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Top 10 Indian Diet Breakfast Recipes!

by Madhushree Ghosh
diet breakfast recipes

Breakfast is an important part of the day and one crucial meal that can control the calorie intake of a person for the entire day. Choosing a breakfast menu becomes more essential while you are living a diet life. Health experts narrate that picking a healthy breakfast is the best initiative one can take to make their weight-losing attempt successful. 

We have mentioned a few preferable breakfast recipes in our previous ‘Breakfast Recipes’ article. Today, let us guide you with the top Indian recipes in this regard, which are super easy to make and follow your calorie intake portion perfectly during the dieting days. Let’s note the instructions quickly and celebrate the amazing taste of Indian cuisine with the perfect combination of health-

• Why we need an Indian diet breakfast recipe

• Top 10 diet breakfast recipe

1. Daal Paratha

2. Oats Idli

3. Mixed Sprout Poha

4. Methi Thepla

5. Rava Upma

6. Savor Seviyaan

7. Spinach Wraps

8. Sabudana Khichdi

9. Muesli

10. Lentils Chilla 

Also Read:- Best Breakfast Idea for Weight Loss

Why We Need Indian Diet Breakfast Recipes?

Before going to the recipes directly, we need to elucidate here people, who think that Indian cooking is full of oil, and spices; should take a break and check out these recipes apparently. Indian recipes can be made in low-calorie and low-fat quality if you pick the right recipe with the correct ingredients. 

Also, some people with the fond of India tradition found a new interest in preparing Indian breakfast. Some people usually like to avoid western or continental recipes as they think those recipes come with lots of unhealthy products. Bread, cheese, peanut butter, cereal, pastries, bacon, cream, mayonnaise, etc. are the common ingredients that are used in such western breakfast recipes. 

On the other hand, we use simple common kitchen ingredients with some extremely low-calorie products to make a plain Indian breakfast. Hence, it is superfluous to say that going for an Indian diet recipe would be the far better choice to make in the way of shedding some pounds from your body than eating western breakfast.

Top 10 Indian Diet Breakfast Recipes:

1. Daal Paratha:


• 1 cup wheat flour

• 2 tbsp regular oil

• ½ cup moong dal, soaked

• ½ teaspoon cumin seeds,

• A pinch of asafetida

• ½ tsp chili powder

• 1 cup warm water

• 2 tsp oil

• 1 tsp salt

• A spoon of low-fat butter

• A skillet

• Rolling pin

• And a frying stick

How To Cook:

• Knead the whole wheat flour to prepare soft dough using warm water and sprinkle a bit of oil over the top

• Set the dough aside and heat half of the oil in a skillet to move forward with the recipe

• Add cumin seeds and asafoetida in the oil then, sauté them until the seeds start spluttering

• Then add overnight soaked moong dal, turmeric, chili powder, and salt one by one into the skillet to sauté them together

• Keep frying in low-medium heat until the dal turn tender and fry completely

• Let the dal mixture cool down a little, then, make small balls of wheat dough and add half spoon of the dal mixture in the centre of the ball as filling

• Close the ball from all sides, roll with a rolling pin and make paratha shape without tearing it from any side

• Heat the skillet or a tawa with a bit of oil, fry both sides until they turn golden brown and then, serve with a bit of butter over the top.

2. Oats Idli:


• 2 cups oats

• 1 tbsp mustard seeds

• ½ liter curd

• ½ tbsp oil

• 1 tbsp urad dal

• ½ tbsp chana dal

• 2 tsp green chili, chopped

• 1 cup grated carrot

• 2 tbsp coriander leaves, chopped

• ½ tbsp turmeric

• 1 tbsp salt

• A tawa

• A pan

• A mixing ladle

• And an idli steamer 

How To Cook:

• At first, dry roast oats in a tawa over medium heat and grind them smooth in your mixer grinder

• Then, heat some oil in a pan, add mustard seeds, wait until the seeds turn to splatter 

• Now, add chana dal, urad dal, chopped chili, coriander, grated carrots, turmeric, and salt one by one into the pan to make a good mixture out of them

• After frying them for a couple of minutes, add the powdered oats into the pan along with curd and prepare smooth idli batter out of them 

• Grease each of idli steamer plate with a bit of oil and pour one ladle of batter in each area properly

• Set the steamer for 15 minutes then serve in hot condition with some Indian sauce or chutney. 

3. Mixed Sprout Poha:


• Poha 200 grams

• Mixed sprouts 100 grams

• 1 tbsp chopped green chili

• 1 tbsp mustard seeds

• ½ tbsp turmeric powder

• 1 tbsp chopped onion

• 1 tbsp chopped coriander leaves

• 1 tbsp lemon juice

• ½ tbsp sugar

• 1 tbsp oil

• ¼ tbsp salt

• Non-sticky pan

• A large sieve

• And a frying stick

How To Cook:

• Heat oil in a non-stick frying pan and add mustard seeds into it, wait until the seeds start splattering

• Now add green chili along with onion into the pan and keep sautéing them until the turn light brown

• In this gap, place the poha in a large sieve and wash them thoroughly with running water 

• Let the poha dry properly more than 10 minutes into that strainer and keep preparing the Masala in this break 

• After onion and chili start tendering, add mixed sprout in the pan and cook them with salt & sugar for a few more couples of minutes

• After this, add washed poha along with lemon juice and stir them continuously for 2-3 minutes over medium-high heat

• At the end turn the heat off, garnish with chopped coriander leaves and serve in hot condition in a serving bowl.

4. Methi Thepla:


• 2 cups of whole wheat flour

• 2 tbsp dried methi

• 2 tsp salt

• 2 tbsp oil

• 2 tsp ginger-green chili paste

• 1 tsp garlic paste

• 2 tsp coriander powder

• 1 tsp sugar

• ½ cup of unsweetened yogurt

• 1 cup water

• A large bowl

• A mixing spatula

• A frying pan

• And a frying ladle

How To Cook:

• Take all ingredients in a bowl and make a smooth batter out of them using some water as need

• Heat some oil in a frying pan then, spread a ladle of the batter over the pan and make in the shape of thin thepla 

• Fry them until it turns golden brown on both sides and serve them with a bit of white butter in hot condition.

5. Rava Upma:


• 250 grams rava or suji

• 2 tbsp ghee or oil

• 2½ cup boiling water 

• 1 tsp of mustard seeds

• 1 tbsp of mixed dal

• 1 onion, thinly sliced

• 1 green chili, sliced lengthwise

• 25 grams cashew nuts

• A pinch of curry leaves

• 1 tbsp chopped coriander leaves

• 1 tbsp grated coconut

• A deep cooking pan

• An a frying spatula

How To Cook:

• Heat the ghee or oil in a deep pan and add mustard seeds into it, then wait for start their splattering

• Add sliced onion and chili pieces into the pan and sauté them until they turn golden and seem tender

• Add dal curry leaves, nuts and rava, then sauté them until they look fired adequately

• Add boiling water into the pan after 4-5 minutes and stir rapidly with a frying spatula

• Add salt and check whether the suji or rava is cooked well or not, it is done the moisturizing part will be absorbed rava entirely

• Now take it out in a serving bowl and serve with the sprinkle of garnishing elements like coriander leaves or grated coconut over the top.

Also Read:- Weight Loss Breakfast Recipes!

6. Savor Seviyaan:


• 2½ cup of seviyaan or semolina

• 1 large onion, chopped

• 1 boiled potato chopped

• 10-15  curry leaves

• ½ cup roasted peanuts

• 1 tsp black mustard seeds

• 2 garlic cloves, chopped

• 1 tsp chopped ginger

• 1 tsp salt

• 1 tsp oil

• A pan or kadai

• A frying ladle

How To Cook:

• Boil seviyaan with a pinch of salt and 2-3 drops of oil then, set aside after dripping the water properly

• Now heat oil in a pan, add mustard seeds with curry leaves, then, add ginger-garlic mixture once the seeds started splattering

• Sauté them until they turn little pinkish, then add boiled potato pieces and keep sautéing them until they turn brown a bit

• Then add roasted peanuts and toss them well to mix the entire ingredients finely in that pan

• Finally, add boiled vermicelli or seviyaan into the pan, toss finely for the one last time and turn the heat off when the dish look prepared and merged well.

7. Spinach Wraps:


• 2 freshly made whole-wheat chapatti or roti

• 1 tbsp of butter

• 250 grams of shredded spinach leaves

• 1 tbsp finely chopped onion

• ½ tbsp chopped green chilies

• 2 tsp of corn flour

• 50 ml low-fat milk

• A pan

• A frying spatula

• And a microwave-safe plate

How To Cook:

• Heat half of the butter in a pan and add chopped onion-chili in it to sauté them 

• Keep frying them until they turn translucent and n this gap, soak 1 tsp of corn flow in low-fat milk

• Then add this mixture in the pan along with shredded spinach and sauté them for 2-3 minutes over medium heat

• Sprinkle a bit of salt and keep cooking them until they cooked well as well as make a good mixture out of them

• Turn the heat off, spread half of this mixture in a chapatti and use the rest one in another chapatti as a thick layer

• Sprinkle a bit of butter on each roti  and roll them both properly in the shape of wraps

• Cut them from the middle, place in a microwave-safe plate and set them in your oven for 1-2 minutes over medium heat

• Now, take the plate out and serve wraps in hot condition with a sprinkle of spices over the top.

8. Sabudana Khichdi:


• 1 cup sabudana or tapioca pearl

• 1 cup water

• 1 tbsp oil

• ½ tsp cumin seeds

• 1 medium tomato, chopped

• 1 cup diced boiled-potato

• 2 tbsp roasted peanuts

• 1-2 green chilies

• 1 tbsp coriander leaves, chopped

• 2-3 curry leaves

• A pan

• Ad a frying stick

How To Cook:

• At first, wash sabudana properly and soak it in 1 cup of water for overnight

• In the next morning, heat oil in a pan, sprinkle cumin seeds, and then add curry leaves along with diced potatoes once the seeds start splattering

• Sauté them until the potato pieces turn brown and add green chilies in the kadai too

• Then add overnight soaked sabudana and keep sautéing them for 1-2 minutes more

• Add roasted peanuts, salt and rest ingredients one by one, then, mix them well with the frying stick

• Cover the pan with a lid for 1 minute and let them cook on medium heat this way

• Then, remove the lid, mix the whole thing once, turn the heat off and serve with the sprinkle of chopped coriander leaves over the top. 

9. Muesli:


• 1 cup muesli

• ½ cup low-fat milk

• 1 tsp chopped walnut

• 20 grams raisin

• 40 grams of chopped apple

• 40 grams of  chopped banana

• 2-3 drops of vanilla essence

• 2 tbsp brown sugar

• A container with lid

• A  frying pan

• A mixing bowl

• And 1 spoon

How To Cook:

• Mix muesli with chopped almond and walnut in a bowl then, roast lightly in a pan for 3-5 minutes

• Then, turn the heat off, add raisin with vanilla essence and mix them well with the frying ladle

• In an airtight container place the mixture with milk and set the lid to keep it this way for at least 1 hour uninterruptedly

• Now take a serving bowl, pour the muesli into it, garnish with chopped banana and apple then, serve immediately.

10. Lentils Chilla:


• 1 cup chana dal, soaked overnight

• 5 grams of grated ginger

• ½ cup curd

• 1 tbsp chopped green chilies

• 4-5 curry leaves

• 1-2 tbsp cooking oil

• 1 pinch of salt

• A pinch of turmeric

• A mixing bowl

• A spoon

• A frying pan

• And a frying ladle

How To Cook:

• At first, make a smooth paste of soaked chana dal in your mixer grinder and take in a mixing bowl

• Add the rest ingredients into it along with ½-1 cup of water and make a fine batter out of them

• Heat some oil in a frying pan spread some of the mixture in the shape of pancake in your pan and fry both sides until they turn golden brown

• Finally, serve this lentil-made chilla in warm condition with a bit of sauce or butter over to increase the taste of this Indian savor pancake. 

Also Read:- Aid Your Weight Loss With Tasty Breakfast Recipes