Breakfast Recipes Indian Vegetarian by Sanjeev Kapoor Guide

Are you looking to brighten up your mornings with delicious, wholesome, and truly satisfying Indian vegetarian breakfasts? Look no further!

Inspired by the legendary Chef Sanjeev Kapoor, these breakfast recipes will make you fall in love with the first meal of the day. Indian breakfast is a celebration of flavors, textures, and nutrition—offering everything from crispy dosas to fluffy upma and spicy poha.

Whether you’re a fan of savory or have a mild sweet tooth, these handpicked recipes will help you start your day with energy and a smile. Ready to give your breakfast routine a vibrant makeover?

Let’s dive into these classic and contemporary Indian vegetarian breakfast recipes, all crafted with the expert touch of Sanjeev Kapoor!

Why You’ll Love This Recipe

Indian vegetarian breakfasts are a feast for the senses and a treat for your health. If you crave variety, these recipes will never bore you.

Each dish is packed with fresh vegetables, aromatic spices, and nutritious grains that keep you full and energized.

You’ll love how simple these recipes are to prepare—perfect for busy families as well as those leisurely weekend mornings. They’re ideal for everyone, whether you’re a beginner in the kitchen or a seasoned home chef.

Plus, every recipe can be easily adapted to suit your taste preferences or dietary needs.

Get ready for meals that are not only delicious but also visually appealing and good for you. These recipes will quickly become your favorites for breakfast or brunch!

Ingredients

Here’s a table listing out the essential ingredients for three popular Sanjeev Kapoor-style Indian vegetarian breakfast recipes: Poha, Rava Upma, and Besan Chilla.

Equipment

• Non-stick frying pan or skillet
• Spatula
• Mixing bowls
• Knife and chopping board
• Measuring cups and spoons
• Ladle
• Plate for serving

Instructions

Poha (Flattened Rice Pilaf)

1. Rinse the poha in a colander under running water. Let it drain and set aside. The grains should be soft but not mushy.
2. Heat oil in a pan. Add mustard seeds and let them splutter.
3. Add onions, green chilies, curry leaves, and grated ginger. Sauté until onions turn translucent.
4. Sprinkle turmeric powder and add chopped tomatoes (if using). Cook for a couple of minutes.
5. Add the soaked poha and salt. Mix gently so the poha absorbs all the flavors. Cook for 2-3 minutes on low heat.
6. Switch off the heat, add lemon juice and chopped coriander. Mix well.
7. Serve hot with extra lemon wedges and a sprinkle of fresh coriander.

Rava Upma (Savory Semolina Breakfast)

1. Dry roast the semolina (rava) in a pan until it is fragrant and slightly golden. Remove and set aside.
2. Heat oil in the same pan. Add mustard seeds and let them crackle.
3. Add onions, green chilies, curry leaves, and ginger. Sauté for 2 minutes.
4. Add chopped vegetables (carrots, peas, beans, tomatoes). Cook until just tender.
5. Pour in water and add salt. Bring to a boil.
6. Gradually add roasted semolina while stirring constantly to avoid lumps.
7. Cook on low heat, stirring, until the mixture thickens and semolina is cooked (about 3-4 minutes).
8. Garnish with chopped coriander. Serve hot with coconut chutney or a lemon wedge.

Besan Chilla (Savory Chickpea Flour Pancakes)

1. In a mixing bowl, combine besan, chopped onions, green chilies, turmeric, ginger, salt, and enough water to make a smooth, pourable batter.
2. Heat a non-stick pan and brush lightly with oil.
3. Pour a ladleful of batter onto the pan and spread into a thin pancake.
4. Drizzle a few drops of oil around the edges. Cook until the edges turn golden, then flip and cook the other side.
5. Repeat for the remaining batter.
6. Serve hot with mint chutney, tomato ketchup, or yogurt.

Tips & Variations

• For extra nutrition: Add seasonal vegetables like grated carrots, spinach, or bell peppers to your upma or chilla.

• Adjust spice levels by increasing or decreasing green chilies as per your preference.
• Make it gluten-free: Besan chilla is naturally gluten-free and a great option for those avoiding wheat.
• For a protein boost: Add a tablespoon of plain yogurt to your chilla batter or a handful of roasted peanuts in poha.
• Try using ghee instead of oil for a richer, traditional flavor in all these recipes.

Nutrition Facts

Here’s a general nutrition breakdown per serving for these recipes. Please note values may vary based on portion size and exact ingredients used.

All recipes are rich in complex carbs, moderate in protein, and low in saturated fat. They make for a heart-healthy breakfast that keeps you full for longer!

Serving Suggestions

• Poha pairs excellently with a cup of masala chai and a side of roasted peanuts.
• Rava Upma is delicious with coconut chutney, lemon wedges, or a dollop of plain yogurt.
• Besan Chilla tastes best when served hot with mint-coriander chutney or spicy tomato chutney.
• Add a glass of fresh fruit juice or buttermilk to complete your wholesome breakfast spread.
• For a festive touch, serve any of these with homemade dahi vada as a special weekend treat.

Conclusion

Indian vegetarian breakfast recipes by Sanjeev Kapoor are a true celebration of flavors, health, and cultural richness. Each recipe—whether it’s the comforting poha, the nourishing upma, or the protein-packed besan chilla—guarantees satisfaction and energy for the day ahead.

Try these recipes to bring variety and excitement to your breakfast table. They are easy to prepare, adaptable, and sure to please every palate.

Inspired by the expertise of Sanjeev Kapoor, these dishes are more than just meals—they’re an experience in themselves. So gather your ingredients, fire up your stove, and let your kitchen come alive with the irresistible aromas of Indian breakfast!

More Delicious Indian Vegetarian Breakfast Ideas by Sanjeev Kapoor

• Vegetable Dalia Khichdi: A wholesome cracked wheat porridge cooked with mixed vegetables and mild spices. It’s great for a light, fiber-rich breakfast.
• Moong Dal Cheela: Thin pancakes made from soaked and blended moong dal, flavored with ginger, chilies, and coriander. High in protein and gluten-free!
• Paneer Paratha: Whole wheat flatbreads stuffed with spiced paneer. Serve it with yogurt and pickle for a filling breakfast.
• Idli with Sambar: Soft, steamed rice cakes served with tangy lentil stew and coconut chutney—perfect for a South Indian breakfast.
• Masala Oats Upma: Oats cooked with vegetables, curry leaves, and traditional Indian spices for a fiber-rich, heart-friendly meal.
• Aloo Poha: A variation of classic poha with cubed potatoes sautéed with spices and herbs.
• Suji Cheela: A quick pancake made from semolina and yogurt, flavored with veggies and chilies.

For even more breakfast inspiration, check out our recipes for Stuffed Moong Dal Paratha, Spiced Masala Oats, and Homemade Dahi Vada!

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