18 Delicious Indian Breakfast Recipes Easy to Make

Breakfast in India is a vibrant affair, bursting with flavors that can turn any morning into a celebration. Whether you’re craving something sweet, savory, or somewhere in between, our roundup of 18 Delicious Indian Breakfast Recipes Easy to Make is your ticket to a culinary adventure right at home. Perfect for home cooks in North America looking to spice up their morning routine, these recipes promise to delight your taste buds and inspire your inner chef. Let’s dive in!

Masala Dosa

Masala dosa, a dish that whispers the tales of bustling Indian streets and the quiet mornings in my kitchen, where the aroma of fermented batter and spiced potatoes fills the air. It’s a humble yet profound reminder of how simple ingredients can weave magic.

Ingredients

• 2 cups long-grain rice (I find that soaking them overnight brings out the perfect texture)
• 1/2 cup urad dal (split black lentils, the heart of the dosa batter)
• 1 tsp fenugreek seeds (a tiny addition that makes all the difference)
• 1/2 tsp salt (just enough to awaken the flavors)
• 2 tbsp vegetable oil (for that golden crisp we all love)
• 2 medium potatoes, boiled and mashed (I leave the skins on for extra texture)
• 1/2 tsp mustard seeds (they pop and sizzle, signaling the start of something good)
• 1/4 tsp turmeric powder (for that warm, golden hue)
• 1 green chili, finely chopped (adjust to your heat preference)
• A handful of fresh cilantro, chopped (for a burst of freshness)

Instructions

1. Rinse the rice and urad dal separately until the water runs clear, then soak them together with fenugreek seeds in enough water to cover for at least 6 hours, or overnight.
2. Drain the soaked ingredients and blend into a smooth batter with salt, adding water as needed to achieve a pancake-like consistency.
3. Allow the batter to ferment in a warm place for 8-12 hours; it should rise and become slightly bubbly.
4. Heat a non-stick skillet over medium heat and lightly grease with vegetable oil. Pour a ladleful of batter, spreading it thinly in a circular motion.
5. Cook until the edges lift and the bottom is golden brown, about 2-3 minutes, then flip to cook the other side for another minute.
6. For the masala, heat oil in a pan and add mustard seeds. Once they pop, add turmeric, green chili, and mashed potatoes, stirring well to combine.
7. Place a portion of the potato mixture in the center of each dosa, fold over, and serve hot with cilantro sprinkled on top.

Unfolding a masala dosa reveals layers of crisp and soft, a contrast that’s as pleasing to the palate as it is to the eye. The subtle tang of the fermented batter complements the spiced potatoes beautifully, making each bite a harmonious blend of textures and flavors. Try serving it with a side of coconut chutney for an extra layer of taste.

Poha

Kindly imagine the softest whispers of morning light filtering through your kitchen window as you prepare to embrace the day with a bowl of Poha, a dish that cradles the soul with its simplicity and warmth.

Ingredients

• 2 cups flattened rice (Poha) – I always give it a quick rinse to soften, but not too much, or it turns mushy.
• 1 tbsp extra virgin olive oil – my go-to for its fruity notes that subtly elevate the dish.
• 1/2 tsp mustard seeds – they pop and sizzle, adding a tiny crunch that I adore.
• 1 small onion, finely chopped – the sweetness balances the spices beautifully.
• 1 green chili, finely chopped – adjust to your heat preference, but a little goes a long way.
• 1/4 tsp turmeric powder – for that golden hue and earthy flavor.
• Salt to taste – I prefer sea salt for its mineral touch.
• A handful of fresh cilantro, chopped – for that burst of freshness at the end.
• 1 tbsp lemon juice – just a squeeze to brighten everything up.

Instructions

1. Place the flattened rice in a colander and rinse under cold water for about 30 seconds. Let it drain well. Tip: The Poha should be moist but not wet.
2. Heat the olive oil in a pan over medium heat (about 300°F). Add the mustard seeds and wait until they start to pop, about 1 minute.
3. Add the chopped onion and green chili to the pan. Sauté until the onion turns translucent, about 3 minutes. Tip: Stir occasionally to prevent burning.
4. Sprinkle in the turmeric powder and salt, stirring quickly to coat the onions evenly.
5. Gently fold in the drained Poha, mixing carefully to avoid breaking the grains. Cook for 2 minutes. Tip: Cover the pan for a minute to let the flavors meld.
6. Turn off the heat. Stir in the chopped cilantro and lemon juice, mixing well.

Velvety soft with a hint of crunch from the mustard seeds, this Poha is a melody of textures and flavors. Serve it warm, perhaps with a side of yogurt or a sprinkle of sev for an extra layer of delight.

Upma

Often, in the quiet of the morning, I find myself craving something simple yet profoundly comforting, a dish that whispers of home and warmth. Upma, with its soft, soothing textures and gentle flavors, is just that—a humble semolina porridge that cradles the soul.

Ingredients

• 1 cup semolina (I love the fine variety for its silkier texture)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp mustard seeds (they pop beautifully, adding a nutty depth)
• 1/2 cup finely chopped onions (I prefer them sweet and translucent)
• 1 green chili, finely chopped (adjust to your heat preference)
• 1/2 tsp turmeric powder (for that golden hue and earthy tone)
• 2 cups water (room temperature blends better with semolina)
• Salt, to taste (I start with 1/2 tsp and adjust)
• A handful of fresh cilantro leaves (for a bright, herby finish)

Instructions

1. Heat the olive oil in a pan over medium heat until it shimmers slightly.
2. Add the mustard seeds and wait for them to pop, about 30 seconds—this releases their aroma.
3. Stir in the onions and green chili, sautéing until the onions turn translucent, roughly 3 minutes.
4. Sprinkle the turmeric powder and salt, mixing well to coat the onions evenly.
5. Pour in the water and bring to a gentle boil, then reduce the heat to low.
6. Gradually add the semolina, stirring constantly to prevent lumps—this ensures a smooth texture.
7. Cover and let it cook for 5 minutes, then stir again to check the consistency; it should be thick but pourable.
8. Turn off the heat, garnish with cilantro, and let it sit covered for 2 minutes to meld the flavors.

Kindly savor the Upma’s creamy yet grainy texture, a delightful contrast that plays on the palate. Serve it with a dollop of yogurt or a side of pickle for an extra zing, transforming this simple dish into a feast of flavors.

Idli Sambar

Venturing into the heart of South Indian cuisine, Idli Sambar stands as a testament to the simplicity and depth of flavors that can be achieved with humble ingredients. This dish, a harmonious blend of soft, steamed idlis and a tangy, spicy sambar, is a comforting embrace on any morning.

Ingredients

• 1 cup urad dal – I find that soaking it overnight brings out its creamy texture best.
• 2 cups idli rice – The backbone of the idli, giving it that characteristic fluffiness.
• 1 tsp fenugreek seeds – A little secret for that slight bitterness that balances the dish.
• 1 tbsp vegetable oil – Just a touch to grease the idli molds, ensuring they slide out effortlessly.
• 1 cup toor dal – For the sambar, its nutty flavor is irreplaceable.
• 1 medium onion, diced – I like them finely chopped for a more uniform texture in the sambar.
• 2 tomatoes, pureed – They add a bright acidity that lifts the entire dish.
• 1 tbsp sambar powder – My pantry staple, a blend that’s both fiery and fragrant.
• 1/2 tsp turmeric powder – For that golden hue and its earthy notes.
• 1 tsp mustard seeds – They pop beautifully, releasing a nutty aroma.
• A handful of curry leaves – Their citrusy scent is the soul of the sambar.

Instructions

1. Soak the urad dal and idli rice separately in water for at least 6 hours, preferably overnight, to ensure they blend smoothly.
2. Grind the soaked dal and rice with fenugreek seeds into a smooth batter, adding water as needed. The consistency should be thick but pourable.
3. Let the batter ferment in a warm place for 8-10 hours. A tip: the batter doubles in volume when ready, with a slightly sour aroma.
4. Grease the idli molds with vegetable oil and pour the batter into each mold, filling them 3/4 full.
5. Steam the idlis in a steamer for 10-12 minutes. A toothpick inserted should come out clean when they’re done.
6. For the sambar, pressure cook the toor dal with turmeric powder until soft, about 3 whistles on medium heat.
7. In a pan, heat oil and add mustard seeds. Once they pop, add onions and sauté until translucent.
8. Add the tomato puree, sambar powder, and curry leaves, cooking until the oil separates from the mixture.
9. Mix in the cooked dal, adjusting the consistency with water. Simmer for 10 minutes, allowing the flavors to meld.

Mornings with Idli Sambar are a gentle reminder of the beauty in simplicity. The idlis, light and airy, paired with the robust sambar, create a melody of textures and tastes. Serve them hot, perhaps with a side of coconut chutney, for a breakfast that feels like a warm hug.

Aloo Paratha

Comfort comes in many forms, and for me, it often arrives as a warm, flaky aloo paratha on a quiet morning. This simple yet soulful dish, with its soft potato filling encased in golden, crispy bread, feels like a hug from the inside.

Ingredients

• 2 cups whole wheat flour (I love the nutty flavor it adds)
• 1 cup mashed potatoes (leftover mashed potatoes work wonderfully here)
• 1/2 tsp cumin seeds (toasted lightly for that earthy aroma)
• 1/2 tsp red chili powder (adjust according to your heat preference)
• 2 tbsp ghee (for that rich, buttery flavor)
• Salt to taste (I find a generous pinch brings out all the flavors)
• Water as needed (room temperature works best for the dough)

Instructions

1. In a large mixing bowl, combine the whole wheat flour and a pinch of salt. Gradually add water and knead into a soft, pliable dough. Cover and let it rest for 15 minutes.
2. While the dough rests, mix the mashed potatoes with cumin seeds, red chili powder, and salt. Ensure the mixture is smooth and well-combined.
3. Divide the dough into equal-sized balls. Roll each ball into a small circle, about 4 inches in diameter.
4. Place a spoonful of the potato mixture in the center of the circle. Bring the edges together to seal the filling inside, then gently flatten the ball with your palms.
5. On a floured surface, roll the stuffed ball into a paratha, about 6 inches in diameter, ensuring the filling doesn’t spill out.
6. Heat a skillet over medium heat. Cook the paratha for 2 minutes on each side, applying a little ghee until both sides are golden brown and crispy.
7. Serve hot. The aloo paratha is best enjoyed with a dollop of yogurt or a tangy pickle on the side.

Flaky on the outside and tender within, each bite of this aloo paratha offers a comforting blend of textures and flavors. For a twist, try serving it with a drizzle of honey for a sweet and savory experience.

Chole Bhature

Sometimes, the heart yearns for the comforting embrace of spices and warmth, a dish that feels like a hug in a bowl. Chole Bhature, with its rich, aromatic gravy and fluffy, golden bread, is just that—a culinary delight that transports you to the bustling streets of India with every bite.

Ingredients

• 2 cups dried chickpeas, soaked overnight (I find the texture becomes perfectly tender this way)
• 1 large onion, finely chopped (yellow onions are my favorite for their sweetness)
• 3 tomatoes, pureed (ripe, juicy tomatoes make all the difference)
• 2 tbsp ginger-garlic paste (homemade paste elevates the flavor)
• 1 tsp turmeric powder (for that beautiful golden hue)
• 2 tsp coriander powder (I love the earthy aroma it adds)
• 1 tsp garam masala (a sprinkle of warmth)
• 2 tbsp vegetable oil (extra virgin olive oil is my go-to for its fruity notes)
• Salt to taste (I start with 1 tsp and adjust as needed)
• 1 cup all-purpose flour (for the bhature, I prefer unbleached)
• 1/2 cup yogurt (room temperature blends smoother)
• 1 tsp sugar (just a pinch to balance the acidity)
• Oil for deep frying (peanut oil gives a nice crunch)

Instructions

1. Drain the soaked chickpeas and rinse them under cold water. Transfer to a pressure cooker with enough water to cover them by 2 inches. Cook on high until the first whistle, then reduce heat and cook for 20 minutes. Let the pressure release naturally.
2. Heat 2 tbsp oil in a large pan over medium heat. Add the chopped onions and sauté until golden brown, about 5 minutes. Tip: Stir occasionally to prevent burning.
3. Add the ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.
4. Stir in the tomato puree, turmeric, coriander powder, and salt. Cook until the oil separates from the masala, about 10 minutes. Tip: A splatter screen can keep your stove clean.
5. Add the cooked chickpeas along with their water. Bring to a boil, then simmer for 15 minutes. Mash a few chickpeas against the side of the pan to thicken the gravy.
6. For the bhature, mix the flour, yogurt, sugar, and salt in a bowl. Knead into a soft dough, cover, and let it rest for 2 hours. Tip: The longer it rests, the fluffier the bhature.
7. Divide the dough into equal portions, roll into circles, and deep fry in hot oil (375°F) until puffed and golden. Drain on paper towels.

On serving, the chole should be rich and velvety, with the bhature light and airy. Try pairing them with a side of pickled onions for a delightful contrast of flavors and textures.

Besan Chilla

Lately, I’ve found myself drawn to the simplicity and warmth of Besan Chilla, a dish that feels like a gentle hug on a quiet morning. It’s a humble, savory pancake that’s both nourishing and effortlessly versatile, perfect for those moments when you crave something comforting yet uncomplicated.

Ingredients

• 1 cup besan (gram flour) – I love the nutty flavor it brings, a little sack of golden happiness in my pantry.
• 1/2 cup water – room temperature, to help the batter come together smoothly.
• 1/4 tsp turmeric – just a pinch for that warm, golden hue.
• 1/2 tsp salt – I prefer sea salt for its subtle crunch.
• 1 tbsp olive oil – extra virgin, my go-to for its fruity notes.
• 1/4 cup finely chopped onions – for a little crunch and sweetness.
• 1 green chili, finely chopped – adjust to your heat preference, mine’s just a whisper.
• 2 tbsp cilantro, chopped – for that fresh, herby finish.

Instructions

1. In a mixing bowl, combine besan, turmeric, and salt. Whisk gently to blend the dry ingredients.
2. Gradually add water, stirring continuously to avoid lumps. The batter should be smooth, like a thin pancake batter. Tip: Let the batter rest for 10 minutes; it helps the flour absorb the water.
3. Heat a non-stick skillet over medium heat (350°F). Drizzle olive oil, just enough to coat the surface.
4. Pour a ladleful of batter onto the skillet, tilting it to spread evenly. Sprinkle onions, green chili, and cilantro on top. Tip: Don’t overcrowd the skillet; give each chilla space to breathe.
5. Cook for 2-3 minutes until the edges lift easily. Flip carefully and cook for another 2 minutes until golden. Tip: The first flip is always the trickiest, patience is key.
6. Serve hot, straight from the skillet. The chilla should be crisp at the edges, soft in the middle, with a melody of flavors from the spices and fresh herbs. Now, imagine it with a dollop of cool yogurt or a tangy chutney, a simple dish transformed into a feast.

Nestled on a plate, each bite of Besan Chilla offers a comforting crunch, a hint of spice, and the freshness of cilantro. It’s a dish that invites you to slow down, to savor the quiet moments of the morning.

Dhokla

How often do we find ourselves craving something light, yet satisfying, a snack that whispers of distant lands and home kitchens alike? Dhokla, a steamed cake from Gujarat, India, made from fermented batter, is just that—a delicate balance of tangy, sweet, and spicy, all in one bite.

Ingredients

• 1 cup gram flour (besan) – I find the fine texture makes all the difference.
• 1 tbsp lemon juice – Freshly squeezed, it adds a bright note.
• 1 tsp ginger paste – For that warm, spicy undertone.
• 1/2 tsp turmeric powder – It’s not just for color; it brings earthiness.
• 1 tsp Eno fruit salt – My little secret for instant fluffiness.
• 1 tbsp sugar – Just enough to hint at sweetness.
• 1/2 cup water – Room temperature, to blend everything smoothly.
• 2 tbsp vegetable oil – A neutral oil works best here.
• 1 tsp mustard seeds – For the tempering, they pop beautifully in hot oil.
• 2 green chilies, slit – Adjust according to your heat preference.
• A handful of fresh cilantro, chopped – For garnish, it adds a fresh contrast.

Instructions

1. In a large bowl, whisk together gram flour, lemon juice, ginger paste, turmeric powder, and sugar until smooth.
2. Gradually add water, stirring continuously to avoid lumps, until the batter is of pouring consistency.
3. Let the batter rest for 10 minutes; this allows the flavors to meld beautifully.
4. Add Eno fruit salt to the batter and stir gently; you’ll see it start to bubble—this is the magic happening.
5. Pour the batter into a greased steaming dish immediately after adding the Eno.
6. Steam for 15 minutes on medium heat; a toothpick inserted should come out clean.
7. While the dhokla steams, heat oil in a small pan and add mustard seeds and green chilies; let them sizzle for 30 seconds.
8. Once the dhokla is steamed, pour the tempering over the top evenly.
9. Garnish with chopped cilantro before serving.

This dhokla emerges light as air, with a spongy texture that soaks up the tempering’s flavors. Try serving it with a side of mint chutney for an extra layer of freshness, or simply enjoy it as is, with a cup of hot chai.

Vada Pav

Just like the bustling streets of Mumbai, where the aroma of spices fills the air, the Vada Pav brings a piece of India to your kitchen. It’s a simple yet profound dish that combines soft bread with a spicy potato filling, creating a symphony of flavors that’s both comforting and exhilarating.

Ingredients

• 2 cups all-purpose flour (I find that King Arthur flour gives the best texture for the bread)
• 1 tsp active dry yeast (proof it in warm water to ensure it’s alive and kicking)
• 1 tbsp sugar (a little sweetness to balance the spices)
• 1 tsp salt (I prefer Himalayan pink salt for its subtle flavor)
• 4 medium potatoes, boiled and mashed (Yukon Golds are my go-to for their buttery texture)
• 2 green chilies, finely chopped (adjust according to your heat preference)
• 1 tbsp mustard seeds (for that authentic crunch and pop)
• 1/2 tsp turmeric powder (it’s not just for color; it adds a earthy depth)
• Oil for frying (I use peanut oil for its high smoke point and neutral taste)

Instructions

1. In a large bowl, mix the all-purpose flour, yeast, sugar, and salt. Gradually add warm water and knead until the dough is smooth and elastic. Cover and let it rise in a warm place for about 1 hour, or until doubled in size.
2. While the dough rises, heat a pan over medium heat and add a tablespoon of oil. Add the mustard seeds and wait until they start to pop.
3. Add the chopped green chilies and sauté for a minute. Then, stir in the turmeric powder and mashed potatoes. Cook for 5 minutes, stirring occasionally, until everything is well combined. Let the mixture cool slightly.
4. Divide the dough into equal portions and roll each into a ball. Flatten each ball and place a spoonful of the potato mixture in the center. Seal the dough around the filling and shape into a smooth ball.
5. Heat oil in a deep fryer or a deep pan to 350°F. Fry the balls in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.
6. Serve the Vada Pav hot, sandwiched between a soft bun with a side of tamarind chutney. The contrast between the crispy exterior and the soft, spicy interior is simply divine. For an extra kick, add a slice of cheese or a sprinkle of chaat masala on top.

Freshly made Vada Pav is a delight to the senses, with its crispy golden shell giving way to a soft, flavorful center. It’s perfect for a quick snack or a hearty meal, especially when paired with a hot cup of chai.

Rava Uttapam

As the morning light filters through my kitchen window, I find myself reaching for the familiar comfort of Rava Uttapam, a dish that marries simplicity with the warmth of home cooking. It’s a gentle reminder of the joy found in the little things, like the sizzle of batter hitting a hot pan.

Ingredients

• 1 cup semolina (rava) – I love the fine variety for its smooth texture.
• 1/2 cup plain yogurt – Room temperature blends more easily, creating a smoother batter.
• 1/4 cup water – Adjust as needed for the perfect pouring consistency.
• 1/2 tsp salt – Just enough to enhance the flavors without overpowering.
• 1 tbsp extra virgin olive oil – My go-to for its fruity notes and health benefits.
• 1/4 cup finely chopped onions – They add a sweet crunch that’s irresistible.
• 1/4 cup diced tomatoes – I prefer them ripe for a slight tanginess.
• 1 green chili, finely chopped – Adjust to your heat preference.
• A handful of cilantro leaves – For that fresh, herby finish.

Instructions

1. In a large bowl, mix the semolina and yogurt until well combined. Let it rest for 10 minutes to allow the semolina to soften.
2. Gradually add water to the mixture, stirring continuously, until you achieve a batter that’s thick yet pourable. The consistency should resemble pancake batter.
3. Heat a non-stick pan over medium heat (350°F) and lightly grease it with olive oil.
4. Pour a ladleful of batter onto the pan, spreading it gently into a circle about 1/4 inch thick.
5. Sprinkle the chopped onions, tomatoes, green chili, and cilantro evenly over the batter. Press them lightly into the surface.
6. Drizzle a few drops of olive oil around the edges and cook for 3-4 minutes, or until the bottom is golden and crisp.
7. Carefully flip the Uttapam and cook for another 2-3 minutes, ensuring the toppings are nicely seared.
8. Transfer to a plate and serve hot. Tip: For an extra crunch, let it sit for a minute before serving to crisp up further.

Relishing the Rava Uttapam, you’ll notice its delightful contrast of textures—the crisp edges giving way to a soft, fluffy center. The freshness of the toppings cuts through the richness, making each bite a harmonious blend. Try serving it with a side of coconut chutney for a touch of sweetness that complements the savory notes beautifully.

Sabudana Khichdi

Dawn breaks softly, and with it comes the craving for something light yet comforting, a dish that whispers of home and simplicity. Sabudana Khichdi, with its delicate pearls of tapioca, is just that—a humble yet profound dish that dances between texture and taste.

Ingredients

• 1 cup sabudana (tapioca pearls) – soaked overnight, they should feel plump and soft to the touch.
• 2 medium potatoes, diced into small cubes – I find Yukon Golds hold their shape beautifully.
• 2 tbsp ghee – for that rich, nutty flavor that olive oil just can’t replicate.
• 1 tsp cumin seeds – they’re the first to hit the pan, releasing their earthy aroma.
• 2 green chilies, finely chopped – adjust to your heat preference, but they’re essential for a little kick.
• 1/2 cup roasted peanuts, coarsely crushed – for crunch and a toasty depth.
• Salt to taste – though I always start with a pinch and adjust as needed.
• Fresh cilantro leaves, for garnish – they add a burst of color and freshness.

Instructions

1. Rinse the soaked sabudana under cold water until the water runs clear, then drain thoroughly to remove excess moisture.
2. Heat ghee in a non-stick pan over medium heat (350°F), and add cumin seeds. Wait until they sizzle and release their fragrance, about 30 seconds.
3. Add diced potatoes and stir occasionally, cooking until they’re golden and tender, roughly 8-10 minutes. Tip: Covering the pan helps cook the potatoes evenly.
4. Stir in green chilies and crushed peanuts, sautéing for another minute to blend the flavors.
5. Gently fold in the drained sabudana, mixing carefully to avoid breaking the pearls. Cook for 5-7 minutes, stirring occasionally, until the sabudana turns translucent. Tip: A wooden spoon is your best friend here to prevent sticking.
6. Sprinkle salt to taste and give it one final stir. Tip: Let it sit covered for 2 minutes off the heat before serving to allow the flavors to meld.
7. Garnish with fresh cilantro leaves before serving.

Offering a delightful contrast between the soft, chewy sabudana and the crunchy peanuts, this dish is a testament to the beauty of simplicity. Serve it warm, perhaps with a side of cool yogurt, to balance the gentle heat of the chilies.

Misal Pav

Falling into the rhythm of a quiet morning, I find myself drawn to the comforting embrace of Misal Pav, a dish that marries the fiery spirit of Indian spices with the humble simplicity of bread. It’s a melody of flavors that dances between warmth and zest, perfect for those moments when you crave something soulfully nourishing.

Ingredients

• 2 cups sprouted moth beans (I love the earthy texture they bring)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 large onion, finely chopped (the sweetness balances the heat)
• 2 cloves garlic, minced (for that punch of flavor)
• 1 tbsp ginger paste (freshly made, if possible)
• 2 tbsp Misal masala (the heart of the dish, adjust to your heat preference)
• 1 cup tomato puree (I prefer it smooth for a velvety sauce)
• 4 Pav buns (lightly toasted, they’re the perfect vessel)
• 1/2 cup chopped cilantro (for a fresh finish)
• 1 lemon, wedged (a squeeze brightens everything up)

Instructions

1. Heat the olive oil in a deep pan over medium heat until it shimmers, about 2 minutes.
2. Add the chopped onion, sautéing until translucent, roughly 5 minutes, stirring occasionally to prevent burning.
3. Stir in the garlic and ginger paste, cooking for another minute until fragrant.
4. Sprinkle in the Misal masala, toasting the spices with the onions for about 30 seconds to unlock their flavors.
5. Pour in the tomato puree, mixing well, and let it simmer for 10 minutes until the sauce thickens slightly.
6. Add the sprouted moth beans to the pan, coating them evenly with the sauce, and cook for another 5 minutes.
7. While the Misal simmers, lightly toast the Pav buns on a dry skillet over medium heat for 1-2 minutes per side until golden.
8. Garnish the Misal with chopped cilantro and serve hot with the toasted Pav buns and lemon wedges on the side.

Combining the robustness of the spiced beans with the softness of the Pav creates a delightful contrast. The cilantro and lemon add layers of freshness, making each bite a discovery. Try serving it with a side of yogurt to cool the palate, or enjoy it as is for a truly authentic experience.

Kanda Poha

Gently, as the morning sun filters through the kitchen window, I find myself drawn to the simplicity and warmth of Kanda Poha, a dish that whispers stories of home and comfort. It’s a humble yet vibrant meal, perfect for those quiet moments when you crave something nourishing and light.

Ingredients

• 2 cups thick poha (flattened rice) – I like to rinse it quickly under cold water to soften, but not too much to avoid mushiness.
• 1 medium onion, finely chopped – yellow onions work best for their sweetness.
• 2 tbsp vegetable oil – a neutral oil lets the other flavors shine.
• 1 tsp mustard seeds – they pop and sizzle, adding a nutty aroma.
• 1/2 tsp turmeric powder – for that golden hue and earthy tone.
• 1 green chili, finely chopped – adjust to your heat preference.
• Salt to taste – I start with 1/2 tsp and adjust from there.
• A handful of fresh cilantro, chopped – for that fresh, herby finish.
• 1 tbsp lemon juice – a squeeze right at the end brightens everything up.
• 1/4 cup roasted peanuts – for crunch and a touch of richness.

Instructions

1. Place the poha in a colander and rinse under cold water for about 30 seconds. Let it drain completely, fluffing it gently with your fingers to separate the grains.
2. Heat the oil in a large pan over medium heat. Add the mustard seeds and wait until they start to pop, about 30 seconds.
3. Add the chopped onion and green chili to the pan. Sauté until the onions turn translucent, about 3-4 minutes, stirring occasionally.
4. Sprinkle in the turmeric powder and salt, mixing well to coat the onions evenly.
5. Add the drained poha to the pan, gently folding it into the onion mixture to avoid breaking the grains. Cook for 2-3 minutes until everything is well combined and heated through.
6. Turn off the heat. Stir in the lemon juice, cilantro, and roasted peanuts, giving it one final gentle mix.

Kanda Poha is a melody of textures – the softness of the poha, the crunch of peanuts, and the freshness of cilantro. Serve it warm, perhaps with a side of yogurt or a hot cup of chai, to turn a simple meal into a moment of solace.

Tomato Omelette

Vividly recalling the warmth of summer mornings, the tomato omelette stands as a humble yet vibrant dish, its colors and flavors a gentle nod to the season’s bounty.

Ingredients

• 2 large eggs (I prefer room temp eggs here; they blend more smoothly)
• 1/4 cup diced tomatoes (ripe and juicy, for that burst of flavor)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/8 tsp salt (just a pinch to enhance the natural tastes)
• 1/8 tsp black pepper (freshly ground, for a bit of spice)

Instructions

1. In a small bowl, gently whisk the eggs until just combined; overmixing can make the omelette tough.
2. Heat the olive oil in a non-stick skillet over medium-low heat (about 300°F), ensuring the pan is evenly coated.
3. Pour the whisked eggs into the skillet, tilting to spread them evenly. Let cook undisturbed for 1 minute.
4. Scatter the diced tomatoes evenly over one half of the omelette, then sprinkle with salt and pepper.
5. Using a spatula, carefully fold the other half of the omelette over the tomatoes. Cook for another 30 seconds.
6. Slide the omelette onto a plate, serving immediately for the best texture and warmth.

Yielded is an omelette with a tender, fluffy interior, punctuated by the juicy sweetness of tomatoes. Consider pairing it with a slice of crusty bread or a light salad for a complete, comforting meal.

Paneer Bhurji

Venturing into the heart of Indian cuisine, Paneer Bhurji stands out as a comforting, spiced scramble that’s both simple to make and deeply satisfying. It’s a dish that whispers of home, with its soft crumbles of paneer enveloped in a warm embrace of spices.

Ingredients

• 2 cups crumbled paneer (homemade or store-bought, I find the texture of homemade paneer to be irresistibly soft)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, finely chopped (yellow onions work best for their sweetness)
• 1 green bell pepper, finely chopped (adds a slight crunch and freshness)
• 2 cloves garlic, minced (for that essential punch)
• 1 tsp cumin seeds (they’re the soul of this dish, toasting them releases their aroma)
• 1/2 tsp turmeric powder (for color and earthiness)
• 1 tsp red chili powder (adjust according to your heat preference)
• Salt to taste (I start with 1/2 tsp and adjust from there)
• Fresh cilantro, chopped (for garnish, it brightens up the dish)

Instructions

1. Heat the olive oil in a non-stick pan over medium heat (about 300°F). Tip: A non-stick pan ensures the paneer doesn’t stick and burn.
2. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant. This step is crucial for unlocking their flavor.
3. Stir in the chopped onions and sauté until they turn translucent, about 3 minutes. Tip: Don’t rush this step; caramelizing the onions slightly adds depth.
4. Add the minced garlic and green bell pepper, cooking for another 2 minutes until the peppers soften.
5. Sprinkle in the turmeric powder, red chili powder, and salt, stirring well to coat the vegetables evenly.
6. Gently fold in the crumbled paneer, mixing it with the spices and vegetables. Cook for 2-3 minutes, just until the paneer is heated through. Tip: Overcooking can make the paneer rubbery, so keep an eye on it.
7. Garnish with fresh cilantro before serving.

Soft yet slightly crumbly, Paneer Bhurji carries the warmth of its spices beautifully, making it perfect for wrapping in warm rotis or scooping up with toasted bread. Sometimes, I like to top it with a dollop of yogurt for a cool contrast.

Dal Dhokli

Beneath the quiet hum of the kitchen, there’s a dish that whispers the comfort of home—Dal Dhokli, a hearty blend of lentils and spiced wheat dumplings, simmered to perfection. It’s the kind of meal that cradles you in its warmth, a reminder of the simple joys that cooking can bring.

Ingredients

• 1 cup toor dal (I love the earthy depth it adds, rinsed well)
• 2 cups water (for that perfect dal consistency)
• 1 tbsp ghee (my kitchen always smells like heaven when it melts)
• 1 tsp cumin seeds (they pop like tiny fireworks in the pan)
• 1/2 tsp turmeric powder (for that golden hue)
• 1 tsp red chili powder (adjust to dance on your taste buds)
• Salt (to layer the flavors just right)
• 1 cup whole wheat flour (the soul of the dhokli, kneaded with love)
• 1/4 cup water (for the dough, added gradually)
• 1 tbsp oil (to keep the dough supple)
• 1/2 tsp ajwain seeds (they add a subtle crunch and aroma)

Instructions

1. In a pressure cooker, combine toor dal and 2 cups water. Cook on high until the first whistle, then simmer for 15 minutes. Let the pressure release naturally.
2. Heat ghee in a pan over medium heat. Add cumin seeds and wait until they sizzle—about 30 seconds.
3. Stir in turmeric and red chili powder, quickly followed by the cooked dal. Season with salt and let it simmer for 10 minutes, stirring occasionally.
4. For the dhokli, mix whole wheat flour, ajwain seeds, salt, and oil in a bowl. Gradually add water to form a stiff dough. Rest for 10 minutes.
5. Roll the dough into a thin sheet (about 1/8 inch thick) and cut into diamond shapes.
6. Gently drop the dhokli pieces into the simmering dal. Cover and cook for 15 minutes on low heat, stirring occasionally to prevent sticking.
7. Tip: The dhokli will thicken the dal as it cooks, so keep an eye on the consistency. Add a splash of water if needed.
8. Tip: Letting the dough rest makes it easier to roll and ensures tender dhokli.
9. Tip: A final drizzle of ghee before serving elevates the dish to new heights.

Gently ladle the Dal Dhokli into bowls, noticing how the dhokli pieces have absorbed the dal’s flavors, becoming little pockets of joy. Serve with a side of pickled onions or a dollop of yogurt to contrast the warmth with a cool tang.

Ragi Dosa

Wandering through the flavors of traditional Indian cuisine, I stumbled upon the humble yet nourishing Ragi Dosa, a dish that whispers the tales of simplicity and health. Its earthy tones and crisp edges have a way of comforting the soul, much like a quiet morning spent in reflection.

Ingredients

• 1 cup ragi flour (I love the nutty flavor it brings, a true essence of earth)
• 1/4 cup rice flour (for that perfect crispiness)
• 1/4 cup urad dal flour (my secret to a soft interior)
• 1/2 tsp salt (just enough to awaken the flavors)
• 2 cups water (room temperature, to blend everything smoothly)
• 1 tbsp oil (I use coconut oil for a hint of sweetness)

Instructions

1. In a large mixing bowl, combine ragi flour, rice flour, urad dal flour, and salt. Mix them gently with your fingers, feeling the textures blend.
2. Gradually add water to the dry ingredients, whisking continuously to avoid lumps. The batter should be thin, similar to crepe batter. Tip: Letting the batter rest for 10 minutes ensures a smoother consistency.
3. Heat a non-stick skillet over medium heat (350°F). A drop of water should sizzle upon contact. Lightly grease the skillet with coconut oil.
4. Pour a ladleful of batter onto the skillet, swirling it quickly to form a thin circle. Tip: The first dosa is always a test; adjust the heat if it browns too quickly.
5. Drizzle a few drops of oil around the edges. Cook for 2-3 minutes until the edges lift easily. Flip carefully and cook for another minute. Tip: A well-seasoned skillet makes flipping effortless.
6. Serve hot with your choice of chutney or sambar. The dosa’s crisp exterior and soft, earthy interior make it a delightful canvas for vibrant accompaniments.

The Ragi Dosa carries a rustic charm, its crispness giving way to a tender heart, much like the stories we hold dear. Pair it with a spicy tomato chutney, and watch how the flavors dance in harmony.

Jalebi with Rabri

Golden hues of sunset remind me of the sweet, spiraled jalebi, especially when paired with the creamy richness of rabri. It’s a dessert that feels like a warm embrace, perfect for those moments when you crave something indulgent yet comforting.

Ingredients

• 1 cup all-purpose flour (I like to sift it for extra fluffiness)
• 1 tbsp cornflour (a little secret for that perfect crisp)
• 1/2 tsp baking powder (the magic lift for our jalebis)
• 1 cup sugar (for the syrup, because sweetness is key)
• 1/2 tsp cardamom powder (for that aromatic touch)
• 2 cups whole milk (the richer, the better for rabri)
• A pinch of saffron strands (for color and luxury)
• Oil for deep frying (I prefer a neutral oil for a clean taste)

Instructions

1. In a bowl, mix 1 cup all-purpose flour, 1 tbsp cornflour, and 1/2 tsp baking powder with enough water to make a smooth batter. Let it ferment for 8 hours or overnight for the best flavor.
2. Heat 1 cup sugar with 1/2 cup water in a pan until the syrup reaches a one-string consistency. Stir in 1/2 tsp cardamom powder and set aside.
3. Pour 2 cups whole milk into a heavy-bottomed pan and simmer on low heat, stirring occasionally, until it reduces to half its volume. Add a pinch of saffron strands for color.
4. Heat oil in a kadhai or deep fryer to 375°F. Pour the batter into a squeeze bottle and pipe spirals directly into the hot oil. Fry until golden and crisp.
5. Dip the fried jalebis into the warm sugar syrup for 30 seconds, ensuring they’re well coated.
6. Serve the jalebis warm with the thickened rabri on the side or drizzled on top.

Delight in the contrast of textures—the crisp jalebi against the silky rabri—and the symphony of flavors that dance between sweet and aromatic. For an extra touch, garnish with slivered almonds or a sprinkle of edible rose petals.

Conclusion

Packed with flavor and simplicity, our roundup of 18 Delicious Indian Breakfast Recipes offers a treasure trove of easy-to-make dishes that’ll spice up your mornings. Whether you’re a seasoned cook or just starting out, there’s something here for everyone. We’d love to hear which recipes become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos