7 Best Indian-inspired Breakfasts to Make

Breakfast is the most important meal of the day and incorporating Indian cuisine into them makes for an innovative first meal of the day.

It can tickle your tastebuds, striking a plethora of flavours.

Indian-inspired breakfasts also change things up and prevent breakfasts from becoming repetitive.

One can easily take ingredients that are usually seen within Indian cuisine and add them to a breakfast recipe.

The result is a flavourful and satisfying meal to start off the day.

Let’s check out some of the best Indian-inspired breakfast recipes.

Savoury Oats Upma

Upma is a staple breakfast in India’s southern regions.

It is cooked as a thick porridge, typically made from dry-roasted semolina or coarse rice flour.

Adding some seasonal vegetables and spices makes upma a filling option.

But for added variety or for a gluten-free option, semolina can be replaced with instant oats and this particular recipe is ready in less than half an hour.

Ingredients

• 1 cup rolled oats, lightly toasted
• 1 tbsp ghee or coconut oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 7-8 Curry leaves
• 1 Onion, finely chopped
• 1 cup mixed vegetables, fresh or frozen
• 1 Green chilli, de-seeded and finely chopped
• 1½ cups of hot water
• Salt to taste
• 1 tbsp lemon juice
• 1 tbsp fresh coriander, roughly chopped

Method

1. Heat ghee or oil in a heavy-based pan on medium-high heat.
2. Add the mustard seeds, cover the pan and allow the seeds to splatter.
3. Then, add cumin seeds and curry leaves. Mix until the leaves become crispy.
4. Now, add the onion and fry until the onions soften and start to change colour.
5. Add the vegetables, chilli and salt. Mix well then reduce the heat and cover. Cook for around seven minutes until the vegetables are just cooked.
6. Pour in the hot water, quickly stirring. Add the oats and mix thoroughly, ensuring there are no lumps.
7. Cover and allow to cook until the water has evaporated and reached a consistency of your liking.
8. Turn off the flame and pour in the lemon juice. Garnish with coriander, stir and serve.

Ragi Porridge

Ragi, also known as finger millet, is known for its high nutritional content.

If you are tired of eating regular porridge and are looking for an Indian replacement, then ragi porridge fits the bill.

A favourite among diabetics and preferred for weight loss enthusiasts, this recipe makes for a nourishing malt drink as well.

Ingredients

• 1 tbsp ragi flour
• ½ cup warm water
• ½ cup milk
• 1 tsp jaggery, maple syrup or sweetener of your choice (Avoid sweetener for diabetics)
• ½ tsp cinnamon powder

To Garnish 

• 1 tbsp of blueberries or any other fruits
• 1 tbsp of flax seeds or any other choice of seeds

Method

1. In a bowl, mix together the water and ragi flour until there are no lumps.
2. Meanwhile, bring the milk to a boil in a saucepan. Reduce the heat and stir in the ragi mixture, mixing constantly.
3. Cook until the mixture has thickened and turns glossy.
4. Add the sweetener and cook until the sweetener has fully incorporated with the porridge.
5. Add cinnamon powder and stir.
6. Spoon some of the porridge into a bowl, top with your desired fruits and seeds and serve.

String Hopper Noodles with Vegetable Stew

String hopper noodles, or idiyappam as it is popularly known in South India, consists of rice flour pressed into noodles.

The particular breakfast recipe is accompanied by a vegetable stew.

It ticks all the boxes for a morning energy boost that can keep one full for longer.

For those with no time to make the noodles from scratch, readymade rice noodles are just as effective.

Ingredients

• 1 pack rice noodles
• 3 cups water
• Salt as needed
• 1 tsp ghee or butter

For Vegetable Stew

• 1 tbsp ghee or coconut oil
• 2 Cardamom pods, slightly crushed
• ½-inch cinnamon stick
• 2 Cloves
• ¼ tsp crushed black pepper
• 7-8 Curry leaves
• 1 Onion, chopped
• 1 Green chilli, chopped
• 1 Garlic clove, crushed
• 1 cup of fresh or frozen mixed vegetables of your choice
• ½ cup water
• Salt to taste
• 1 tin coconut milk

Method

1. In a pot of water, boil the noodles until al dente. Once done, drain the noodles and rinse with cold water. Mix with ghee to prevent sticking then cover and set aside.
2. To make the vegetable stew, heat the ghee or oil on a medium-high flame in a heavy-bottomed saucepan.
3. Add the cardamom, cinnamon, cloves, pepper and curry leaves. Sauté until the spices turn brown and aromatic.
4. Now, add onion, green chilli and garlic. Fry until the onions turn translucent.
5. Add the vegetables, water and salt. Cook until the vegetables are cooked through but still have a slight bite.
6. Remove from the heat and mix in the coconut milk.
7. Place the noodles in a bowl and top with the vegetable stew.

Chickpea Cheela

Cheela is an Indian pancake that is made with plain flour, spices and herbs.

For those wanting an Indian-inspired breakfast, this is one to try.

A healthier alternative is to swap gram flour for chickpea flour.

These savoury pancakes are also suitable for vegans as well as those following gluten-free diets. Pair with an array of pickles and chutneys.

Ingredients

• 1 cup chickpea flour
• 1 cup water
• 1 tsp turmeric
• ½ tsp chilli powder
• ¼ tsp red chilli flakes
• ½ tsp salt
• 1 tbsp coconut oil

Method

1. In a mixing bowl, add all the ingredients except the oil and mix well. Allow it to rest for five minutes.
2. Meanwhile, place a frying pan on high heat and grease with the oil.
3. Once hot, reduce the heat and pour in a ladle of batter. Spread the batter all over the pan so that it is thin.
4. Cook for around three minutes then flip over. Cook for a further minute.
5. Once the pancake has firmed up and is golden. Serve with a chutney or pickle of your choice.

Easy Lentil Crepes

Inspired by the traditional South Indian dosa, this recipe calls for gram lentils.

Lentils are a great way to start your mornings as a 100g serving of cooked lentils have over 20g of carbohydrates and over 9g of protein.

A breakfast to make with lentils are crepes. They are light but filling.

While preparation can be time-consuming, actually making them is quick. This means they are good to have when in a rush.

Ingredients

• 1 cup gram lentils
• 2 cups water
• 1 tsp salt
• 1-inch fresh ginger
• 2 Green chillies
• 1 tbsp ghee

Method

1. Soak the lentils in water for at least three hours. Drain the water and place into a blender. Add ginger and chillies and blend into a smooth paste.
2. Add water and salt until the paste forms a batter. Cover and leave overnight.
3. To make, spread ghee in a non-stick pan. Add a little batter and spread over the pan until there is a thin layer.
4. When golden, fold the crepe over and remove it from the pan.
5. Spread some ghee on the top before serving.

Tofu Bhurji

Scrambled tofu with vegetables and spices make a worthwhile breakfast that is full of protein.

Away from the usual scrambled eggs, this tofu bhurji is a vegan-friendly breakfast.

All this recipe requires is some tofu and vegetables.

Ingredients

• 200g of tofu, roughly chopped into small pieces
• 1 tbsp cooking oil
• 1 Onion, chopped
• 1 Green chilli, finely chopped
• 1 bell pepper, thinly chopped
• 2 cups of spinach, roughly chopped
• 1 tbsp coriander leaves
• Salt to taste

Method

1. Heat the oil in a frying pan then add the onions and bell pepper. Fry until softened.
2. Add the tofu, chilli and salt. Cook until the tofu becomes crumbly and has a scrambled egg-like texture.
3. Add the spinach and cook until it has just wilted.
4. Serve alongside toasted flatbread for a wholesome breakfast.

Toast with Vegetables

If you have some leftover bread and are bored of eating the same thing every day, then this toast and vegetables option is a welcoming breakfast.

The combination of onions, green chillies and spices offer a variety of textures and flavours.

The result is a dish that is incredibly filling and will provide enough energy for the entire morning.

Ingredients

• 2 Slices bread
• 2 Onions, thinly sliced
• 2 Green chillies, thinly chopped
• 2 Tomatoes, chopped
• 2 tbsp sweetcorn
• 1 tsp turmeric
• 1 tsp garam masala
• 1 tbsp oil
• 1 tsp mustard seeds
• 2-3 Curry leaves
• Salt to taste
• Butter for spreading and toasting
• Coriander leaves, to garnish

Method

1. In a large wok, heat some oil and add the mustard seeds.
2. When they begin to splutter, add the curry leaves, onions and green chillies. Fry for a few minutes.
3. Add the tomatoes, sweetcorn and the remaining dry ingredients. Stir until fully incorporated.
4. Toast the bread to your liking then spread butter on them. Place the toast on a plate
5. Spoon the stir-fried vegetables onto the toast.
6. Garnish with coriander leaves and serve.

Making breakfast does not need to be a time-consuming process.

Incorporating Indian flavours into simple breakfasts will elevate the whole meal. They also do not require a lot of planning.

With these seven recipes, mornings may be more enticing to the tastebuds.