10+ Breakfast Recipes Indian Veg to Kickstart Your Day

When it comes to breakfast, Indian vegetarian recipes offer a delightful mix of flavors and textures. From quick dishes to more elaborate meals, vegetarian options are both satisfying and nourishing.

You can enjoy a variety of nutritious breakfasts that are easy to prepare and packed with flavors.

Exploring Indian veg breakfast recipes will inspire you to start your day on a delicious note. These recipes can fit into any schedule, whether you’re in a hurry or have time to indulge in cooking. Enjoying these vibrant dishes will add excitement to your morning routine.

1) Paneer Stuffed Kulcha

Paneer Stuffed Kulcha is a delicious Indian flatbread that is perfect for breakfast. This soft and slightly crispy bread is filled with spiced paneer, making it both tasty and satisfying.

To make this dish, you’ll need to prepare a dough and a filling. The paneer is crumbled and mixed with spices like chili, ginger, and onion. This combination creates a flavorful stuffing.

You can cook Paneer Kulcha in a tandoor or on a tawa (griddle). Serve it hot with yogurt or a tangy chutney for the best experience.

Ingredients

• 200 grams paneer, crumbled
• 2 green chilies, finely chopped
• 1 inch ginger, grated
• ½ onion, finely chopped
• 2 tablespoons coriander, finely chopped
• Salt to taste
• 2 cups all-purpose flour (maida)
• Water as needed

Cooking Instructions

1. In a bowl, mix flour and salt. Add water and knead into a soft dough.
2. In another bowl, combine crumbled paneer, chilies, ginger, onion, coriander, and salt.
3. Divide the dough into balls. Flatten each ball and place some paneer filling in the center.
4. Fold the edges to seal the filling. Roll it out gently into a flatbread.
5. Heat a tawa over medium heat. Cook the kulcha until golden brown on both sides.
6. Serve hot with yogurt or chutney.

2) Lemon Rice

Lemon rice is a flavorful South Indian dish that’s easy to make for breakfast. It’s light, tangy, and packed with spices. You can prepare it with cooked rice and fresh lemon juice for a delicious start to your day.

This dish often includes tempering spices like mustard seeds and adding curry leaves for extra flavor. You can also toss in peanuts for a crunchy texture. It’s a great way to use leftover rice!

Ingredients

• 2 cups cooked rice
• 1/4 cup lemon juice
• 1 tablespoon mustard seeds
• 1/4 cup peanuts
• 2 tablespoons oil
• Curry leaves
• Salt to taste
• Turmeric (optional)

Cooking Instructions

1. Heat oil in a pan over medium heat (about 350°F or 175°C).
2. Add mustard seeds and let them splutter.
3. Stir in peanuts and curry leaves.
4. Add cooked rice, lemon juice, salt, and turmeric.
5. Mix well and cook for a few minutes.

3) Rava Upma

Rava Upma is a simple and tasty South Indian breakfast. It is made with semolina, which gives it a nice texture. You can customize it with your favorite vegetables for extra flavor.

To make this dish, start by heating some oil in a pan. Add mustard seeds, cumin, and lentils. Once they pop, stir in curry leaves and chopped onions.

Next, add water to the pan and bring it to a boil. Gradually add the semolina, stirring constantly to avoid lumps. Cook it until it thickens and leaves the sides of the pan.

Rava Upma is best served hot with coconut chutney or pickles.

Ingredients

• 1 cup semolina (rava)
• 2 tablespoons oil
• ½ teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon urad dal
• ¼ cup chopped onions
• 1-2 green chilies (optional)
• 2 cups water
• Salt to taste
• Curry leaves

Cooking Instructions

1. Heat oil in a pan over medium heat.
2. Add mustard seeds and let them pop.
3. Add cumin seeds and urad dal, and sauté for a minute.
4. Stir in curry leaves and chopped onions; cook until onions are soft.
5. Boil 2 cups of water in a separate pot.
6. Gradually add semolina to the pan, stirring to prevent lumps.
7. Pour in boiling water, add salt, and mix well.
8. Cook until the mixture thickens and pulls away from the pan.

4) Poha

Poha is a popular Indian breakfast made with flattened rice. It is light, flavorful, and can be prepared quickly. You can enjoy it plain or with various vegetables.

To make Poha, you start by soaking the flattened rice briefly. After that, you sauté onions, spices, and peanuts in a pan. Finally, mix the soaked rice with the sautéed mixture and enjoy.

Ingredients

• 1 cup flattened rice (poha)
• 1 medium onion, chopped
• 1 medium potato, diced
• 2 tablespoons peanuts
• 1-2 green chilies, chopped
• 1 teaspoon mustard seeds
• 1 teaspoon turmeric powder
• Salt to taste
• Fresh coriander leaves for garnish
• Juice of half a lemon

Cooking Instructions

1. Rinse the flattened rice in water and drain.
2. Heat oil in a pan and add mustard seeds.
3. Once they splutter, add onions and green chilies.
4. Sauté until onions are soft, then add potatoes and cook until tender.
5. Mix in turmeric and salt.
6. Add peanuts and the drained poha, stirring gently.
7. Cook for 2-3 minutes, then garnish with coriander and lemon juice.

5) Rava Idli

Rava Idli is a quick and tasty breakfast option. You can make it using semolina, yogurt, and spices. This dish is soft, fluffy, and easy to prepare.

To get started, gather your ingredients. You’ll mix roasted semolina with yogurt and spices like mustard and curry leaves. The addition of baking soda helps it rise during cooking.

These cakes are steamed, giving them a light texture. They pair well with coconut chutney or sambar.

Ingredients

• 1 cup semolina (rava)
• 1 cup yogurt
• 1/2 cup water
• 1 tsp mustard seeds
• 1 tsp urad dal
• Curry leaves (a few)
• Salt (to taste)
• 1/2 tsp baking soda

Cooking Instructions

1. Heat oil in a pan and add mustard seeds until they splutter.
2. Add urad dal and curry leaves; cook briefly.
3. In a bowl, mix semolina, yogurt, water, and salt.
4. Add the tempering mix to the batter and stir well.
5. Grease idli molds and pour the batter into them.
6. Steam for about 15-20 minutes at 212°F (100°C) until cooked.

6) Besan Chilla

Besan Chilla is a tasty Indian pancake made from gram flour. It’s not only flavorful but also healthy and gluten-free. You can add veggies like onions and tomatoes to make it even more nutritious. The spices give it a wonderful kick.

To make Besan Chilla, start with your ingredients. It’s great for breakfast or as a snack any time of the day. You can also customize it by adding your favorite herbs.

Ingredients

• 1 cup gram flour (besan)
• 1/2 cup water
• 1 small onion, chopped
• 1 small tomato, chopped
• 1-2 green chilies, chopped
• Salt, to taste
• 1/2 teaspoon cumin seeds
• Oil, for cooking

Cooking Instructions

1. In a bowl, mix the gram flour and water to make a smooth batter.
2. Add chopped onions, tomatoes, green chilies, cumin seeds, and salt.
3. Heat a non-stick pan over medium heat (about 350°F or 180°C) and add some oil.
4. Pour a ladle of batter onto the pan, spreading it out evenly.
5. Cook for about 2-3 minutes until golden brown, then flip and cook the other side.
6. Serve hot with chutney or yogurt.

7) Moong Dal Cheela

Moong Dal Cheela is a tasty and healthy Indian pancake made from yellow moong dal. It’s packed with protein and is perfect for breakfast or a snack.

To make it, you first soak the moong dal for a few hours. This helps soften the lentils, making them easier to blend.

You can mix in spices, herbs, and even chopped vegetables for extra flavor. Once you have a smooth batter, cook it on a hot skillet with a little oil until it’s golden brown.

These pancakes are gluten-free and vegan, making them suitable for many diets. Enjoy them plain or with your favorite chutney or sauce.

Ingredients

• 1 cup yellow moong dal
• 1 small onion, chopped
• 1-2 green chilies, finely chopped
• 1 teaspoon cumin seeds
• Salt to taste
• Oil for cooking

Cooking Instructions

1. Soak the moong dal for 3-4 hours.
2. Drain and blend the soaked dal with water until smooth.
3. Mix in onion, chilies, cumin, and salt.
4. Heat a skillet and add a little oil.
5. Pour a ladle of batter onto the skillet.
6. Cook until golden, about 2-3 minutes per side.

8) Aloo Paratha

Aloo Paratha is a tasty Indian flatbread filled with spiced potatoes. It’s a popular breakfast choice that’s both filling and delicious.

To make Aloo Paratha, start with whole wheat flour for the dough. You’ll boil and mash potatoes, then mix them with spices like cumin and green chilies.

Roll out the dough, fill it with the spiced potato mixture, and cook on a hot skillet with a little oil or ghee until golden brown. It’s best served with yogurt or pickles.

Ingredients

• 2 cups whole wheat flour
• 4 medium potatoes
• 1-2 green chilies, finely chopped
• ½ tsp cumin powder
• Salt to taste
• Oil or ghee for cooking

Cooking Instructions

1. Boil the potatoes until soft, then mash them.
2. Mix the mashed potatoes with green chilies, cumin powder, and salt.
3. Prepare the dough by mixing whole wheat flour with water and kneading until smooth.
4. Divide the dough and filling into equal portions.
5. Roll out a piece of dough, place the filling in the center, and seal it.
6. Roll it out again gently.
7. Cook on a hot skillet over medium heat for about 2-3 minutes on each side, adding oil or ghee.
8. Serve warm with yogurt or pickles.

9) Idli with Chutney

Idli is a popular South Indian breakfast. These soft, steamed cakes are made from fermented rice and lentils. When paired with chutney, they become a delightful meal.

Coconut chutney is a perfect match. It is made from fresh coconut, green chilies, and roasted chana dal. The combination of flavors makes your breakfast even more exciting.

You can also enjoy idli with sambar, a spicy lentil soup. This adds warmth and spice to your meal.

Ingredients

• 1 cup rice
• 1/4 cup urad dal (black lentils)
• Water, as needed
• Salt, to taste
• For chutney:
  • 1 cup grated coconut
  • 2 green chilies
  • 1/4 cup roasted chana dal
  • Salt, to taste
  • Water, as needed

Cooking Instructions

1. Soak rice and urad dal separately for 6 hours.
2. Grind the soaked dal and rice into a smooth batter, adding water as needed.
3. Mix in salt and let it ferment overnight.
4. For chutney, blend coconut, green chilies, and chana dal with water and salt.
5. Steam idli batter in idli molds for about 15 minutes at 212°F (100°C).
6. Serve idli hot with chutney. Enjoy your meal!

10) Dosa with Sambar

Dosa is a popular South Indian dish made from fermented rice and lentil batter. It is thin, crispy, and delicious. When you pair it with sambar, a flavorful lentil stew, you create a wholesome breakfast.

To enjoy this dish, you can use prepared dosa batter or make your own. Cook the batter on a hot skillet until golden brown.

Sambar adds a spicy and tangy flavor to your meal. It is made with lentils, vegetables, and spices. This combination makes for a filling and tasty breakfast.

Ingredients

• 1 cup dosa batter
• Oil for cooking dosa
• 1 cup lentils (toor dal or split pigeon peas)
• Mixed vegetables (like carrots and green beans)
• Tamarind paste
• Sambar powder
• Salt, to taste
• Water

Cooking Instructions

1. Cook lentils with water until soft.
2. Add vegetables, tamarind paste, and sambar powder.
3. Simmer for 10 minutes.
4. Heat oil on a skillet.
5. Pour dosa batter to form a circle.
6. Cook until golden brown on both sides.
7. Serve dosa with warm sambar.