10 Easy Indian Breakfast Recipes
Mornings can be a rush, but a delicious breakfast doesn’t have to be complicated! Check out this list of 10 easy Indian breakfast recipes that are not only quick to whip up but also pack a punch of flavor. From classic staples to innovative twists, these dishes will kickstart your day on a tasty note!
Aromatic Poha with Peanuts

Poha, or flattened rice, is a popular Indian breakfast dish that’s not only light but packed with flavor. This dish is often made with turmeric, mustard seeds, and sometimes green peas, creating a beautiful golden color that pleases the eye. The addition of peanuts adds a delightful crunch, making each bite satisfying and enjoyable.
This recipe is simple to make, perfect for busy mornings when you want something quick yet nutritious. With a few ingredients and minimal prep, you can whip up a warm bowl of poha that’s aromatic and comforting.
Ingredients
- 2 cups flattened rice (poha)
- 1/2 cup peanuts
- 1 onion, finely chopped
- 1-2 green chilies, slit
- 1 teaspoon mustard seeds
- 1/2 teaspoon turmeric powder
- Salt to taste
- 2 tablespoons oil
- Fresh coriander leaves, for garnish
- Juice of 1 lemon
Instructions
- Rinse the flattened rice in water for a few minutes and drain. Set aside.
- In a pan, heat oil over medium heat. Add mustard seeds and let them splutter.
- Add chopped onions and green chilies. Sauté until onions turn translucent.
- Add peanuts and cook for 2-3 minutes until they are slightly roasted.
- Stir in turmeric powder and salt, then add the drained poha. Mix gently to combine all ingredients.
- Cover and cook for another 2-3 minutes on low heat to allow the flavors to meld.
- Remove from heat, garnish with fresh coriander leaves and a squeeze of lemon juice before serving.
Delicious Idli with Sambar

Idli is a popular South Indian breakfast dish that’s light, fluffy, and incredibly tasty. Made from fermented rice and lentil batter, these steamed cakes have a subtle flavor and a soft texture, making them perfect for dipping in sambar, a spicy lentil stew. The combination is not only satisfying but also nutritious, making it a favorite among many.
What’s great about idli is how simple it is to prepare. With just a few ingredients and a bit of fermentation time, you can whip up a delicious breakfast that’s sure to impress. Pair it with sambar and coconut chutney for a complete meal.
Ingredients
- 2 cups idli rice
- 1 cup split urad dal (black gram)
- 1/2 teaspoon fenugreek seeds
- Salt to taste
- Water as needed
- Oil for greasing
Instructions
- Soak the Rice and Dal: Rinse the idli rice and urad dal separately. Soak them in water for at least 6 hours or overnight. Add fenugreek seeds to the urad dal while soaking.
- Grind the Batter: Drain the soaked ingredients and grind them separately to a smooth batter, adding water as needed. Mix both batters together in a large bowl and add salt. Allow it to ferment overnight or for about 8 hours until it doubles in volume.
- Prepare the Steamer: Grease the idli molds with oil. Pour the fermented batter into the molds, filling them about three-quarters full.
- Steam the Idlis: Place the molds in a steamer and cook for about 10-12 minutes, or until a toothpick inserted comes out clean. Remove from the steamer and let cool slightly.
- Serve: Gently remove the idlis from the molds and serve hot with sambar and coconut chutney.
Savory Upma with Vegetables


Upma is a delicious South Indian dish that combines roasted semolina with a mix of spices and vegetables. This savory breakfast option is packed with flavors and has a satisfying texture that makes it a favorite among many. It’s simple to make and perfect for any morning, providing a good start to your day.
The dish has a warm, comforting taste with a hint of spice, thanks to the addition of green chilies and mustard seeds. You can easily customize it by adding your favorite vegetables, making it not only tasty but also nutritious. Plus, it takes just a few minutes to prepare, making it great for busy mornings!
Ingredients
- 1 cup semolina (sooji)
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal (split black gram)
- 1 teaspoon cumin seeds
- 2 green chilies, chopped
- 1 small onion, chopped
- 1 carrot, diced
- 1/2 cup green peas
- 2 cups water
- Salt to taste
- Cilantro leaves for garnish
Instructions
- Roast the Semolina: In a pan, dry roast the semolina on low heat until it turns light golden. Remove and set aside.
- Prepare the Tempering: In the same pan, heat oil. Add mustard seeds and let them splutter. Then, add urad dal and cumin seeds, sautéing until golden.
- Add Vegetables: Stir in the chopped green chilies, onion, carrot, and green peas. Cook for a few minutes until the vegetables are tender.
- Combine: Pour in the water and add salt. Bring it to a boil, then slowly add the roasted semolina, stirring continuously to avoid lumps.
- Cook: Reduce the heat and let it cook for about 2-3 minutes until it thickens. Garnish with cilantro leaves before serving.
Crispy Aloo Paratha with Yogurt

Crispy Aloo Paratha is a popular North Indian breakfast that’s both hearty and incredibly satisfying. Stuffed with spiced mashed potatoes and cooked on a hot griddle, these golden brown flatbreads are crispy on the outside and soft on the inside. Paired with a dollop of fresh yogurt, they offer a delightful contrast in flavors and textures.
This dish is simple to make and perfect for any time of day. You can customize the spice levels to your liking, making it a great option for everyone. Whether you’re a seasoned cook or just starting out, this recipe will have you enjoying a comforting meal in no time.
Ingredients
- 2 cups whole wheat flour
- 1 teaspoon salt
- 1 tablespoon oil
- 1 cup water (as needed)
- 3 medium potatoes, boiled and mashed
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1 teaspoon chili powder (adjust to taste)
- 2 tablespoons fresh coriander, chopped
- Yogurt for serving
Instructions
- Make the Dough: In a large bowl, mix the whole wheat flour and salt. Gradually add water and knead until you have a soft dough. Cover it with a damp cloth and let it rest for 20-30 minutes.
- Prepare the Filling: In another bowl, combine the mashed potatoes with cumin seeds, garam masala, chili powder, and chopped coriander. Mix well and set aside.
- Roll Out the Parathas: Divide the dough into equal portions. Roll each portion into a ball, then flatten and fill with a generous amount of the potato mixture. Seal the edges and roll it out gently into a thick flatbread.
- Cook the Parathas: Heat a skillet over medium heat. Cook each paratha until golden brown on both sides, brushing with a little oil as needed.
- Serve: Enjoy the crispy aloo parathas hot with a side of yogurt for dipping.
Sweet Rawa Kesari for Breakfast

Sweet Rawa Kesari, also known simply as Kesari, is a delightful Indian dessert that doubles as a fantastic breakfast option. This dish is made from semolina and is infused with the rich flavors of saffron and cardamom, making it sweet and aromatic. The texture is soft and slightly grainy, with a glossy finish that is simply inviting.
Preparing Sweet Rawa Kesari is quite simple, making it perfect for busy mornings. It takes just a few ingredients and a little time to whip up this tasty treat. Whether you enjoy it as a snack or a breakfast item, it’s sure to please anyone who takes a bite!
Ingredients
- 1 cup semolina (rawa)
- 1 cup sugar
- 2 cups water
- 1/4 cup ghee (clarified butter)
- 1/4 teaspoon saffron strands
- 1/2 teaspoon cardamom powder
- 1/4 cup cashews
- 1/4 cup raisins
Instructions
- Heat ghee in a pan over medium flame. Add the cashews and raisins, and fry until golden brown. Remove and set aside.
- In the same pan, add semolina and roast it lightly until it turns a golden color, stirring continuously.
- In a separate pot, bring water to a boil. Once boiling, add saffron strands and sugar, stirring until dissolved.
- Gradually pour the boiling sugar water into the roasted semolina, stirring continuously to avoid lumps.
- Lower the heat and cook for a few minutes until the mixture thickens. Add cardamom powder, fried cashews, and raisins, and mix well.
- Remove from heat and let it sit for a few minutes before serving. Enjoy warm!
Fluffy Masala Dosa with Coconut Chutney

Fluffy masala dosa is a delicious South Indian classic that brings together the comforting flavors of spiced potatoes wrapped in a crispy rice and lentil crepe. The light, airy texture of the dosa pairs perfectly with the savory filling, making it a delightful breakfast option. Served alongside coconut chutney, this dish balances the spiciness of the masala with a cool and creamy dip, creating a harmonious taste in every bite.
Making masala dosa may seem a bit tricky, but with some practice, you’ll find it quite simple. The key is to prepare the batter ahead of time and allow it to ferment, which gives the dosa its characteristic fluffiness. Whether you’re a seasoned cook or a beginner, this recipe is sure to impress and satisfy your taste buds!
Ingredients
- 1 cup rice
- 1/3 cup split urad dal (black gram)
- 1/4 teaspoon fenugreek seeds
- Salt to taste
- Water (as needed)
- 2-3 medium potatoes, boiled and mashed
- 1 onion, finely chopped
- 2 green chilies, finely chopped
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- Fresh coriander leaves, chopped
- Oil (for cooking)
- 1 cup grated coconut
- 1-2 green chilies (for chutney)
- Salt (for chutney)
- Water (for chutney)
Instructions
- Prepare the Batter: Soak the rice, urad dal, and fenugreek seeds in water for about 6 hours. Drain and blend with a little water until smooth. Ferment the batter overnight or for at least 8 hours.
- Make the Filling: In a pan, heat a tablespoon of oil, and add mustard seeds and cumin seeds. Once they splutter, add chopped onions, green chilies, and sauté until onions are translucent. Stir in the mashed potatoes and fresh coriander, and season with salt. Cook for a few minutes and set aside.
- Cook the Dosa: Heat a non-stick skillet and grease lightly with oil. Pour a ladleful of batter, spreading it in a circular motion to form a thin crepe. Drizzle a little oil around the edges and cook until the dosa is golden brown. Place a portion of the potato filling in the center and fold the dosa over.
- Prepare the Chutney: Blend grated coconut, green chilies, and salt with a little water until smooth. Adjust the consistency as desired.
- Serve: Enjoy the hot masala dosa with coconut chutney on the side and any other chutneys or sambar you like!
Refreshing Chia Seed Pudding

Chia seed pudding is a delightful and refreshing option for breakfast that’s not only easy to make but also packed with nutrients. The tiny seeds absorb liquid and swell up, creating a lovely pudding texture that’s both creamy and satisfying. You can customize it with your favorite flavors, making it a versatile breakfast choice.
This pudding is naturally sweet and can be enjoyed with a variety of toppings like fresh fruits, nuts, or a drizzle of honey. It’s perfect for busy mornings, as you can prepare it the night before and let it chill in the fridge. A quick stir in the morning, and you’re ready to dig in!
Ingredients
- 1/4 cup chia seeds
- 1 cup almond milk (or any milk of your choice)
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon vanilla extract
- Fresh fruits for topping (like berries, bananas, or mango)
- Nuts or seeds for crunch (optional)
Instructions
- In a bowl, mix the chia seeds, almond milk, honey, and vanilla extract. Stir well to combine.
- Let the mixture sit for about 10 minutes, then stir again to prevent clumping.
- Cover the bowl and place it in the refrigerator for at least 2 hours, or overnight for best results.
- When ready to serve, give the pudding a good stir and top with your favorite fruits and nuts.
- Enjoy your refreshing chia seed pudding as a healthy breakfast or snack!
Egg Curry with Soft Bread

Egg curry is a comforting dish that’s rich in flavor and wonderfully filling. This recipe combines tender boiled eggs in a spiced tomato-based sauce, creating a deliciously creamy texture. Serve it with soft bread, and you have a satisfying meal that’s perfect for breakfast or any time of day.
Making egg curry is simple and requires minimal ingredients, making it ideal for a quick meal. The spices add depth while the soft bread soaks up all that savory goodness. It’s a delightful way to start your day!
Ingredients
- 4 large eggs
- 2 tablespoons oil
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 1 teaspoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- Salt to taste
- Fresh cilantro for garnish
- Soft bread or rolls for serving
Instructions
- Boil the Eggs: Place the eggs in a saucepan and cover them with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat, cool in cold water, and peel.
- Prepare the Curry: In a pan, heat oil over medium heat. Add chopped onions and sauté until golden brown. Stir in ginger-garlic paste, followed by the pureed tomatoes.
- Add Spices: Once the tomato mixture thickens, add turmeric, red chili powder, and salt. Cook for a few minutes until the oil separates.
- Add Eggs: Cut the boiled eggs in half and add them to the curry. Sprinkle garam masala on top and gently mix to coat the eggs in the sauce.
- Serve: Garnish with fresh cilantro and enjoy warm with soft bread or rolls.
Spicy Mixed Vegetable Paratha

Spicy Mixed Vegetable Paratha is a delicious Indian flatbread stuffed with a variety of seasoned vegetables. This dish is a perfect blend of flavors and spices, making it a savory treat for breakfast or any time of the day. It’s both hearty and nutritious, offering a satisfying start to your morning.
What makes this paratha so enjoyable is its crispy exterior, coupled with the soft and spicy filling inside. Plus, it’s easy to make, requiring minimal ingredients and time. Pair it with yogurt or a tangy pickle, and you’ve got a meal that’s sure to please everyone at the table!
Ingredients
- 2 cups whole wheat flour
- 1 cup mixed vegetables (carrots, peas, potatoes, finely chopped)
- 1 onion, finely chopped
- 2 green chilies, chopped
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 tablespoon fresh cilantro, chopped
- Salt to taste
- Water as needed
- Oil for cooking
Instructions
- Make the Dough: In a large bowl, combine whole wheat flour and salt. Gradually add water to form a soft dough. Cover it with a damp cloth and let it rest for 20 minutes.
- Prepare the Filling: In a pan, heat a little oil and add cumin seeds. Once they splutter, add onions, green chilies, and mixed vegetables. Cook until softened, then add turmeric, garam masala, and cilantro. Mix well and let it cool.
- Stuff the Parathas: Divide the dough into equal balls. Roll each ball into a small circle, place a spoonful of the vegetable filling in the center, and fold the edges over to enclose it. Flatten gently and roll out into a larger circle.
- Cook the Parathas: Heat a tawa or skillet over medium heat. Place the rolled paratha on the hot surface. Cook until brown spots appear, then flip and brush with oil. Cook until both sides are crispy and golden.
- Serve: Enjoy the parathas hot with yogurt or pickle on the side!
Classic Chole Bhature

Chole Bhature is a beloved North Indian dish that combines spicy chickpeas with fluffy deep-fried bread. The chickpeas, cooked in a rich blend of spices, offer a warm, hearty flavor that pairs perfectly with the crispy, golden bhature. This dish is popular for breakfast, but it’s satisfying enough to enjoy any time of day.
While it may sound elaborate, making Chole Bhature at home can be quite simple with the right ingredients and steps. It’s a delightful way to start your day with a burst of flavor and comfort!
Ingredients
- 1 cup dried chickpeas (soaked overnight)
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 2 green chilies, slit
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- Salt, to taste
- 3 tablespoons cooking oil
- Fresh coriander leaves, for garnish
- For Bhature:
- 2 cups all-purpose flour
- 1/2 cup yogurt
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- Water, as needed
- Oil for deep frying
Instructions
- Prepare the Chickpeas: Boil soaked chickpeas in water until tender. Drain and set aside.
- Make the Chole: Heat oil in a pan, add cumin seeds, and let them splutter. Add chopped onions and sauté until golden. Stir in ginger-garlic paste and green chilies, cooking for a minute.
- Add the Tomato Puree: Mix in the tomato puree, red chili powder, coriander powder, and salt. Cook until the oil separates.
- Add Chickpeas: Stir in the boiled chickpeas and garam masala. Add some water if needed for a curry-like consistency. Simmer for 10-15 minutes.
- Prepare the Bhature Dough: In a bowl, mix all-purpose flour, yogurt, baking soda, and salt. Knead into a soft dough, adding water as needed. Let it rest for 30 minutes.
- Fry the Bhatures: Divide the dough into small balls, roll them out into circles, and deep fry in hot oil until puffed and golden brown.
- Serve: Plate the hot Chole with crispy Bhature and garnish with fresh coriander leaves.