Breakfast Recipes Vegetarian Indian Quick and Easy Ideas

Mornings are often a race against the clock, but that doesn’t mean you have to compromise on health or flavor! Indian vegetarian breakfasts are a treasure trove of quick, nourishing, and utterly delicious options.

Whether you crave something savory or slightly sweet, there’s a vibrant dish waiting to make your day brighter. The best part?

You don’t need hours in the kitchen—these recipes are designed for busy mornings, using wholesome ingredients and simple steps. In this post, I’ll walk you through three of my favorite quick Indian vegetarian breakfast recipes: Vegetable Upma, Besan Chilla, and Poha.

Each one is packed with nutrients, flavors, and a delightful crunch or softness that makes breakfast something to look forward to. Let’s dive into these easy-to-make morning delights!

Why You’ll Love This Recipe

• Quick Preparation: Each recipe can be made in under 30 minutes, perfect for busy mornings.
• Nutritious & Filling: Packed with vegetables and plant-based protein, these dishes keep you energized all morning.
• Customizable: Adapt the recipes to your taste preferences and seasonal ingredients.
• No Fancy Ingredients: Everything can be found in a regular Indian pantry.
• Family-Friendly: Mild, wholesome flavors make these recipes suitable for all ages.

Ingredients

Equipment

• Non-stick frying pan or skillet
• Medium saucepan
• Mixing bowls
• Sharp knife
• Cutting board
• Spatula
• Ladle
• Measuring cups and spoons

Instructions

Vegetable Upma

1. Roast Semolina: In a dry pan, roast 1 cup semolina on low flame for 3-4 minutes until fragrant. Set aside.
2. Prepare Tempering: Heat 2 tbsp oil or ghee in a pan. Add mustard seeds and let them splutter. Add cumin seeds, curry leaves, and green chili.
3. Sauté Vegetables: Add onion, sauté until translucent. Add carrot and green peas, stir-fry for 2-3 minutes.
4. Add Water: Pour in 2 cups water and add salt. Bring to a boil.
5. Cook Upma: Lower the flame, add roasted semolina gradually, stirring continuously to avoid lumps.
6. Cover and cook for 3-4 minutes, stirring occasionally, until water is absorbed.
7. Finish with chopped coriander and a squeeze of lemon. Serve hot.

Besan Chilla

1. Prepare Batter: In a bowl, mix 1 cup besan, turmeric powder, cumin seeds, salt, and add water slowly to make a smooth, pourable batter.
2. Add Vegetables: Mix in onion, tomato, green chili, and coriander leaves.
3. Heat Pan: Drizzle a little oil on a hot non-stick pan or skillet.
4. Cook Chilla: Pour a ladleful of batter onto the pan. Spread gently into a circle.
5. Drizzle a few drops of oil around the edges. Cook for 2-3 minutes on medium heat until the underside turns golden.
6. Flip and cook the other side for another 2 minutes.
7. Serve hot with chutney or ketchup.

Poha

1. Rinse Poha: Place 2 cups poha in a colander and rinse under running water. Let it drain and soften for 5 minutes.
2. Prepare Tempering: Heat 2 tbsp oil in a pan. Add mustard seeds and let them splutter, then add curry leaves and green chilies.
3. Sauté Veggies: Add onion and sauté until translucent. Add potato and cook until tender. Add green peas.
4. Add Poha: Mix in rinsed poha, turmeric powder, and salt. Toss gently to combine.
5. Cook for 2-3 minutes on low flame until heated through.
6. Sprinkle with fresh coriander and a squeeze of lemon. Serve warm.

Tips & Variations

• Add More Veggies: Feel free to add bell peppers, corn, or spinach to any recipe for extra nutrition.
• Make it Vegan: Use oil instead of ghee for vegan options.
• Spice Level: Adjust the amount of green chilies to suit your taste.
• Batch Prep: Chop and store veggies in advance to save morning time.
• Try Different Flours: For chilla, experiment with a mix of chickpea and millet flour for a different flavor and texture.
• Protein Boost: Add paneer cubes or tofu to upma or poha for extra protein.

“For extra crunch, top your upma and poha with roasted peanuts or cashews before serving.”

Nutrition Facts

These values are approximate and will vary depending on portion size and exact ingredients used.

Serving Suggestions

• Pair Vegetable Upma with coconut chutney or a side of yogurt for a wholesome meal.
• Serve Besan Chilla with green chutney, mint yogurt dip, or even a tangy tomato ketchup for kids.
• Enjoy Poha with a cup of masala chai or filter coffee for an authentic Indian breakfast experience.
• For an added protein boost, serve these dishes with a glass of lassi or a bowl of sprouts salad.
• Garnish with fresh coriander, pomegranate seeds, or grated coconut for a pop of color and nutrition.

Conclusion

Indian vegetarian breakfast recipes are a wonderful way to start your day with a burst of flavors and nutrition. The best part is how easy and quick these dishes are to prepare—perfect for busy families or anyone looking for a wholesome bite without the morning rush.

Whether you pick the comforting Vegetable Upma, the protein-rich Besan Chilla, or the refreshing Poha, you’re guaranteed a satisfying meal that will keep you energized and happy. Don’t forget to experiment with different veggies and garnishes to keep things exciting.

For more inspiration, check out Simple Indian Breakfast Dosa Recipe, The Best Homemade Idli, or Quick Vegetable Paratha. Here’s to many delicious mornings ahead—happy cooking!

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