18 Foodgasmic Vegetarian Indian Breakfast Recipes

by Charushila Biswas
ISSA Certified Specialist in Fitness & Nutrition

Breakfast is one of the most important meals after a long overnight fast. It helps regulate blood glucose levels and provides the essential nutrients for an energetic day. A breakfast food rich in fiber, whole grains, fruits, and dairy could lead to long-term health gains (1).

Even the healthiest breakfast option cannot be sustainable if there is no variety. The typical Indian breakfast is a great solution to this problem.

Hence, here we have included the top 18 Indian breakfast recipes, especially for vegetarians. These are delicious, flavorful, and suit your mood. Swipe up!

North Indian Breakfast Recipes

1. Aloo Paratha – Perfect For Showering Love

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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 (mango powder)
  • 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 of the potatoes and mash them 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 over it, and 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

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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 and spray 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

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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 onions, 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.

4. Besan Chilla – Perfect As A Healthy Vegetarian Breakfast

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Serves – 1; Prep Time – 10 mins; Cooking Time – 20 mins; Total Time – 30 mins

Ingredients
  • ½ cup besan
  • ½ small onion, finely chopped
  • ½ small tomato, finely chopped
  • Coriander leaves, as needed
  • Green chili, as needed
  • ½ teaspoon carom seeds (ajwain) or whole cumin seeds (jeera)
  • ¼ teaspoon grated ginger
  • A pinch of turmeric powder
  • A pinch of chilly powder
  • Water as required
  • Salt as per taste
  • 1 teaspoon oil or ghee

How To Prepare

Making Besan Chilla Batter

  1. Take besan in a bowl and add all the ingredients (except for the water and oil). Mix it well.
  2. Add half a cup of water and mix everything well. If the batter looks thick, add more water to give it a smooth consistency.

Making Besan Chilla

  1. Heat a tawa (frying pan) and brush some oil or ghee. Let the tawa become medium hot.
  2. Take a ladle-full of batter and pour on the pan.
  3. Spread the batter evenly and gently with the pack of the ladle so that it won’t break.
  4. Cover it with a lid and make it cook from one side.
  5. Drizzle some oil or ghee from the side and continue to cook until it becomes golden brown on the edges.
  6. Flip and cook the other side.
  7. Once done, fold the chilla and serve with green homemade chutney.

East Indian Breakfast Recipes

5. Bengali Luchi Aloor Torkari – Perfect For Sundays

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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 (flour)
  • 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. 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!

6. Jol Paan – Perfect For Busy Days

geeta_4u / Instagram

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!

7. Khura – Perfect For Morning Afters

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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.

8. Hing-er Kochuri Cholar Dal – Tasty Indian Breakfast

sejalsukhadwala / Instagram

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

For Stuffing And Kachori

  • ¾ cup biuli dal/urad lentil:
  • 1 green chilly
  • 2 teaspoons ginger paste
  • 1/3 teaspoon Asafoetida/hing
  • ½ teaspoon cumin seeds
  • Salt to taste
  • Turmeric as needed
  • 1 tablespoon oil

For The Dough

  • 2 cups atta (whole wheat flour)
  • 1 cup all-purpose flour
  • 1/3 teaspoon salt
  • 3 tablespoons+1 teaspoon white oil
  • Water
  • Oil for deep frying

For Cholar Dal

  • 2 cups Bengal gram lentil or chana dal
  • 2 medium potatoes
  • 2-inch piece of ginger (wash with skin on and lightly pound it in a pestle)
  • 1 teaspoon panch phoron (five whole spices; fenugreek seeds, Nigella seeds, cumin seeds, black mustard seeds, fennel seeds)
  • 3 dry red chilies
  • Salt to taste
  • A pinch of turmeric
  • 1 teaspoon of sugar
  • 2 tablespoons of oil

For Roasted powder

  • 1 ½ teaspoons of panch phoron
  • 2 dry red chilies
  • 2 cloves
  • ½ inch of cinnamon piece
  • 1 green cardamom 

How To Prepare 

Stuffing

  1. Soak the urad dal for 4-5 hours. Add the green chilly and make a paste by adding a little water to it.
  2. Dry roast fennel seeds on low flame until they release an aroma. After they cool down, grind them to a fine powder.
  3. Add oil to a nonstick frying pan. Once it becomes hot, add whole cumin seeds and hing, along with some ginger paste. Cook until it releases an aroma.
  4. Add lentil paste along with some salt and a pinch of turmeric powder. Cook well until it becomes completely dry.
  5. Mix the roasted fennel seed powder and stir well. The stuffing is ready.

Kochuri

  1. Mix whole wheat flour and the all-purpose refined flour with a pinch of salt and oil or ghee.
  2. Add lukewarm water slowly to make a soft non-sticky dough.
  3. Once the dough is prepared, cover it with a muslin cloth for 30 minutes.
  4. Cut a golf-sized dough and roll it between your palms to give it a nice, round shape.
  5. Flatten it little and make a small hole in the center of the dough for stuffing.
  6. Cover all the sides together to cover the stuffing and roll to make a smooth ball.
  7. Make a flat-shaped kachori with the rolling pin.
  8. Heat some oil in a pan or kadai and drop the kachoris, one by one, for deep frying. 

Cholar Dal

  1. Soak the chana dal for 2 hours and pressure cook it by adding a little salt, grated ginger, and pinch of turmeric powder.
  2. Dry roast all the spices and powder them for use as seasoning.
  3. Take oil in a small pan, and temper the paanch phoron and green chilly. Add the tempering to boiled chana dal along with roasted powder.
  4. Add water as per your consistency, and your dal is ready to serve with hot kachoris. 

South Indian Breakfast Recipes

9. Idli – Perfect For A Light Breakfast

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

Ingredients
  • 1 cup idli rice flour
  • ½ cup urad dal 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.

10. Rava Dosa – Perfect For Family Breakfast

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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 to 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 dal
  • 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 some water.
  2. Add oil to a pan.
  3. Add mustard seeds, dry red chili, curry leaves, and chana dal.
  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 flip the dosa.
  9. Cook for a minute.
  10. Fold and serve with coconut chutney.

11. Idiyappam And Stew – Perfect For Reminiscing The Old Days

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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 idli maker and keep it ready.
  2. Lightly roast the rice flour for about 5 minutes.
  3. Transfer the rice flour to a bowl.
  4. Ad water to the same pan/wok and let it come to a boil.
  5. Switch the flame off 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
  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 the freshly made idiyappam.

12. Upma – Perfect For A Quick Indian Breakfast

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Serves – 2; Prep Time – 5 mins; Cooking Time – 5 mins; Total Time – 10 mins

Ingredients

  • 1 cup semolina or sooji
  • 1 small onion, finely chopped
  • 2 slit green chilies
  • ½ to ¾ teaspoon whole mustard seeds
  • 1-1 ½ teaspoons chana dal (optional, but adds a nice flavor)
  • 2 tablespoons peanuts
  • A few curry leaves
  • A pinch of hing
  • 1-2 teaspoons ghee

How To Prepare

  1. Dry roast semolina until it is light brown and keep it aside.
  2. Chop onions, green chilies, and ginger.
  3. Add oil or ghee to the pan. Add mustard seeds, peanuts, and chana dal. Fry until they are golden brown and aromatic.
  4. Add ginger, green chili, and curry leaves. Sauté it and fry some onion until it turns translucent.
  5. Pour water and salt. Bring it to a boil. Set the flame to medium.
  6. Pour semolina slowly and stir continuously so that there are no lumps.
  7. Cover and cook it for some time. Add ghee for the final flavor.

West Indian Breakfast Recipes

13. Poha – Perfect For Having Friends Over

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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.

14. Goan Bhaji Pao – Perfect For Bonding Over Food

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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 the water. Cook for 2 minutes.
  7. Add in the boiled white peas and stir well.
  8. Serve hot with Goan pao.

15. Methi Thepla – Perfect For Starting A Healthy Day

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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 as needed (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.

16. Misal Pav – A Perfect Veg Breakfast

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Serves – 3; Prep Time – 15 mins; Cooking Time – 35 mins; Total Time – 50 mins

Ingredients

For Pressure Cooking

  • 2 cup moth beans/matki, sprouts
  • ¼ teaspoon turmeric
  • ½ teaspoon salt
  • 1 cup water

For Masala Paste

  • 2 teaspoons oil
  • 2 inches ginger, roughly chopped
  • 1 onion, finely chopped
  • 2 cloves garlic
  • ¼ cup dry coconut/kopra
  • 1 tomato, finely chopped
  • ¼ cup water

Other Ingredients

  • 3 tablespoons oil
  • 1 teaspoon mustard
  • 1 teaspoon jeera/cumin
  • A few curry leaves
  • 1 teaspoon Kashmiri red chili powder
  • ¼ teaspoon turmeric
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • A small piece of jaggery
  • ½ teaspoon salt
  • 5 cups water

For Serving

  • 2 cup farsan/mixture
  • ½ onion, finely chopped
  • 2 tablespoons coriander leaves, finely chopped
  • 6 pav
  • 1 lemon, quarter

How To Prepare

  1. In a large kadai, heat 3 tablespoons of oil and add 1 teaspoon of mustard seeds, whole jeera, and curry leaves.
  2. Add ¼ teaspoon of turmeric, 1 teaspoon of chili powder, 1 teaspoon of coriander powder, and 1 teaspoon of garam masala.
  3. Sauté on low flame until spices turn aromatic.
  4. Add the prepared masala paste and sauté well until it leaves some oil.
  5. Add in cooked the matki, the jaggery, and ½ teaspoon of salt.
  6. Add 5 cups of water and adjust the consistency.
  7. Cover and boil for 10 minutes or until the misal is cooked completely.
  8. In a serving plate, take the matki usal add some farsan over it.
  9. Garnish with chopped onions and coriander leaves.
  10. Serve misal with pav and lemon wedges.

Common Breakfast Recipes – Enjoyed All Over In India

17. Vegetable Grilled Sandwich – A Perfect 5-Minute Indian Breakfast

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

Ingredients

  • 1 potato (large), steamed, boiled and peeled
  • 1 medium onion, chopped
  • 1 large tomato, sliced round
  • 1 medium cucumber, sliced round
  • 8 slices bread
  • ½-¾ teaspoon chaat masala (or other spices or herbs as per your choice)
  • 4-6 teaspoons butter

How To Prepare

  1. Butter each slice of bread on both sides.
  2. Place all the veggies on top of the butter and add some chaat masala or any other herbs as per your choice.
  3. Place the bread in an electrical grill and grill it for 5 minutes until it turns golden brown.
  4. Serve with either green chutney or sauce.

18. Dalia – Perfect Indian Vegan Recipe

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Serves – 2; Prep Time – 10 mins; Cooking Time – 20 mins; Total Time – 30 mins

Ingredients

  • 1 cup dalia (broken wheat)
  • 1 medium-sized onion
  • 1-inch ginger, finely chopped
  • 2 green chilies, finely chopped
  • 1 medium-sized tomato, finely chopped
  • ½ cup carrots
  • ½ cup chopped potato
  • ½ cup green peas
  • 4 cups water
  • 1 teaspoon whole cumin seeds
  • 1 tablespoon ghee
  • Salt as required

How To Prepare

  1. Heat oil or ghee in a pan and add jeera until it splutters.
  2. Add chopped onion and fry until the pieces are translucent.
  3. Add all the other vegetables and fry them well.
  4. Rinse the dalia and add it to the sautéed vegetables. Fry it for some time on low flame.
  5. Add 4 cups of water and pressure cook until 2-3 whistles.
  6. Garnish it with coriander leaves and add 1 teaspoon of ghee for a rich flavor.

Conclusion

These are the various Indian vegetarian breakfast recipes that offer variety as well as taste. You can try them out as they are, or even make your own versions. Pairing them with a bowl of salad will make for a much healthier meal at the start of your day.

1 sources

Stylecraze has strict sourcing guidelines and relies on peer-reviewed studies, academic research institutions, and medical associations. We avoid using tertiary references. You can learn more about how we ensure our content is accurate and current by reading our editorial policy.
  • 1. Breakfast Habits, Nutritional Status, Body Weight, and Academic Performance in Children and Adolescents, Journal of the American Dietetic Association, US National Library of Medicine, National Institutes of Health.
    https://pubmed.ncbi.nlm.nih.gov/15883552

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Charushila Biswas

Charushila Biswas is a Senior Content Writer and an ISSA Certified Specialist in Fitness & Nutrition. 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. This 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.
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