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All happiness depends on a leisurely breakfast”, and since nothing screams morning glory quite like some crispy vadas and butter-y dosas - I've compiled our 10 best Indian breakfast recipes just for you. From kids to adults, the indian breakfast is an all-time favorite ranging from the humble upma to chennai' s popular idli sambar served with a delicious vegetable stew.

Medu Vada

Medu vada is a South Indian fritter made from Vigna mungo. It is usually made in a doughnut shape, with a crispy exterior and soft interior. A popular food item in South Indian and Sri Lankan Tamil cuisines, it is generally eaten as a breakfast or a snack.

Masala dosa

Masala dosa is a popular South Indian breakfast snack not only in India but abroad as well. Though making masala dosa is a long process, but it's worth it. In this recipe, the dosa is crisp and served with delicious potato masala. Recipe post shares both the method of preparing dosa batter as well as the potato masala. If you do not have time, then skip making the potato masala and just make the sada dosa (plain dosa) with coconut chutney.

Idli

Idli is a soft, pillowy steamed savory cake made from rice and lentil batter. The lentils used in making idli are urad dal (black gram). Idli is a traditional breakfast made in every South Indian household including mine. Idli is popular not only in the whole of India but outside India too. Idlis are naturally vegetarian, vegan, gluten-free and make for one of the healthiest breakfast.

Upma

Upma is a traditional South Indian breakfast dish made from rava (sooji or cream of wheat). Upma is usually served with coconut chutney.

Rava Dosa

Another popular South Indian dosa variety. The best part of making instant Rava dosa is that it does not require any fermentation and is very easy to make. you can make the Rava dosa plain or you can spice it up by adding chopped onions, curry leaves, herbs, and spices.

Poori masala

The combo of pooris with potato curry is popular all over India. This South Indian potato masala gravy taste awesome not only with pooris but also goes very well with dosa or chapatis. at times I also make this Maharashtrian style poori bhaji and Punjabi aloo poori recipe. aloo poori is liked all over India and is made in different ways.

Chapati

It is a popular Indian flatbread made with wheat flour. Easy chapati recipe that anyone can make at home that yields soft and puffy chapati. It is a staple and made of really simple ingredients: wheat flour, salt, and water.

Vada Pav

Vada pav is one of the most humble street food of Mumbai, yet it is tasty and delicious. Wada pav basically has Batata vada which is sandwiched between two slices of a pav, along with sweet chutney, green chutney and dry garlic chutney. I have had vada pav in many places in Mumbai right from my childhood. Even today when I go to Mumbai, I do make sure to have vada pav there. However on occasions I do make them at home.Vegan

Poha

Poha is a popular Maharashtrian breakfast recipe made from red or white flattened rice, herbs and spices. Low Fat, Gluten-Free and Vegan.

Sandwich

Sandwich makes for a quick breakfast or snack when you are short of time or want to eat something in hurry. Sandwich are quick and easy to make and does not require much cooking expertise. Even bachelors can make it easily. During my schooling in Mumbai, I used to have Mumbai veg sandwich quite often. You can serve most sandwiches with tomato sauce or coriander chutney or mint chutney.

All happiness depends on a leisurely breakfast”, and since nothing screams morning glory quite like some crispy vadas and butter-y dosas - we've compiled our 20 best Tamilnadu breakfast recipes just for you. From kids to adults, the Tamilnadu breakfast is an all-time favorite ranging from the humble upma to Kerala's popular appam served with a delicious vegetable stew.

Ven Pongal Recipe

Pongal or Pongali or Huggi is a popular rice dish in the south Indian states of Andhra Pradesh, Karnataka, and Tamil Nadu. In Tamil "pongal" means "bubbling up". In Telugu and Kannada Pongali is a dish of rice mixed with boiled milk and sugar.

Chettinad Kuzhi Paniyaram(Masala Paniyaram)

A popular Chettinad kuzhi paniyaram recipe made the authentic way. This paniyaram turns out so fluffy and taste delicious with chutney or sambar.

Medu Vada Recipe

Idiyappam Recipe

Idiyappam, also known as nool puttu or string hopper, is a rice noodle dish originating from the Indian states of Kerala and Tamil Nadu and as well as from Sri Lanka. It consists of rice flour pressed into noodles, woven into a flat disc-like shape and steamed.

Appam Recipe

These tasty lacy soft hoppers also known as appam or palappam are a popular Kerala breakfast. Gluten-free and vegan. They are served along with the vegetable stew. Two more popular breakfast recipes from Kerala are Puttu and Idiyappam.

Kanchipuram idlis Recipe

As the name suggests, Kanchipuram Idli is a popular Idli from Kanchipuram, a small town in TamilNadu. Kanchipuram is not only famous for Silk Sarees but also for this special Idli. This special Idli is offered as a Prasad in Varadaraja Swamy Temple, Kanchipuram. Idli is one of the healthiest breakfasts. Even for the infants, toddlers and the elder's idli is one of the harmless dishes. It is one of the travel-friendly dishes too. Instead of making regular idli, we can try this Kanchipuram Idli. The flavor of cumin-pepper along with ginger powder makes this idli really wonderful and my whole family loves having this Kanchipuram Idli! Try this and delight your family too.

Kambu Koozh (Pearl Millet Porridge)

This healthy millet is one of the ancient millet used by our ancestors. Mostly all the farmers’ main course food would be pearl millet.In tamil we call it as kambang koozh. Either kambu koozh or kambu soru(sadam) is the main food for them. Kambu koozh is not only healthy, it is rich in starch and fiber and protein content so it gives more energy to our body and lower our appetite.

Kambam Choru (Boiled Pearl Millet)

Bajra is also famous as ‘Pearl Millet’ used to be one of the widely accessible grains half a century before. Last few decades it mislaid a recognition and people opted for some-more simply accessible grains like rice and wheat. Nowadays millets are entrance behind into markets due to health benefits. People with diabetes, high cholesterol, etc are perplexing to embody some-more and some-more millets into their die

Masala dosa recipe

Idli recipe

Upma recipe

Upma is a traditional South Indian breakfast dish made from rava (sooji or cream of wheat). Upma is usually served with coconut chutney.

Rava Dosa Recipe

Poori masala recipe

Akki Roti Recipe

It is one of the staple breakfast in Karnataka and is made with rice flour and mix veggies. Akki rotti makes for a good healthy breakfast. You can add veggies of your choice in the dough. Another flat bread which is popular in Karnataka cuisine is Jowar roti recipe.

Adai recipe

Adai is a delicious protein-rich pancake. Making adai is very easy. rice and lentils are soaked and then ground to a slightly coarse batter. Also unlike Making dosa you don’t need to ferment the batter.

Mysore Bonda Recipe

Mysore Bonda is crisp, soft and fluffy fritters made with urad dal (black gram), some spices and fresh coconut bits.

Neer dosa recipe

It is soft, thin, light and lacy crepes made with rice batter. Neer dosas are easy to prepare as fermentation is not required. apart from Coconut chutney, neer dosa can also be served with Veg sagu or veg korma or potato korma.

Rava kichadi recipe

Rava kichadi is more like Khichdi and one that is made with Rava. I do add some veggies in it to give some texture and nutrition. The veggies that can be added to this dish are capsicum (shimla mirch or bell pepper), french beans, green peas (matar) and carrots. But you can skip veggies and make it without veggies also.

Malabar parotta recipe

Kerala parotta is a layered flaky flatbread that is popular across the whole of south India. It is a variation of the North Indian Lachha paratha. You can serve Kerala paratha with any vegetable curry like Veg korma or potato kurma or Veg Kolhapuri or Veg Kadai or lentil curry like Dal makhani or with Paneer butter masala. even the simple dal tastes so good with the Kerala parotta.

Chapati Recipe

This burger is delicious and packed with flavor from the herbs and spices, but be forewarned – it does not taste like beef. Its crispy exterior contains an amazing blend of savory tastes that will have you drooling. This is the perfect vegetable patty and from here, you can customize it with whatever you see fit.

Ingredients

2 Large potatoes boiled or baked (Yields 2 cups when roughly chopped)
1/4 cup finely chopped onion
1/4 cup carrots cut into small cubes or grated
1/4 cup peas
1/4 cup finely sliced green beans
2 cloves of garlic minced or use 1/2 teaspoon garlic powder
1 tablespoon oil
2 tablespoons unsalted butter
1/2 cup bread crumbs

SPICES

1/4 teaspoon turmeric powder
1/2 teaspoon cumin powder
1 tablespoon dry cilantro or finely chopped
1 teaspoon paprika / red chilly powder
1 teaspoon chat masala
1/2 teaspoon garlic powder if not using minced garlic
1/2 teaspoon salt or to taste

FOR THE BATTER

1/2 cup all-purpose flour/maida
5 tablespoons corn starch/cornflour
1/4 cup cornmeal / Makki ka Atta
1/2 teaspoon salt
1 cup of cold water
1/2 tablespoon oil

EXTRAS

Oil for frying
bread crumbs for coating
Dinner rolls
Mayo and lettuce chopped cabbage or similar

Instructions

Add oil and butter in a pan and place on medium-high heat. Add the minced garlic. Once it cooks add onions and the veggies. Sautee till the veggies are half cooked. Add the spices and mix well. Now add the mashed potatoes and incorporate everything well with a potato masher or flat paddle and mix for an additional minute.
Turn of the heat, transfer the potato mixture into a bowl and keep aside to cool. Add the bread crumbs and mix well almost like kneading. Cover the bowl with the lid or plastic wrap and place it in the refrigerator for 30 minutes to an hour so that it hardens a bit for easier handling.

To Prepare The Batter

Mix all-purpose flour + corn starch + cornmeal + salt and mix well. Add water little at a time until a slightly thick batter is formed. Mix well and stir the oil in the batter. (Oil adds shine to the crumb coat)

Assembling and Frying:

Roll the potatoes into balls and flatten it out into 1/2 inch thick patty. Carefully dip it in the batter and coat it with bread crumbs.
Pour oil in a pan and place on medium heat. (I used oil only enough to submerge half of the patty. You can use more oil and deep fry). Test if the oil is hot enough by adding bread crumbs. If it sizzles, that means the oil is ready for frying. Add the burger. After 2-3 minutes turn the burger over. Fry on both sides till the burger is golden brown. Transfer to a paper towel.

Assembling the Burger

Cut a dinner roll into half. Place the burger on the lower bun/dinner roll. Spread some mayo on the upper side. Slide-in lettuce or leaves so that it doesn't make the burger soggy.

Recipe Notes

To freeze: Line a sheet or a plate with plastic foil and place the coated patty on the sheet, keeping enough space so that they don't touch. Once it hardens in an hour or two, remove and place it in freezer bags or freezer boxes. When ready to use, thaw in the refrigerator (If you transfer the burger from the freezer to the refrigerator at night, it should be ready for frying by morning). Alternately you can place in the counter to thaw for 30 minutes to an hour or thaw in the microwave for a few seconds.