Breakfast is the most important meal of the day. Research shows that if you skip breakfast you tend to put on more weight rather than when you have a healthy breakfast. Today we will be discussing 10 healthy & easy breakfast recipes that you can cook in a jiffy without worrying about putting on weight. Read on to know more about healthy breakfast recipes:
1.Oats Idli
Ingredients required:
- Oats – 2 cups
- Curd – 1/2 liter
- Mustard seeds – 1 Tbsp
- Urad dal – 1 Tbsp
- Channa dal – 1/2 Tbsp
- Oil – 1/2 Tbsp
- Green chilies – 2 tsp (finely chopped)
- Carrots – 1 cup (grated)
- Coriander – 2 Tbsp (finely chopped)
- Turmeric powder – 1/2 Tbsp
- Salt – 2 Tbsp
How to cook:
- In order to dry roast the oat take a tawa and heat it. Now put the oats in it.
- Take down the roasted oats and grind them to make a powder.
- In a pan take some oil and add both the dals as well as the mustard seeds. When the seeds start to splutter add the grated carrots, green chilies and coriander and turmeric powder and stir them thoroughly.
- Add the above mixture with the powdered oats.
- Add the curd to it and make a thick idli batter.
- Put the batter on idli steamer plates and let it steam for 15 minutes.
- Once done serve hot with coconut chutney.
2.Dal ka Paratha
Ingredients required:
- Wheat flour – 1 cup
- Oil – 2 tsp
- Salt – as per taste
For the Filling:
- Moong dal – 1/2 cup (soaked for 1 hour)
- Cumin seeds – 1/2 tsp
- Turmeric powder – 1/8 tsp
- Asafetida – 1 pinch
- Chili powder – 1/2 tsp
- Oil – 2 tsp
- Salt – as per taste
- Ghee – as required
How to cook:
- Take the flour and add enough water to make soft dough.
- Drain the dal and cook it in 1 glass of water and not more.
- Now take a pan and put the oil in it.
- Add the cumin seeds and asafetida. Once the seeds start to splutter add the rest of the ingredients – dal, turmeric, chili powder and salt.
- Stir the dal until it has dried up.
- Let it cool.
- Make small balls of dough and roll them into round shape.
- Now put the filling inside and close them from all the sides.
- Roll the stuffed dough once again. Just make sure that it does not tear.
- Fry the paratha in a little bit of ghee till it is brown from both the sides.
3. Methi Ka Thepla
Ingredients required:
- Atta – 2 cups
- Oil – 2 Tbsp
- Dried methi – 1 Tbsp
- Salt – 2 tsp
- Ginger and green chillies paste – 2 tsp
- Garlic – 1 tsp
- Coriander powder – 2 tsp
- Sugar – 1 tsp
- Yogurt – as per need
How to cook:
- Knead the flour with methi, ginger, chilies, herbs and yogurt.
- Make round balls and roll them into round shapes.
- Now fry them in oil.
- Serve hot.
4. Moong Dal Cheela
Ingredients required:
- moong dal – 200 gm
- paneer – 4-5 pieces
- crushed paneer mixed with chat masala – 1 tsp
- capsicum and cabbage – 1 tsp (chopped)
- onions – 1/2 tsp (chopped)
- Cashew nuts – 1 tsp
- Salt – to taste
- Ghee – as per need
How to cook:
- Take a bowl, pour some water in it and soak the moong dal overnight.
- Next morning, sieve the dal and grind it to make a batter. Add salt to this batter and mix well.
- Take a tawa, pour some oil in it and pour the batter on it. Move the batter in circular motion to make the Cheela.
- Don’t forget to add the chopped vegetables and cashew nuts to the batter.
- Now flip the batter and add ghee on both the side.
- Serve hot with mint chutney.
5. Sali Par Edu
Ingredients required:
- Eggs – 3
- olive oil – 2 tsp
- Sali – 4 Tbsp
- Salt – as per taste
- Pepper – as per taste
How to cook:
- You need to grate the potatoes before boiling it partially.
- Add salt and pepper to it.
- Deep fry the sliced potatoes twice
- Take a pan, heat the oil and spread the Sali on it,
- Break the eggs on top of the Sali and cook it for 3 minutes in a salamander grill.
- Serve hot with toast and baked beans.
6. Rawa Upma
Ingredients required:
- Semolina – 250 gm
- Water – 650 ml
- Ghee – 75 gm
- Mustard seeds – 5 gm
- Black gram dal – 2 gm
- Bengal gram dal – 2 gm
- Onions – 100 gm
- Green chillies – 5 gm
- Cashew nuts – 25 gm
- Curry leaves – 2 gm
- Salt – as per taste
Garnishing:
- Coriander leaves
- Fresh grated coconut
How to cook:
- Take a pan and pour the ghee in it. While the ghee melts, slice the onions and cut the chilies in length wise style.
- Now add the mustard seeds in the heated ghee and let it crackle before you add the dal.
Sauté it until it turns golden brown. - Add the cashew nuts, curry leaves, chilies and the sliced onions. Stir for sometime before you add the semolina.
- Stir it for some time.
- Meanwhile boil water in a separate container.
- Once the water starts boiling add it to the semolina.
- Let the water dry up.
- Serve hot with grated coconut and coriander leaves.
7. Namkeen Seviyaan
Ingredients required:
- Vermicelli – 2 1/2 cups (boiled)
- Onion – 1 big (chopped finely)
- boiled potato – 1 (chopped)
- Curry leaves – 10-15
- roasted peanuts – 1/2 cup
- Black mustard seeds / rai – 1 tsp
- cloves garlic – 2 (chopped)
- Ginger – 1 tsp (chopped)
- Salt – as per taste
- Oil – 1 tsp
How to cook:
- Take a pan and pour the oil.
- Once the oil is hot, add oil is hot add the curry leaves and mustard seeds.
- When the seeds start to splutter, add the ginger and garlic and stir for few minutes.
- Add chopped onions to it.
- Add the boiled potatoes and salt. Let the potato turn a little brown.
- Put in the roasted peanuts.
- Finally, add the boiled vermicelli.
- Once done serve hot.
8. Uttapam
Ingredients required:
- parboiled rice – 2 cups or 360 gm
- Bengal Gram – 1/2 cup or 90 gm (split and husked)
- fenugreek seeds – 1/2 tsp
- salt – 2 tsp
- Oil – as per need.
How to cook:
- Take a bowl and soak the rice, daal and fenugreek seeds for a minimum of 5-6 hours.
- After the mentioned time duration is over, grind the soaked items to make a fine batter. Add salt to it and set it aside for 5-6 hours and let it ferment.
- Heat the tawa and add the oil.
- Pour 1 cup batter on the oil and spread it a little.
- Once it starts to turn brown at the edges, add oil around the sides.
- Flip it over so that the other side also gets the golden brown color.
- Serve hot.
9. Poha
Ingredients required:
- Poha – 1 cup
- Oil – 1 Tbsp
- Asafetida – 1/8 tsp
- mustard seeds – 1 tsp
- onions – 1/2 cup (chopped fine)
- curry leaves – 8-10
- whole red chillies – 2-3
- potatoes – 1/2 cup (diced small)
- turmeric – 1/2 tsp
- salt – 2 tsp
- green chillies – 1 tsp (finely chopped)
- lemon juice – 1 Tbsp
- coriander leaves – 1 Tbsp (chopped)
- Lemon wedges – for garnish
How to cook:
- Wash the poha but make sure that you do not soak it in water for too long otherwise it will become soggy.
- Take a pan and heat the oil. Add the curry leaves, onion, mustard seeds, green chilies and asafetida.
- Add the potatoes and turmeric now.
- Let it sauté for few minutes before you add the poha and salt in it.
- Stir the ingredients so that all the items mix well together.
- Take it down and add lemon juice and coriander.
- Serve hot with lemon wedges and coriander.
10. Fresh Fruit Muesli
Ingredients required:
- Red apple – 1 (cored and chopped)
- Yellow apple – 1 (cored and chopped)
- pears – 2 (cored and chopped)
- apple juice – 75 ml
- lemon – 1
- rolled oats – 75 gm
- honey – 1 Tbsp
- yoghurt – 250 ml
- almonds – 2 Tbsp (diced)
- raisins – 2 Tbsp
- jaggery – 1 Tbsp (grated)
How to cook:
- Take a bowl and put the fruits along with the apples and lemon juice.
- Add the oats, raisins and honey.
- Now add the yoghurt and mix it well.
- Cover the bowl and chill for 30 minutes.
- Serve with sprinkled jaggery.
The above mentioned 10 easy breakfast recipes are sure to bring variety to your breakfast dilemmas. Now you don’t have to worry about what to cook and which item to choose when you have such a diverse choice of quick breakfast recipes.
So what are you waiting for? Go ahead and try our each of these simple breakfast recipes in the coming weeks. Do let us know about your experience. Eat Healthy to Stay Healthy! Happy Munching!
