Breakfast is the most important meal of the day, as it fuels you up and gives you a boost of energy to get you going. After spending eight hours asleep, breakfast works like a launch button that helps your body and mind prepare for the day ahead.
A traditional western breakfast includes bacon, eggs, and toast, and is high in taste but even higher in calories. There is a big focus on healthy eating in 2015, with people becoming more aware of the importance of having a wholesome breakfast, and when it comes to nutritional food, Indian cuisine tops the chart.
Next time you’re looking for a new breakfast alternative, why not try out some of these delicious Indian breakfast dishes:
Ingredients (240ml cup used)
1.5 cups cooking oats/rolled oats
¾ cup whole-wheat rava/sooji
2 cups of buttermilk
½ tsp baking soda
1 grated carrot
1 green chilli
Handful of green peas
¼ tsp mustard seeds
½ tsp cumin seeds
1 tbsp oil
1 sprig of curry leaves
Chopped coriander leaves
½ tsp chana dal
½ tsp urad dal
Pinch of turmeric
- Blend or grind your oats into a fine flour, peel and grate your carrot during prep.
- Add the mustard seeds, cumin seeds, and dal into a hot pan of oil. When the dals turn golden and the mustard seeds begin to crackle, add your curry leaves, chilli, and turmeric.
- Stir in the green peas and grated carrot, then sauté on a high heat for a couple of minutes.
- Add the oats, rava, and salt to taste, then mix together well.
- Add buttermilk to the pan and mix together to form a batter, then leave to sit for 5 minutes.
- Turn on your steamer and grease your idli plates while you wait for it to heat up.
- Add the baking powder and 1 cup of water to the batter, and stir evenly.
- Fill the greased idli plates with batter and steam for 12 minutes.
Moong Dal Cheela
200g moong dal (also known as split green gram)
½ tbsp cumin powder
1 tbsp ginger-chilli paste
1 tbsp olive oil
Pinch of salt
- Soak the moong dal overnight or ideally for at least 5 hours before using.
- Drain the moong dal and blend it until a thick mixture is formed with no visible lumps.
- Add the cumin powder, ginger-chilli paste, and salt to taste, then mix together well.
- Heat the oil in a non-stick flat pan and pour the mixture evenly across the surface.
- Turn the pancake over until it is golden brown on both sides.
- Serve with mint chutney or sweet chutney.
Sali Par Eedu
1 tbsp ginger-garlic paste
2 tbsp oil
Salt & pepper
Red chilli powder
- Slice your potatoes into chips and soak in a bowl of water.
- Heat the oil in a non stick frying pan and fry the ginger-garlic paste for a couple of minutes.
- Add the potatoes, salt, pepper, and red chilli powder. Fry for 1 minute and add a cup of water.
- Cook until the water disappears and the potato has been cooked, then flatten the chips in the pan using a spatula.
- Separate the eggs and whisk the whites together, then add the yolks and spread on top of the potatoes in the pan.
- Sprinkle the coriander on top and cover with a lid for 5 minutes, or until the egg is stiff.
- Serve hot with bread and tomato sauce.