Indian Breakfast Recipes On A Healthy Note

Instant Indian Breakfast Recipes To Start Your Day On A Healthy Note

Recommended by Dt. Poonam Agrawal 

Bored with the regular options of poha, parathas, upma, and bread-butter-jam for breakfast? It’s time to add more variety to your breakfast menu without compromising on healthy factors. And, if you’re worried that these sumptuous dishes will make you spend more time in the kitchen, there would be no need! These instant recipes by culinary expert Gita Hari, who is a renowned curator of sattvik cuisine, are easy, quick, and delicious. Read on.

Vella Dosai

This quick dosa recipe is loaded with the nutritional goodness of jaggery, known for its antioxidants and digestive properties.

Cook time: 20-30 minutes

Prep time: 10 minutes

Serves: 6-8 dosas; 

Ingredients:

2 cups atta/wheat flour         

1½ cup grated jaggery            

A pinch salt

½ tsp cardamom powder   Oil to make dosas (preferably sesame oil)

Method:

Dissolve jaggery in two cups of water.

Mix in flour little by little and keep stirring to avoid lump formations.

Add water as required to get a dosa pouring consistency and mix in cardamom powder and salt.

Heat a dosa tawa and smear it with oil.

Pour a ladle full of batter and spread the dosa.

Trickle oil over its sides. After a minute, flip to cook on the other side.

Don’t leave it on for long since jaggery tends to get burnt.

Serve hot with home-made white butter.

Multigrain Adai

A healthy, dense dosa-style snack. You can prepare the batter in advance and store in a refrigerator for future use. If the batter is ready, you won't need more than 10 minutes in serving piping hot and healthy dosas. 

Cook time: 5-10 minutes

Prep time: 20 minutes

Serves: 4

Ingredients:

2 cups parboiled rice 

½ cup urad dal 

1 cup chana dal 

½ cup toor dal 

2 dry red chilles 

½ tbsp peppercorns½ tbsp cumin seeds 

A sprig curry leaves  

Salt to taste

Sesame or cooking oil to make adai

Method:

Soak rice separately and dals together overnight.

Grind the rice into a fine paste. Transfer it into a vessel.

Grind the dals coarsely along with red chillies. In a last short spin throw in peppercorns and cumin seeds (they should not be ground, just crushed).

Combine the dal mixture with ground rice. Add curry leaves and salt. Give it a nice mix. Let it ferment for a few hours.

Add less water to get a thicker-than-dosa consistency.

Heat tawa and grease. Pour two ladles of the batter to make the adai.

Drizzle oil and cook till crisp. Flip it on the other side and let it become crisp too.

Serve hot with jaggery, white butter, or yoghurt.