4 Delicious Indian Breakfast Dishes Recipes

Are you craving something new and flavorful for breakfast? Dive into the world of a traditional Indian breakfast, where vibrant spices, hearty textures, and delicious aromas meet. This guide will walk you through simple, step-by-step recipes for a variety of traditional Indian breakfasts.

Whether you’re familiar with dishes like idli and dosa or new to poha and chole bhature, you’ll find something to suit every palate. Let’s start exploring these beloved recipes that can bring the essence of Indian mornings right into your kitchen.

Indian breakfast dishes are known for being rich in flavor, with a satisfying balance of spices, protein, and wholesome grains. They offer a wide variety of options, from lightly steamed cakes to hearty chickpea curries. These Indian Breakfast Dishes Recipes, including options like Healthy Breakfast Curry Recipes, are not only filling but also packed with nutrients, making them a perfect start to the day.

Ready to try something exciting and nourishing? Below, you’ll find everything you need to prepare delicious Indian breakfasts that your whole family will enjoy.

Recipe Card: Idli – Steamed Rice and Lentil Cakes

Idli – Steamed Rice and Lentil Cakes

Recipe by Chef PaulaCourse: BreakfastCuisine: IndianDifficulty: Moderate

Servings

4

servings

Prep time

8

hours 

Cook time

15

minutes

Calories

120

kcal

Soft, fluffy, and slightly tangy, idli is a staple in Indian Breakfast Dishes Recipes, made from fermented rice and lentil batter. It’s light, gluten-free, and pairs perfectly with spicy sambar or creamy coconut chutney.

Ingredients

• 1 cup rice (preferably parboiled or idli rice)

• ½ cup split urad dal (black gram lentils)

• ½ tsp fenugreek seeds

• Salt to taste

Directions

• Soak Ingredients: Soak the rice and fenugreek seeds in one bowl, and the urad dal in another, for about 6 hours.
• Blend the Batter: Drain the water and blend the rice and dal separately until smooth. Combine both pastes in a bowl and add salt.
• Ferment Overnight: Cover the batter and let it ferment overnight or for 8 hours until it doubles in volume.
• Steam the Idlis: Grease an idli mold and pour batter into each cavity. Steam for 10–15 minutes.
• Serve and Enjoy: Remove from molds and serve hot with sambar or coconut chutney.

Recipe Card: Dosa – Crispy Lentil Crepes

Course: Breakfast Cuisine: South Indian Difficulty: Moderate

Description: Dosa, a popular item in Indian Breakfast Dishes Recipes, is a thin, crispy crepe made from a fermented rice and lentil batter. It’s often enjoyed with a savory potato filling and served with sambar and coconut chutney for a complete South Indian breakfast experience.

• Prep Time: 8 hours (for soaking and fermentation)
• Cook Time: 10-15 minutes
• Total Time: 8 hours 15 minutes
• Servings: 4-6 dosas
• Calories: ~100 kcal per dosa

Ingredients

• 1 cup of rice (preferably parboiled or specifically dosa rice)
• ½ cup split urad dal (black gram lentils)
• ¼ tsp fenugreek seeds
• Salt to taste
• Oil or ghee for cooking

Directions

1. Soak Ingredients: In separate bowls, soak the rice and urad dal (with fenugreek seeds) in water for 6 hours.
2. Blend the Batter: Drain the water and grind the rice and dal separately to a smooth paste. Mix the two pastes together, add salt, and stir until well combined.
3. Ferment the Batter: Cover and allow the batter to ferment overnight or for about 8 hours, until it doubles in size.
4. Cook the Dosas: Heat a nonstick or cast-iron skillet over medium heat and lightly oil it. Pour a ladle of batter onto the skillet, spreading it thinly in a circular motion.
5. Crisp and Serve: Drizzle oil or ghee around the edges and cook until golden and crispy. Fold and serve warm with sambar and coconut chutney on the side.

Notes

• Adjust batter thickness by adding a little water if necessary.
• For a masala dosa, add a spiced potato filling before folding.

Recipe Card: Poha – Flattened Rice with Spices and Vegetables

Course: Breakfast Cuisine: Indian Difficulty: Easy

Description: Poha is a quick and easy option in Indian Breakfast Dishes Recipes, made from flattened rice sautéed with spices, onions, and herbs. It’s light, flavorful, and perfect for a nutritious start to your day.

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Servings: 2-3
• Calories: ~250 kcal per serving

Ingredients

• 1 cup poha (flattened rice)
• 1 tbsp oil
• 1 tsp mustard seeds
• ½ tsp cumin seeds
• 1 small onion, finely chopped
• 1 green chili, chopped (optional)
• 1 medium potato, diced (optional)
• ¼ tsp turmeric powder
• Salt to taste
• Fresh cilantro, chopped (for garnish)
• Lemon wedge (for serving)

Directions

1. Rinse the Poha: Place poha in a sieve and rinse under cold water until soft. Let it drain completely.
2. Sauté the Spices: Heat oil in a pan over medium heat. Add mustard and cumin seeds, letting them sizzle, then add chopped onions and cook until they become translucent.
3. Cook the Potatoes (Optional): If using potatoes, add them now and cook until tender.
4. Add Turmeric and Poha: Stir in turmeric and add the softened poha. Mix well, seasoning with salt to taste.
5. Finish and Serve: Cook for another minute until heated through. Garnish with chopped cilantro and a squeeze of lemon juice before serving.

Notes

• You can add peanuts or green peas for extra flavor and crunch.
• Adjust chili and lemon for a customized taste.

Recipe Card: Chole Bhature – Spiced Chickpea Curry with Fried Flatbread

Course: Breakfast or Brunch Cuisine: North Indian Difficulty: Moderate

Description: Chole Bhature is a hearty combination of spiced chickpea curry (chole) served with fluffy fried flatbreads (bhature). This flavorful dish, similar to Healthy Breakfast Curry Recipes, is a favorite in traditional Indian breakfast spreads, especially for weekend brunches.

• Prep Time: 8 hours (for soaking chickpeas)
• Cook Time: 1 hour
• Total Time: 9 hours
• Servings: 4
• Calories: ~450 kcal per serving

Ingredients for Chole

• 1 cup of dried chickpeas (or substitute with 2 cans of drained chickpeas)
• 2 tbsp oil
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1 tbsp ginger-garlic paste
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 tsp turmeric powder
• 1 tsp red chili powder (optional)
• Salt to taste
• Fresh cilantro for garnish

Ingredients for Bhature

• 2 cups all-purpose flour
• 2 tbsp semolina (optional, for texture)
• ½ tsp baking powder
• ½ cup yogurt
• Water as needed
• Oil for frying

Directions for Chole

1. Soak the Chickpeas: Soak chickpeas overnight, then drain and rinse. Boil chickpeas in fresh water until soft (or use canned chickpeas for convenience).
2. Sauté Aromatics: In a large pot, heat oil over medium heat. Add cumin seeds, letting them splutter. Add onions and cook until golden brown. Add ginger-garlic paste and sauté briefly, about one minute.
3. Add Spices and Tomatoes: Stir in turmeric, coriander powder, and chili powder. Pour in the tomato puree and cook until the oil begins to separate.
4. Simmer the Chickpeas: Add the cooked chickpeas and some water. Let the mixture simmer for 15-20 minutes, adding salt and garam masala. Adjust seasoning to taste.
5. Garnish and Serve: Garnish with fresh cilantro and set aside.

Directions for Bhature

1. Make the Dough: In a mixing bowl, combine flour, semolina, and baking powder. Add yogurt and mix, adding water gradually until a soft dough forms. Let it rest for 1 hour.
2. Shape and Fry: Divide the dough into balls and roll each ball into a circle. Heat oil in a deep pan over medium heat and fry each bhature until puffy and golden.
3. Serve with Chole: Serve the chole hot with freshly fried bhature, onion slices, and lemon wedges.

Notes

• You can use canned chickpeas for a quicker option.
• Bhature is best served fresh but can be reheated in a hot pan.

Why You’ll Love These Indian Breakfast Dishes Recipes

These healthy Indian breakfast ideas offer a delicious way to start the day with vibrant flavors, comforting textures, and a mix of healthful ingredients.

Idli is a soft and light steamed cake that’s filling without being heavy.

Dosa brings a delightful crunch and can be customized with various fillings to satisfy savory cravings.

Poha is quick and ideal for busy mornings, offering a balance of carbs, veggies, and subtle spices.

Finally, Chole Bhature is a true treat for brunch, with its rich, spiced chickpea curry paired with fluffy fried bread. Whether you’re looking for something quick, hearty, or nutritious, these Indian Breakfast Dishes Recipes bring a taste of India’s regional diversity to your table.

Key Ingredients and Substitutions

Understanding the core ingredients is essential to achieving authentic flavors in Indian Breakfast Dishes Recipes. Here’s a breakdown of common ingredients used in these recipes and possible substitutes if needed.:

• Rice and Lentils: Popular in South Indian breakfast recipes, both idli and dosa use a combination of rice and urad dal (split black gram) as the base, lending the dishes a mild flavor and fluffy or crispy texture. If you have trouble finding urad dal, you can try split mung beans as a substitute, though the taste may differ slightly.

• Poha (Flattened Rice): Essential for poha, flattened rice is lightly processed and cooks quickly, soaking up flavors from the spices. Quinoa or rolled oats can be a substitute if flattened rice isn’t available, but the texture will vary.

• Chickpeas and Spices: Chole, the chickpea curry in Chole Bhature, is made using dried or canned chickpeas, simmered in a blend of cumin, coriander, and garam masala. Dried chickpeas provide the best flavor, but canned chickpeas work well for quicker preparation.

• Semolina and Yogurt (for Bhature): Bhature dough includes semolina for a chewy texture and yogurt for tang. Greek yogurt can be substituted for regular yogurt, and if you’re out of semolina, you can use more all-purpose flour, though the texture might change slightly.

How to Make Each Recipe (Step-by-Step)

Idli

1. Soak and Blend: Soak rice and urad dal separately for about 6 hours. Then, blend each until smooth and mix with a bit of salt.
2. Ferment: Let the batter rest overnight to ferment, which adds flavor and makes the idlis airy.
3. Steam: Pour the batter into idli molds and steam for 10–15 minutes until fluffy.

Dosa

1. Soak and Grind: Soak rice and lentils separately, then blend each until smooth. Mix the batters and let them ferment overnight.
2. Cook on Griddle: Pour a ladle of batter onto a hot, oiled skillet, spreading thinly into a circle. Drizzle a bit of oil around the edges and cook until the dosa turns crispy.
3. Serve: Serve plain or with a potato filling, alongside chutney and sambar.

Poha

1. Prep Poha: Rinse the poha in water until soft, then let it drain.
2. Sauté Spices: Heat oil, adding mustard seeds, cumin seeds, and onions. Sauté until onions are golden.
3. Combine and Cook: Add the poha, turmeric, and salt. Stir well, cooking for a couple of minutes, then garnish with cilantro and a squeeze of lemon.

Chole Bhature

1. Cook Chickpeas: Soak and boil chickpeas (or use canned) until soft.
2. Sauté Aromatics: In a pan, cook cumin seeds, onions, and a ginger-garlic paste. Add tomato puree and spices, then simmer.
3. Simmer with Chickpeas: Add chickpeas to the spice mixture and simmer until thickened.
4. Prepare Bhature Dough: Knead a dough with flour, semolina, yogurt, and water. Let it rest, then roll and fry in hot oil until puffy.

Expert Tips for Success

• Fermentation: For idli and dosa in these Indian Breakfast Dishes Recipes, ensure the batter is warm while fermenting. If it’s cold, place it in the oven with the light on.

• Dosa Spread: For thin dosas, use a ladle’s back to spread the batter evenly and quickly on a hot skillet.

• Rinse Poha Gently: Don’t over-soak poha; just rinse until soft to avoid a mushy texture. For a quick morning boost, pair your poha with a Ginger Shot Recipe, which aids digestion and adds a refreshing kick.

• Bhature Puffiness: Rest the bhature dough long enough to allow the gluten to develop, which creates fluffy bread when fried.

Variations and Customizations

• Idli: Add grated vegetables like carrots or spinach to the batter for a more colorful, nutrient-rich idli.

• Dosa: Customize dosas with fillings like paneer or cheese, or spread a chutney layer before folding.

• Poha: Add peanuts, boiled potatoes, or even diced carrots and peas to give poha extra texture and flavor.

• Chole Bhature: Adjust the spices in chole to taste, or make it tangier by adding amchur powder (dried mango powder).

Serving Suggestions

• Idli and Dosa: To complete these South Indian breakfast recipes, serve with sambar, a spicy lentil stew, and coconut or tomato chutney. Pair your meal with a refreshing Ginger Shot Recipe for a zesty and healthful beverage that complements the spices.

• Poha: For a balanced option in these healthy Indian breakfast ideas, add a sprinkle of sev (crispy chickpea noodles) for crunch and pair it with yogurt.

• Chole Bhature: Serve alongside sliced onions, green chilies, and lemon wedges for a refreshing contrast.

Storage and Reheating Instructions

• Idli and Dosa Batter: Store extra batter in the fridge for up to 5 days. Allow it to reach room temperature before cooking.

• Cooked Idlis and Poha: Refrigerate for 2–3 days. Reheat idlis by steaming and poha in a pan with a sprinkle of water.

• Chole and Bhature: Store chole in the fridge for up to 4 days; reheat on the stove. Bhature is best fresh, but you can warm it in a hot pan if needed.

Frequently Asked Questions (FAQs)

1. Can I prepare the idli or dosa batter in advance?

Yes, you can make the batter ahead of time and store it in the refrigerator for up to 5 days. Allow the batter to come to room temperature before cooking for the best results. For dosa, you may need to add a little water to adjust the consistency after refrigeration.

2. What if I don’t have a traditional idli steamer?

If you don’t have an idli steamer, you can use small bowls or silicone muffin cups in a regular steamer or even a large pot with a steaming rack. Ensure the molds are lightly greased, and steam as directed.

3. Can I make idlis without fermenting the batter?

Fermentation is key to achieving the traditional flavor and fluffy texture of idlis. However, if you’re short on time, you can try using an instant idli mix or add a pinch of baking soda to the batter, though this won’t provide the same taste or nutritional benefits as fermented idlis.

4. What’s the best type of rice to use for dosa?

Parboiled rice or idli rice (a short-grain variety) is best for dosa, as it helps create a crispy texture. You can also use basmati rice in a pinch, but it may not achieve the same level of crispiness.

5. How can I make dosas crispier?

For extra-crispy dosas, make sure your batter is the right consistency—not too thick—and your pan is hot before pouring the batter. Adding a little oil around the edges while cooking can also help make the dosa crispy.

6. Can I make dosa without fermentation?

Traditionally, dosa batter is fermented to achieve its tangy taste and light texture. However, for a quick version, you can try an instant dosa mix or use rice flour and add a bit of yogurt and baking soda to the batter. The taste will be different but still enjoyable.

7. Is poha suitable for a gluten-free diet?

Yes, poha (flattened rice) is naturally gluten-free, making it a great option for people with gluten sensitivities. Just be mindful of any additional ingredients or seasonings that may contain gluten.

8. Can I add vegetables to poha?

Absolutely! Adding vegetables like peas, carrots, or bell peppers can make poha more nutritious and colorful. Lightly cook the vegetables with the spices before adding the softened poha to the pan.

9. What is the difference between chole and chickpea curry?

Chole is a specific type of chickpea curry that originates from North India, made with a unique blend of spices like garam masala, amchur (dried mango powder), and cumin. This blend gives chole its characteristic tangy and spicy flavor. General chickpea curry recipes may vary in spice and flavor profile.

10. Can I freeze chole for later?

Yes, chole (the chickpea curry) freezes well. Store it in an airtight container and freeze for up to 2 months. Thaw it in the fridge overnight and reheat it on the stove or microwave, adding a splash of water if needed to adjust the consistency.

11. What should I do if my bhature doesn’t puff up?

If your bhature doesn’t puff up, the dough might need more resting time or a slightly softer consistency. Ensure the oil is hot enough when frying, as this is essential for the bhature to puff. Additionally, gently press down on the bhature while frying to help it puff.

12. Can I bake bhature instead of frying?

Traditional bhature is fried for its unique texture and flavor, but you can bake it as a lower-oil alternative. Roll out the bhature, place them on a baking sheet, brush lightly with oil, and bake in a preheated oven at 400°F (200°C) until golden, though it may not achieve the same fluffiness.

13. Can I make these recipes vegan?

Most of these recipes are naturally vegan, except for bhature, which uses yogurt in the dough. To make bhature vegan, replace yogurt with a plant-based yogurt or add a bit of lemon juice to simulate the slight tanginess.

14. What’s the best way to reheat idli?

To enjoy these Indian Breakfast Dishes Recipes again, reheat idlis by steaming them for 3-5 minutes, which helps retain their softness. Avoid microwaving, as it can make idlis dry and tough.

15. Can I make the bhature dough in advance?

Yes, you can prepare the bhature dough a few hours in advance and let it rest in the fridge. Just allow it to return to room temperature before rolling and frying for best results.

16. How can I adjust the spice level in these recipes?

To reduce spice, simply cut back on green chilies, chili powder, or any spicy ingredients. To add more heat, increase these ingredients or add a pinch of black pepper or extra chopped green chilies.

17. What’s the difference between dosa and crepes?

While both dosa and crepes are thin, dosa is made from fermented rice and lentil batter, giving it a unique tang and crispy texture that’s distinct from the soft, often sweet crepes made from wheat flour.

18. How do I avoid dosa sticking to the pan?

Ensure your pan is very hot before pouring the batter, and lightly grease it with oil. If using a cast-iron skillet, make sure it’s well-seasoned to prevent sticking. Avoid adding too much oil, as that can make the dosa difficult to spread.

19. Can I skip soaking the chickpeas for chole?

If you’re in a hurry, you can use canned chickpeas instead of soaking and boiling dried chickpeas. Rinse the canned chickpeas well and reduce the cooking time accordingly, as they’re already cooked.

20. Can I make mini dosas or idlis for kids when preparing Indian Breakfast Dishes Recipes?

Yes, mini-versions are a great idea for kids! For dosa, just pour a smaller ladle of batter onto the griddle. For idlis, use mini idli molds or pour less batter into standard molds to create bite-sized portions.

Now that you have these traditional Indian breakfast recipes, it’s time to try them out and add authentic flavors to your morning routine. Whether you prefer light and fluffy idlis, crispy dosas, or the hearty pairing of chole and bhature, these recipes bring authenticity and warmth to the table. Don’t forget to share your experiences—leave a comment below or tag us on social media with your breakfast creations. Happy cooking, and enjoy your taste journey through India’s breakfast traditions!