These 10 tasty vegetarian breakfast ideas will make you experience of the delicious and mouth-watering tastes of Indian food. They are not only a healthy vegetarian breakfast option but also super tasty. These recipes will make your mornings flavorful and energize you for the day ahead.
The Essence of Indian Breakfast
Indian breakfast is all about enjoying different flavors, fragrant spices, and healthy ingredients. It’s a mix of old and new, giving you plenty of choices to enjoy, no matter what you like to eat.
10 Indian Vegetarian Breakfast Ideas
1. Sprouts Vegetable Salad
Ingredients:
- Moong dal soaked overnight and sprouted
- Chopped cucumber
- Chopped tomato
- Sprinkle of bell pepper
- Chopped red onion
- Grated carrot
- Chopped fresh coriander leaves
- Mint leaves
- Lemon juice
- Green chilli
- Salt and pepper to taste
- Corn flakes mixture (optional)
Instructions:
- Take a large bowl and mix sprouted moong, cucumber, tomato, carrot, onion.
- Add fresh coriander leaves and mint for burst flavor and good color.
- Squeeze fresh lemon juice over the salad for a balanced salad.
- Sprinkle a pinch of chaat masala (if using), salt, and pepper to taste.
- Toss everything together covering the bowl with a lid.
- Add corn flakes for crunch if you like.
- Serve chilled as a refreshing and nutritious breakfast option, perfect for a light start to your day.
2. Vegetable Paratha Rolls
Ingredients:
- Wheat flour
- Mixed vegetables (carrots, peas, potatoes), boiled and mashed
- Finely chopped onion
- Chopped green chillies
- Grated ginger
- Cumin seeds
- Turmeric powder
- Red chili powder
- Garam masala
- Salt
- Chopped fresh coriander leaves
- Oil or ghee for cooking
Instructions:
- In a mixing bowl, combine wheat flour with mashed mixed vegetables, chopped onion, chopped green chilies, grated ginger, cumin seeds, turmeric powder, red chili powder, garam masala, salt, and chopped fresh coriander leaves.
- Gradually sprinkle some drops of oil add water and knead the mixture into a soft dough.
- Divide the dough into small balls and roll each ball into whatever its shape turns out (paratha).
- Heat a non-stick skillet or tawa over medium heat and place the rolled paratha on it.
- Cook the paratha on one side until small brown spots appear.
- Flip the paratha and cook the other side until golden brown spots appear.
- Remove the cooked paratha from the skillet and spread a teaspoon of oil or ghee on it.
- Roll the paratha into a tight roll and repeat the process with the remaining dough.
- Serve hot as a flavorful and filling breakfast, perfect for a hearty start to your day.
3. Rava Idli
Ingredients:
- Semolina (rava)
- Yogurt
- Mustard seeds
- Urad dal
- Curry leaves
- Grated carrot
- Chopped green chilies
- Cashew nuts
- Baking soda
- Salt
- Fresh coriander leaves
Instructions:
- Dry roast semolina until lightly golden and let it cool.
- In a bowl, mix roasted semolina with yogurt to form a thick batter. Keep it undisturbed for fermentation process for a few hours.
- Heat oil in a pan and add mustard seeds, urad dal, and curry leaves.
- Add grated carrot, chopped green chilies, and cashew nuts. Sauté until carrots are tender.
- Mix the sautéed vegetables into the fermented semolina batter.
- Add baking soda and salt to taste. Mix well.
- Pour the batter into idli cooker and steam until its cooked for around 15 mins.
- Serve hot with coconut chutney and sambar for better taste.
4. Masala Dosa
Ingredients:
- Dosa batter
- Potato filling (boiled potatoes, mustard seeds, curry leaves, turmeric powder, salt)
- Oil or ghee for cooking
Instructions:
- Heat a non-stick pan and grease it with tablespoon of ghee.
- Pour a ladleful of dosa batter onto the pan and spread it into a thin circle.
- Sprinkle oil or ghee around the edges of the dosa.
- Once the dosa turns golden brown, spread a portion of the potato filling on one side.
- Fold the dosa over the filling to make a semi-circle or roll it up like a wrap.
- Cook for a few more minutes until the dosa is crispy and golden brown.
- Serve hot with slice of butter, coconut chutney and sambar for an authentic South Indian breakfast experience.
5. Besan Cheela
Ingredients:
- Chickpea flour (besan)
- Finely chopped onion
- Finely chopped tomato
- Chopped green chilies
- Fresh coriander leaves
- Turmeric powder
- Red chili powder
- Cumin powder
- Crushed garlic and mint leaves
- Salt
- Water
- Oil for cooking
Instructions:
- In a mixing bowl, combine chickpea flour with chopped onions, tomatoes, green chilies, fresh coriander leaves, turmeric powder, red chili powder, cumin powder, crushed garlic & mint leaves and salt.
- Gradually add water to the mixture to form a smooth batter with a pouring consistency.
- Heat a non-stick skillet or tawa over medium heat and lightly grease it with oil.
- Pour a full spoon of the besan batter onto the tawa and spread it evenly to form a thin circle.
- Cook the cheela for 2-3 minutes until the bottom turns golden brown and crisp.
- Flip the cheela and cook the other side for another 2-3 minutes until golden brown.
- Repeat the process with the remaining batter to make more cheelas.
- Serve hot with chutney, yogurt, or pickle for a delightful and nutritious breakfast option.
6. Sabudana Khichdi
Ingredients:
- Soaked sabudana (tapioca pearls)
- Peanuts
- Boiled and diced potato
- Chopped green chilies
- Cumin seeds
- Curry leaves
- Lemon juice
- Sugar
- Salt
- Fresh coriander leaves
Instructions:
- Soak sabudana for 3 hours and drain excess water. Set aside.
- Keep sabudana on napkin so that it soaks all the water and make recipe blooming.
- Dry roast peanuts until lightly golden and crush them coarsely.
- Heat ghee in a pan and add curry leaves and cumin seeds.
- Add boiled potatoes, chopped green chilies, and roasted peanuts. Sauté for a few minutes.
- Stir in soaked sabudana and cook until translucent.
- Add lemon juice, sugar, and salt to taste. Mix well.
- Garnish with fresh coriander leaves before serving.
7. Palak Paneer Paratha
Ingredients:
- Whole wheat flour
- Finely chopped spinach (palak)
- Grated paneer
- Chopped green chilies
- Cumin seeds
- Coriander powder
- Garam masala
- Salt
- Oil or ghee for cooking
Instructions:
- In a bowl, combine whole wheat flour with chopped spinach, grated paneer, chopped green chilies, cumin seeds, coriander powder, garam masala, and salt.
- Gradually add water and knead into a smooth dough.
- Divide the dough into small balls and roll each ball into whatever shape it turns out (paratha).
- Heat a tawa (griddle) and cook the paratha on both sides until golden brown, brushing with oil or ghee as needed.
- Serve hot with butter, yogurt and pickle for a wholesome and flavorful breakfast.
8. Veggie Uttapam
Ingredients:
- Dosa batter
- Finely chopped onion
- Finely chopped tomato
- Chopped green chilies
- Finely chopped capsicum
- Fresh coriander leaves
- Salt
- Oil for cooking
Instructions:
- Heat a non-stick pan and grease it with oil.
- Pour a ladleful of dosa batter onto the pan and spread it into a thick circle.
- Sprinkle chopped onions, tomatoes, green chilies, capsicum, and coriander leaves on top.
- Drizzle with oil and cook until golden brown on both sides.
- Serve hot with tomato and coconut chutney.
9. Vegetable Poha
Ingredients:
- Poha (flattened rice)
- Mustard seeds
- Cumin seeds
- Curry leaves
- Finely chopped onion
- Potatoes, boiled and diced
- Peanuts
- Grated carrot
- Chopped green chilies
- Turmeric powder
- Salt
- Lemon juice
- Fresh coriander leaves
Instructions:
- Wash poha under running water and drain extra water. Set aside.
- Heat oil in a pan and add curry leaves, cumin and mustard seeds.
- Add chopped onions and sauté until golden brown.
- Stir in boiled potatoes, peanuts, and chopped green chilies.
- Add turmeric powder and salt to taste.
- Mix in the rinsed poha and cook until heated through.
- Squeeze lemon juice and garnish with fresh coriander leaves.
10. Vegetable Dalia
Ingredients:
- Broken wheat (dalia)
- Mustard seeds
- Cumin seeds
- Curry leaves
- Onion, finely chopped
- Mixed vegetables (carrots, beans, peas)
- Green chilies, chopped
- Ginger, grated
- Turmeric powder
- Red chili powder
- Salt
- Fresh coriander leaves
Instructions:
- Dry roast broken wheat until lightly golden and set aside.
- Heat oil in a pan and add cumin & mustard seeds and curry leaves.
- Add chopped onions, chopped green chilies, and grated ginger. Sauté until onions are golden brown.
- Stir in mixed vegetables and cook.
- Add red chili powder, turmeric powder and salt according to taste.
- Mix in the roasted broken wheat and 2 cups of water cook until heated through.
- Garnish with fresh coriander leaves before serving.
Conclusion
With these 10 pleasurable Indian vegetarian breakfast ideas, you can enjoy flavourful food taste and get healthy benefits of classic Indian food. Whether you crave something savory or sweet, there’s a dish to satisfy every taste bud as you explore the colorful and diverse realm of Indian breakfast.
