A healthy breakfast sets the tone for a productive and energetic day ahead. At Addlife, we understand the significance of a nourishing breakfast in maintaining overall well-being.

To help you kickstart your mornings with a burst of nutrition, we present 5 delicious and healthy breakfast recipes. These recipes have been carefully selected by our team to provide a wide range of options suitable for various dietary preferences. So, let’s explore these nutritious breakfast ideas and begin your day on a healthy note.

Kodo Millet Poha

Kodo Millet Poha is a nutritious twist on the traditional flattened rice dish. Kodo millet is gluten-free grain rich in fibre, vitamins, and minerals. It is light on the stomach and provides sustained energy. Here’s how to prepare it:

Ingredients

  • 1 cup kodo millet poha
  • 1 tablespoon ghee
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • A pinch of asafetida
  • 1 small onion, finely chopped
  • 1 small tomato, finely chopped
  • 1 green chili, finely chopped
  • Curry leaves
  • Salt to taste
  • Fresh coriander leaves for garnish
  • Lemon wedges for serving

Instructions

  1. Rinse the kodo millet poha under running water and soak it for at least 6 hours.
  2. Then, heat ghee in a pan and add mustard seeds. Let them splutter.
  3. Add cumin seeds, asafetida, curry leaves, and green chili. Sauté for a few seconds.
  4. Add chopped onion and cook until translucent.
  5. Add chopped tomato and cook until it turns soft.
  6. Add rinsed kodo millet poha to the pan and mix well.
  7. Season with salt and cook for a few minutes until the flavours blend.
  8. Garnish with fresh coriander leaves.
  9. Serve hot with lemon wedges for an extra zing.

Pesarattu

Pesarattu is a traditional Andhra breakfast made from a batter of green moong dal and rice. It is rich in protein and fibre, and the addition of vegetables enhances its nutritional value. It is a perfect option for those looking for a gluten-free and protein-rich breakfast. Here’s a popular recipe to try:

Ingredients

  • 1 cup green gram (moong dal)
  • ¼ cup rice flour
  • 1 onion, finely chopped
  • 1 green chili, finely chopped
  • A handful of coriander leaves chopped
  • Salt to taste
  • Ghee or cold-pressed oil for cooking

Instructions

  1. Soak the green gram in water for a few hours or overnight. Drain the water.
  2. Grind the green gram into a smooth batter. Add rice flour and mix well.
  3. Add chopped onions, green chili, coriander leaves, and salt to the batter. Mix thoroughly.
  4. Heat a pan and drizzle some ghee or cold-pressed oil.
  5. Pour a ladleful of the batter onto the pan and spread it in a circular motion to form a dosa.
  6. Cook until it turns golden brown on one side, then flip and cook on the other side.
  7. Repeat the process with the remaining batter.
  8. Serve the Pesarattu hot with chutney or sambar for a nutritious breakfast experience.

Samak Chawal Upma

Samak Chawal Upma is a gluten-free and nutritious breakfast option made from barnyard millet. It is light on the stomach and provides a good amount of dietary fibre. It is also a great alternative for those who are allergic to wheat or gluten. Here’s how to prepare it.

Ingredients

  • 1 cup samak chawal (barnyard millet)
  • 1 small onion, finely chopped
  • 1 small tomato, finely chopped
  • 1 green chili, finely chopped
  • A handful of curry leaves
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • A pinch of asafetida
  • Salt to taste
  • Ghee or cold-pressed oil for cooking

Instructions

  1. Wash the samak chawal thoroughly and soak them in water for at least 30 minutes. Then, drain the water.
  2. Heat ghee or cold-pressed oil in a pan and add mustard seeds. Let them splutter.
  3. Add cumin seeds, asafetida, curry leaves, and green chili. Sauté for a few seconds.
  4. Add chopped onion and cook until translucent.
  5. Add chopped tomato and cook until it turns soft.
  6. Add the soaked and drained samak chawal to the pan and mix well.
  7. Season with salt and add water in a 1:2 ratio (1 part millet to 2 parts water).
  8. Cover the pan and let it cook on low heat for about 10-15 minutes or until the millet is cooked and the water is absorbed.
  9. Remove from heat and let it rest for a few minutes.
  10. Fluff the upma with a fork and serve hot as a nutritious and filling breakfast option.

Mixed Millet Dosa with Chutney

Mixed Millet Dosa with Chutney combines the goodness of various millets like ragi, jowar, bajra, and foxtail millet. It is a wholesome and fibre-rich option that offers a good balance of carbohydrates and protein. The accompanying chutney adds flavour and nutrition. Here’s how to make it:

Ingredients

  • 1 cup of mixed millet such as ragi, barnyard millet, foxtail etc., depending on the season
  • ½ cup urad dal (split black gram)
  • ½ teaspoon fenugreek seeds
  • Salt to taste
  • Water for soaking and grinding
  • Ghee or cold-pressed oil for cooking

Instructions

  1. Take all your millet and soak them for a few hours. Then, grind them to form a paste at home. Let the paste ferment for a few hours.
  2. Next, wash the urad dal and fenugreek seeds, and soak them in water for about 4-6 hours.
  3. Grind the soaked dal and fenugreek seeds to a smooth batter using a grinder or blender.
  4. Mix the fermented millet paste with the urad dal batter and add salt. Mix well.
  5. Cover the bowl and let the batter ferment overnight or for at least 8-10 hours in a warm place.
  6. Once the batter is fermented, mix it gently and add a little water if needed to achieve a pouring consistency.
  7. Heat a pan or griddle and lightly grease it with ghee or cold-pressed oil.
  8. Pour a ladleful of the batter onto the pan and spread it in a circular motion to form a dosa.
  9. Drizzle some ghee or cold-pressed oil around the edges and cook on medium heat until the dosa turns golden brown.
  10. Flip the dosa and cook the other side until it is cooked through.
  11. Repeat the process with the remaining batter.
  12. Serve the mixed millet dosa hot with chutney or sambar for a wholesome and nutritious breakfast.

Jau Garlic Paratha

Jau Garlic Paratha is a tasty and gluten-free paratha made with jau flour, one of the easiest recipes for college-going students. Jau is nutritious grain rich in fibre and essential minerals. The addition of garlic and spices enhances the taste and provides additional health benefits. Here’s how to prepare it:

Ingredients

  • 1 cup jau flour
  • 2-3 garlic cloves, minced
  • 1 green chilli, finely chopped
  • A handful of coriander leaves chopped
  • Seasonal vegetables
  • Salt to taste
  • Water for kneading
  • Ghee or any cold-pressed oil for cooking

Instructions

  1. Create a batter with jau flour with water. Remember jau soaks up water, so gradually add water as needed.
  2. Then add minced garlic, chopped green chili, coriander leaves, vegetables of your choice and salt to the batter.
  3. Heat a tawa or griddle and spread the batter on medium heat.
  4. Flip the paratha when one side is partially cooked, and drizzle ghee or any cold-pressed oil on the cooked side.
  5. Cook the other side until both sides are golden brown and crisp.
  6. Remove from heat and repeat the process with the remaining dough.
  7. Serve the jau garlic parathas hot with yoghurt, pickle, or any chutney of your choice.

Addlife is a Nutrition Counselling Centre in Lucknow founded by Dietitian – Luna Jaiswal which helps improve your health through Nutrition therapy.