Your breakfast is the most important meal of the day. It fuels the body with the much-needed nutrients that you require to go about your day. But just for the sake of breakfast or to relieve hunger, one mustn’t stuff anything on the go. Making a breakfast that’s easy, quick, yummy and healthy at the same time shouldn’t be a tedious task. Given the massive culture in India, we have tons of recipes for breakfast from different cuisine that is easy and markedly simple to cook within minutes. Thanks to numerous options, it is not just stress-free but also allows you to try and experiment with different things every day.
It’s important to give your body the necessary vitamins and nutrients especially early in the morning. Mindful eating habits help people maintain good health in the long run and breakfast plays a vital role in doing so. Missing out on breakfast doesn’t give you the go-ahead to stuff yourself up with oily parathas or noodles. After the hibernation mode that the body stays in during the night, it’s imperative to kick-start your body through the essential nutrients with a wholesome breakfast.
Incorporating a healthy breakfast in your daily diet is becoming a trend. Indian food tops the charts of nutrition which means you don’t have to turn towards the traditional western breakfast menu. You can get all the proteins in your Indian meal plan just as much you attain in your sausages, eggs, and bacon (not that they can’t be consumed). Here we have discussed some of the Desi breakfast ideas with you along with their quick and simple recipes for you to try at home. Indulge in a sumptuous and healthy breakfast every day by incorporating these in your meal plan.
Let coarsely crushed groundnuts with potatoes added to sabudana calm your hunger pangs down. The typical fasting snack is best to give your early morning a great push. Light and healthy idea for an ideal breakfast, sabudana (tapioca pearls) are perfect to maintain a healthy diet with minimal calories.
One cup of sabudana, two medium-sized potatoes, half a cup of roasted peanuts, crushed ginger garlic paste, curry leaves, jeera powder, two-three tsp of oil and salt to taste is all you need to cook this quick breakfast.
Soak the sabudana for at least 4 to 6 hours or you can leave it overnight as well. Heat some oil in the pan at medium heat. Add cumin seeds once the oil is hot and let it sizzle for a few seconds. Add the diced potatoes and cook for another 3-4 minutes. Make sure the potatoes are cut into small pieces as it helps to cook quickly. Once the potatoes are done, add the raw peanut and let it be there for 3-4 minutes. Add the drained sabudana along with salt and mix it well until it’s all well combined. Cook for another few minutes until the sabudana pearls become translucent and don’t forget it stir once or twice during the intervals. Remove the pan and check if it’s cooked and serve hot with yogurt.
Rawa Upma is one of the popular South Indian dishes cooked with vegetables and aromatic nuts. The light and yummy dish make for a perfect morning meal with all its nutrients. Plus, the easy recipe makes it an ideal breakfast choice.
A cup of fine rava (sooji), 1 medium-sized chopped onions, 1 green chilli, a spoonful of chana dal, 1 teaspoon of urad dal, grated ginger, mustard seeds, cumin seeds, curry leaves, 2.5 cups of water, ghee or oil and salt to taste.
You must first roast the sooji (rava). Take a pan or kadhai and start roasting the rava with small stirs every once in a while. When the sooji becomes fragrant and starts to look dry, separate and crisp—switch off the flame. Don’t turn your rava into complete brown. Keep it aside for a while.
Take another pan, add some oil in it and heat it on medium flame. Add 1tsp of mustard seeds and curry leaves. Once you hear the crackling sound of mustard seeds, add the ½ tsp of cumin seeds along with 1tsp of urad and chana dal. After a short while, add chopped onions and sauté for few minutes and add ginger paste and chilly. Add 2.5 cups of water and salt. Leave it on a medium flame and wait for the water to start boiling up.
Once the water comes to a rolling boil, slowly start adding rava in the pan. Keep stirring the whole time. Keep stirring even after you have added the complete rava for another 3-4 minutes. You’ll notice the water getting all soaked up which means your Upma is ready. Serve hot with coconut chutney or any chutney of choice.
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A popular Maharashtrian dish made with flattened rice and groundnuts. Poha is a healthy, quick and easy dish to make and perfect for breakfast. Heaped with subtle flavours, it provides the much-needed nutrients to the body and also tops the list of best ideas for a healthy breakfast. Kaandha (onion) Poha and batata (potato) Poha is the favorite breakfast for many. If you are health conscious, then you can ditch the potatoes and add green peas to it.
A cup of Poha (flattened rice), 1 finely chopped onions, green cillies, 1 spring curry leaves, diced medium-sized potato, ½ cup peanuts, ¾ tsp mustard (rai), ¾ tsp cumin (jeera), ¼ spoon of turmeric, salt to taste.
Put your Poha in a strainer or bowl. Rinse quickly with water. Don’t soak the Poha. Drain the water completely. Once washed, keep it aside to turn soft and run your finger in a short while to avoid having lumps.
Take another pan, add oil and heat it on medium flame. Take your peanuts and fry them first. Once they turn brown, take out all the peanuts and keep them aside to be used later. Similarly, fry the diced potatoes and keep them aside. In the same pan, add cumin, jeera, and mustard. Once they begin to pop add hing, chopped onions, and curry leaves along with green chillies. Saute until the onions turn pink. Add turmeric and your softened Poha. Mix well and keep cooking it on low flame while stirring it once in a while. You’ll notice that everything is mixed up well and the Poha smells heavenly. Turn the flame off, add some coriander leaves, garnish it with fried peanut and potatoes and eat hot.
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Uttapam is yet another healthy breakfast from the South Indian cuisine. It is prepared with common urad dal and rice batter, the one used for idli and dosa (another amazing breakfast choice). Uttapam is thicker than dosa and is garnished with onions or different types of veggies. This makes it even healthier for breakfast.
You can either buy the idli batter or make some of it in advance during the weekend and use it throughout the week. It’s nothing but rice and urad dal batter mixed and added with salt as per the taste.
Apart from the batter, you need chopped onions, capsicum or tomatoes, green chillies, oil and salt to taste. This easy breakfast recipe doesn’t require much to prepare.
Heat the dosa tawa or non-stick tawa on low flame. Add a few drops of oil on the hot tawa and spread it across evenly. When tawa is ready, pour one ladle full of batter and spread it in a round shape by gentling rotating the ladle clockwise then anti-clockwise. Make sure it’s thicker than the dosa. Sprinkle 1 or 2 tablespoons full of chopped onions, capsicum, and tomatoes over it. Drizzle one spoon of oil around it on the edges. Cook for a few minutes until the bottom surface seems light golden brown. If it’s a thick uttapam, then cover it with a lid. Once brown, flip it gently and cook the other side for a minute or two. Transfer it to a plate and serve hot with coconut or any choice of chutney.
This soft and spongy dish is the heart of Gujarat and one of the most popular breakfast items. These fluffy dhoklas are rich in nutrients and scrumptious at the same time. If your taste-buds are sick of oats and corn-flakes then you must turn to dhoklas as they are ultimate hunger savior, super-easy to cook, and is very low in calories.
1 cup besan (Bengal gram flour), 1 ½ cup of semolina (rava), 3 ½ tsp of sugar, 1 tsp of green-chilli paste, ½ tsp of citric acid, lemon concentrate, 1tsp oil for greasing.
Apart from these, post steaming, you’ll need curry leaves, 1 tsp mustard, 1 tsp sesame seeds, a pinch of hing (asafoetida), curry leaves and chopped coriander.
Combine all the first ingredients together i.e., besan, rava, sugar, chilli paste, lemon concentrate, oil, and mix well using water (approximately ¾ water) to make it a thick batter. When the bubbles form, mix gently. Pour batter in an oil greased thali and shake the thali to spread it evenly. Steam it for 10-15 minutes or till the dhoklas are cooked.
Take another pan, heat the oil on medium flame. Add mustard seeds, and when they start to crackle, add sesame seeds, green chllies, hing, and still properly. Remove it from the flame.
Take a plate. Remove dhokla from the steam utensil. Cut it into square pieces. The mustard seed tampering over the cut pieces of dhokla and savour it with the choice of chutney.
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