Author: Nitya Hegde
The best way to start your morning is to take those extra few minutes to eat a meal that provides protein, fiber, and other essential nutrients that will power you up and give you momentum to get through the morning.
There are many health benefits to eating breakfast: individuals who skip breakfast are more likely to develop metabolism problems. Not only that, people who do eat breakfast are more likely to have lower serum cholesterol levels, keeping their hearts in good shape.
5 Recipes for a Healthy Morning Start by Nitya
Kodo Millet Beetroot Idli
Ingredients:
- 1 cup kodo millet
- 1/2 cup urad dal
- 1/2 cup bansi rava/sooji
- 1 beetroot
- 1.5 tsp salt(as per taste)
Method:
- First, wash rinse, and soak millets and urad dal for about 7-8hrs.
- You can also soak urad dal separately.
- Then grind to make a fine batter.
- Then add rava, and mix well. Rest/ Ferment it overnight.
- Then add salt and beetroot paste. Mix well.
- pour it on a greased idling plate. Steam 12-15 minutes.
- Enjoy with sambar or chutney.
Moong dal Oats Mini Pancakes/ Chilla
Ingredients:
- 1/2 cup moong dal
- 1/2 cup rolled oats
- 1 green chilli
- 1/2 inch ginger
- 1 tbsp curd
- 1 cup choice of vegetable ( cabbage, carrot, capsicum, coriander leaves)
- Salt
- 1/2 tsp hing
- 1/2 tsp cumin powder
- 1/4 tsp coriander powder
- Pinch of pepper
- 1/2 tsp garam masala
- 1/2 tsp mango powder
- 1 tbsp oil ( for roasting)
- 1 tbsp black sesame seed
Method:
- Wash rinse soak moong dal and oats.
- Soak about 2 hrs. Then grind with ginger and chilli. Add vegetables, and above mentioned spices. Mix well.
- In a tawa add oil and sesame seed, roast it it 20 seconds then pour batter. Cook until crisp. Enjoy with chutney.
Red Chutney (Dosa chutney)
Ingredients:
- 25 red chili
- 1/2 tsp hing
- 15 fenugreek seeds
- 5 garlic
- 1 tbsp jaggery
- Salt as per taste
- 9-10 curry leaves
- Small size Tamarind
- 1/2 cup hot water
Method:
- Roast the red chili and fenugreek seeds.
- Place it in a bowl and add hot water. Cover and rest for 15-20 minutes.
- Then grind with other ingredients. Make a smooth paste.
- Store it in a refrigerator for up to 7 days.
- Apply it on the dosa with a little oil/ghee while cooking, enjoyy!
Green papaya Thalipeet
Ingredients:
- 1 cup rice flour
- 3 tbsp grated raw papaya
- 1 chopped onion
- handful of coriander leaves (chopped)
- 10-12 curry leaves
- Salt to taste
- 1/2 tsp cumin seed
- 1/2 sp black sesame seed
- Punch of hing
- How water (to knead the dough)
Instructions:
- Mix rice flour and grated raw papaya.
- Add onion, coriander, curry leaves, cumin, sesame seeds, hing, and salt.
- Gradually add warm water and knead into a soft dough.
- Divide into balls, and flatten into discs.
- Cook on a skillet until both sides are golden. (add some oil)
- Serve hot with chutney or yogurt and butter.
Quinoa carrot dosa
Ingredients:
- 1/2 cup unpolished Quinoa
- 1/2 cup Urad dal with skin
- 1 tsp fenugreek seed
- 2 carrot
- Salt to taste
- 1 tsp oil
Method :
- Wash, rinse, and soak quinoa and urad dal for 5-6 hrs or overnight.
- Next day discard the water and use the fresh water grind with small chopped carrots.
- Grind till smooth, then add salt as per taste.
- Pour the batter on the greased tawa.
- Cover and cook till golden brown. Apply some oil or ghee.
- Enjoy with chutney or
- sambar of your choice during breakfast or snack time.
Ragi Idli
Ingredients:
- 1 cup whole ragi
- 1/2 cup split urad dal
- 2 tbsp rava
- Salt as per taste
- 1 tsp Oil/Ghee for greasing
Method:
- In a large bowl add ragi and urad dal. Wash rinse and soak for 4-5 hrs.
- Grind make a batter. Then add rava, and mix well.
- Cover and rest for 7-8 hours or overnight for the fermentation process.
- Next day add salt and mix well. Pour it on a greased idli plate. Pour the idli
- batter on the idli plate. Steam 25-30 minutes.
- Don’t open the lid immediately. Let it stay 15 minutes.
- Enjoy with chutney sambar choice of your favorite.
About the Author: Nitya is a certified fitness trainer, she is a mother to a toddler, an artist, a recipe creator, a blogger, and a passionate food photographer. She believes in preparing recipes that are fine fettle for a good and healthy life and which are extremely aesthetic, taste through the way of presentation.
