Indian Breakfast Recipes:
Indian breakfast recipes have too much of varities.We can’t deny that breakfast is the most important meal of the day. It provides your body with the energy needed for daily activities. Most of the time, we forget to pay attention to the breakfast food, but to find something beneficial to us to quickly satisfy our hunger. Believe it or not, a good breakfast can ruin or ruin your day. Most people usually don’t realize the importance of this meal,but should make it a daily habit and you will feel the difference after sometime. This is not only to fill our body, but also to provide our body with all the nutrients it needs.
Here are some top 5 popular indian breakfast recipes which you will love to make and taste it. All the given recipes are easy to make and healthy for your body.
Indian Breakfast Recipes: How to make Idli
- 1⁄4 cup of thick poha or else 20 grams of thick poha (flattened rice).
- 1⁄4 teaspoon of fenugreek seed (i.e methi seeds).
- 1⁄2 cup of whole or split urad dal.
- 1⁄2 cup of water required for grinding urad dal or add water as needed.
- 3⁄4 to 1 cup of water, required for grinding rice or add as needed.
- 1 cup of normal rice + 1 cup of parboiled rice or 2 cups of idli rice or 2 cups of parboiled rice (partially boiled rice).
- 1 cup of water needed for soaking urad dal.
- 1 teaspoon of rock salt (sendha namak) or sea salt or add as per your taste.
- 2 cups of water needed for soaking rice.
- 5 cups of water, required for steaming idli.
- Oil as required to be applied to the idle moulds.
Indian Breakfast Recipes For Soaking Rice and Dal:
- Pick up and rinse both normal rice and parboiled rice.
- Rinse the thick poha (flattened rice) and add it to the rice.
- Now add some water in it. Mix it well. Then cover and keep the rice + poha for 4 to 5 hours for soaking.
- In a separate container, rinse the urad dal and the methi seeds a several number of times.
- Soak the urad dal with methi seeds individually in water for atleast 4 – 5 hours.
Indian Breakfast Recipes For Making Idli Batter:
- Reserve the water drained from the soaked urad dal.
- Grind the urad dal, the methi seed with 1⁄4 cup of reserved water for a few seconds. Then include the remaining 1⁄4 cup of water. Grind until you have a creamy or smooth and fluffy batter.
- Take out the urad dal batter in the bowl and leave it aside.
- Grind the rice in parts or lots to produce a smooth batter.
- Combine and mix both the batters together in a wide bowl or pan. Add some salt in the batter and mix it well.
- Cover and leave to ferment the batter for 8 to 9 hours or longer, if necessary.
- After the fermentation process is finished, the idli batter will be doubled in size and raised.
Indian Breakfast Recipes For Steaming Idli:
- Now grease down the idli moulds.
- Place the batter in the idli moulds and steam the idli in a pressure cooker or else in a steamer.
- Remove the vent weight (whistle) while using a pressure cooker.
- Steam for 12 to 15 minutes or until the idle is finally done, whichever occurs first.
- Serve this hot steaming idli with the coconut chutney and the Sambar.
- Remaining idli batter can be stored or preserved in the refrigerator for a couple of days.
Indian Breakfast Recipes: How to make Kanda Poha
- 1⁄4 teaspoon of turmeric (Haldi) powder.
- 1/2 cup of poha – red or white flattened rice.
- 1⁄2 cup of finely sliced onions or 1 medium-sized onion.
- 1 teaspoon of mustard seed(Rai).
- 1 teaspoon of finely sliced green chillies or 1 to 2 green chillies.
- 1 teaspoon of sugar or add as per your taste.
- 1 teaspoon of lemon juice or add as needed.
- 2 tablespoons of oil – sunflower or other neutral tasting oil.
- 2 to 2.5 tablespoon of peanuts (Groundnut).
- 2 to 3 tablespoons of coriander leaves.
- 2 to 3 tablespoons of grated coconut or add as needed.
- 10-12 curry leaves (Karipatta).
- Salt as per your requirement or taste.
For the Preparation:
- Rinse the poha in the water until it softens.
- They should let go or reduce their crunchiness, and they should easily be crushed or smashed when you break them between your finger.
- Now add the sugar, salt and turmeric powder to the poha and mix gently.
- Dry roast the peanuts in a heavy pan until they become crunchy.
Indian Breakfast Recipes :For making Poha:
- Heat the oil in the same pan.
- First of all, crackle the mustard seeds.
- Then add the finely sliced onions and sauté them until they are transparent.
- Add curry leaves and green chillies. Sauté them, for almost half a minute..
- Insert the roasted peanuts in it and stir it well.
- Now add the poha and stir it well.
- Cover or wrap and steam the poha on a low flame for atleast 2 minutes.
- Turn off the flame and keep the Kanda poha covered for about 1 to 2 minutes.
- Open the lid and sprinkle some lemon juice, coriander leaves and grated coconut on poha.
- Gently stir and eat the kanda poha hot with the tea.
Indian Breakfast Recipes: How to make Masala Dosa
Indian Breakfast Recipes Required to make Dosa Batter:
- 1/2 cup of whole or split urad dal.(100 grams).
- 1/2 teaspoon of fenugreek seeds (i.e methi seeds).
- ¾ cup of raw or regular rice. (150 grams).
- ¾ cup of idli or paraboiled rice.(160 grams).
- 1 tablespoon of Chana dal (18 grams).
- 1 tablespoon containing toor dal (18 grams).
- 1 teaspoon containing rock salt.
- 3 tablespoons containing poha (i.e flattened rice)(18 grams). Should be soaked for 20 to 30 minutes before grinding.
- Ghee or Oil required to cook or fry the dosa.
Indian Breakfast Recipes Required to make Potato Masala:
- 1/4 teaspoon of asafoetida(i.e hing).
- 1 tablespoon of oil(15 ml).
- 1/2 teaspoon of mustard seeds(i.e Mohari).
- 1/2 teaspoon of turmeric powder.
- 1/2 teaspoon of salt or as per your taste.
- 1 teaspoon of Chana Dal must have been soaked in water for 10 minutes.
- 1 teaspoon of chopped ginger (i.e Ale or Adarak).
- 1 medium-sized onion finely chopped.
- 1-2 sliced green chilies or as per your taste add or remove the chillies.
- Boiled and smashed 4 medium-sized potatoes.(425 grams).
- 5 to 6 cashews, splited in two parts.
- 10 to 15 curry leaves or as per your taste.
- Cilantro (i.e coriander) required for garnishing.
Indian Breakfast Recipes How to make a batter:
- Add the regular rice, idli rice, split urad dal, chana dal, toor dal and methi seeds to a large container or bowl.
- Rinse all of these and soak in about 5 cups of water for 5 to 6 hours.
- Soak poha in 1/2 cup of water for 20 to 30 minutes before grinding.
- Drain the water from the rice, dals & poha and add all these to a high-speed blender.
- Add about 1 & 1/4 cups (300 ml), Plus 1-2 tablespoons (15-30 ml) of cold water or, as per required to grind the batter into a smooth paste (total water required is about 315-330 ml).
- The amount of water you need will depend on the kind of rice / dal you use, so maybe it will change. So start with a smaller amount and change accordingly.
- Now, shift the batter to your Instant Pot’s steel container or bowl.
- Insert 1 teaspoon of rock salt (sendha namak) to the batter. Do not use iodine salt here as usual. You should miss the salt at this stage if you live in a warm place.
- Mix the salt in the batter with your hands for 2 minutes. This helps in fermentation.
- The thickness of the batter should be free flowing, but it shouldn’t be runny and it shouldn’t be thick either, a thick batter isn’t going to ferment.
- You need to put the batter in a warm place to ferment .If you live in a warm place, just leave the batter to ferment the surface.
- If you live in a cold place, you must either place the batter in the oven (with the oven lights on, but the oven is turned off) or use the Instant Pot!
- To use the Instant Pot to ferment the batter, put the batter in the steel container or bowl on the Instant Pot.
- Then push the yoghurt button. Set the time between 8 and 9 hours in summer and between 13 and 14 hours in winter. Cover the pot with a lid of glass (do not use the IP lid here since the batter might over-ferment and that will block the lid). This time will vary based on where you are living.
- My batter was well fermented after 14 hours. It had raised in size, and it was frothy at the top.
- To verify, you should put some batter in a bowl of water, it floats, which means it’s fermented. Now, the batter is ready to make the dosas, keep it aside while you’re preparing the potato masala.
Indian Breakfast Recipes How to make a Potato Masala:
- Boil the potatoes and peel the skin and mash them. Potatoes can be boiled using an Instant Pot (High Pressure for 10 minutes) or 8-9 whistles on a stove top pressure cooker.
- Heat around 1 tablespoon of oil in a pan over moderate heat. When warm, apply the mustard seeds and let them pop.
- Add hing in it and stir it well.
- Insert the chana dal (usually soak in water around 10 minutes, drain the water and then use in the recipe), the cashews and the sliced ginger.
- Saute the Chana Dal, the cashews and the ginger unless and untill it starts to change the color.
- Add the finely chopped onion, the sliced green chilies and the curry leaves. Cook the onions for about 2 minutes until softened.
- Add the boiled and mashed potatoes, the turmeric and the salt. Mix it to blend it all.
- If the masala becomes too dry, you can add a several teaspoons of water to make it a little watery.
- Switch off the heat, insert some chopped coriander and drain the heat from the pan.
Indian Breakfast Recipes How to make a dosa:
- Heat the cast iron skillet over medium-high heat. I used a 14-inch cast iron pan here (you can use a non-stick pan). To make sure that the pan is hot enough, spray some water on the pan, the water must sizzle away and evaporate instantly.
- Slice the onion, place the fork in it and dip the onion in some oil. Now use the onion with the oil to rub the pan.
- After this start making the dosa. Take the spoon or scoop or else a dipper full of the batter and pour it in the middle of the pan.
- Start spreading the batter by rotating the ladle or spoon or scoop in circular motion in one direction.
- Begin from the middle and move the ladle in a circular motion (rotate the ladle in clockwise direction).
- Keep rotating the ladle or spoon in circular motion and scatter the batter until the batter is well spread out. Stretch it as thin as you can.
- This comes with practicing, so don’t panic if you’re not going to get a hang of it right away.
- Sprinkle oil or ghee all over the dosa and in the middle as well. Allow the dosa to cook for a few minutes before the bottom becomes golden brown. Everything you need to do is cook one side of the dosa.
- Insert the ready potato masala (few tablespoons of it) to one side if you want to fold it or to the middle if you want to roll the dosa.
- Then rub the sides of the dosa to remove it from the pan. If you put the masala in the middle, roll the dosa as you roll the paper.
- Press the spatula and take out the dosa from the pan. Try to make all the dosas the same way. You’ll make about 12 to 15 dosas of the batter, more or less depending on how large or small you make it.
- Mind to clean the pan with a wet cloth after each dosa, then rub with an onion dipped in oil or gently grease the pan and then start making the next dose.
- Serve this crispy masala dosa hot with sambar, cilantro (coriander) coconut chutney.
Indian Breakfast Recipes: How to make Medu Vada
- 1⁄3 cup of sliced small pieces of coconut (this is optional).
- 1 teaspoon of cumin seeds (Jeera).
- 1 teaspoon of black peppercorn (Kali Mirch), whole or crushed ( this is optional).
- 1 or 2 curry leaves sprigs, sliced or chopped.
- 1 medium sized onion, chopped finely (this is optional).
- 1 to 2 green chilies, sliced into peices.
- 1 tablespoon of finely chopped ginger.
- 2 cups of urad dal (i.e split black gram).
- Only a few sprigs of coriander leaves, finely chopped (it is optional).
- Salt as per your taste.
- Oil required for deep frying.
- Enough water, if necessary, to grind the batter.
Indian Breakfast Recipes For Making Medu Vada Batter:
- Soak the urad dal for around 4 hours or keep it overnight.
- Grind the soaked dal into a smooth batter with very little water if needed.
- If the batter gets watery, then the quick relief will be to include some semolina or urad dal flour to it. Otherwise, you might include some semolina to the batter as well.
- Include the spices, herbs, onions and salt to taste. Mix it well.
- Take a bowl of water for you. Add some water from the bowl on both of your hands. Take the batter from the bowl in your right hand. Give it a rounded shape.
- Create a hole in the middle of the batter with your thumb. You also can use banana leaves or zip lock bags to give the medu vada a doughnut shape.
Indian Breakfast Recipes For making Medu Vada:
- Heat oil in the Kadai. Keep the flame down to medium.
- Once the oil gets hot, slide the vada into the hot oil.
- Once the vada seems to be a slightly golden, carefully turn it over with a slotted spoon and carry on to fry.
- Fry it until it becomes crisp and golden. The oil should not be very hot, but it should be medium hot. You want to cook the vadas from the inside. Very hot oil will instantly brown the vadas from the outside, but will stay uncooked from the inside. Less hot oil is going to make medu vada consume too many oil. Even if the batter is small, the medu vadas will absorb too many oil.
- Fry all the medu vada until they are perfectly browned and crisp.
- Drain the vada’s on the kitchen tissue to extract extra oil.
- Serve the hot medu vada, with sambar and coconut chutney.
Indian Breakfast Recipes: How to make Rava Upma
- 1/2 teaspoon of cumin seed (Jira).
- 1 cup of Rava – the finer type (semolina).
- 1 teaspoon of mustard seeds.
- 1 teaspoon of chana dal.
- 1 teaspoon of urad dal.
- 1 medium sized onion – finely chopped.
- 1 teaspoon of sliced green chilli.
- 1 teaspoon of some finely chopped ginger.
- 1-2 teaspoon of sugar or add as per your requirement.
- 2 tablespoons of ghee or oil.
- 2 tablespoons of sliced coriander leaves.
- 2 and 1/2 cups of water.
- 10 to 12 cashews – as per your taste.
- 10 – 12 of the curry leaves.
- Salt as per your taste.
- First of all keep ready 1 medium-sized onion finely chopped, 1–2 green chillies and 1 inch ginger and also some coriander leaves.
- Also get ready the remaining ingredients required for this recipe.
Indian Breakfast Recipes Instructions to Roast Rava:
- First, heat a pan or a kadai. Add the rava or wheat cream in it.
- Start roasting the rava. Stir too when the rava is roasting.
- Rava or sooji grains must become fragrant and begin to look dry, separate and crisp. Please don’t brown the rava too much.
- Turn off the flame, then add the roasted rava in the plate and place it aside.
Indian Breakfast Recipes Instructions for Frying Ingredients:
- Heat ghee or oil in a pan. Add the mustard seeds in it.
- When you listen the crackling sound of mustard seeds, it means that they’re getting fried.
- After this, add the cumin seeds along with the Chana dal and the Urad dal.
- Fry until they become a little bit brown or slightly golden.
- Then immediately add cashews and start frying. By the time the cashews get golden, the lentils also get golden.
- Add the finely sliced onions in it. Sauté the onions until they are transparent.
- Add the chopped green chili, ginger, curry leaves. Sauté for a couple of seconds. You can also add 1 dried red chilli at this stage.
Indian Breakfast Recipes Instructions to Boil Water:
- Add 2.5 cups of water, sugar and salt as needed. Mix well and check for the taste of the water. It’s supposed to be a little salty, but not too much.
- Sugar is not that necessary, so you can skip it.
- Heat the water on a medium to high flame and let it boil.
Indian Breakfast Recipes Instructions for making Upma:
- When the water boils, lower the flame to its lowest. Then add 4 to 5 batches of rava with a spoon.
- Once a rava has been added, mix and stir it immediately. The whole batch of rava should be combined equally with the water. Then add the next batch of baked/ roasted rava. Mix it well and stir it again.
- This way continue adding and stirring the rava until the last batch.
- Now stir quickly and blend it well. Rava grains consume water, so they swell & get cooked.
- Cover and allow rava upma to steam at low heat flame for 2 to 3 minutes.
- Then turn the flame off. And that’s where the rava is cooked and the upma is ready.
- Finally, add the chopped coriander leaves and mix it again.
- Serve the Upma with the coconut chutney or the slices of lime.
- It really taste sweet and delicious.
Therefore here all top 5 Indian Breakfast Recipes hope you find this article helpful.
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