10+ Breakfast Recipes Indian Families Will Love to Try

Indian breakfast recipes offer a wide variety of flavors and ingredients. They can start your day in a tasty and satisfying way.

You will find options that are both simple and filling. These dishes use everyday ingredients that are easy to find.

Whether you want something quick or more traditional, Indian breakfasts can fit your schedule. They suit different taste preferences.

1) Neer Dosa

Neer Dosa is a soft, thin pancake from South India. It is made using soaked rice ground into a watery batter.

You don’t need fermentation, so it’s quick to prepare for breakfast. The dosa cooks very fast on a hot pan.

It is light and usually served with chutney or spicy curry. Its simple taste makes it easy to pair with many dishes.

To make Neer Dosa, soak white rice overnight. Grind it with water to get a smooth, thin batter.

Pour the batter on a hot pan in a thin layer. Cook without flipping.

Ingredients

• 1 cup white rice
• 1 ½ cups water (adjust for batter consistency)
• Salt to taste
• Oil for cooking

Cooking Instructions

1. Soak rice in water overnight.
2. Drain and grind rice with 1 ½ cups water to a thin batter.
3. Add salt and mix well.
4. Heat a non-stick pan and lightly grease with oil.
5. Pour a ladle of batter, spread thin if needed.
6. Cook on medium heat until edges lift.
7. Remove and serve hot.

For more details, check this Neer Dosa recipe.

2) Thatte Idli

Thatte Idli is a soft, flat, and round South Indian breakfast dish. Unlike regular idlis made in small moulds, these are made on flat plates, giving them a larger size.

The batter is made from rice, urad dal, and sometimes poha for extra softness. You need to soak the rice and dal, then grind them into a smooth batter.

Let the batter ferment overnight. This helps create a light texture and better taste.

Once fermented, pour the batter on flat plates and steam them. It usually takes about 15-20 minutes to cook.

Serve these warm with chutney or podi.

Ingredients

• 2 cups rice
• 1 cup urad dal
• 1/4 cup poha (flattened rice)
• Salt to taste
• Water as needed

Cooking Instructions

1. Soak rice, urad dal, and poha separately for 4-5 hours.
2. Grind urad dal into a smooth, fluffy batter.
3. Grind rice and poha into a slightly coarse batter.
4. Mix both batters, add salt, and ferment overnight.
5. Grease flat plates and pour batter evenly.
6. Steam idlis at 212°F (100°C) for 15-20 minutes.
7. Remove, cool for a minute, and serve.

Find more details on Thatte Idli at hebbarskitchen.com.

3) Rava Upma

Rava Upma is a simple and tasty South Indian breakfast dish made from semolina, also known as rava or sooji. It has a soft, grainy texture and is flavored with mustard seeds, curry leaves, and green chilies.

You can add vegetables like onions, carrots, or peas to make it more filling. Start by roasting the rava lightly so it doesn’t taste raw.

Prepare a seasoning by frying mustard seeds, lentils, and spices in oil. After frying onions and chilies, add water and cook the rava until it becomes soft and fluffy.

Rava Upma is healthy and keeps you full for a long time.

Ingredients:

• 1 cup rava (semolina)
• 2 cups water
• 1 teaspoon mustard seeds
• 1 tablespoon oil
• 1 small onion, chopped
• 1-2 green chilies, sliced
• A few curry leaves
• 1 teaspoon urad dal (split black gram)
• 1 teaspoon chana dal (split chickpeas)
• Salt to taste

Cooking Instructions:

1. Dry roast the rava in a pan on medium heat until light golden. Set aside.
2. Heat oil in a pan. Add mustard seeds, urad dal, and chana dal. Let them splutter.
3. Add curry leaves, green chilies, and onions. Fry until onions turn translucent.
4. Pour in 2 cups of water and bring to a boil. Add salt to taste.
5. Slowly add roasted rava while stirring to avoid lumps.
6. Cook on low heat, stirring frequently until the water is absorbed and rava is soft.
7. Turn off heat and cover the pan. Let it rest for 2-3 minutes before serving.

For more details on the recipe, visit this Rava Upma recipe.

4) Poha

Poha is a simple and tasty Indian breakfast made with flattened rice. It cooks quickly and is great when you want something light but filling.

Start by rinsing the flattened rice gently so it stays soft but not mushy. Fry onions, potatoes, and spices like mustard seeds and curry leaves for flavor.

Add the soaked poha to the pan and mix well. Poha is often finished with peanuts, fresh herbs, and a squeeze of lemon juice for a fresh taste.

It’s easy to change up with different veggies or nuts.

Ingredients

• 2 cups flattened rice (poha)
• 1 medium onion, chopped
• 1 medium potato, peeled and diced
• 1/4 cup peanuts
• 1-2 green chilies, chopped
• 1 teaspoon mustard seeds
• 8-10 curry leaves
• 1 tablespoon oil or ghee
• Salt to taste
• Lemon juice to taste
• Fresh cilantro for garnish

Cooking Instructions

1. Rinse poha in cold water gently, drain well.
2. Heat oil in a pan and add mustard seeds.
3. When seeds crackle, add curry leaves, onions, and green chilies. Sauté till onions are soft.
4. Add diced potatoes and cook until tender.
5. Stir in peanuts and salt.
6. Add drained poha, mix gently, and heat through.
7. Turn off heat and add lemon juice, then garnish with cilantro.

5) Semiya Upma

Semiya Upma is a simple and tasty South Indian breakfast. It uses thin vermicelli cooked with spices and vegetables for flavor.

This dish is light but filling and makes a good start to your day. Add onions, green chilies, curry leaves, and a mix of veggies like carrots and peas.

The tempering with mustard seeds and lentils gives it a nice crunch. Cook the vermicelli in hot water until soft.

Mix in the cooked vegetables and spices. It comes together quickly, making it great for busy mornings.

Ingredients

• 1 cup vermicelli (roasted)
• 1 tbsp oil
• 1/2 tsp mustard seeds
• 1 tsp urad dal
• 1 tsp chana dal
• 3 green chilies (slit)
• A few curry leaves
• 1 onion (finely chopped)
• 1/4 cup mixed vegetables (carrot, beans, peas)
• Salt to taste
• 1 1/4 cups water

Cooking Instructions

1. Heat oil in a pan and add mustard seeds, urad dal, and chana dal.
2. When they start to splutter, add green chilies, curry leaves, and onions. Cook till onions turn soft.
3. Add the mixed vegetables and sauté for 2-3 minutes.
4. Pour water and salt. Let it boil.
5. Add vermicelli, stir well, cover, and cook on low heat for 5 minutes.
6. Turn off heat and let it sit covered for 2 minutes before serving.

You can check more details on a semiya upma recipe.

6) Rava Idli

Rava Idli is a quick and tasty South Indian breakfast you can make without waiting for fermentation. It uses semolina (also called rava or suji), yogurt, and mild spices to make soft, fluffy steamed cakes.

Roast the semolina lightly to give it a nice texture. Mix it with yogurt, water, mustard seeds, curry leaves, and a leavening agent like baking soda.

Pour the batter into molds and steam until cooked through. You can serve it with coconut chutney or sambar for more flavor.

Ingredients

• 1 cup rava (semolina)
• 1 cup plain yogurt
• 1/2 cup water
• 1 tsp mustard seeds
• 1-2 green chilies, chopped
• A few curry leaves
• 1/2 tsp baking soda
• Salt to taste
• 1 tbsp oil or ghee

Cooking Instructions

1. Roast the rava in a pan over medium heat until light golden. Cool.
2. Mix yogurt and water in a bowl. Add mustard seeds, green chilies, curry leaves, and salt.
3. Stir in the roasted rava. Let it sit for 10 minutes.
4. Add baking soda and mix gently.
5. Grease your idli molds and pour the batter in.
6. Steam for 10-12 minutes at 212°F (100°C) until a toothpick comes out clean.
7. Remove, cool slightly, and serve.

Try the full recipe details at Hebbar’s Kitchen.

7) Besan Chilla

Besan Chilla is a simple and tasty Indian breakfast. It’s a savory pancake made from gram flour, also called besan.

You can add chopped onions, tomatoes, and spices for extra flavor. This dish is gluten-free and vegan.

It cooks quickly on a hot pan. Serve it with chutney or yogurt.

You can add vegetables like spinach or grated carrots. It’s a great way to use simple ingredients for a filling meal.

Ingredients

• 1 cup gram flour (besan)
• 1 small onion, finely chopped
• 1 small tomato, finely chopped
• 1 green chili, finely chopped (optional)
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• Salt to taste
• Water as needed
• Oil for cooking

Cooking Instructions

1. Mix gram flour, onion, tomato, chili, cumin seeds, turmeric, and salt in a bowl.
2. Add water little by little to make a smooth batter.
3. Heat a non-stick pan on medium heat.
4. Pour a ladle of batter and spread like a pancake.
5. Drizzle oil around the edges.
6. Cook for 2-3 minutes until golden, then flip.
7. Cook the other side for 2 minutes.
8. Serve hot with chutney or yogurt.

Learn more about this recipe here.

8) Suji Appe

Suji Appe is a quick and tasty South Indian breakfast. You can make it in just a few minutes.

It uses semolina, also called suji or rava, mixed with yogurt and spices. Pour the batter into a special appe pan to make small, round dumplings.

They turn out soft inside and slightly crispy outside. You can add vegetables like onion, carrot, or coriander for extra flavor.

These bites taste great with chutney or sambar. Enjoy them for breakfast or as a snack.

Ingredients

• 1 cup semolina (suji/rava)
• 1 cup plain yogurt
• 1/4 cup finely chopped onion
• 1/4 cup grated carrot (optional)
• 1-2 green chilies, chopped
• 1/4 cup chopped coriander leaves
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• Salt to taste
• Oil for cooking

Cooking Instructions

1. Mix semolina and yogurt to make a smooth batter. Let it rest for 10 minutes.
2. Add onions, carrot, chilies, coriander, salt, mustard seeds, and cumin seeds.
3. Heat the appe pan and grease each mold with oil.
4. Pour batter into the molds and cook on medium heat for 3-4 minutes.
5. Flip each appe and cook 3-4 more minutes till golden brown.
6. Serve hot with chutney or sambar.

Find more details on making instant suji appe here.

9) Moong Dal Cheela

Moong Dal Cheela is a tasty and healthy Indian breakfast. It uses split yellow mung beans for a good protein boost.

You can add spices and chopped veggies for more flavor. These cheelas are like savory pancakes and are gluten-free.

They cook quickly on a hot pan. Enjoy them with chutney or yogurt on the side.

Making Moong Dal Cheela is simple. Soak the dal, grind it into batter, and cook until golden brown on both sides.

Ingredients

• 1 cup yellow moong dal (split mung beans)
• 1 green chili, chopped
• 1/2 inch ginger, chopped
• 1/4 cup chopped onions
• 1/4 cup chopped tomatoes
• Salt to taste
• Water as needed
• Oil for cooking

Cooking Instructions

1. Soak the moong dal for 2-3 hours.
2. Grind dal with chili and ginger, adding water to make a smooth batter.
3. Mix in onions, tomatoes, and salt.
4. Heat a non-stick pan and pour a ladle of batter. Spread like a pancake.
5. Cook on medium heat for 2-3 minutes until edges lift.
6. Flip and cook another 2 minutes until golden.
7. Serve hot with chutney or yogurt.

10) Aloo Paratha

Aloo Paratha is a tasty Indian breakfast flatbread stuffed with spiced mashed potatoes. Use whole wheat flour to make the dough, then fill it with a mix of boiled potatoes and simple spices.

Cook the paratha with a little oil or ghee for a crispy outside. Enjoy it with yogurt, pickle, or butter.

It’s easy to make and very satisfying. Making the flatbreads fresh at home is the best part.

Ingredients

• 3 cups whole wheat flour
• 4 medium boiled potatoes
• 1-2 green chilies, finely chopped
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1 tsp coriander powder
• Salt to taste
• Fresh coriander leaves, chopped
• Water for dough
• Oil or ghee for cooking

Cooking Instructions

1. Mix flour and salt. Add water and knead a soft dough. Let the dough rest for 20 minutes.

2. Mash boiled potatoes. Combine them with spices, chilies, and coriander.

3. Divide the dough into equal portions. Do the same with the potato mix.

4. Roll each dough ball flat. Place a portion of the potato mix in the center and seal the edges.

5. Gently roll the stuffed dough into round parathas.

6. Heat a griddle. Cook each paratha with oil or ghee on both sides until golden brown.

7. Serve hot with yogurt or pickle.