10+ Breakfast Recipes Indian Veg To Start Your Day Deliciously

Indian vegetarian breakfast recipes give you a ton of simple, tasty options for your morning. They usually mix fresh veggies, spices, and grains into hearty, nutritious dishes.

You don’t need fancy ingredients or complicated steps—these recipes are easy and pack a punch of flavor to kick off your day.

Some mornings, you might want something light. Other days, you need a breakfast that’ll keep you full.

Indian veg breakfasts have you covered, whether you’re rushing or have time to spare. There’s enough variety to keep things interesting, and you can keep it healthy without losing out on taste.

Ingredients:

• Fresh vegetables (onions, tomatoes, spinach)
• Lentils or chickpea flour
• Rice or semolina
• Indian spices (turmeric, cumin, mustard seeds)
• Herbs (cilantro, coriander)

Cooking Instructions:

1. Chop your vegetables.
2. Soak lentils or rice if the recipe calls for it.
3. Heat oil, toss in your spices, and let them bloom.
4. Add the veggies and cook until they soften up.
5. Mix in your flour or grains, then cook as the recipe says.
6. Serve hot—chutney or yogurt on the side is always a win.

1) Upma with mustard seeds and curry leaves

Upma is a classic South Indian breakfast—super simple and made with semolina. First, dry roast the semolina for that toasty aroma.

Heat oil in a pan, then toss in mustard seeds. When they start popping, add curry leaves and some urad or chana dal for crunch.

Throw in chopped onions and green chilies, sauté until the onions look translucent. Pour in water and bring it to a boil.

Slowly add the roasted semolina while stirring, so you don’t get lumps. Cook until the mixture thickens and the semolina is soft.

If you’re feeling like extra crunch, add peanuts or cashews at the end. Serve it hot—it’s comfort in a bowl.

Ingredients

• 1 cup semolina (rava/suji)
• 1 tsp mustard seeds
• 5-7 fresh curry leaves
• 1 tbsp chana dal or urad dal
• 1 small onion, finely chopped
• 2 green chilies, chopped
• 2.5 cups water
• 2 tbsp oil
• Salt to taste
• Optional: peanuts or cashews

Cooking Instructions

1. Dry roast semolina until it’s a light golden color. Set aside.
2. Heat oil in a pan. Add mustard seeds and let them pop.
3. Toss in curry leaves and chana dal; sauté until the dal turns golden.
4. Add onions and green chilies, cook until onions soften.
5. Pour in water and salt, bring to a boil.
6. Gradually add roasted semolina, stirring to avoid lumps.
7. Cook on low until it thickens and the semolina is soft (about 3-5 minutes).
8. Add peanuts or cashews if you like. Serve warm.

You can learn more about this recipe at vegrecipesofindia.com.

2) Classic Soft Idli with coconut chutney

Idli is a fluffy, steamed cake made from fermented rice and urad dal batter. It’s a South Indian favorite, especially with coconut chutney.

The fermentation makes the idlis light and easy on your stomach. Coconut chutney brings a fresh, mild flavor—grated coconut, green chilies, and a few spices.

The combo is simple, tasty, and pretty healthy. Soak rice and urad dal, grind them, mix, and let it ferment overnight.

When you’re ready, steam the batter in idli molds. The result? Soft, pillowy cakes.

Ingredients

• 3 cups rice
• 1 cup urad dal (split black gram)
• 1 cup grated fresh coconut
• 2 green chilies
• 1/2 tsp mustard seeds
• Curry leaves
• Salt to taste
• Water for soaking and grinding

Cooking Instructions

1. Soak rice and urad dal separately for 6-8 hours.
2. Grind urad dal to a smooth batter, then grind rice a bit coarser.
3. Mix both batters, add salt, and let them sit overnight to ferment.
4. Pour the batter into idli molds and steam at 212°F (100°C) for 12-15 minutes.
5. For chutney, grind coconut, chilies, salt, and a splash of water. Temper mustard seeds and curry leaves in oil, pour this over the chutney.
6. Serve idlis hot with coconut chutney.

You can find more about soft idli and chutney recipes at this soft idli recipe page.

3) Masala Dosa with potato filling

Masala dosa is basically a crispy, thin crepe made from fermented rice and lentil batter. It’s stuffed with a warm, spiced potato filling.

The potatoes get cooked until they’re soft, then mashed with sautéed onions, green chilies, and ginger. Mustard seeds, turmeric, and curry leaves add that classic flavor.

Spread the batter thin on a hot griddle and cook until golden. Add the potato filling, fold, and serve it up hot.

Ingredients

• 2 cups rice
• ½ cup split urad dal (black gram)
• 4 boiled potatoes
• 1 onion, thinly sliced
• 1 green chili, chopped
• 1 inch ginger, chopped
• 1 teaspoon mustard seeds
• 8 curry leaves
• ¼ teaspoon turmeric powder
• Salt to taste
• Oil for cooking

Cooking Instructions

1. Soak rice and urad dal separately for 6 hours.
2. Grind them into a smooth batter and let it ferment overnight.
3. Boil, peel, and mash the potatoes.
4. Heat oil, add mustard seeds and curry leaves.
5. Sauté onions, ginger, and green chili until soft.
6. Mix turmeric and salt into the potatoes, then combine with the sautéed mix.
7. Heat a griddle, pour a ladle of batter, and spread it thin.
8. Cook on medium heat until the edges lift, drizzle oil, and flip if you want it crispier.
9. Place the potato filling on one side, fold the dosa, and serve hot.

For more details on the potato filling, check this potato curry recipe for masala dosa.

4) Aloo Paratha with yogurt

Aloo Paratha is a North Indian flatbread stuffed with spiced, mashed potatoes. It’s hearty and satisfying, and you can whip it up at home without much fuss.

Cook the parathas on a hot griddle with a bit of oil or ghee until both sides are golden. Serve them up warm with plain yogurt—it balances out the spices and cools things off.

This dish gives you whole wheat and potatoes for a solid start to your day. If you want more flavor, a side of pickles works great.

Ingredients:

• 2 cups whole wheat flour
• 3 boiled potatoes
• 1 tsp cumin seeds
• 1-2 green chilies (finely chopped)
• 1 tsp garam masala
• Salt to taste
• 2 tbsp oil or ghee
• Plain yogurt (for serving)

Cooking Instructions:

1. Mix flour with water and knead into a soft dough.
2. Mash the boiled potatoes and mix with cumin, chilies, garam masala, and salt.
3. Roll the dough into small discs, stuff with the potato mixture, and seal.
4. Roll out the stuffed dough gently into flatbreads.
5. Cook on a hot griddle at medium heat (about 350°F/175°C) with oil or ghee until golden on both sides.
6. Serve hot with yogurt.

5) Rava Semiya Upma

Rava Semiya Upma is a quick, tasty breakfast that uses both semolina (rava) and thin vermicelli (semiya). You cook them together with mustard seeds, curry leaves, and your favorite veggies.

It’s light but still filling—great for those busy mornings. The spices give it flavor, but nothing too overpowering.

Add peas, carrots, or beans for more color and nutrition. You can tweak the spices as you like.

Enjoy it with a cup of tea or coffee. Honestly, it’s a breakfast that never gets old.

Ingredients

• 1/2 cup semolina (rava)
• 1/2 cup thin vermicelli (semiya)
• 1 tbsp oil
• 1 tsp mustard seeds
• 1 tsp urad dal (optional)
• 1-2 green chilies, chopped
• A few curry leaves
• 1/4 cup chopped vegetables (carrot, peas, beans)
• Salt to taste
• 2 cups water

Cooking Instructions

1. Dry roast semolina till it’s lightly golden. Set aside.
2. Roast vermicelli until you see a bit of brown. Set aside, separate from the semolina.
3. Heat oil in a pan. Add mustard seeds, urad dal, curry leaves, and chilies.
4. Add chopped veggies and sauté for 2-3 minutes.
5. Pour in water and salt. Bring it to a boil (212°F / 100°C).
6. Add vermicelli first; cook for 2 minutes.
7. Add semolina slowly, stirring so you don’t get lumps.
8. Cook on low for 3-5 minutes, until the water’s absorbed.
9. Turn off the heat and let it sit for 2 minutes before serving.

6) Besan Chilla with chopped onions

Besan Chilla is a savory pancake you can throw together in no time. It’s made with gram flour (besan) and chopped onions for crunch and flavor.

Add in spices like cumin or green chilies if you want a little kick. This dish is gluten-free and packs some protein, so it’s a solid way to start your day.

Mix besan with water until smooth, then add onions and herbs. Cook the batter on a hot pan until both sides are golden.

Ingredients

• 1 cup besan (gram flour)
• 1/2 cup finely chopped onion
• 1/4 cup chopped cilantro
• 1 green chili, chopped (optional)
• 1/2 tsp cumin seeds
• Salt to taste
• Water as needed
• Oil for cooking

Cooking Instructions

1. In a bowl, mix besan, salt, cumin seeds, and water to make a smooth batter.
2. Add chopped onions, cilantro, and green chili.
3. Heat a non-stick pan and brush lightly with oil.
4. Pour a ladle of batter and spread it thin like a pancake.
5. Cook on medium heat for 2-3 minutes until the edges lift.
6. Flip and cook until the other side is golden brown.
7. Serve hot with chutney or yogurt.

7) Moong Dal Pancakes

Moong Dal Pancakes make for a healthy, tasty breakfast. They’re made from yellow moong dal, a type of lentil that’s light and protein-packed.

These pancakes are naturally gluten-free. Toss in spices like cumin seeds and maybe a handful of fresh herbs for a little extra zing.

Chopped veggies? Always a good idea for more flavor and a nutrition boost. They cook up fast and taste great with chutney or a dollop of yogurt.

To make them, soak the dal, grind it into a smooth batter, and cook on a hot pan until both sides turn golden. The result is a savory, satisfying breakfast that doesn’t weigh you down.

Ingredients

• 1 cup yellow moong dal (soaked)
• 1 green chili, chopped
• 1-inch piece ginger
• 1 teaspoon cumin seeds
• Salt to taste
• Chopped vegetables (optional, like onion or tomato)
• Fresh cilantro, chopped
• Water as needed
• Oil for cooking

Cooking Instructions

1. Soak moong dal for 2-3 hours.
2. Drain and grind the dal with chili, ginger, and cumin seeds to a fine paste.
3. Add salt, cilantro, and any vegetables; mix well.
4. Heat a non-stick pan and grease it lightly.
5. Pour a ladle of batter and spread it into a thin pancake.
6. Cook on medium heat until golden, flip, and cook the other side.
7. Serve hot with chutney or yogurt.

8) Thatte Idli with sambar

Thatte Idli is a soft, round, flat steamed rice cake that’s a staple in South Indian breakfasts. It pairs beautifully with sambar, that spicy lentil and veggie stew.

You get a healthy, filling meal with this combo. The batter uses rice and urad dal, soaked and left to ferment overnight.

Some folks add puffed rice—makes the idlis even fluffier. Serve them hot with tangy sambar and coconut chutney if you want the full experience.

For sambar, cook lentils with tamarind, spices, and whatever mixed vegetables you’ve got. The spicy, tangy flavor just works with the mild idli.

Ingredients

• 2 cups idli rice or idli rava
• 1 cup urad dal (split black gram)
• 1/4 cup puffed rice
• Water (for soaking and batter)
• Salt (to taste)

Sambar Ingredients (basic)

• 1 cup toor dal (pigeon peas)
• Tamarind paste
• Mixed vegetables (carrots, beans, drumstick)
• Sambar powder, mustard seeds, curry leaves

Cooking Instructions

1. Soak rice, urad dal, and puffed rice in water for 8-10 hours.
2. Grind everything to a smooth batter and let it ferment overnight. Add salt in the morning.
3. Pour the batter into flat idli molds (thatte size) and steam at 212°F (100°C) for 10-12 minutes.
4. Cook toor dal until soft and mash it lightly.
5. Boil dal with tamarind, vegetables, and spices to prepare sambar.
6. Temper with mustard seeds and curry leaves, then mix them into the sambar.
7. Serve Thatte Idli hot with sambar and maybe some coconut chutney.

For more tips, check Thatte Idli recipe details here.

9) Jowar Chilla with green chutney

Jowar Chilla is a quick, healthy Indian breakfast. You make it with jowar flour, which is gluten-free and loaded with nutrients.

Add some veggies and spices to the batter for flavor. Cook the chillas on a hot pan until both sides are golden brown.

Serve them warm with green chutney. The chutney brings a tangy, spicy kick that just fits.

It’s a light meal, but honestly, it fills you up. If you want a breakfast that’s tasty and wholesome, this one’s a solid pick.

Ingredients:

• 1 ½ cups jowar (sorghum) flour
• 2 tbsp besan (gram flour)
• 1 small onion, finely chopped
• 1 small tomato, finely chopped
• 1 green chili, chopped
• ½ tsp cumin seeds
• Salt to taste
• Water as needed
• Oil for cooking

Cooking Instructions:

1. Mix jowar flour, besan, cumin seeds, and salt in a bowl.
2. Add onion, tomato, green chili, and enough water to make a smooth batter.
3. Heat a non-stick pan on medium (around 350°F / 175°C).
4. Pour a ladle of batter and spread it into a thin circle.
5. Cook for 2-3 minutes until the edges lift, then flip.
6. Cook the other side until golden brown.
7. Serve hot with green chutney.

You can check a detailed recipe for jowar chilla with green chutney here.

10) Spiced Vegan French Toast with gram flour

You can totally whip up a tasty Indian-style vegan French toast with gram flour. It’s got a savory kick from spices like turmeric, ginger, and chilies.

Honestly, it’s fast and packs in some protein, so it’s a solid choice for breakfast—especially if you’re bored of the same old toast. The batter skips eggs and uses gram flour with onion, garlic, and a bunch of Indian spices.

Just dip your bread in the mix and toss it onto a hot pan. Cook until it’s golden brown and crisp on both sides.

I like it as a snack too, especially with a little chutney or even a simple salad on the side. Sometimes I wonder why I don’t make it more often.

Ingredients:

• Gram flour (besan)
• Onion, finely chopped
• Green chilies, chopped
• Ginger and garlic paste
• Turmeric powder
• Salt
• Water
• Bread slices
• Oil for cooking

Cooking Instructions:

1. Mix gram flour, onion, green chilies, ginger-garlic paste, turmeric, salt, and water until you get a smooth batter.
2. Heat oil in a pan over medium heat.
3. Dip bread slices into the batter and coat both sides well.
4. Cook the slices in the pan until each side turns golden brown, about 3–4 minutes per side.
5. Serve hot with chutney or whatever dipping sauce you’re into.

For the full recipe, check out Vegan French Toast Indian Spiced Masala Toast.