Easy & Healthy Indian Breakfast Recipes - ushfc

Easy & Healthy Indian Breakfast Recipes

Breakfast is undoubtedly the most important meal of the day and is essential to energising you enough to be able to tackle the day’s tasks. Those who skip breakfast often experience a disjointed routine and their productivity can become disrupted.

Easy & Healthy Indian Breakfast Recipes

Luckily, there are a number of healthy and tasty Indian breakfast recipes that will definitely give you that much needed boost of energy. Read on to discover some of the easiest and healthiest Indian breakfast recipes.

Spinach Paratha

If you’re seeking a spinach-based recipe to boost your iron levels then this is the breakfast dish for you! You are guaranteed to have a bountiful supply of abundance after cooking up some spinach paratha.

Firstly, clean your spinach leaves and roughly chop them up. Then take your chopped leaves, green chilli, garlic, cumin seeds and place them into a mixer grinder, grinding them until they form a smooth and consistent paste.

If you’re struggling to develop a smooth paste then add water to your mixture but be cautious about overwhelming it.

Next, take your mix and add some spinach purée, salt and wheat flour. Smooth this mixture into a dough and add some oil. Mix it thoroughly so the oil is blended in well. Set this mixture aside for approximately 20 minutes.

Once this mixture is ready, take your dough and divide it into equally proportioned balls. Take your dough balls and flatten them, rolling them out in some dry flour. Roll these consistently until they form a thin flatbread.

Then, heat your pan and add in your mixture, cooking it on a medium flame until both sides are cooked to perfection. Adding a teaspoon of oil to both sides will ensure that this takes place.

Serve your parathas alone or alongside a beautiful dal or curry and enjoy this healthy, flavour sensation!


  • 2.5 cups whole wheat flour
  • 2 cups spinach (around 200 gms)
  • ½ teaspoon cumin seeds
  • 1 green chili
  • Salt to taste
  • OIl to cook parathas

Besan Chilla (Chickpea Flour Pancakes)

These pancakes are a healthier alternative to traditional breakfasts. Besan translates as gram flour and Chilla means pancakes and this dish is undoubtedly delicious. In order to make these pancakes wholesome and filling, you can add grated vegetables to the Chilla batter.

The batter can be made in advance and refrigerated for a day prior to cooking. This dish is also baked which makes it easier to cook and pack neatly in a container.

In order to make the chickpea flour pancakes, you will need to:

Add some chickpea flour and mix with finely chopped or grated vegetables, ginger, carom seeds, black salt, turmeric and green chilli paste. Mix consistently in a bowl with water.

Once you’ve mixed the batter, ensuring that there are no lumps, add two tablespoons of oil if you are planning on baking the pancakes and add oil to a pan if you are planning on frying.

If you are baking these pancakes (as recommended), take your baking tray and line it with baking paper. Add that batter to the tray so that the pancakes will have approximately 0.5cm of thickness.

Bake the batter for 30 minutes until it is lightly golden.


  • 2 cups chickpea flour (can also use gram flour or besan)
  • 2 cups water
  • 2 cups grated zucchini
  • 1 cup moringa leaves
  • 1 teaspoon green chili paste
  • ½ teaspoon grated ginger
  • ½ teaspoon black salt optional
  • ¼ teaspoon carom seeds optional
  • ¼ teaspoon turmeric powder.
  • 2 tablespoons of oil.
  • Salt to taste

Semolina Pancakes (Rava Uttapam)

To make this delicious dish, you can utilise coconut buttermilk in order to keep it vegan friendly and as healthy as possible. Once you have gathered the ingredients that I have listed at the bottom of this recipe, you’re ready to craft your semolina pancakes!

First, take sooji, cumin seeds, ginger garlic paste and green chilli paste and put them into a mixing bowl.

Next, add your coconut buttermilk and water to the bowl, mix it thoroughly to remove any lumps and set it aside for 10 minutes. The sooji will absorb the water so you can add additional water, if needed.

Whilst the mixture is setting, you can finely chop your vegetables. Then, add them to the mixture, ensuring that they’re immersed.

Next, heat a pan and apply drops of oil, sesame oil will add an additional flavor whilst maintaining the healthy elements of this dish. Ladle in your mixture, ensuring that it is spread out evenly. Then, cover your pan with a lid and ensure that you are heating your batter with a medium flame.

Once your batter begins to brown at the edge, flip it over to ensure that both sides are cooked evenly. Bon appetit!

Semolina Pancakes (Rava Uttapam)


  • 1 cup butter milk options, replace it with water if not using
  • 2 cups of sooji semolina
  • 1.5 cups water
  • ½ cup red capsicum finely chopped
  • ½ cup yellow capsicum finely chopped
  • ½ cup grated carrot
  • ½ cup onion finely chopped
  • ¼ cup mint leaves finely chopped
  • ½ tablespoon green chili paste adjust according to your taste
  • ½ teaspoon cumin seeds
  • ¼ teaspoon ginger and garlic paste
  • Salt to taste
  • Sesame oil (or alternative options) to cook uttapam

Vermicelli Pancakes

These pancakes are equally as delightful as the previous two options and will soon become a favoured option within your household.

Start by roasting your vermicelli on a lower flame for 5 minutes.

Next, gather the remainder of your ingredients and dispense into a bowl, including your roasted vermicelli. Add rice flour, chopped vegetables (primarily onion), ginger and garlic paste, whole wheat flour, green chilli paste salt and cumin.

Add some water in order to ensure that the ingredients can be mixed well, then mix or whisk your mixture until it is smooth. Your batter should be able to be poured fluidly. Once your mix is of pouring consistency, place it to one side to set for approximately 10 minutes.

Then, heat up your dosa pan and add a teaspoon of oil, ladle in your batter once the pan is heated and ensure that it is spread evenly. Cover your mixture with a lid and fry for 3 minutes on a lower flame.

Flip your vermicelli pancake mid way through cooking to ensure that both sides are cooked evenly, absorbing the flavours accordingly. Once it is cooked, serve it hot or allow your pancakes to cool, either way, they will taste phenomenal!


  • ½ cup whole wheat flour
  • ½ cup yogurt optional
  • 2 cups vermicelli
  • 1/2 cup rice flour
  • 3 cups water
  • ½ cup methi leaves
  • 1 onion finely chopped
  • 1 teaspoon green chilli paste adjust according to your taste
  • ½ teaspoon ginger and garlic paste optional
  • ½ teaspoon cumin seeds
  • ½ teaspoon coriander seeds powder
  • Oil to cook the dosa
  • Salt to taste

Zucchini Paratha

This wholesome flatbread made with zucchini is the perfectly healthy breakfast option for you. Not only is it easily made but it is also beyond delicious!

Firstly, ensure that your zucchini is grated or finely chopped. For the best results, I recommend grating your vegetables at all times unless you are a master at cutting them finely!

Then, add some salt and set your zucchini aside for approximately five minutes to allow it to release the water that it contains. You need your zucchini to be as drained as possible.

Next, take your whole wheat flour, red chilli powder, masala powder, coriander powder, raw mango powder, salt, turmeric and roasted bengal gram powder and dispense them into a mixing bowl. Mix them well and set them aside also.

Then, squeeze the remaining water from your zucchini and add it to your dry mix. Add in some chopped mint leaves for good measure! Mix everything together until you form a dough.

After your dough has formed, divide it up into equal sections and give them a circular shape. Then, sprinkle wheat flour over your cooking surface and spread out each part of your zucchini dough, moulding them into flatbread.

Paratha can be rolled into circle shaped flatbread or alternatively, triangles or square shapes that may be fun for children.

Next, heat your pan on a medium flame. Then, once your pan is sufficiently hot, add your flatbread dough. Add a teaspoon of oil to both sides, ensuring that they’re both cooked effectively. Serve up and enjoy!

Zucchini Paratha


  • 2 cups grated Zucchini
  • 2 cups whole wheat flour
  • ½ cup roasted bengal gram flour sattu
  • ½ cup mint leaves finely chopped
  • ½ teaspoon red chili powder
  • ½ teaspoon raw mango powder amchoor powder
  • ½ teaspoon garam masala powder optional
  • ½ teaspoon cumin powder
  • ½ teaspoon coriander seeds powder
  • ¼ teaspoon turmeric powder
  • Salt to taste
  • Oil o cook parathas

To conclude, there are numerous Indian breakfast recipes that are healthy and will provide you with the essential energy that you need to tackle the day with gleeful optimism.

Breakfast is the most important meal of the day for a very specific reason and it powers you through even the most challenging obstacles. You do not have to feel heavy or lethargic after breakfast if you implement these incredible, Indian recipes.

Brandon White