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12 Foodgasmic Vegetarian Indian Breakfast Recipes

by
ISSA Certified Specialist in Fitness & Nutrition
12 Foodgasmic Vegetarian Indian Breakfast Recipes Hyderabd040-395603080 September 23, 2019

Looking for Indian vegetarian breakfast options? Here are 15 of them from all over India! They are yummy, flavorful, and suit various moods. Start your day with any of these Indian breakfast ideas, and feel amazing all day long. Swipe up!

North

1. Aloo Paratha – Perfect For Showering Love

Aloo Paratha – Perfect For Showering Love Pinit

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Serves – 4; Prep Time – 20 mins; Cooking Time – 20 mins; Total Time – 40 mins

Ingredients
For The Potato Filling
  • 2 large potatoes, boiled
  • ½ onion chopped
  • ½ teaspoon cumin powder
  • ½ teaspoon coriander powder
  • ½ teaspoon amchur
  • 1 green chili, chopped
  • Salt to taste
For The Wheat Dough
  • 2 cups whole wheat flour
  • 2 tablespoons vegetable oil
  • Salt to taste
  • Water to make the dough
How To Prepare
  1. Peel the skin and mash the potatoes with the back of a fork.
  2. Add the chopped onion, green chili, cumin and coriander powder, amchur, and salt. Combine well.
  3. Mix salt, oil, and whole wheat flour. Create a hollow in the middle and add a little water. Combine well. Add more water if needed. You may use a food processor or your hands to knead the dough.
  4. Pinch out large balls of the dough. Use your palms to flatten them into small circles.
  5. Take a circle, add a tablespoon of the potato filling, and seal the edges. Use your palms to flatten it a bit.
  6. Use a rolling pin to roll it like a chapati. Add gentle pressure.
  7. Heat a skillet, place the paratha, cook for 3-4 minutes on each side.
  8. Add ghee or vegetable oil and cook for 10 seconds on each side.
  9. Serve with curd, pickle, or ketchup.

2. Moong Daal Chilla – Perfect For Your Diet

Moong Daal Chilla – Perfect For Your Diet Pinit

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Serves – 2; Prep Time – 15 mins; Cooking Time – 15 mins; Total Time – 30 mins

Ingredients
  • ½ cup moong daal, soaked overnight
  • ½ onion, finely chopped
  • 1 green chili, finely chopped
  • ¼ inch ginger, grated
  • Salt to taste
  • A few coriander leaves, chopped
  • 1 teaspoon of olive oil
  • Cooking spray
How To Prepare
  1. Blend the soaked moong daal and transfer it to a bowl.
  2. Add chopped onion, ginger, olive oil, salt, chili, and coriander leaves. Mix well.
  3. Heat a skillet andspray cooking oil on it.
  4. Add a dollop of the moong daal batter.Use the back of the ladle to spread the moong daal batter in a circle.
  5. Cook for 2-3 minutes on each side.
  6. Serve with coriander chutney.

3. Choley Kulcha – The Perfect Crowd-Pleaser

Choley Kulcha – ThePerfect Crowd-Pleaser Pinit

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Serves – 6; Prep Time – 2 hours; Cooking Time – 45 mins; Total Time – 2 hours 45 mins

Ingredients

For Kulcha

  • 4 cups maida
  • 6 tablespoons yogurt
  • A pinch of baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 3 teaspoons sugar
  • 2 teaspoons ghee
  • Flour for dusting
  • Oil or ghee for frying
  • A handful of coriander leaves, chopped

For Choley

  • 2 cups chickpeas, soaked overnight
  • 2 medium-sized onion, chopped
  • 2 inches ginger, chopped
  • 3 green chilies, chopped
  • 2 medium-sized tomatoes, chopped
  • 1 inch cinnamon stick
  • 2 cardamom pods
  • 3-4 cloves
  • 2 teaspoons cumin seeds
  • 2 teaspoons coriander powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon Kashmiri red chili powder
  • Salt to taste
  • 1 teaspoon amchur
  • ½ teaspoon garam masala
  • 3 tablespoons vegetable oil
  • Mint leaves for garnish
How To Prepare

Kulcha

  1. Mix all the dry ingredients.
  2. Add yogurt and water and knead the dough.
  3. Cover it with a cloth and let it ferment for about 2 hours.
  4. Pinch out small balls of the dough and flatten them in your palm.
  5. Add some chopped coriander leaves.
  6. Roll each flattened ball with a rolling pin.
  7. Place in a heated skillet.
  8. Flip when one-fourth of the kulcha is cooked.
  9. Flip again and add some ghee/oil on the kulcha.
  10. Flip and let it sizzle. In the meanwhile, add some ghee/oil on the other side.
  11. Flip and let the other side sizzle as well.
  12. Take it off the skillet and place it in a basket. Cover it.

Choley

  1. Pressure cook the chickpeas with cinnamon, salt, and turmeric.
  2. Heat the vegetable oil in a wok.
  3. Add the chopped ginger and cumin seeds. Let it cook for 20 seconds.
  4. Add the chopped onion and cook until the onion pieces turn translucent.
  5. Add in the chopped tomato, coriander powder, Kashmiri red chili powder, salt, and chopped green chilies. Cook for 5 minutes. Mash the tomato with the back of the spatula.
  6. Add in the cooked chickpeas and mix well. Cover and cook until it starts to boil.
  7. Add garam masala and amchur and stir well.
  8. Switch off the flame and garnish with mint leaves.
  9. Serve hot with kulcha.

East

4. Bengali Luchi Aloor Torkari – Perfect For Sundays

Bengali Luchi Aloor Torkari – Perfect For Sundays Pinit

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Serves – 4; Prep Time – 20 mins; Cooking Time – 30 mins; Total Time – 50 mins

Ingredients

For The Potato Curry

  • 2 large boiled potatoes, cubed
  • 1 teaspoon nigella seeds
  • 1 teaspoon cumin powder
  • ½ teaspoon turmeric powder
  • 1 pinch of hing (asafoetida)
  • ½ teaspoon garam masala
  • 1 green chili, slit
  • ¼ teaspoon chili powder
  • 1 inch ginger, grated
  • Salt to taste
  • 2 tablespoons vegetable oil
  • Cilantro for garnish

For Luchi

  • ½ cup maida
  • ½ cup whole wheat atta
  • ½ teaspoon salt
  • 1 tablespoon vegetable oil
  • Water to make a tight dough

For Frying Luchi

  • 1 ½ cups olive oil or vegetable oil
How To Prepare
  1. Mix the dry ingredients, add water, and combine everything to get a tight dough. Cover it with a thin cloth and start preparing the curry.
  2. Add oil to a wok.
  3. Add the hing, nigella seeds, and grated ginger. Let it splutter for 10 seconds.
  4. Add in the potatoes, salt, and turmeric. Toss well.
  5. Add half a cup of water. Let it come to a boil.
  6. Add the cumin powder and toss for 4 minutes.
  7. Just before switching off the flame, add the slit green chili and coriander leaves.
  8. Start preparing the luchi. Pinch out small balls from the dough and use a rolling pin to create thin, small circles.
  9. Heat 1 ½ cups of oil in a wok.
  10. Place one dough circle at a time (keep the flame on high) in the oil. Use the back of a ladle to gently push the dough circle down into the oil until the luchi puffs up.
  11. Flip it and cook for 20 seconds.
  12. Scoop it out and serve hot!

5. Jol Paan – Perfect For Busy Days

Serves – 2; Prep Time – 5 mins; Cooking Time – 2 mins; Total Time – 7 mins

Ingredients
  • ⅔ cup flat rice
  • 1 cup curd
  • 2 bananas, mashed
  • 3-4 tablespoons of jaggery powder
How To Prepare
  1. Wash the flat rice and transfer it to a large bowl.
  2. Add the curd, mashed banana, and jaggery powder.
  3. Mix well, and your Assamese breakfast is ready!

6. Khura – Perfect For Morning Afters

Khura – Perfect For Morning Afters Pinit

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Serves – 3; Prep Time – 15 mins; Cooking Time – 5 mins; Total Time – 20 mins

Ingredients
  • 1 cup buckwheat flour
  • ¼ cup jaggery powder
  • A pinch of salt
  • Butter
  • Water
How To Prepare
  1. Mix the buckwheat, jaggery, salt, and water to make a thick batter.
  2. Heat a skillet. Grease it with butter.
  3. Add a dollop of the batter and use the back of a spoon to spread it in a circular shape.
  4. Cook for at least 2 minutes on each side.
  5. Don’t forget to have the famous Arunachali butter tea (or black coffee) with it.

South 

7. Idli – Perfect For “Something Light” Breakfast

Idli – Perfect For “Something Light” Breakfast Pinit

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Serves – 4; Prep Time – 6-8 hours; Cooking Time – 10 mins; Total Time – 6-8 hours, 10 mins

Ingredients
  • 1 cup idli rice flour
  • ½ cup urad daal flour
  • ¾ cup water
  • Salt to taste
  • 1 teaspoon methi seed powder
How To Prepare
  1. Add all the dry ingredients and mix well.
  2. Add in the water and whisk well. Make sure there are no lumps.
  3. Let it ferment overnight.
  4. Grease the idli plates lightly.
  5. Add the batter.
  6. Use an idli steamer to make idlis. It should take about 10 minutes on high flame.
  7. Take the idlis out with a spoon.
  8. Serve with chutney.

8. Rava Dosa – Perfect For Family Breakfast

Rava Dosa – Perfect For Family Breakfast Pinit

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Serves – 4; Prep Time – 30 mins; Cooking Time – 15 mins; Total Time – 45 mins

Ingredients

For Rava Dosa

  • ¼ cup rava or sooji (fine semolina)
  • 3 tablespoons maida or refined flour
  • ¼ cup rice flour
  • 2-3 teaspoons cumin seeds
  • 1 onion, chopped
  • 2-3 green chilies, chopped
  • 1 inch ginger, grated
  • ½-1 cup water
  • A handful of curry leaves
  • A handful of coriander leaves, chopped
  • Oil/ghee for cooking

For Coconut Chutney

  • 1 cup grated coconut
  • A handful of chana daal
  • A handful of curry leaves
  • 2 dry red chilies
  • 2 teaspoons mustard seeds
  • 2 green chilies, chopped
  • Salt to taste
  • 2 tablespoons oil
How To Prepare

Coconut Chutney

  1. Blend the grated coconut with a little water.
  2. Add oil to a pan.
  3. Add mustard seeds, dry red chili, curry leaves, and chana daal.
  4. Cook for about 20 seconds.
  5. Add in the coconut and cook for 1 minute.
  6. Turn the flame off and let it cool. 

Rava Dosa

  1. Mix the rava, maida, and rice flour in a bowl.
  2. Add in the grated ginger and chopped onion and chilies.
  3. Add the curry leaves, cumin seeds, and a cup of water.
  4. Mix well. Make sure there are no lumps. Set it aside for 30 minutes.
  5. Heat a tawa and add some oil.
  6. Add a dollop of the batter and use the back of the ladle to spread the batter evenly in a circle.
  7. Cook for 2 minutes over medium flame.
  8. Add some oil and flipthe dosa.
  9. Cook for a minute.
  10. Fold and serve with coconut chutney.

9. Idiyappam And Stew – Perfect For Reminiscing Old Days

Idiyappam And Stew – Perfect For Reminiscing Old Days Pinit

oottu__pura / Instagram

Serves – 4; Prep Time – 20 mins; Cooking Time – 20 mins; Total Time – 40 mins

Ingredients

For Idiyappam

  • 1 cup rice flour
  • ¼ cup grated coconut
  • ½ cup water
  • A pinch of salt

For Stew

  • 1 cup sliced carrot
  • 1 cup green beans
  • 1 small potato, cubed
  • 1 onion, chopped
  • 1 cardamom
  • 1 inch cinnamon
  • ½ inch ginger, grated
  • 2 green chilies
  • 1 ½ cups coconut milk
  • ¼ cup water
  • Salt to taste
  • 1 tablespoon coconut oil
  • A handful of curry leaves 
How To Prepare

Idiyappam

  1. Grease the ildi maker and keep it ready.
  2. Lightly roast the rice flour for about 5 minutes.
  3. Transfer the rice flour to a bowl.
  4. To the same pan/wok, add water and let it come to a boil.
  5. Switch off the flame and add it to the rice flour. Add salt.
  6. Mix well with a spatula.
  7. Sprinkle some more water and start kneading with your hand.
  8. Add the dough to a murukku maker.
  9. Start pressing the murukku maker on the greased idli pan in a circular motion.
  10. Sprinkle coconut oil on each idiyappam.
  11. Pressure cook it for 10 minutes.
  12. Sprinkle some grated coconut on top of the idiyappam. 

Vegetable Stew

  1. Add coconut oil to a wok.
  2. Add clove, cardamom, and cinnamon.
  3. Add chopped onion and cook it for 2-3 minutes over high flame.
  4. Add in the vegetables and green chilies. Cook for 5 minutes on medium flame.
  5. Add water, salt, and a few curry leaves.
  6. Cover and cook until the vegetables become soft.
  7. Add in the coconut milk. Stir well.
  8. Cook for 2 minutes.
  9. Take it off the flame, add some coconut oil, and garnish with curry leaves.
  10. Enjoy it with freshly made idiyappam.

West

10. Poha – Perfect For Having Friends Over

Poha – Perfect For Having Friends Over Pinit

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Serves – 4; Prep Time – 15 mins; Cooking Time – 10 mins; Total Time – 25 mins

Ingredients
  • 2 cups flat rice or poha
  • 1 medium-sized onion, chopped
  • A handful of peanuts
  • 1 teaspoon mustard seeds
  • 1 teaspoon turmeric powder
  • Juice of a lime
  • Salt to taste
  • A few curry leaves
  • 2 green chilies, chopped
  • 4 tablespoons olive oil
  • A handful of coriander leaves, chopped
How To Prepare
  1. Wash the flat rice and drain the water.
  2. Add olive oil to a wok.
  3. Add mustard seeds, peanuts, and curry leaves. Let it splutter for 10 seconds.
  4. Add the chopped onion and cook for 1 minute over high flame.
  5. Add in the flat rice, salt, and turmeric. Combine well.
  6. Add in the green chili and cook for 5 minutes over medium flame.
  7. Remove the wok from the flame and add the juice of a lime.
  8. Toss well. Garnish with coriander leaves.

11. Goan Bhaji Pao – Perfect For Bonding Over Food

Goan Bhaji Pao – Perfect For Bonding Over Food Pinit

goancravings / Instagram

Serves – 4; Prep Time – 6 hours; Cooking Time – 30 mins; Total Time – 6 hours 30 mins

Ingredients
  • 1 cup dry white peas, soaked overnight
  • ½ cup grated coconut
  • 1 onion, chopped
  • 1 potato, cubed
  • 1 inch cinnamon
  • 1 teaspoon poppy seeds
  • 1 teaspoon fennel seeds
  • A pinch of nutmeg
  • ½ star anise
  • 2 teaspoons coriander seeds
  • 2 cloves
  • ½ teaspoon turmeric powder
  • 2 dry red chilies
  • Salt to taste
  • 4 tablespoons vegetable oil
  • 2 cups water
How To Prepare
  1. Pressure cook the soaked dry white peas with cinnamon.
  2. Mash the cooked peas with the back of a spatula.
  3. Dry roast the coriander seeds, fennel seeds, star anise, cloves, poppy seeds, and dry red chilies.
  4. Add the roasted spices, coconut, and turmeric to a blender and blend well.
  5. Heat oil in a wok and add the chopped onion.Cook for 2-3 minutes.
  6. Add the dry roasted masala, salt, and a little bit of water.Cook for 2 minutes.
  7. Add in the boiled white peas and stir well.
  8. Serve hot with Goan pao.

12. Methi Thepla – Perfect For Starting A Healthy Day

Methi Thepla – Perfect For Starting A Healthy Day Pinit

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Serves – 4; Prep Time – 20 mins; Cooking Time – 15 mins; Total Time – 35 mins

Ingredients
  • 1 cup methi (fenugreek) leaves
  • 1 cup whole wheat atta
  • ½ cup besan (gram flour)
  • ½ cup jowar flour
  • ½ cup bajra flour
  • ½ inch ginger, grated
  • 2 green chilies, minced
  • ½ teaspoon turmeric powder
  • ½ teaspoon red chili powder
  • ½ teaspoon cumin powder
  • ½ teaspoon coriander powder
  • 5 tablespoons yogurt
  • 2 tablespoons vegetable oil for kneading
  • Oil for cooking
How To Prepare
  1. Mix all the dry ingredients and add two tablespoons of vegetable oil.
  2. Add the yogurt and knead the flour.
  3. Pinch out a small ball of dough and roll it using a rolling pin.
  4. Heat a skillet and add the rolled out theplas.
  5. Flip over after 30 seconds.
  6. Add a little oil and flip again.
  7. Add oil to the other side and flip.
  8. Serve hot with yogurt or pickle. 

There you have it – 12 yummy and different Indian vegetarian breakfast recipes. Try them out and let us know which one’s your favorite. Have a great day ahead!

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Charushila Biswas

Charushila Biswas is a Senior Content Writer and an ISSA Certified Fitness Nutritionist. She is an alumni of VIT University, Vellore and has worked on transgenic wheat as a part of her Masters dissertation from NRCPB (IARI), New Delhi. After completing her Masters, she developed a passion for nutrition and fitness, which are closely related to human psychology. And that prompted her to author a review article in 2015. She has written over 200 articles on Fitness and Nutrition. In her leisure time, Charushila loves to cook and enjoys mobile photography.