and coconut. This recipe is easy to make and requires minimal ingredients.
Ingredients:
– 1 cup suji (semolina)
– 2 cups water
– 1/4 cup grated coconut
– 1 tablespoon ghee or oil
– Salt, to taste
– Optional: chopped nuts or dried fruit for garnish
Instructions:
1. Heat the ghee or oil in a large pan over medium heat.
2. Add the suji and stir constantly for 5-7 minutes, until it turns light brown and fragrant.
3. Gradually add the water to the pan, stirring continuously to prevent lumps.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-12 minutes, or until the Upma thickens slightly.
5. Stir in the grated coconut and season with salt.
6. Serve hot, garnished with chopped nuts or dried fruit if desired.
Cooking Time: 20-22 minutes
Ready-in-No-Time Masala Oats
Ready-in-No-Time Masala Oats Recipe
Kick-start your day with a flavorful and filling breakfast that’s ready in no time! This recipe combines the comfort of oats with the excitement of Indian spices to create a deliciously aromatic dish.
Ingredients:
– 1 cup rolled oats
– 1/2 cup water or milk (dairy or non-dairy)
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– Salt, to taste
– Chopped cilantro, for garnish (optional)
Instructions:
1. In a medium saucepan, heat the oil over medium.
2. Add the chopped onion and sauté until translucent.
3. Add the minced garlic and cook for another minute.
4. Mix in the cumin, curry powder, and salt.
5. Pour in the water or milk, bringing to a simmer.
6. Gradually add the oats, stirring constantly to prevent lumps.
7. Reduce heat to low, cover, and let cook for 10-12 minutes or until the oats are creamy.
8. Garnish with chopped cilantro, if desired.
Cooking Time: 15-18 minutes
Microwave Dhokla
In this recipe, we’ll show you how to make a delicious and authentic Gujarati dish, Dhokla, using your microwave oven. This method simplifies the traditional steaming process and yields equally flavorful results.
Ingredients:
– 1 cup fermented dhuli (chickpea flour) batter
– 1/2 cup water
– 1/4 teaspoon baking soda
– 1/4 teaspoon salt
– 1 tablespoon oil or ghee
– Chopped fresh cilantro for garnish
Instructions:
1. In a microwave-safe bowl, mix together the dhuli batter, water, baking soda, and salt.
2. Cover the bowl with a microwave-safe plate or lid to prevent splashing.
3. Microwave on high for 30 seconds.
4. Remove the bowl from the microwave and gently stir the mixture.
5. Repeat step 3 for another 30-45 seconds, or until the Dhokla is cooked through and slightly puffed.
6. Drizzle with oil or ghee and garnish with cilantro.
Cooking Time: 1-2 minutes
Enjoy your delicious Microwave Dhokla!
Quick Sabudana Khichdi
A popular Indian dish made with sago pearls, vegetables, and spices, Sabudana Khichdi is a quick and easy recipe that can be prepared in no time. This version uses readily available ingredients to make a delicious and satisfying meal.
Ingredients:
– 1 cup sabudana (sago) pearls
– 2 cups water
– 1 medium-sized onion, chopped
– 1 medium-sized tomato, diced
– 1 teaspoon cumin seeds
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons oil
– Fresh coriander leaves, for garnish
Instructions:
1. Rinse the sabudana pearls and soak them in water for at least 4 hours or overnight.
2. Drain the water and cook the sabudana pearls in fresh water until they are soft and mushy.
3. Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
4. Add chopped onion, diced tomato, turmeric powder, and salt to the pan. Cook until the vegetables are tender.
5. Add cooked sabudana pearls to the pan and mix well with the vegetable mixture.
6. Serve hot, garnished with fresh coriander leaves.
Cooking Time: 20-25 minutes
Egg Bhurji with Pav
Egg Bhurji with Pav Recipe: A classic Indian breakfast dish that combines scrambled eggs with spices and served with soft, fluffy pav (bread).
Ingredients:
– 4 eggs
– 1 small onion, finely chopped
– 2 cloves of garlic, minced
– 1 teaspoon cumin seeds
– 1/2 teaspoon coriander powder
– Salt, to taste
– 2 tablespoons butter or oil
– 4 pav (white bread)
– Chopped cilantro, for garnish
Instructions:
1. Crack the eggs into a bowl and whisk them together with a fork.
2. Heat butter or oil in a non-stick pan over medium heat.
3. Add the chopped onion and sauté until it’s translucent.
4. Add the minced garlic and cumin seeds, and cook for 1 minute.
5. Pour in the eggs and scramble them until they’re cooked through.
6. Season with coriander powder and salt to taste.
7. Split the pav into halves and toast them lightly.
8. Serve the egg bhurji on top of the toasted pav.
9. Garnish with chopped cilantro, if desired.
Cooking Time: 15-20 minutes
Peanut Butter Banana Toast Sprinkle
A sweet and satisfying breakfast or snack that’s perfect for any time of day.
Ingredients:
– 2 slices of whole grain bread (toasted)
– 1 ripe banana, sliced
– 2 tbsp creamy peanut butter
– 1 tsp honey
– Pinch of salt
– Chopped peanuts or sprinkles for garnish
Instructions:
1. Toast the bread until lightly browned.
2. Spread 1 tablespoon of peanut butter on each slice.
3. Top with a sliced banana.
4. Drizzle 1/2 teaspoon of honey over the banana.
5. Sprinkle a pinch of salt over the top.
6. Garnish with chopped peanuts or sprinkles, if desired.
Cooking Time: None! This recipe is ready in just a few minutes.
Enjoy your Peanut Butter Banana Toast Sprinkle!
Instant Rava Idli with Coconut Chutney
Rava idlis are a popular South Indian snack made with semolina (rava) and fermented batter. This instant recipe skips the fermentation process, making it a quick and easy option for busy days.
Ingredients:
For Instant Rava Idlis:
– 1 cup rava (semolina)
– 1/2 cup lukewarm water
– 1/4 teaspoon baking powder
– Salt to taste
For Coconut Chutney:
– 1/2 cup grated coconut
– 1/2 cup green chilies
– 1 small onion, finely chopped
– 1 tablespoon lemon juice
– Salt to taste
– 1/4 cup water
Instructions:
1. In a bowl, mix together rava and lukewarm water to form a smooth batter.
2. Add baking powder and salt. Mix well.
3. Heat a non-stick pan or idli steamer with 1-2 cups of water.
4. Pour the rava mixture into the pan and cook for 5-7 minutes, or until the idlis are cooked through.
5. For Coconut Chutney, blend all ingredients together in a blender until smooth.
6. Serve the instant rava idlis with the coconut chutney.
Cooking Time: 15-20 minutes
Leftover Paratha Chaat
Transform your leftover parathas into a delicious and satisfying snack with this simple recipe.
Ingredients:
– 2-3 leftover parathas (preferably day-old)
– 1/4 cup yogurt
– 1 tablespoon lemon juice
– 1 teaspoon chaat masala powder
– Salt, to taste
– Chopped cilantro, for garnish
– Optional: chopped onions, tomatoes, cucumbers, and/or boiled potatoes
Instructions:
1. Cut the leftover parathas into small pieces.
2. In a bowl, mix together yogurt, lemon juice, chaat masala powder, and salt.
3. Add the paratha pieces to the yogurt mixture and toss until they’re well coated.
4. Taste and adjust the seasoning as needed.
5. Garnish with chopped cilantro and add any desired vegetables (e.g., onions, tomatoes, cucumbers, or boiled potatoes).
6. Serve immediately and enjoy!
Cooking Time: None required! This recipe is a quick fix for using up leftover parathas.
Yogurt and Muesli Power Bowl
A nutritious and delicious breakfast or snack option that combines the benefits of Greek yogurt with the crunch of muesli and freshness of fruit.
Ingredients:
– 1 cup Greek yogurt
– 2 tablespoons muesli
– 1/2 cup mixed berries (fresh or frozen)
– 1 tablespoon honey
– Pinch of salt
Instructions:
1. In a small bowl, mix together the Greek yogurt and honey until well combined.
2. Add the muesli to the yogurt mixture and stir until evenly distributed.
3. Top the yogurt-muesli mixture with mixed berries.
4. Sprinkle a pinch of salt over the berries for added flavor.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: None, as this is a no-cook recipe!
Tomato Cheese Toast
A classic comfort food, Tomato Cheese Toast is a simple yet satisfying snack that’s perfect for any time of day.
Ingredients:
– 2 slices of bread (white or whole wheat)
– 1 large tomato, sliced into thin strips
– 1 tablespoon butter, softened
– 2 tablespoons grated cheddar cheese
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. Butter one side of each bread slice.
3. Place the slices, buttered side down, in the skillet.
4. Top each slice with a tomato strip and sprinkle with grated cheese.
5. Cook for 2-3 minutes or until the bread is toasted and the cheese is melted.
6. Flip the toast over and cook for an additional minute.
7. Season with salt and pepper to taste. Garnish with chopped basil leaves, if desired.
Cooking Time: 4-5 minutes
Microwave Paneer Poha
In just a few minutes, enjoy a flavorful and comforting breakfast or snack with this easy-to-make Microwave Paneer Poha recipe.
Ingredients:
– 1 cup poha (flattened rice flakes)
– 1/2 cup paneer (Indian cheese), cut into small cubes
– 1 tablespoon butter
– Salt to taste
– Optional: chopped cilantro or chives for garnish
Instructions:
1. In a microwave-safe bowl, combine poha and water. Microwave on high for 30 seconds.
2. Remove the bowl from the microwave and stir well to separate the flakes.
3. Add paneer cubes, butter, and salt to the poha mixture. Stir until the paneer is evenly coated.
4. Microwave on high for an additional 20-25 seconds or until the paneer is slightly melted.
5. Carefully remove the bowl from the microwave as it may be hot.
6. Garnish with chopped cilantro or chives, if desired.
Cooking Time: 50-55 seconds
Cucumber Sandwich with Mint Dip
A refreshing twist on traditional sandwiches, this cucumber sandwich paired with a cool mint dip is perfect for a light and satisfying meal.
Ingredients:
– 4-6 slices of white or whole wheat bread
– 1 large cucumber, thinly sliced
– 2 tablespoons of unsalted butter, softened
– Salt and pepper to taste
– Mint Dip (recipe below)
– Fresh mint leaves for garnish (optional)
Mint Dip:
– 1/4 cup plain Greek yogurt
– 1 tablespoon freshly chopped mint leaves
– 1 tablespoon honey
– Salt to taste
Instructions:
1. Spread butter on each bread slice.
2. Arrange cucumber slices on top of the butter.
3. Season with salt and pepper to taste.
4. Cut sandwiches into desired shapes or leave whole.
5. Serve with Mint Dip for dipping.
Cooking Time: None! This is a quick and easy assembly-only recipe.
Spiced Buttermilk with Roasted Chana
Experience the perfect blend of creamy buttermilk and roasted chana (chickpeas) infused with warm Indian spices.
Ingredients:
– 1 cup plain yogurt
– 2 tablespoons white vinegar
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon ground cumin
– 1/2 teaspoon salt
– 1/4 cup water
– 1 can chickpeas (14.5 oz), drained and rinsed
Instructions:
1. In a bowl, whisk together yogurt, vinegar, cinnamon, cardamom, cumin, and salt until smooth.
2. Add the water and whisk until well combined.
3. Roast the chana in a preheated oven at 375°F (190°C) for 20-25 minutes or until lightly browned.
4. Stir the buttermilk mixture every 5 minutes for 10-12 minutes, or until it thickens to your liking.
5. Serve the spiced buttermilk over the roasted chana and enjoy!
Cooking Time: 30-40 minutes
Cornflakes Chivda Mix
Transform regular chivda mix into a crunchy, sweet, and savory treat by adding Cornflakes to the mix. This recipe is perfect for a quick snack or as an accompaniment to your favorite beverage.
Ingredients:
– 1 cup Cornflakes
– 1/2 cup peanuts
– 1/4 cup puffed rice
– 1/4 cup chickpeas
– 1 tablespoon vegetable oil
– Salt, to taste
Instructions:
1. In a pan, heat the oil over medium heat.
2. Add the peanuts and cook until lightly toasted (about 3-4 minutes).
3. Add the puffed rice and chickpeas, stirring well to combine.
4. Cook for an additional 2-3 minutes, or until the mixture is crispy and golden brown.
5. Stir in the Cornflakes and salt to taste.
6. Serve immediately and enjoy!
Cooking Time: 10-12 minutes
Turmeric Milk with Dry Fruit Crumble
A soothing and nourishing drink that combines the anti-inflammatory properties of turmeric with the natural sweetness of dry fruits.
Ingredients:
– 1 cup milk (dairy or non-dairy)
– 1 teaspoon turmeric powder
– 1/4 teaspoon black pepper
– 2 tablespoons honey
– 1/4 cup mixed dry fruits (cranberries, apricots, raisins, and dates)
– 2 tablespoons rolled oats
Instructions:
1. In a small saucepan, warm the milk over low heat.
2. Add the turmeric powder and black pepper. Whisk until well combined.
3. Remove from heat and stir in honey until dissolved.
4. In a separate bowl, mix together the dry fruits and rolled oats.
5. Pour the turmeric milk into a cup. Top with the dry fruit crumble mixture.
6. Serve warm or chilled, depending on your preference.
Cooking Time: 10 minutes
Summary
Start your day off right with these 18 quick and delicious Indian-inspired breakfast recipes! From classic poha with peanuts and lemon to innovative options like suji upma with coconut and microwave dhokla, there’s something for everyone. Try besan chilla with green chutney or instant rava idli with coconut chutney for a flavorful start. Or, go the sweet route with peanut butter banana toast or yogurt and muesli power bowl. With recipes that can be ready in just 5 minutes, you’ll have more time to enjoy your morning routine.
