7 Options For Healthy Morning Indian Breakfast

Healthy Morning Indian Breakfast is an important meal of our day because it stimulates your metabolism and keeps you energetic the whole day. Breakfast plays an viral role in our body because it is the first meal of the day after an overnight fast.

Eating breakfast daily has long-term benefits like helping you control blood pressure , keeping you healthy, balancing mood swings and feeling refreshed in the morning. Here we are sharing 7 Options For Healthy Morning Indian Breakfast below. Do try these delicious and healthy breakfast options at home.

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1. Paneer paratha: Healthy Morning Indian Breakfast

Ingredients:

• 2 cups whole wheat flour
• 1/2 teaspoon water
• 1 tablespoon oil or ghee
• 1 cup grated paneer
• 1-2 finely chopped green chilies
• 1 teaspoon grated ginger
• 2 tablespoons finely chopped coriander leaves
• 1/2 teaspoon cumin powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon red chili powder
• Salt to taste

Instructions:

1. In a big bowl, add flour and salt; gently add water; combine them together; and make a soft dough. Give it fifteen minutes of rest.

2. While the dough is resting, prepare the filling. In a separate bowl, add paneer, red chilli powder, garam masala, ginger, coriander, cumin powder, and salt. Mix until well combined.

3. Roll the dough into balls, stuff them with 1 tablespoon of filling, seal them, and roll them again.

4. Heat a tawa and fry the paratha in oil or ghee till both sides are golden brown.

5. Serve paneer paratha as a healthy morning Indian breakfast. Enjoy warm with chutney, pickles, or yoghurt.

2. Daliya

Ingredients:

• 1 cup daliya (cracked wheat)
• 1 tablespoon ghee or oil
• 1 teaspoon cumin seeds
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 1 carrot, diced
• 1/2 cup peas
• Salt to taste
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 4 cups water
• Fresh chopped coriander leaves for garnishing

Instructions:

1. Soak 2 cups of daliya in water. After rinsing under running water, drain the daliya. 

2. In a saucepan Heat ghee or oil over medium heat. When the daliya is golden brown and fragrant with nuts, add it to the pan and roast it for a few minutes.

3. Add the vegetables to the pan and sauté them for a few minutes. Add 3 cups of water to the pan, then add salt and bring to a boil.

4. After the daliya reaches a boiling point, lower the heat to a simmer, cover the pan, and let it cook for ten to fifteen minutes, or until the water has been absorbed.

5. Using a fork, mix the daliya and serve it as a healthy morning Indian breakfast with curd.

3. Egg Bhurji:

Ingredients:

• 4 eggs
• 2 tablespoons oil or ghee
• 1 teaspoon cumin seeds
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 1 green chili, finely chopped
• Salt to taste
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili Powder
• Fresh coriander leaves, chopped

Instructions:

1. In a pan over medium heat, preheat the oil or ghee.

2. When the oil or ghee is heated enough, add the chopped onions and green chilies to the pan and sauté for two minutes. Add diced tomatoes and cook until they become tender. 

3. Scramble the eggs with the onion-tomato mixture by cracking them straight into the pan.

4. Add salt, red chilli powder, and turmeric powder to the eggs. Stir continuously to prevent sticking. Cook the eggs until they are thoroughly cooked but still have some moisture.

5. Garnish with some fresh coriander and serve with rice, roti, or toast.

4. Vegetable sandwich:

Ingredients:

• 4 slices of whole wheat or multigrain bread
• 1 small cucumber, thinly sliced
• 1 small tomato, thinly sliced
• 1 small onion, thinly sliced
• 1 small carrot, grated
• 1 small bell pepper, thinly sliced
• lettuce leaves or spinach
• 2 tablespoons butter or mayonnaise
• 1 tablespoon of coriander or mint chutney
• 1 teaspoon chaat masala
• Salt and pepper to taste

Instructions:

1. Wash and slice the vegetables of your choice thinly. Such as onions, tomatoes, cucumber, beetroot, and avocado.

2. We are using whole wheat or multigrain breads for this recipe. On one side of every slice of bread, spread sandwich mayonnaise or butter. And on the other side, spread coriander and mint chutney. 

3. Arrange one slice of multi-grain bread with the sliced vegetables on it. season the vegetables with salt and pepper. Add slices of cheese if using.

4. To create a sandwich, place the other slice of bread on top. Cut the sandwich into quarters or diagonally.

5. Serve immediately as a Healthy Morning Indian Breakfast as well as salad or chips. Enjoy your tasty and healthy morning Indian breakfast crunchy veggie sandwich.

5. Oats Kichdi:

Ingredients:

• 1 cup rolled oats
• 1/2 cup yellow moong dal (split yellow lentils)
• 1 tablespoon ghee or oil
• 1 teaspoon cumin seeds
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 1 carrot, diced
• 1/2 cup peas
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon ginger-garlic paste
• 4 cups water
• Salt to Taste
• Fresh chopped coriander leaves, for garnish

Instructions:

1. In a pan, heat oil or butter and add chopped onions, vegetables, and spices like salt, red chilli powder, and turmeric powder to make oat kichdi. 

2. Stir in two cups of water. After the boil comes, add two cups of oats. Cook for 20–25 minutes, or until the kichdi is thick and soft.

3. Garnish with fresh chopped coriander leaves and serve hot with curd or chutney. Oats Kichdi is a Healthy Morning Indian Breakfast option

6. Moong dal chila:

Ingredients:

• 1 cup yellow moong dal (split yellow lentils)
• 1 inch ginger, roughly chopped
• 2 green chilies, roughly chopped
• 1/2 teaspoon cumin seeds
• Salt to taste
• ⅕ cup Water
• Olive Oil for cooking
• 1 small onion, finely chopped
• 1 small tomato, finely chopped
• Fresh chopped coriander leaves

Instructions:

1. Soak two cups of moong dal, drain, and grind the moong dal in a grinder.

2. Add cumin seeds, turmeric powder, chopped coriander leaves, grated ginger, chopped green chilli, and salt to a blender. 

3. Process the mixture until it becomes a smooth batter, adding a small amount of water if necessary to make it the consistency of pancake batter.

4. Over medium heat, preheat a nonstick pan or tawa. When the pan is heated, add 1 teaspoon of olive oil, pour the batter in the middle, and spread it out evenly to form a thin circle. 

5. Coat the chila with a small amount of oil and cook it for two to three minutes, or until the underside is crisp and golden brown.

6. After flipping, grill the second side for two to three minutes again, or until golden. Serve hot with coriander or mint chutney.

7. Rice Idly:

Ingredients:

• 1 cup idli rice (parboiled rice)
• 1 cup urad dal
• Curry leaves
• Fenugreek seeds
• Salt to taste
• Water for soaking and grinding

Instructions:

1. Soak one cup parboiled rice, one cup idli rice, and half a cup urad dal for two to three hours in half a teaspoon of fenugreek seeds.

2. Blend them in a blender into smooth batters and mix. After adding salt, let it ferment for a night.

3. Grease the idli moulds, pour idly batter on the moulds, and steam for ten to twelve minutes. 

4. Serve hot with sambar or coconut chutney.