9 Best 10 Minute Vegetarian Indian Recipes Breakfast

byONLINE SHAYAR -

10 Minute Breakfast Recipes Indian Veg in 2023

10 Minute Vegetarian Indian Recipes Breakfast
10-Minute Vegetarian Indian Recipes Breakfast

There are many quick and easy vegetarian Indian breakfast recipes that can be prepared in just 10 minutes. Some of the popular options include dosa, upma, idli, dhokla, and aloo paratha. These dishes are not only delicious but also nutritious, providing a good balance of carbohydrates, proteins, and vitamins. Additionally, there are many variations of these dishes that can be prepared with different ingredients and flavors to suit your taste preferences. Vegetables, spices, and herbs can be used to enhance the taste and nutritional value of these dishes. With these quick and easy recipes, you can enjoy a healthy and delicious breakfast that will keep you energized throughout the day.

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10-Minute Vegetarian Indian Recipes Breakfast in 2023


Here are 10 Minute Vegetarian Indian Recipes Breakfast that can be made in 10 minutes or less, along with step-by-step instructions:

1. Poha - Flattened Rice Breakfast:


Ingredients:
  • 1 cup flattened rice (poha)
  • 1 onion
  • 1 tomato
  • 1 green chili
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1/4 tsp turmeric powder
  • salt to taste
  • 1 tbsp oil
  • a handful of roasted peanuts
  • 1 tbsp chopped coriander leaves

Instructions:
  • Rinse poha in a colander and set aside.
  • Heat oil in a pan and add mustard seeds, cumin seeds, and green chili.
  • Add onion and sauté until it becomes translucent.
  • Add tomato, turmeric powder, and salt to taste, and sauté for a minute.
  • Add the poha and stir gently until it is heated through.
  • Garnish with roasted peanuts and chopped coriander leaves.


2. Besan Chilla - Gram Flour Pancakes:


Ingredients:
  • 1 cup gram flour (besan)
  • 1 onion, finely chopped
  • 1/2 tomato, finely chopped
  • 1/2 capsicum, finely chopped
  • 1/2 tsp red chili powder
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • salt to taste
  • water
  • oil for cooking

Instructions:
  • Mix all the ingredients except oil and water in a bowl.
  • Gradually add water to the mixture to make a batter of pouring consistency.
  • Heat a non-stick pan and spread a ladleful of batter on it.
  • Drizzle oil on the edges and cook for 2-3 minutes on medium flame.
  • Flip the chilla and cook for another 1-2 minutes.
  • Serve hot with chutney or ketchup.

3. Bread Upma

Bread Upma is a delicious and easy-to-make Indian breakfast recipe. It is made with bread pieces and flavored with Indian spices and vegetables. Here's a step-by-step recipe to make Bread Upma:

Ingredients:
  • 4 slices of bread
  • 1 onion, finely chopped
  • 1 tomato, finely chopped
  • 1 green chili, finely chopped
  • 1/4 tsp turmeric powder
  • salt to taste
  • 1 tbsp oil
  • a handful of roasted peanuts
  • 1 tbsp chopped coriander leaves

Instructions:
  • Cut the bread slices into small pieces and set them aside.
  • Heat oil in a pan and add green chili, onion, and sauté until onion becomes translucent.
  • Add tomato, turmeric powder, and salt to taste and sauté for a minute.
  • Add the bread pieces and stir well.
  • Add a little water and cook for 2-3 minutes on medium heat.
  • Garnish with roasted peanuts and chopped coriander leaves.
  • Serve hot with a cup of tea or coffee.
  • Note: You can also add other vegetables like capsicum, carrot, or green peas to make them more nutritious.

4. Dosa

Dosa is a popular South Indian breakfast recipe that can be prepared quickly. Mix 1 cup of rice flour, 1/2 cup of urad dal flour, and salt with water to form a thin batter. Heat a non-stick pan and spread the batter in a circular motion. Drizzle some oil and cook until golden brown.


Ingredients:
  • 1 cup of rice
  • 1/2 cup of urad dal
  • Salt to taste
  • Oil or ghee for cooking

Instructions:
  • Wash the rice and urad dal separately and soak them in water for at least 4-5 hours or overnight.
  • After the soaking time is up, drain the water and grind the rice and dal separately to a fine paste using a wet grinder or mixer grinder.
  • Mix the two pastes together in a large bowl and add salt to taste. Stir well and let it ferment in a warm place for 8-10 hours or overnight.
  • Once the batter has fermented, stir it well and adjust the consistency by adding water if needed.
  • Heat a non-stick pan or a cast iron griddle over medium heat. Once the pan is hot, spread a ladleful of batter in a circular motion to form a thin pancake.
  • Drizzle oil or ghee around the edges and cook until the bottom turns golden brown and crispy.
  • Flip the dosa and cook the other side for a minute or two until it is cooked through.
  • Serve hot with coconut chutney and sambar.

Note: You can also add some chopped onions, tomatoes, and green chilies on top of the dosa while it is cooking to make it a masala dosa.

5. Upma

Upma is a classic South Indian dish that can be made in just 10 minutes. Heat oil in a pan and fry mustard seeds, curry leaves, onion, green chilies, and ginger. Add semolina and roast for 2-3 minutes. Add water and cook until the mixture thickens. Serve hot.

Ingredients:
  • 1 cup of semolina
  • 1 onion, finely chopped
  • 2 green chilies, chopped
  • 1/2 inch ginger, finely chopped
  • 1/4 cup of green peas (optional)
  • 2 cups of water
  • 2 tablespoons of oil
  • 1 teaspoon of mustard seeds
  • 1 teaspoon of urad dal
  • 1 teaspoon of chana dal
  • A few curry leaves
  • Salt to taste
  • Lemon juice (optional)
  • Chopped coriander leaves for garnish

Instructions:
  • Heat oil in a pan or kadhai over medium heat. Add mustard seeds and let them splutter.
  • Add urad dal and chana dal and fry until they turn golden brown.
  • Add chopped onion, green chilies, and ginger and sauté until the onions turn translucent.
  • Add green peas (if using) and cook for a minute.
  • Add 2 cups of water and salt to taste. Bring the water to a boil.
  • Slowly add the semolina to the boiling water while stirring continuously to avoid lumps.
  • Reduce the heat to low and cook the upma for 2-3 minutes or until it thickens.
  • Add lemon juice (if using) and mix well.
  • Garnish with chopped coriander leaves and serve hot.

Note: You can also add other vegetables like carrots, capsicum, and tomatoes to the upma to make it more nutritious and flavorful. You can also add some grated coconut or roasted peanuts on top for added crunch.


6. Idli

Idli is a popular South Indian breakfast recipe that is quick and easy to prepare. Mix 1 cup of urad dal and 2 cups of rice and soak for 4-6 hours. Grind to a smooth batter, add salt, and ferment overnight. Grease idli plates and steam for 10-12 minutes. Serve with chutney and sambar.

Ingredients:
  • 1 cup of idli rice
  • 1/2 cup of urad dal
  • Salt to taste
  • Oil or ghee for greasing the idli plates

Instructions:
  • Wash the rice and urad dal separately and soak them in water for at least 4-5 hours or overnight.
  • After the soaking time is up, drain the water and grind the rice and dal separately to a fine paste using a wet grinder or mixer grinder.
  • Mix the two pastes together in a large bowl and add salt to taste. Stir well and let it ferment in a warm place for 8-10 hours or overnight.
  • Once the batter has fermented, stir it well and adjust the consistency by adding water if needed.
  • Grease the idli plates with oil or ghee and pour the batter into each mold, filling it about 3/4th of the way.
  • Steam the idlis in an idli steamer or pressure cooker for 10-12 minutes on medium heat.
  • Once the idlis are cooked, remove them from the steamer and let them cool for a few minutes.
  • Gently remove the idlis from the mold using a spoon or a knife and serve hot with coconut chutney and sambar.

Note: You can also add some chopped coriander leaves or grated carrots on top of the idlis before steaming them for added flavor and nutrition.

7. Dhokla

Dhokla is a popular Gujarati breakfast that is easy to prepare. Mix besan, yogurt, green chilies, ginger, and salt with water to form a batter. Add Eno fruit salt and steam for 10-12 minutes. For tempering, heat oil and fry mustard seeds, curry leaves, and green chilies. Add water and sugar and pour over the dhokla. Serve hot.

Ingredients:
  • 1 cup of gram flour (besan)
  • 1/2 cup of curd (yogurt)
  • 1/2 teaspoon of ginger paste
  • 1/2 teaspoon of green chili paste
  • 1/4 teaspoon of turmeric powder
  • 1/2 teaspoon of baking soda
  • 1 tablespoon of oil
  • Salt to taste
  • Water as needed
  • For tempering:
  • 1 tablespoon of oil
  • 1 teaspoon of mustard seeds
  • 1 teaspoon of cumin seeds
  • 2-3 green chilies, slit
  • A few curries leaves
  • A pinch of asafoetida (hing)
  • 1/4 cup of water
  • 1/4 teaspoon of sugar
  • Salt to taste
  • Chopped coriander leaves for garnish

Instructions:
  • In a bowl, mix gram flour, curd, ginger paste, green chili paste, turmeric powder, and salt to taste. Add water as needed to make a smooth batter.
  • Let the batter rest for 15-20 minutes. This allows the batter to ferment slightly.
  • Grease a dhokla plate or any flat plate with oil and keep it ready.
  • Boil water in a steamer or a large pot. Add baking soda to the batter and mix well.
  • Pour the batter into the greased plate and place it in the steamer or pot. Steam for 15-20 minutes or until a toothpick inserted into the dhokla comes out clean.
  • Let the dhokla cool for a few minutes before cutting it into desired shapes.
  • For tempering, heat oil in a pan. Add mustard seeds and cumin seeds and let them splutter.
  • Add green chilies, curry leaves, and asafoetida and sauté for a few seconds.
  • Add water, sugar, and salt to the pan and bring it to a boil.
  • Pour the tempering over the dhokla pieces.
  • Garnish with chopped coriander leaves and serve with green chutney.

Note: You can also add some grated coconut or sesame seeds to the batter for added flavor and nutrition.


8. Aloo Paratha

Aloo paratha is a popular North Indian breakfast that is easy to prepare. Mix mashed boiled potatoes, chopped onion, green chilies, coriander leaves, and salt. Roll the dough and stuff the potato mixture. Cook on a hot griddle with oil until golden brown.

Ingredients:
  • 2 cups of whole wheat flour
  • 1 large potato, boiled and mashed
  • 1/2 teaspoon of cumin seeds
  • 1/4 teaspoon of turmeric powder
  • 1/4 teaspoon of red chili powder
  • 1/4 teaspoon of coriander powder
  • 1/4 teaspoon of garam masala
  • Salt to taste
  • Oil or ghee for cooking

Instructions:
  • In a bowl, mix the whole wheat flour with a pinch of salt and enough water to make a smooth dough. Cover and let it rest for 20-30 minutes.
  • In a separate bowl, mix the mashed potatoes with cumin seeds, turmeric powder, red chili powder, coriander powder, garam masala, and salt to taste. Mix well to form a smooth filling.
  • Divide the dough into equal-sized balls and roll out each ball into a small circle.
  • Place a spoonful of the filling in the center of the circle and bring the edges of the dough together to enclose the filling completely.
  • Gently flatten the stuffed dough ball and dust it with some flour.
  • Roll out the stuffed dough ball into a thin, round paratha, taking care not to tear it.
  • Heat a griddle or tawa over medium-high heat. Place the rolled paratha on the griddle and cook until the bottom side is golden brown.
  • Flip the paratha over and cook the other side until golden brown as well.
  • Brush some oil or ghee on both sides of the paratha and cook for a few more seconds until the paratha is crisp and well-cooked.
  • Serve hot with yogurt or a pickle.

Note: You can also add some chopped onions or green chilies to the filling for added flavor.

9. Vegetable Sandwich

The vegetable sandwich is a quick and easy breakfast recipe that is perfect for those on the go. Toast bread and spread butter on one side. Add sliced cucumber, tomato, onion, and capsicum. Sprinkle salt and pepper and cover with another slice of bread. Cut into triangles and serve.

Ingredients:
  • 4 slices of bread
  • 1 small onion, thinly sliced
  • 1 small tomato, thinly sliced
  • 1 small cucumber, thinly sliced
  • 1 small carrot, grated
  • 1/4 teaspoon of black pepper powder
  • Salt to taste
  • Butter or mayonnaise for spreading

Instructions:
  • Toast the bread slices until golden brown.
  • Spread butter or mayonnaise on one side of each toast slice.
  • Arrange the sliced vegetables on one side of the bread slices. Sprinkle some salt and black pepper powder on top of the vegetables.
  • Cover the vegetables with the other slice of bread and press down gently.
  • Cut the sandwich diagonally into two pieces and serve.

Note: You can add other vegetables of your choice like capsicum, lettuce, or beetroot to the sandwich. You can also add cheese or any other spread of your choice to the sandwich to enhance its taste.

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