3 Simple And Amazing Indian Breakfast Recipes You Must Try

Start your day with a filling and tasty meal with varied flavours on the platter. Here are 3 amazing traditional recipes to binge on.

3 Simple And Amazing Indian Breakfast Recipes You Must Try

Indian cuisine is full of flavour, nutrition and taste and you just can’t miss devouring the power-packed, tasty dishes.

BENNE DOSA (Karnataka):


For the dosa


· urad dal, 1 cup
· idli rice/dosa rice, 2½ cups
· rice flour, ½ cup
· poha, 1 cup
· methi (fenugreek) seeds, ½ tsp
· butter, 1 tsp
· salt, to taste

Method: Soak the urad dal, methi seeds and rice for one hour. Wash the poha in water. Grind it all together to make a soft batter. Now add the rice flour and salt and grind again (or mix well with a spoon). Keep aside for 4-5 hours. Heat the tava and pour a little batter and spread into a thin dosa.  Add some butter to it. Flip the dosa and fry for a minute. Flip it again and fold. Serve with butter on top.

For the bhaji

· potatoes, 2 nos.
· onion, ½ cup
· green chillies, 2 nos.
· mustard seeds, 1 tsp
· curry leaves, 3-4 nos.
· turmeric powder, a pinch
· oil, for frying
· salt, to taste

Method: Cook the potatoes in a pressure cooker, peel and mash them. Heat oil and add mustard seeds to it. When they start popping, add curry leaves, green chillies and onions. Fry for a few minutes. Add turmeric powder, salt and boiled potatoes to it. Mix well and serve with dosa.

PUNUGULLU (Andhra Pradesh):


· dosa batter, 4 cups
· poha, 1¼ cup
· oil to deep fry
· green chillies, 2 nos., minced
or blended
· onion, 1 large, chopped
· ½ tsp cumin seeds
· salt to taste

Method: Check the batter. If it is runny, then powder the poha in a different blender. Add it to the batter and grind it again. Set this aside for 10 minutes to let it thicken after soaking. Adjust the consistency. Check consistency by frying a few fritters. (If they are hard, you need to add a little more water. If they are not crisp or they turn out oily, it means that the batter is still runny.) To the well-adjusted batter, add cumin seeds, chillies and onions. Heat oil and adjust the heat to medium-high. (It must neither be too low nor too high.) Shape the batter into round balls with your fingers and drop them carefully into the hot oil. Fry the fritters until golden in colour and transfer them to paper napkins. Serve them warm with your favourite chutney.

INDORI PURI PALAK (Madhya Pradesh):


· flour, 2½ cups
· salt, to taste
· cumin seeds, crushed, 1 tsp
· ginger paste, 1 tsp
· curd, 3 tbsp
· spinach, chopped, 4-5 tbsp
· green chillies,
finely chopped, 2 nos.
· pure ghee, 2 tbsp
· oil, for frying

For the garnish
· fried onions

Method: Take the flour in a bowl, add salt, crushed cumin seeds and ginger paste, and mix well. Now mix the curd, spinach, green chillies and ghee until you get the desired consistency. Add water and knead into dough. Divide the dough into small balls. Roll out balls and fry them in hot oil. Garnish the puris with fried onions and serve with khichia churi.

(Recipe courtesy: Executive Chef Prakash Dhanmehe of 29, Mumbai)


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