Sandwiches and cereals are passé. Try these 5 Indian traditional and yummy breakfast recipes for kids

There's an astonishing selection of dishes consumed across our country every morning. Seen together, this 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 flavors 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:

1. Gojju avalakki

Ingredients

For tempering

• 1 red chili (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 then add the mustard seeds, chana dal, urad dal, chili, 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 5 minutes, or till the poha is completely cooked.
9. Garnish with more coconut and serve.

2. Adai dosa

Ingredients

Method:

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

3. Spinach akoori

Ingredients

Method

1. Heat water in a vessel and put the spinach into the boiling water for 30-40 seconds. Take it out and let it cool.
2. Heat a large frying pan on low-medium heat and add butter. Gently fry the onion, chili, garlic, mushroom and saute for about 5 minutes.
3. Add the spices and cook for 1-2 minutes more, stirring until you can smell the aroma of the ingredients.
4. Add the tomatoes and the spinach, cook for 1 minute, then pour in the eggs and lower the heat. Stir slowly to scramble the eggs as they cook and remove them 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!

4. Oats chilla

Ingredients

Method

1. Dry roast oats in a non-stick pan for 5 minutes on a medium flame. Take it off and let it cool.
2. In a blender, blend together oats, yogurt and water to a smooth batter (pancake consistency).
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.

5. Pumpkin thalipeeth

Ingredients:

Method

1. Peel, de-seed, wash and cube the pumpkin. Pressure cook it along with chopped green chilies, a cup of water and salt, for around 7 minutes.
2. Heat oil and ghee in a pan. Splutter the mustard seeds. Add chopped onions. Saute till golden brown. Add ginger-garlic paste, turmeric, chopped coriander leaves. Saut 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 a medium flame. Take one ladle full of batter and pour it onto the griddle. Dip your fingers in a bowl of water and spread the batter from all sides to form a big 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 favorite chutney or pickle