5 simple, quick breakfast recipes with a twist

You know, when my son was in third standard, he told me one day -

“Amma, why you don’t make anything new to eat?”

I said, “Just keep quiet and eat what I make!”

He said - “I am doing that only.”

I said, “You are eating, not keeping quiet.”

After that, he kept quiet only. That is why, the next day, I told his friend’s mother what he said, and she said -

“Aiyo, Vasantha, my son also says the same thing. So I thought, I will simply make all the normal food with just some one small thing different. Like I will make idli, but I will put vegetables into it.”

I thought that was such a good idea. I started doing that also, and my son did not complain for one more week. Then again he started - “Amma, why you don’t make anything new to eat?” Again I said - “You shut your mouth and eat.” That is why, Ammas, you can only keep your children happy one week at a time with food. So, for this week, I will give you normal breakfast recipes with a twist. Maybe your children also will not complain for the next seven days.

1. Masala vegetable idli:


For the Idli Batter:
  • 1cupLentilsBlack (Urad dal)

  • cupsRawaIdli

  • 1tspFenugreek seeds

  • to tasteSalt

To make Masala Idlis:
  • 1Potato- small, peeled & finely diced

  • 1Carrot- small, peeled and finely diced

  • 1Onion- small, finely chopped

  • 3tbspGreen Peas

  • 1Tomato- small, finely chopped

  • 2tbspsCashews- finely chopped

  • 3chilies(adjust as per taste) Green

  • 1tbspRoasted gram (putnalu)

  • 2tbspsCoconutGrated (fresh or dry)

  • 3tbspCilantro

  • 1tspMustard seeds

  • 1tspUrad dal

  • 8 ~ 10Curry leaves

  • to tasteSalt

  1. Make the Idli Batter: Soak urad dal & fenugreek seeds in a bowl and idli rawa in another bowl for at least 4 hours. Grind dal into a smooth paste. Drain and squeeze the water from the rawa and add it to the dal along with salt. Mix well and set the batter aside to ferment in a warm place for 8~12 hours.

  2. Make the Veggie Mixture: Microwave potato and carrot until tender. Alternately they can be boiled or steamed also.

  3. Grind the coconut, roasted gram, green chilies and cilantro into a smooth paste.

  4. Heat 2tsp oil in a saute pan; add mustard seeds, urad dal and curry leaves; once the seeds start to splutter add onions and cashews. Cook till the onions turn translucent.

  5. Next add tomatoes and the other cooked veggies. Cook until tomatoes turn mushy.

  6. Add the masala paste and salt. Mix well and cook for 2 minutes. Turn off the heat and let cool for a few minutes.

  7. Then add this mixture to the idli batter. Mix well and distribute the batter evenly in the idli molds, steam for 12~15 minutes. Serve hot with chutney of choice.

Source: Cook’s Hideout

2. Neer dosa:

neer dosa-620

  • 1 cup rice-soaked for 2 hours

  • 1/2 cup coconut-grated

  • 1/2 tsp salt

  • 5 cups water

  • 1 Tbsp oil

  1. Grind rice and coconut to a very fine paste.

  2. Add 5 cups water and salt.

  3. Heat a non-stick pan and pour enough batter to cover the pan (turn the pan around quickly so the mixture coats the bottom well without any holes.

  4. Lower the heat and cover pan for 1/2 a minute or so.

  5. When the edges start lifting, dribble a few drops of oil around and ease the dosa out of the pan and serve.

Source: Smart Cooky

3. Semiya upma:


  • 1 cup Vermicelli (semiya) (thin or thick)

  • 1/2 teaspoon Mustard Seeds

  • 1 teaspoon Chana Dal (split Bengal Gram) (optional)

  • 1/2 teaspoon Urad Dal (optional)

  • 1-2 sprigs Curry Leaves

  • 1 large Onion, finely chopped

  • 2-3 Green Chillies, finely chopped

  • 1/2 teaspoon grated Ginger

  • 4 tablespoons Carrot, finely chopped

  • 4 tablespoons Fresh or Frozen Green Peas

  • 1 large Tomato, finely chopped

  • 1/4 teaspoon Turmeric Powder (optional)

  • 2 tablespoons chopped Coriander Leaves

  • Salt

  • 2 tablespoons Cooking Oil or Ghee (Clarified Butter)

  • 1¾ cups + 2 tablespoons Water

  1. Roast vermicelli in a kadai on medium flame until it turns light brown. Cooking time may be varying according to size and thickness of your kadai. Keep stirring continuously. When done, keep roasted vermicelli aside to cool.

  2. Heat oil or ghee according to your choice in the same kadai. Add mustard seeds and allow them to sputter. Add chana dal, urad dal and curry leaves, cook until dals become light brown. Add sliced onion, grated ginger and slit green chillies. Sauté until onion becomes translucent.

  3. Add chopped carrot, green peas, chopped tomatoes and turmeric powder. Sprinkle salt over it and mix well.

  4. Pour 2-tablespoons water and cook covered on low flame until vegetables become soft for around 3-4 minutes.

  5. Add 1¾ cups water and bring it to a boil.

  6. When it starts boiling, add roasted vermicelli.

  7. Mix well and cover it with a lid.

  8. Cook until water is absorbed for around 5-7 minutes. Stir in between occasionally to prevent sticking.

  9. Turn off flame and transfer semiya upma to a serving bowl. Garnish with chopped coriander leaves and serve.

Source: Foodviva.com

4. Dahi sabudana khichdi: 


  • 2 cups soaked sago (sabudana)

  • 1/2 cup roasted and grounded peanuts

  • 1 cup fresh curds (dahi)

  • 3 to 4 chopped green chillies

  • 3 tbsp chopped coriander (dhania)

  • 2 tsp cumin seeds (jeera)

  • a pinch asafoetida (hing)

  • salt and sugar to taste

  • 2 tsp oil

  1. Combine the saoked sabudana, peanuts powder, curds, coriander leaves and salt and sugar in a bowl and mix well so that no lumps remain.

  2. Heat a little oil in a kadai and add the cumin seeds and asafoetida and green chillies and saute for 1 minute.

  3. Allow this to cool and then add to the prepared sago mixture in the bowl.

  4. Cover and keep aside for 30 minutes.

  5. Serve warm.

Source: Tarladalal.com

5. Bread omelette cheese sandwich:

bread omlete

  • Bread - 4 slices

  • Egg - 2

  • Salt to taste

  • Pepper to taste

  • Cheese Slice - 1 cut in half

  • Oil - 2 tsp

  • Tomato Ketchup for serving

For Chutney:

  • Coriander leaves - 1/2 cup

  • Mint Leaves - 1/2 cup

  • Ginger - 1 tsp or a small piece peeled

  • Salt to taste

  • Sugar - 1 tsp

  • Green Chilli - 2

  • Lemon Juice - 2 tsp

  • Water if needed for grinding

  1. Take all the chutney ingredients in a blender and make it into a smooth puree.

  2. Now lets make the bread omelet. Take a bowl and crack open 2 eggs, season with salt and pepper. Mix well to combine.

  3. Heat oil in a frying pan. Pour half of the egg mix in and spread it out.

  4. Now place 4 slices of bread over the egg. Pour the remaining half of the egg mix over the bread and spread well.

  5. After few mins once the egg is cooked. Flip over and cook on other side too.

  6. When the other side is cooking, spread some chutney over the bread. Place cheese slices over it and fold them over

  7. Serve immediately with ketchup.

Source: Yummy Tummy