Healthy Indian Breakfast Recipes

Rejoice Your Morning With These Healthy Recipes

Breakfast is the most important meal of the day. It is because breakfast is consumed after 12-14 hours of gap from the previous meal that is dinner. It is commonly said that breakfast should be eaten like a king’s feast. The research has shown that having a healthy breakfast protects from developing heart disease and diabetes, improves cognitive function related to memory and test grades, helps losing a significant amount of weight over few months. Breakfast should be eaten within two hours of waking up and it should be loaded with 35% of whole daily calorie allowance. Apart from providing us with energy, breakfast foods are good sources of important nutrients such as calcium, iron and B vitamins as well as protein and fibre.

A healthy breakfast is essential to keep your body free of starvation and to keep your metabolism efficient. We have discussed few healthy Indian breakfast recipes below:

Oats with Banana:

oats with banana - healthy breakfast Indian recipes


  • Quick Cooking Oats – 1/4 cup
  • Milk – 1 cup (boiled and cooled)
  • Banana – 1 medium sized Banana
  • Dates – 3 chopped
  • Powdered Jaggery or palm sugar – 1 tbsp

Preparation method:

  • Blend banana and dates with little milk
  • Combine oats with little water and cook stirring frequently until it thickens.
  • Add jaggery to taste and leave it to cool.
  • Then add the remaining milk, banana + dates paste. Mix well and enjoy

Black Olive Pesto Sandwich:

Black Olive Pesto Sandwich - healthy breakfast Indian recipes


  • 1 1/2 tbsp chopped black olives
  • 1 cup fresh basil leaves
  • 1/4 cup roasted and chopped walnuts (akhrot) or pine nuts (chilgoza)
  • 1 tsp chopped garlic
  • 1 tbsp olive oil
  • Salt and freshly ground black peppercorns (kalimirchto taste)


  • Combine all the ingredients together, except the olives, and blend in a mixer to a smooth paste using little water.
  • Add the olives and mix well.
  • Divide the pesto into 4 equal portions and keep aside.
  • Place a bread slice on clean dry surface with the buttered side facing upwards.
  • Spread a portion of the black olive pesto evenly on it.
  • Place a cheese slice and 4 tomato slices evenly over it.
  • Sprinkle a little salt and pepper over it and sandwich with another slice of bread with the buttered side facing downwards.
  • Cut the sandwich into 2 equal pieces.
  • Repeat steps 1 to 5 to make 3 more sandwiches. Serve immediately.

Oats Chilla Recipe:

Oats Chilla Recipe - Healthy Indian Breakfast

It is a healthy Indian breakfast recipe as it is made with oats and vegetables.  Both of them are the healthiest components of the food.


  • 1 cup oats
  • ¼ cup besan
  • 1¼ cup water
  • 1tsp cumin
  • Salt as needed
  • 1/8 tsp turmeric powder
  • ½ Carrot grated
  • 1 small onion
  • 1 to 2 green chillies
  • Coriander leaves
  • Ghee or oil as needed

Preparation Method:

  • Grease your tawa and set aside.
  • Add the oats to the mixture bowl.
  • Add the rest of the ingredient except the ghee.
  • Pour water as needed and make the batter that is neither too thick nor thin.
  • Heat the pan and pour the batter.
  • Spread the batter and drizzle oil around edges.
  • When cooked, flip it and cook on the other side and cook until chilla gets brown.
  • Serve oats chilla warm.

Banana Apple Porridge:

Banana Apple Porridge - Healthy Indian Breakfast


  • 1 cup sliced banana
  • 1/2 cup apple cubes (unpeeled)
  • 1/4 cup broken wheat (dalia) , washed and drained
  • 1/4 cup quick cooking rolled oats
  • 2 cups low-fat milk , 99.7% fat-free
  • 2 tsp low-fat butter
  • 1 tbsp powdered sugar
  • 1/4 tsp cinnamon (dalchini) powder


  • Heat the butter in a pressure cooker, add the broken wheat and sauté on a slow flame for 1 minute.
  • Add the oats and sauté on a slow flame for another 2 minutes.
  • Add the milk and 1 cup of water, mix well and pressure cook for 2 whistles.
  • Allow the steam to escape before opening the lid.
  • Add the sugar and cinnamon powder, mix well and cool slightly.
  • Refrigerate for at least 1 hour.
  • Just before serving, add the banana and apples and mix well.
  • Serve immediately.

Tofu Pasta:

Tofu Pasta - Healthy Breakfast for Indian


  • Pasta- 1/2 lb
  • Extra Firm Tofu – 7 oz (cut into small cubes)
  • Chopped Garlic – 1/2 tsp
  • Onion Powder –  1 tsp (or slice a small piece of onion)
  • Bell Pepper – 1/2 (sliced)
  • Broccoli Florets – 1/4 cup
  • Carrots (chopped) –  1/4 cup
  • Soy Sauce – 1 tbsp
  • Chilly Garlic Sauce – 2 tsp (or to taste)
  • Lemon Juice – 1 tsp
  • Sesame Oil – 2 tbsp
  • Sesame Seeds (toasted) – 1 tbsp (optional, for garnish)

Method of preparation:

  • Cook the pasta in salted boiling water according to the package instructions. Drain the water and keep it ready.
  • Pat dry the tofu with a paper towel and cut it into small cubes.
  • Heat 1 tbsp oil in a pan/wok and add the tofu cubes. Fry on medium high heat stirring occasionally till it dries up and all the sides are browned. This takes about 10-15 minutes depending on the moisture content.
  • Once the tofu becomes crispy and brown, move the tofu to the sides, make a well in between and proceed.
  • Add an additional 1 tbsp of oil and add the chopped garlic and onion powder.
  • After a minute add the rest of the veggies in quick succession – broccoli, bell peppers, and carrots.
  • Increase the heat and stir-fry for couple of minutes.
  • Mix in the lemon juice, soy sauce and the chilly garlic sauce. You may also use store bought pasta sauce instead.
  • Finally toss in the pasta. Make sure the sauce coats the pasta nicely. Check for salt and other seasonings. If you like the pasta more spicy, add 1/2 tsp of black pepper powder or red pepper flakes.
  • Switch off and serve. You may top it with toasted sesame seeds to add a crunch to the dish

Beans on Toast:

Beans on Toast - Healthy Indian Breakfast Recipes

Beans on Toast is a healthy Indian breakfast recipe as it provides the required nutrition in the beginning of the day.


  • 1 cup canned baked beans
  • 4 slices white bread, toasted and lightly buttered
  • 1 tbsp butter
  • 1 tbsp finely chopped garlic (lehsun)
  • 1/4 cup finely chopped spring onions whites
  • 1/4 cup finely chopped green capsicum
  • 1 1/2 tsp dried oregano
  • 2 tsp dry red chilli flakes (paprika)
  • 2 tbsp tomato ketchup
  • Salt to taste
  • 2 tbsp finely chopped spring onion greens


  • Heat the butter in a broad non-stick pan and add the garlic and spring onion whites and sauté on a medium flame for 1 minute.
  • Heat the butter in a broad non-stick pan and add the garlic and spring onion whites and sauté on a medium flame for 1 minute.
  • Add the baked beans, oregano, chilli flakes, tomato ketchup and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
  • Add the spring onion greens, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
  • Divide the baked beans mixture into 6 portions and keep aside.
  • Place the toasted and buttered toasts on a flat dry surface with the buttered side facing upwards.
  • Spread a portion of the baked beans mixture and sprinkle 1 tbsp of cheese on each bread toast.
  • Serve immediately

Baked Poha:

Baked Poha - Healthy Indian Breakfast Recipes


  • 1 1/2 cups thick beaten rice (poha)
  • 1 tbsp semolina (rava)
  • 1/2 cup curd (dahi)
  • 2 tbsp finely chopped coriander (dhania)
  • 2 tsp finely chopped green chillies
  • 1 tbsp sugar
  • 2 tsp lemon juice
  • Salt to taste
  • 1 1/2 tbsp oil
  • 1 tsp mustard seeds ( rai / sarson)
  • A pinch of asafoetida (hing)


  • Combine the semolina and 1 tbsp of water in a bowl, mix well and keep aside to soak for 10 minutes.
  • Wash thepohain running water for a few seconds. Drain and keep aside.
  • Transfer thepohainto a deep bowl, add the soaked semolina, curds, coriander, greenchillies, sugar, lemon juice and salt and mix well.
  • Spread this mixture evenly in a greased baking dish and keep aside.
  • Heat the oil in a small non-stick pan and add the mustard seeds.
  • When the seeds crackle, add the asafoetida and mix well.
  • Pour this tempering evenly over the poha mixture and bake in a pre-heated oven at 200°c (400 °f) for 10 to 15 minutes.
  • Serve immediately garnished with coriander.

Bread Upma (Microwave Recipe):

Bread Upma - Healthy Indian Breakfast Recipes

It is a healthy South Indian breakfast recipe and it is very light in weight.


  • 8 to 10 bread slices
  • 2 tbsp oil
  • 2 tsp mustard seeds ( rai / sarson)
  • 1/2 cup finely chopped onions
  • 2 curry leaves (kadi patta)
  • 1/2 cup finely chopped tomatoes
  • 1 1/2 tbsp finely chopped green chillies
  • 1 tsp finely chopped ginger (adrak)
  • 1 1/2 tbsp tomato ketchup
  • 1 tbsp lemon juice
  • 1 tsp powdered sugar (optional)
  • 2 tbsp finely chopped coriander (dhania)
  • Salt to taste


  • Dip the bread slices one by one in a little water and squeeze out the excess water immediately. Crumble it lightly and keep aside.
  • Put the oil in a microwave safe bowl and microwave on high for 30 seconds.
  • Add the mustard seeds and microwave on high for 1 minute.
  • Add the onions and curry leaves, mix well and microwave on high for 2 minutes, stirring once in between after 1 minute.
  • Add the tomatoes, green chillies and ginger, mix well and microwave on high for 1 minute.
  • Add the prepared crumbled bread pieces, tomato ketchup, lemon juice, sugar, coriander and salt, mix well and microwave on high for 2 minutes.
  • Serve immediately.

Dal Ka Parantha:

Dal Ka paratha - Healthy Indian Diet Recipes


  • 1 cup wheat flour (atta)
  • 2 tsp oil
  • 1 tsp salt or to taste

For the Filling:

  • 1/2 cup dal (husked green gram) – soaked for 1 hour
  • 1/2 tsp cumin seeds
  • 1/8 tsp turmeric powder
  • 1 pinch asafoetida
  • 1/2 tsp chilli powder
  • 2 tsp oil
  • 1 tsp salt or to taste
  • Ghee as needed


  • Sieve the flour and knead to soft dough by adding enough water. Keep aside.
  • Drain the dal and cook in 1 cup of water. Heat oil in a pan; add the cumin seeds, asafoetida.
  • When the seeds splutter, add the cooked dal, salt, turmeric powder, chilli powder and mix well.
  • Cook until the dal mixture is dry. Let it cool.
  • Break small rounds of the dough. Roll each round a little flat and place some filling in center.
  • Close from all sides and roll as thin as you can without tearing.
  • Heat a tawa (griddle), and fry the parantha with the ghee, till brown on both sides.

Eggless Pancakes:

Eggless Pancakes - Healthy Indian Recipes


  • 1 Cup All Purpose Flour
  • 2 Teaspoon Sugar
  • 1 Teaspoons Baking soda
  • 1/8 teaspoon salt
  • 1 Cup Milk
  • 1/4 cup yogurt
  • 1 Tablespoon melted butter
  • 2 Tablespoons Butter for cooking


  • Mix milk and yogurt together, set aside,
  • Mix all the dry ingredients together in bowl, all-purpose flour, sugar, salt, and baking soda. Slowly add the milk and yogurt to the dry ingredients, pancake batter should be pourable consistency.
  • Add butter to batter and mix, do not over-mix the batter.
  • Set aside for about 10 minutes.
  • Heat the skillet at medium heat.
  • Grease the skillet, when the skillet is moderately hot pour about ¼ cup of batter.
  • Cook until bubbles appear on the face of the pancake.
  • Carefully flip the pancake and cook until its golden brown.
  • Top the pancake with hot sauce

Apple Bread Rolls:

Apple Bread Rolls - Healthy Indian Breakfast Recipes

It is an amazing recipe that is actually an Indian breakfast recipe with a western touch.


  • 8 slices White Bread
  • 5 cups apples finely chopped (I used Granny Smith and I used 5 apples)
  • 1/2 cup Sugar
  • Pinch of salt
  • 1/2 tsp Lemon Juice
  • 1 tsp Cinnamon Powder
  • 1/4 tsp Nutmeg Powder
  • 4 Tbsp Unsalted Butter (Melted)


  • In a sauce pan add apples, sugar, salt, lemon juice, cinnamon, and nut meg and cook over medium heat till apples are soft and tender not mushy. This should take 6-7 minutes after mix comes to boil. Filling is ready, let the filling come to room temperature before using.  Set aside.
  • Next trim the edges of the bread slices. Roll the bread very thin using rolling pin.
  • Brush the butter generously both sides of the rolled bread slices.
  • Spread about 2 tablespoons of filling over the bread slice leaving ¼ inch border all around. Roll up the bread with the filling into a cylinder
  • Lightly butter all around and grill on skillet over medium heat. Keep turning them, making sure rolls are evenly browned all around.
  • Serve them hot or at room temperature they taste great. You can also slice them in two to three pieces.

Shahi Toast (Eggless Bread Pudding):

Shahi Toast - Healthy Indian Breakfast


  • 3 slices of firm white bread
  • 1-1/2 tablespoons unsalted melted butter or ghee
  • 2 cups milk
  • 2 tablespoons sugar
  • 4 Green Cardamoms – shelled and the seeds crushed
  • 1 tablespoon sliced almonds
  • 1 tablespoon sliced pistachios


  • Remove the crust from all sides of bread and butter the bread slices from both sides generously. Cut the slices in two.
  • Toast the bread from both sides on the skillet over medium heat until bread is toasted on both sides golden brown and crispy. Set aside.
  • In a heavy bottom pan boil milk over medium high heat until the milk reduces to about 1cup. After milk comes to boil, this should take about 20 minutes. Wet the pan and have few spoons of water before putting the milk in pan, this will reduces the chances of milk to burn. Make sure frequently stir the milk and scrapes the sides.
  •  Add sugar cardamom powder, half the almonds and half the pistachios. Boil for about 3 more minutes, stirring occasionally. Turn off the heat.
  • Assembling Shahi Toast: In serving plate arrange the bread slices; pour the milk over bread covering all sides. Notes: you may prepare the toast and milk in advance but assemble just before serving otherwise toast will become very soft.
  • Next, garnish with remaining nuts.
  • Shahi Toast is ready to serve! It can be served for breakfast or as a dessert. Any way you serve it will taste fabulous.

Banana Oats Smoothe With Walnuts:

Banana Oats Smoothie With Walnuts: Healthy Indian Breakfast Recipes

It is a healthy Indian breakfast recipe as it contains three healthiest ingredients. Banana is good for digestion, oats have the property of keeping the stomach full and walnuts are good source of essential nutrients.


  • Oats – 2 tbsp
  • Milk – 3/4 cup
  • Yoghurt – 1/4 cup (plain, low-fat)
  • Banana – 1 (peel and cut into 3-4 pieces)
  • Honey – 2 tsp
  • Walnuts chopped – 1 tbsp


  • Cook oats in 1/2 cup of water and allow it to cool. It will take only 2-3 minutes. You can prepare this even the previous night and refrigerate so that it will be much easier for you in the morning. Alternatively, you can even powder slightly dry roasted oats and add it to your smoothie but I personally prefer cooking oats.
  • In a blender, combine cooked oats, yoghurt, chopped banana, honey, little milk and blend it until smooth.
  • Then add the rest of the milk and blend again.
  • Add chopped walnuts and serve chilled.