My kids (and hubby) start groaning and grumbling as soon as I mention idli, dosa or sandwich for breakfast. God forbid, if I make the gruesome mistake of repeating one of the above dishes twice in a week!!!
My elder one leaves for school at 6.30 am which basically means that I cannot take my own sweet time to make elaborate breakfasts. So below are some creative and highly appreciated breakfast options (certified and approved by my kids). They are not only healthy but can also be made in a jiffy especially when you are hard-pressed for time or just too tired or lazy (uhmmm me) to potter around in the kitchen for more than 10 minutes.
1.Savoury Paniyaram or Dumplings
Good old leftover idli-dosa batter can be fashioned into this delicious meal. It works well as a breakfast option, as well as an evening snack.
2 cups Idli Dosa Batter
1/2 teaspoon Mustard seeds
5-7 Curry leaves
1 onion , finely chopped
1-2 Green Chillies , slit
3 tablespoons Coriander Leaves , finely chopped (optional)
Cooking oil/ghee , for shallow frying
Salt , to taste
1. To prepare the tadka, heat 1/2 tablespoon cooking oil in a pan over medium flame. Add mustard seeds. Once the seeds start to crackle, add curry leaves and fry for few seconds.
2. Now add the chopped onion and green chillies. Saute until onion turns light pink. Turn off the flame and let the mixture cool down.
3. Take a large bowl, add leftover idli batter to it. Add onion mixture, coriander leaves and salt to taste. Mix well.
4. The batter should not have runny consistency like dosa batter, neither it should be too thick like idli batter. Add little water, if the mixture is too thick.
5. Now heat paniyaram pan over medium flame. Add few drops of oil in each round mould. Pour a spoonful of batter into each one (fill only until 3/4 of each mould).
6. Cover it with a lid or plate and cook over medium flame for around 2-3 minutes or until the bottom surface turns light golden brown. Remove the lid and flip each paniyaram using a fork and spoon.
7. Drizzle each paniyaram with about 1/4 tsp ghee fo a nice flavour.
8. Cook another side for about a minute until the bottom surface turns light golden. Remove them using a spoon and transfer to a plate. The paniyarams taste heavenly on their own or can be served with coconut chutney.
9. Serve hot or pack them in the lunnchbox to be relished later.
Notes : You could also sprinkle some idli podi/milagai podi also known as gun powder along with a tsp of sesame oil and toss well so that all the paniyarams are coated evenly. In this case, an additional chutney need not be made.
A 45g Multi-millet noodles pack serves as a perfect solution when cooking for just 1. It is an awesome combination of nutrition and great taste. Made with 6 healthy grains and absolutely devoid of refined flour, preservatives and additives, this serves as an ideal breakfast.
1 pack noodles
1 onion, sliced
1 capsicum, sliced
2 Tsp Oil
- Boil about 1-2L of water. Add noodles to the boiling water and let in cook for about 5 minutes.
- Check the doneness of the noodles. If done, strain the noodles and discard the water.
- In kadai/wok, heat oil and add sliced onions. Fry the onions till they turn pink and then add the sliced capsicums.
- Fry the vegetables for about 2 minutes and then add the masala given along with the pack. Saute for about a minute and add the cooked noodles in it.
- Saute for a minute and turn off the flame.
- You could slice and add other vegetables such as carrots and cabbage.
- A little more oil and less masala (3/4th of the pack provided) will be suitable if giving to very young children.
- Above instructions can be followed for Buckwheat noodles, red rice noodles, quinoa noodles and soya noodles.
This is an all-time favourite breakfast option at our house. I learnt it from my mother-in-law and my kids eagerly look forward to it every time. Simple, tasty and super easy to make.
6 large tomatoes
8-10 bread slices
1Tsp red chilli powder
Salt as required
Ghee for shallow frying
- Grind the tomatoes, garlic, red chilli powder and salt to a smooth paste without adding water.
- Heat a tawa. Dip a bread slice in the tomato mixture till both the sides are coated well and put it on the tawa. Keep the flame on medium.
- Drizzle a tsp of ghee around the bread and toast till golden brown. Flip the slice till both sides are roasted well. Repeat the same for remaining slices.
- Serve hot.
- Ghee gives a nice flavour and is a healthier option, however oil can also be used.
- Adjust the quantity of red chilli powder used as per the required level of spiciness.
- Variations could be to add italian herbs and adding some grated cheese on the slice, a few minutes before removing it from the tawa.
Hope you find the above recipes helpful. Do share your thoughts and suggestions in the comments below.
ABOUT THE AUTHOR
With over 10 years of experience in the organic industry, Priya is a strong believer in using healthy and easy to use alternatives in daily life. She passionately advises her friends, family and customers by sharing with them practical and easy ways to include healthy alternatives in their daily life.