5 Indian Traditional Breakfast Recipes For Your Kids

Do your children eat a boring sandwich or a bowl of cereal every morning? Try serving them traditional and nutritious breakfasts once in a while. Chef Naved Patel has some delicious recipes for you!

By Naved Patel

5 Indian Traditional Breakfast Recipes For Your Kids

Breakfast is the most vital meal of the day, as it affords our body much-needed energy for our daily chores and other activities. In our fast-paced, hectic lives, however, there is hardly enough time to prepare a good breakfast. And unfortunately, our children too are now used to this hurried pace. We often grab any food that will rapidly relieve our hunger. But believe it or not, a good breakfast can make or break your day. Hence, it is important to pay attention to what we eat at this time and make it a healthy, everyday habit. 

There's a dizzying selection of dishes consumed across our country every morning. Seen together, this dazzling array reflects our incredible culinary variety, as well as the thread of continuity in the food traditions of different regions. Unlike other cuisines, Indian culture offers a wide range of dishes for breakfast. Each region moreover, has particular influences, cooking styles, specific flavours and tastes when it comes to this meal.  

Here are some popular, nutritious and delicious breakfast options specially selected for you, which you can enjoy with your family every morning: 

Gojju avalakki

5 Indian Traditional Breakfast Recipes For Your Kids

Preparation time: 10 minutes

Cooking time: 20 minutes 

Serves: 3

Ingredients:

  • 2 cups thick poha
  • 1/4 cup grated coconut
  • 10g jaggery
  • 10g tamarind (soaked in water)
  • 1 tbsp chopped coriander leaves
  • 1/4 tsp turmeric powder
  • Salt to taste
  • 2 tbsp puliyogare/puliyodharai powder

For tempering:

  • 1 red chilli (optional)
  • 1/2 tsp mustard seeds
  • 2 tbsp peanuts
  • 1 tsp urad dal
  • 1 tsp chana dal 
  • 8 cashews (optional)
  • A few curry leaves
  • 4 tbsp oil

Method:

  1. In a large mixing bowl, take the tamarind pulp, jaggery, puliyogare powder and salt. 
  2. Add a cup of water and mix well till the jaggery dissolves completely. Keep aside.
  3. Take the poha (avalakki) in a blender and blend to a coarse, dry powder. Do not add water. 
  4. Transfer the prepared avalakki powder into the tamarind mix and combine well.
  5. Allow to rest for 10 minutes, till most of the liquid is absorbed.
  6. On a medium flame, heat the oil in a kadhai, and add the mustard seeds, chana dal,urad dal, chilli, cashews and a few curry leaves. Fry till the mustard seeds splutter. 
  7. Add the prepared avalakki mixture along with the coconut. Mix well.
  8. Cover and simmer for about five minutes, or till the poha is completely cooked.
  9. Garnish with more coconut and serve. 

Adai dosa

5 Indian Traditional Breakfast Recipes For Your Kids

Preparation Time: 10 minutes (excluding soaking time)

Cook Time: 4 minutes per adai 

Serves: 3

Ingredients:

  • 1 cup rice
  • 1/2 cup toordal
  • 1/4 cup chanadal
  • 1 tbsp uraddal
  • 2 green chillies
  • 3 red chillies
  • 1/4-inch ginger
  • 1/4 tsp asafoetida (hing)
  • 50g onions
  • 2 tbsp coconut, freshly grated
  • 5–10 curry leaves
  • Salt as required
  • Oil as needed

Method:

  1. Soak rice and dal together for 4–5 hours.
  2. Grind both coarsely along with the red chillies, green chillies, ginger, onions, coconut, curry leaves, hing and salt.
  3. The batter should not be too thick or too watery.
  4. Heat a non-stick tawa, pour a ladle of batter, and spread in a circular motion.
  5. Drizzle a little oil around the adai.
  6. As the adai cooks, it will get brown spots.
  7. Flip over. Use oil if needed.
  8. After both sides are cooked well, remove from tawa and serve hot with chutney, sambhar, butter or chutney pudi.

Spinach akoori

Preparation Time: 10 minutes 

Cook time: 5 minutes

Serves: 3

Ingredients:

  • 1 tbsp butter
  • 20g mushroom
  • 20g spinach (blanched and chopped)
  • 25g red onion (finely chopped)
  • 5g cloves garlic (minced)
  • 1/2 tsp green chilli, finely chopped
  • 1/4 tsp ground cumin
  • 1/4 tsp garam masala
  • A pinch of turmeric
  • 15g tomatoes, finely chopped
  • 1 tbsp coriander leaves, finely chopped, plus more to garnish
  • 3 large eggs, beaten
  • Salt to taste

Method:

  1. Heat water in a vessel and put the spinach into the boiling water for 30–40 seconds. Take it out and let cool.
  2. Heat a large frying pan on low-medium heat and add butter. Gently fry the onion, chilly, garlic, mushroom and sauté for about five minutes.  
  3. Add the spices and cook for 1–2 minutes more, stirring until the ingredients are aromatic.
  4. Add the tomatoes and the spinach, cook for one minute, then pour in the eggs and lower the heat. Stir slowly to scramble the eggs as they cook and remove from heat while still a little runny.
  5. Continue stirring off the heat for about a minute more, until the eggs are just set.
  6. Stir in the coriander and serve with chapattis for a delicious breakfast or brunch!

Oats chilla

5 Indian Traditional Breakfast Recipes For Your Kids

Preparation Time: 10 minutes 

Cooking Time: 10 minutes 

Serves: 3

Ingredients:

  • 1 1⁄2 cup oats
  • 1/2 cup yoghurt
  • 30g cup finely chopped onions
  • 5g chopped green chillies
  • 20g chopped coriander leaves 
  • 60g grated carrot
  • 4–5 chopped curry leaves
  • 20g finely chopped beans
  • 20g finely chopped bell peppers
  • Salt to taste
  • Black pepper to taste
  • 1/2 tsp cumin powder
  • Water to make the batter
  • A little oil to cook 

Method:

  1. Dry roast oats in a non-stick pan for five minutes on medium flame. Take it out and let cool down.
  2. In a blender, blend together oats, yoghurt and water to a smooth batter (pancake consistency) is formed.
  3. Pour the batter into a bowl and stir well. Now, add all the spices and vegetables. Mix well.
  4. Heat a non-stick pan and brush with oil. Make chillas of the desired size.
  5. Cook on both sides till brown.
  6. Serve hot with chutney and enjoy.

Pumpkin thalipeeth 

5 Indian Traditional Breakfast Recipes For Your Kids

Preparation Time: 10 minutes

Cooking Time: 6 minutes 

Serves: 2

Ingredients:

  • 200g pumpkin
  • 5g green chilies
  • 3/4 tsp salt
  • 1 1/2 tsp coconut oil/vegetable oil
  • 1/2 tsp mustard seeds
  • 35g onion, chopped
  • 1 tsp ginger-garlic paste
  • 1/2 tsp ghee
  • 1/4 tsp turmeric powder
  • 1 1/2 tomatoes, chopped
  • 1/4 cup coriander leaves, chopped
  • 1/4 cup grated coconut
  • 1 cup wheat flour
  • 1/2 tsp jeera (cumin) powder
  • 1/6 tsp fenugreek powder
  • 1/2 cup water

Method:

  1. Peel, de-seed, wash and cube the pumpkin. Pressure cook it along with chopped green chillies, a cup of water and salt, for around seven minutes. 
  2. Heat oil and ghee in a pan. Splutter the mustard seeds. Add chopped onions. Sauté till golden brown. Add ginger-garlic paste, turmeric, chopped coriander leaves. Sauté for some minutes more. 
  3. Add tomato and cook till mushy. Switch off the flame. Transfer to a mixing bowl.
  4. Add the cooked pumpkin and grated coconut to the mixing bowl. Mash the pumpkin well and mix everything till combined.
  5. Heat a griddle on medium flame. Take one ladle full of batter and pour onto the griddle. Dip your fingers in a bowl of water and spread the batter from all sides to form a bigger disc.
  6. Cover and cook for 3–4 minutes. Flip and cook uncovered for another 2–3 minutes. Repeat till the batter is over.
  7. Serve with your favourite chutney or pickle. 

The author is a food stylist, restaurant consultant and founder of The Next Ingredient.

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