3 Delicious Healthy Indian Breakfast Recipes to Try

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:

Oats Idli

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


  1. Blend or grind your oats into a fine flour, peel and grate your carrot during prep.
  1. 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.
  1. Stir in the green peas and grated carrot, then sauté on a high heat for a couple of minutes.
  1. Add the oats, rava, and salt to taste, then mix together well.
  1. Add buttermilk to the pan and mix together to form a batter, then leave to sit for 5 minutes.
  1. Turn on your steamer and grease your idli plates while you wait for it to heat up.
  1. Add the baking powder and 1 cup of water to the batter, and stir evenly.
  1. 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


  1. Soak the moong dal overnight or ideally for at least 5 hours before using.
  1. Drain the moong dal and blend it until a thick mixture is formed with no visible lumps.
  1. Add the cumin powder, ginger-chilli paste, and salt to taste, then mix together well.
  1. Heat the oil in a non-stick flat pan and pour the mixture evenly across the surface.
  1. Turn the pancake over until it is golden brown on both sides.
  1. Serve with mint chutney or sweet chutney.

Sali Par Eedu


500g potatoes

2 eggs

1 tbsp ginger-garlic paste

2 tbsp oil

Salt & pepper

Chopped coriander

Red chilli powder


  1. Slice your potatoes into chips and soak in a bowl of water.
  1. Heat the oil in a non stick frying pan and fry the ginger-garlic paste for a couple of minutes.
  1. Add the potatoes, salt, pepper, and red chilli powder. Fry for 1 minute and add a cup of water.
  1. Cook until the water disappears and the potato has been cooked, then flatten the chips in the pan using a spatula.
  1. Separate the eggs and whisk the whites together, then add the yolks and spread on top of the potatoes in the pan.
  1. Sprinkle the coriander on top and cover with a lid for 5 minutes, or until the egg is stiff.
  1. Serve hot with bread and tomato sauce.