24 Tasty And Healthy Indian Breakfast Recipes For Kids

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Breakfast is the most important meal of the day. But children tend to be quite fussy in the morning, particularly during mealtime. So why not try delicious and healthy Indian breakfast recipes for kids to promote healthy eating habits in children? There are plenty of choices such as dosa with coconut chutney, idli-sambar, or poha with vegetables and peanuts; children are sure to get excited about their breakfast.

These recipes are not just tasty but also offer multiple health benefits. Scroll through for a list of healthy and easy breakfast recipes for children from Indian cuisine.

Healthy And Easy Indian Breakfast Recipes For Kids

India is a country of diverse cultures, each with its regional cuisine and style of food preparation. For ease of understanding, we have divided our recipes into different categories.

South Indian Breakfast Options That Your Child Will Love!

The south of India has five states, but the variety of breakfast dishes it produces will amaze you. Here are some of the many recipes and tasty breakfast foods we have picked for you.

1. Oats Idly

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Place a bowl of gooey oatmeal in front of the kid and you will get an “eww” or “yuck” in return! When kids don’t like oatmeal, you give them oats idly, a healthy and tasty (slightly modified) vegetarian breakfast dish from the South. This will be a suitable vegetarian meal option for them.

Being low in calories, it is an ideal choice for calorie conscious. Oats are rich in proteins, minerals, vitamins and fiber, which adds to its nutritive value without compromising on the deliciousness.

You will need:

• 2 cups oats
• 1 tbsp mustard seeds
• ½ litre curd
• ½ tbsp chana dal
• 1 tbsp urad dal (black gram)
• ½ tbsp oil
• 1 cup grated carrots
• 2 tbsp finely chopped coriander
• Salt as per taste
• ½ tbsp turmeric powder

How to:

1. Dry roast the oats and process them into powder in a mixer.
2. Add oil to a pan and add mustard seeds and dals and stir till they begin spluttering. And the dal turns golden brown. Add the coriander and carrots. Add turmeric and fry for a minute.
3. In a bowl, combine oats, mix the seasoning and curd. Toss to make a batter.
4. Use the batter to make idlis the way you do in the idli steamer. You can add more curd to the mixture if required but not water.
5. Steam the idlis for 15 minutes. This is one of the simplest and easy to make South Indian breakfast recipes for kids.

Tip: To ensure the idlis are cooked, you can poke a knife or fork and if the batter doesn’t stick, then its ready.

Amudha HariHaran, a mother of two, adds a wonderful twist to regular idlis to make her daughters eat. She says, “To make my kids eat Idli is a very tough task! They love sandwiches. So thought of stuffing a vegetable inside the idli and providing them with a complete healthy breakfast. They are very easy to pack for a ride. I stuffed potatoes and veggies mixture inside the idli and gave them a surprise. They were so delighted to see stuffing inside the idli and named it the Idli sandwich! From then on, I said no to white bread! (i)”

Nutrition fact

You may increase the nutritional value of idli by adding ground sesame seeds to the idli batter, as they are rich in vitamins, minerals, fiber, fat, and protein (1).

2. Bread Upma

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When you think of bread, you only think of sandwiches or toast. But when you think Indian, you think of bread upma! It’s a good way of using leftover bread and makes a good substitute for rava upma.

You will need:

• 4 bread slices chopped in bite sizes
• 2 tbsp oil
• 1 tsp mustard seeds
• ½ tsp cumin seeds
• ½ cup chopped onions and tomatoes
• 1 tsp finely chopped ginger
• Few chopped curry leaves
• ¼tsp turmeric powder
• 1 tbsp chopped coriander
• Salt to taste

How to:

1. Heat oil and add mustard and cumin seeds in a pan. Once they pop, add the onions and sauté till they turn translucent.
2. Add ginger and curry leaves and stir. Next, add the tomatoes, turmeric powder, and salt. Mix well.
3. Once the mixture is well cooked, add in the bread and cook for five minutes.
4. Add coriander before serving. Bread Upma is an easy yet healthy Indian traditional breakfast recipe for kids that you can prepare in a few minutes. Even if you are trying for the first time, you would not go wrong with this super quick and easy recipe.

3. Tumbler Idly

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Made from the same ingredients as idly, this is a dish made in Karnataka. These idlis are also called Kadabu and are not cooked in the regular idli steamer but in a special container hence shaped like a tumbler, making it much interesting.

You will need:

• Idli batter (store bought or homemade)
• Tumblers – you can choose big or small tumblers, depending on how big or small you want the idlis

How to:

1. Take a flat-based bowl or vessel and fill three-fourth of it with water. Bring it to boil.
2. Take the tumblers and grease them with a little oil.
3. Fill three-fourth of the tumbler with idli batter.
4. Put the tumblers in the bowl and steam for around 15-20 minutes.
5. Serve hot with coconut chutney and sambar.

4. Vegetable Masala Dosa

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Dosas are delicious Indian-pancakes, only that they are not sweet. Like idlis, you eat the dosas with chutneys or potato curry. This masala dosa recipe tells you how you can bring the goodness of veggies to the breakfast table. You can add to the nutritive value of this recipe by substituting potato with paneer, carrots capsicums etc.

You will need:

For dosa batter:

• 2 cups idli rice
• 1 cup regular rice
• 1 cup urad dal (split black gram)
• Salt, as needed

For the filling:

• 2 Cups of chopped veggies – carrots, beans, cabbage, spring onions, spinach, beets
• 2 teaspoons pav bhaji masala
• Turmeric, a pinch
• Salt to taste
• ¼ cup milk or non-dairy milk
• 2 tablespoons oil

How to:

1. For the batter, wash the rice and urad dal together at least three to four times. Soak them in water overnight.
2. Next morning, drain the water and grind the rice and lentils into a paste. Add salt and water if needed to make a smooth batter. Let it ferment for at least 12 hours.
3. For the filling, heat oil in a pan and add the cut vegetables.
4. Add half a spoon of sugar to retain the crispness and colors of the veggies and sauté the veggies. Let them cook for two to three minutes and add turmeric and salt. Add the masalas and mix them properly.
5. Cover them and let them cook for another five minutes.
6. Add milk and whisk until the milk and the vegetables are thoroughly mixed. Set the mixture aside.
7. Make the dosa by spreading the batter on a flat pan, as you would do with pancakes. Add half a teaspoon oil around the dosa. The dosa should be thinner than pancakes, almost like paper.
8. When it is half cooked, top it with the filling, while it is still in the pan. Let it roast for another minute and fold it in half for serving.
9. Healthy vegetable dosa is ready to eat.

5. Uttapam

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Uttapam is the Indian version of pancakes. A dish from the state of Karnataka, the uttapam tastes good when topped with finely chopped veggies. It is easy to make and healthy too.

You will need:

• Idli batter (made the previous day)
• 1 cup chopped onions, tomatoes, spinach, and cilantro
• ½ cup grated carrots
• 2 tablespoons vegetable oil

How to:

1. Heat a skillet and spread half a teaspoon of oil.
2. Spread the batter in the pan, but not too thin like a dosa.
3. Sprinkle a handful of chopped and grated veggies on top and cover with a lid for two minutes.
4. Remove the lid and let it cook for two to three minutes.
5. Serve hot with coconut or groundnut chutney or sambar.

6. Semiya Upma

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Semiya or vermicelli is used to make a dessert called ‘payasam’ and also Indian snacks or tiffin called ‘semiya upma’. It’s a quick, tasty and easy homemade breakfast recipe for kids.

You will need:

• 1 cup roasted vermicelli (wheat)
• 1 cup chopped carrots
• ¼ cup fresh green peas
• 2 green chilies, chopped
• 1 tsp ginger, grated
• 1 onion, chopped
• 2 tsp mustard seeds, urad dal and chana dal (split Bengal gram)
• 2 tsp oil
• Handful of peanuts and cashews
• A few curry leaves
• Salt to taste
• 1 1/2 cups water
• Lemon juice
• 1 tsp coconut oil

How to:

1. In a pan, add two teaspoons of oil and add the seasoning: the lentils and the mustard seeds. Also, add the peanuts and the cashews and sauté for three minutes, or until they turn golden brown.
2. Add the chopped chilies, ginger, and curry leaves and sauté for another minute.
3. Add the chopped onions and after a minute, add the carrots, peas, and other veggies.
4. Add salt and turmeric and cover with a lid for a minute. Add water and let it simmer for five more minutes, to cook the vegetables.
5. Once the water comes to a boil, and the vegetables are cooked, add the roasted vermicelli. Mix it well, cover and cook for two minutes.
6. Drizzle the coconut oil and lemon drops and mix it well before you take it off the stove.
7. Serve hot with chutney or sambar.

7. Palak (Spinach) Poori

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A plate of poori with sago or curry is not a mom’s favorite breakfast option, but it is something that your kid will not resist. Here is a healthy poori recipe you can serve your children once a week or twice.

You will need:

• 2 cups wheat flour
• 500 grams spinach, washed
• 2-3 tsp clarified butter or ghee (you can use olive oil if you are a vegan)
• 1 tsp ginger paste
• 1 tsp green chili paste
• I/2 tsp cumin seeds
• Oil for frying
• Salt to taste
• Water

How to:

1. Cut the spinach into small portions and blanch it in hot water. Drain the water and make a paste with the leaves.
2. In a deep dish, add the wheat flour, spinach paste, salt, ginger paste, and green chili paste. Mix it well while adding water, to make a soft dough.
3. Add the clarified butter or olive oil and knead the dough into a firm ball. Cover it with a lid and let it sit for ten minutes.
4. Knead the dough and make small balls, no bigger than a lemon, out of it.
5. On a floured surface, roll the balls into small, five-inch diameter, discs.
6. In a deep pan, heat oil and fry the pooris until they turn golden.
7. Serve with mint chutney or dip.

You can also serve poori for lunch or dinner!

Tip: To make soft and puffed poori, the dough should be slightly tight. Let it rest for 15-20 minutes to relax the gluten, making it easier for you to roll out perfect round pooris.

8. Ragi (Finger Millet) Vegetable Dosa

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One of the best ways to get veggies into your child’s body, without them realizing it is to mix them in the batter or dough. Here is such a recipe to make healthy dosas for breakfast.

You will need:

• ¾ cup ragi (finger millet) flour
• ¼ cup wheat flour or whole wheat flour
• Sooji (semolina) 2-3 tbsp
• Vegetables grated or chopped: carrots, spinach, onion, and tomato
• Green chilies, finely chopped
• Cilantro leaves
• 1 spoon curd
• Water, as needed
• ½ tsp cumin seeds
• 3 tbsp oil
• Salt to taste

How to:

1. In a bowl, add the flours, semolina, vegetables, green chilies, cumin seeds, cilantro, salt, curd, and mix, while adding water. Mix it properly to form a batter without lumps.
2. The batter shouldn’t be too watery – so add water in portions, as you check the consistency.In a pan, add oil and spread the batter as you would for a regular dosa.
3. Let it cook/roast for a couple of minutes or until one side turns golden brown and the other is cooked.
4. Serve with chutney or sambar.

Health fact

Eating deep-fried medu vada may not be a healthy breakfast option. Instead, you may eat air-fried medu vada.

9. Rawa Dosa

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Rawa dosa is an instant Indian breakfast recipe, which means it is not fermented and you can whip up the batter with just a handful of ingredients and make the dosa in less than an hour! This is another irresistible option for your kid since it’s tasty, crispy and crunchy.

You will need:

• ½ cup rawa (sooji or fine semolina)
• ¼ cup maida (flour)
• ½ cup rice flour
• 2 green chilies, finely chopped
• 1 tbsp grated ginger
• Chopped cilantro leaves
• 1 cup chopped onions and tomatoes
• 1/2 tsp black pepper powder
• ½ tsp cumin seeds
• Water
• Salt to taste
• Oil for roasting the dosa

How to:

1. In a large bowl, mix the ingredients: rawa, maida, rice flour, green chilies, salt, ginger, pepper powder, cumin seeds, and onions.
2. Add water as you stir in the ingredients to make the batter, without any lumps. The batter will be thinner than the regular dosa batter, but not too thin either.
3. If it becomes too thin, you can add a little rice flour to achieve the right consistency. Set the batter aside for half-hour.
4. Heat a skillet and add half a spoon of oil. Spread the oil on the skillet and use a ladle to pour the dosa batter in a circular motion, starting at the edges and moving towards the center.
5. Make sure that the dosa is not too thick in the center.
6. Add half a spoon of oil around the edges and let it cook on medium flame, for a minute or two, or until the bottom side turns golden brown.
7. Serve with coconut chutney.

10. Medu vada

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Another deep-fried breakfast option, medu vada is a salty doughnut-like food that needs a lot of preparation. Vada can be an occasional breakfast dish you can make for your kids. Perhaps during holidays or festivals.

You will need:

• 2 cups urad dal (husked black gram)
• 1 tsp black pepper, crushed
• 1 onion, finely chopped
• 2 green chilies, finely chopped
• 1 tsp finely chopped or grated ginger
• Chopped curry leaves, a handful
• Salt to taste
• Oil for frying
• ½ cup chopped coconut (optional)
• Chopped cilantro leaves (optional)
• Water

How to:

1. Soak the urad dal (black gram) for at least four hours, or overnight.
2. Grind the soaked lentils into a smooth paste, add water only if needed. Too much water will make the batter take in excess oil when fried.
3. In case the mixture becomes watery, add semolina to make it thicker.
4. Add the spices, salt, chopped green chilies, coconut, onions, cilantro, and other ingredients and mix well.
5. In a deep pan, heat oil. Wet your hand a little and take a small portion of the vada batter in hand and spread it into a small cookie. Punch a hole in the center using your finger, and slowly slide the vada into the oil. Fry at least two or more vadas, or as many as the bowl can accommodate, at a time.
6. Turn the vadas in between and fry till it turns golden brown on both the sides.
7. Take them off and place on kitchen tissues to drain excess oil.
8. Serve with chutney or sambar.

11. Appam or Rice and Coconut Pancake

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Appam is a sweet-ish pancake from the Indian state of Kerala. It is prepared with coconut and rice and is a healthy and simple Indian breakfast dish for kids.

You will need:

• 1 cup rice
• 2 cups grated coconut
• 3 tablespoons sugar
• ½ teaspoon yeast
• Salt to taste

How to:

1. Mix the desiccated coconut and rice and soak them for at least six hours, or until the rice turns soft.
2. Add salt and sugar to the mix and blend the mix, by adding a little water as needed. Blend for at least seven minutes to make it smooth.
3. Add the yeast and grind for another minute or two. The batter should have the consistency of the regular dosa batter.
4. Refrigerate the batter overnight, or put it in a warm place to let it rise a little.The batter should be at room temperature when you make the appam.
5. Heat a skillet and add some oil.
6. Pour a ladle-full of batter in the center of the skillet and spread it in the shape of a circle, with thin edges. It should be slightly thick in the centre and thin and lacey over the edges.
7. Let it roast/cook for two to three minutes or until it turns golden brown.
8. Serve hot!

12. Ven Pongal

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One of the easy-to-cook and healthy rice recipes for kids that can be served both for breakfast and lunch is Ven Pongal. Pongal is a popular South Indian dish that can be sweet or savory based on the ingredients used to prepare it. It is offered to the gods or deities. This dish is ideal for babies just starting on solid food. Here we are sharing the savory version of Pongal.

You will need:

• 1 cup rice
• ½ cup moong dal (yellow) (split green gram)
• 1 tsp black pepper
• 1-2 green chilies
• 1 tsp ginger, grated or finely chopped
• 1 tsp cumin seeds
• 4 cups water
• Cashew nuts, handful
• 200 grams clarified butter of ghee (or vegetable oil)
• Salt to taste

How to:

1. In a pressure cooker, add the ghee and then the cumin seeds and black pepper.
2. As they start to pop, add the green chilies, curry leaves, and ginger. Add the rice and moong dal and fry for at least two to three minutes.
3. Add the salt and water. And pressure cook it for three whistles.
4. In another pan, add a little ghee and roast the cashews.
5. Top the pongal with the cashews and serve hot.

If preparing for the little ones, avoid using green chilies.

Healthy North Indian Breakfast Options

So far, we’ve learned about the delicacies from the South. Now let’s move on up to explore the recipes from Northern India.

13. Sago Khichdi

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A yummy, protein-rich breakfast or snack option that you can make in just 15 minutes, Sago or sabudana (tapioca pearls) khichdi is a popular Maharashtrian dish. Here is how to make it.

You will need:

• 1 cup sago (medium sized)
• 2 small potatoes, peeled and diced
• ½ cup roasted peanuts
• Curry leaves, handful
• 2-3 green chilies
• ½ tsp mustard seeds
• ½ tsp urad dal
• ½ tsp cumin seeds
• Salt to taste
• 2 tbsp oil

How to:

1. Soak the sabudana for at least 45 minutes. If you are using the nylon sago (tiny ones), you need to soak them for at least 6 hours and drain the water.
2. Ground the roasted peanuts into a semi-smooth powder and set aside.
3. In a pan, add the oil and mustard, urad dal, and cumin for seasoning.
4. As they start to splutter, add the green chilies and curry leaves and sauté for a minute.
5. Add the sago and mix it. Add salt immediately and mix it again.
6. Let it cook for around five to six minutes or the sago is cooked (should become transparent).
7. Add the ground roasted peanut powder and cook for another two to three minutes.
8. Serve with raita (dip made of curd, onions, and tomatoes).

14. Stuffed Paratha

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Getting your child to eat the veggies with roti (Indian bread) can be a challenging task! So in comes the paratha. Stuffed paratha is an Indian veg breakfast recipe, which is bread and vegetables rolled into one! You can stuff the paratha with potatoes, cauliflower, leafy vegetables, beetroot, and carrots.

You will need:

For the dough

• 2 cups wheat flour
• Water as required
• Salt
• 1 teaspoon oil

For the stuffing:

• Vegetables of your choice (boiled)
• Paneer (cottage cheese)
• ¼ tsp garam masala
• 1-2 green chilies
• Salt as required
• Oil for roasting

How to:

1. If you are making a vegetable paratha, boil the veggies and mash them. Add a little salt and garam masala, mix again, and set aside.
2. If you are making paneer (cottage cheese) paratha, crumble the paneer, add chopped green chilies, garam masala, and salt.
3. In a bowl, mix the wheat flour, salt, oil and water to make the dough. Knead the dough and let it rest for half-an-hour.
4. Make small balls of the dough and roll them into flat circles (four to five inches in diameter) of even size.
5. Take one of the rolled dough sheets and fill it with the paneer or vegetable mix, leaving some space along the edges.
6. Place another sheet on top and seal the edges by pressing.
7. Heat a skillet and sprinkle half-a-spoon of oil on it. Place the paratha on it and let it cook, on both sides, until it turns golden brown.
8. Keep flipping it to make sure both the sides are well-cooked.
9. Serve with curd and pickle, fried egg, omelette, daal, or raita.

15. Aloo (potato) paratha

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You will need:

For the Dough

• 2 cups whole wheat flour
• Water as required
• 1 tsp salt
• 1 tbsp ghee
• ½ tsp carom seeds
• 2 tbsp gram flour
• 2 tsp oil

For the Filling

• 2 large potatoes, boiled and grated
• 2-3 green chilies (finely chopped)
• 1-inch ginger, grated
• 1 tbsp fresh coriander leaves
• ½ tsp coriander powder
• ½ tsp cumin powder
• 1 tsp chili powder
• ½ tsp dried fenugreek leaves
• 1 tsp garam masala
• ¼ tsp dry mango powder
• Salt to taste
• Ghee for roasting
• Butter (for garnishing)
• Pickle (to serve)
• Yogurt (to serve)

How to:

For the dough

1. Mix gram flour, whole wheat flour, and ghee until you get a crumbly mixture.
2. Knead the mixture by adding water gradually and make it soft. Let it sit for at least 20 minutes by covering it with a muslin cloth.
3. Knead the dough once again by adding a few drops of oil over it and do it till it soaks it.

For the filling

1. Combine boiled potatoes, green chili, onion, fresh coriander, salt, dried fenugreek leaves, chili powder, coriander powder, cumin powder, dry mango powder, and powdered garam masala.
2. Make small lemon-sized balls by dividing the dough into equal parts.
3. Make the balls flat with a rolling pin and put the filling in the middle. Roll it into a pouch and remove the extra dough at the top. Flatten the balls again by rolling them again.
4. Heat a pan and cook the paratha for 30 seconds on each side.
5. Flip it, spread some ghee, and flip again until brown spots appear.
6. Finally, top it with butter cubes. Enjoy it hot with yogurt and pickles.

16. Poha

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Poha or beaten/ flattened rice needs no cooking, and can be used to make a quick breakfast recipe for kids and adults. You can enrich the simple dish by adding a lot of veggies and nuts. Keep reading to know how!

You will need:

• 1.5 cups flattened rice or poha
• 1 onion, finely chopped
• 1 potato, diced
• 1 carrot, finely chopped
• 1 green chili, chopped
• 8-10 curry leaves
• Peanuts, a handful
• ½ tsp chana dal (Bengal gram)
• ½ tsp urad dal
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• ¼ tsp turmeric powder
• Salt to taste
• 2 tbsp oil
• 1 tbsp lemon juice

How to:

1. Wash the poha in a strainer and let it sit for a minute or two. It becomes soft and ready for consumption.
2. In a pan, heat oil and add the peanuts. When they are slightly fried, and the seasoning: chana dal, urad dal, mustard seeds and cumin seeds.
3. As they start to splutter, add the green chilies. Sauté for a minute and add the onions and curry leaves.
4. Once the onions are slightly cooked, add the veggies, salt, and turmeric. Sauté for a minute.
5. Cover it with the lid and let it cook for eight to ten minutes or until the veggies become soft.
6. Add the drained poha to it and mix well.
7. Let it simmer for half-a-minute and add the lemon juice just before taking it off the stove.
8. Serve hot.

17. Chapati Rolls

Image: IStock

You will need:

• Chapati
• Finely chopped onions, tomatoes, capsicum, beans, carrots
• Mashed paneer
• Salt to taste
• 3 tsp salt
• 1 ½ tsp coriander powder
• ½ tsp garam masala

How to:

1. Heat the oil and fry all the vegetables. Add paneer, salt, and masala and cook for a little more time.
2. Place the mix in the middle of the chapati and roll it up.

Nutrition fact

Using multigrain flour to make chapatis increases fiber content, which might help improve digestion.

18. Moong Dal Cheela

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A cheela is the north-Indian version of the ‘dosa’. Here is a recipe of moong dal (green gram) cheela with the goodness of paneer in it. The cheela can be made with either split or husked moong or whole moong. It is light and rich in nutrients.

You will need:

• 200 grams green moong dal (green gram)
• 50 grams fresh green peas, chopped
• 1 onion, finely chopped
• Cilantro leaves, chopped
• ¼ tsp baking soda
• A piece of ginger, peeled and grated
• 2 green chilies, chopped
• 2 garlic pods
• ¼ tsp turmeric
• Salt to taste
• Water

For the filling:

• 4 tbsp grated paneer
• 1 green chilly, finely chopped
• ½ tsp chaat masala
• 1 lemon, juiced
• Salt to taste

How to:

1. Soak the moong dal overnight. Drain the water and blend the dal with the ginger, green chilies, salt, turmeric, and garlic together. Add a little water to make the batter smooth, like a pancake mix.
2. Add the chopped onions, cilantro leaves, and peas to the batter and whisk once. Set aside for an hour and add baking soda.
3. In another bowl, add all the ingredients for the filling and mix them. Set it aside.
4. Heat a skillet, and grease it with oil. Use a ladle to pour the batter in the center, and spread it on the skillet moving from the center to the edges.
5. Once the cheela is half-cooked, flip it. Flip it again and again until both the sides are properly cooked.
6. Scoop a spoonful of the filling and spread it in the center of the cheela. Fold the cheela or roll it and cut it into small pieces. Eat it hot or it will get soggy.
7. Serve with sauce or chutney.

19. Thepla

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Thepla is a traditional Gujarati dish made of wheat flour and fenugreek leaves. The best part: you can just eat it with curd or pickle, no need to make a curry!

You will need:

• 1 cup wheat flour
• 1 cup fenugreek or methi leaves
• ¼ cup of bajra flour
• ¼ cup besan (Bengal gram flour)
• ¼ cup jowar flour
• ½ tsp red chili powder
• 1-2 green chilies, crushed
• 1-inch ginger washed and grated
• ½ tsp turmeric powder
• ½ tsp cumin powder
• ½ tsp coriander seeds powder
• Salt to taste
• Water
• Oil for roasting

How to:

1. Wash the fenugreek leaves, chop them, and set them aside.
2. In a bowl, add all the wheat flour, the besan, jowar flour, and bajra flour. Mix properly and add salt, spices, and herbs.
3. Add the methi leaves and then a little water to knead it into a smooth dough.
4. Add a spoon of oil and knead it some more. Set it aside for a few minutes.
5. Make small balls of dough and roll them on a floured surface to make rounds of five to six inches in diameter.
6. Heat a skillet and add a little oil to it. Place the rolled theplas to roast. Roast the rounds to make sure both sides turn golden brown.
7. Serve it with yogurt or pickle.

20. Beetroot Sesame Paratha

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Does your kid hate beets? Here is a way to convert the vegetable into a nutritious meal – with the beetroot sesame paratha!

You will need:

• ¼th cup boiled and mashed beetroot
• 1 tablespoon sesame seeds
• ½ cup whole wheat flour
• 2 tsp oil plus 2 tsp for cooking
• ½ tsp coriander powder
• ¼th tsp turmeric powder
• Salt to taste

How to:

1. Mix the ingredients and knead the dough.
2. Roll out the paranthas.
3. Heat a skillet and cook the paranthas, adding a little oil on each side. It is one of the best Indian breakfast recipes for kids which makes them satisfied and full.

Simple Breakfast Recipes For All

When you sleep in that extra five minutes and wake up 30 minutes late, the entire day can go bad! When you are crunched for time but do not want to compromise on nutrition, these breakfast recipes can come to your rescue.

21. Masala Omelet

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An omelet may not be an Indian dish, but you can Indianize it by adding a little ‘masala’. Read on to know how you can make Mumbai’s popular street food in your kitchen!

You will need:

• 3 eggs
• 1 small onion, finely chopped
• 1 tomato, finely chopped
• 1 green chilly, chopped
• Coriander leaves, a handful
• ½ tsp turmeric powder
• 1 tbsp butter
• 1 tbsp oil
• 2 tbsp milk
• Salt to taste

How to:

1. Break the eggs into a bowl and whisk them.
2. Add milk, salt, and turmeric and whisk again for about a minute.
3. Add the green chilies, coriander leaves, onions, and tomatoes and mix again.
4. Heat a frying pan and add butter. Let the butter melt and grease the pan entirely.
5. Pour half the egg mixture and let it spread around the pan. Cook it on high heat for ten seconds and then let it cook on medium flame for around 45 seconds.
6. Flip the omelet carefully and let the other side cook as well. You can cook them until they turn light brown, or remove them from heat if you like them yellow
7. It is a delicious omelette recipe jazzed up with tomatoes and crunchy onions.
8. Serve the omelet with bread or pav! To make it a part of their balanced diet.

Nutrition fact

You can make a healthy version of an omelet by adding vegetables, such as carrots, chopped spinach, or capsicum.

22. Broken Wheat, Oats, and Apple Porridge

Image: Shutterstock

Oatmeal by itself is not very appealing. So make a sweet porridge out of it by adding broken wheat (dalia) and fruit. We chose apples, but you can add banana, berries, and raisins as well if your kid likes them. This recipe is a combo of two power-packed cereals, prepared as a delicious meal. Kids will love its creamy and fruity flavor.

You will need:

• ¼ cup broken wheat or dalia
• 3 tbsp oats
• ½ cup water
• 1 cup milk
• ½ tsp ground cinnamon
• ½ tsp butter
• Brown sugar to taste
• ½ cup apples, peeled and diced

How to:

1. Wash and soak the broken wheat and oats for an hour.
2. In a pressure cooker add the cracked wheat and oats and pressure cook them for three to four whistles.
3. Transfer the cooked wheat and oats into a saucepan and add the butter, apple cubes, and cinnamon.
4. Stir in the milk and brown sugar or honey.
5. Once it reaches the desired consistency, transfer it to a bowl, top it with cut fruits and serve hot.

23. Sali Par Edu

Image: IStock

Sali Par Edu is a dish enjoyed by the Parsi community in India. It is delicious and easy to make too.

You will need:

• 3 eggs
• 2 teaspoons olive oil
• 4 tablespoons Sali or deep fried grated potatoes
• Salt and ground pepper to taste

How to:

1. To prepare the sali, peel and grate the potatoes and partially cook them.
2. Heat oil in a deep pan and fry the semi-cooked potatoes.
3. In another pan, add the olive oil and spread the sali. Add salt and pepper and mix it.
4. Break the eggs on top of the sali and let them cook for three minutes.
5. Serve with toast and baked beans.

24. Sweet Corn Salad/Chaat

Image: Shutterstock

One of the best ways to start your day is with a salad. If you have a teen who is conscious about what she eats, this salad can be a great idea.

You will need:

• 1 cup sweet corn kernels
• ½ cup cottage cheese or tofu, diced
• 1 tomato, chopped
• 1 tsp olive oil
• 1 tablespoon chopped coriander
• 1 tsp apple cider vinegar or lemon juice
• Garlic powder to taste
• Salt and sugar to taste
• Chili flakes
• Olive oil for sautéing paneer

How to:

1. Boil the corn kernels and set them aside.
2. In a pan, add the olive oil and sauté the diced paneer or tofu cubes.
3. In a bowl, add the paneer, tomatoes, coriander, and boiled corn.
4. In another small bowl, add the olive oil, vinegar, spices, and chili flakes and whisk.
5. Top the corn, paneer, and tomato mix with this dressing and toss to mix. You can sprinkle some chaat masala too.
6. Serve it fresh!

Admit it! Just reading these recipes is making your mouth water! So why delay? Try these easy and tasty Indian breakfast recipes that are not just a treat to the tongue but also aid in healthy child development and growth. We know that your kids will love them! Some of these recipes can also be altered to suit your tastes.

What is your child’s favorite Indian breakfast? Share the recipes with us here!

Infographic: Healthy Breakfast Options From All Over India

A healthy breakfast for children helps give them the nutrition they need to stay energized and attentive all day. Check out the infographic below for some delicious and healthy Indian breakfast ideas for your child. These recipes are simple to prepare and include wholesome ingredients required for a healthful start to the day.

Illustration: Momjunction Design Team

Illustration: Tasty And Healthy Indian Breakfast Recipes For Kids

Image: Stable Diffusion/MomJunction Design Team

Rise and shine with our effortless breakfast ideas! Breakfast just got quicker and tastier! Discover delicious morning delights with these 10 easy and quick breakfast recipes, perfect for busy mornings.

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Seeemaa BudhrajaDDHE & DNHE

Seeemaa Budhraja is a Delhi-based dietitian and nutritionist. She specializes in weight and lifestyle management. She is a healthy recipe designer, works as a health motivator and wellness coach as well. She has worked as a slimming head with one of the top organizations in India.

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Harshita MakvanaB.Com, PG Dip

Harshita is a graduate in commerce and holds a PG Diploma in Patent and Copyrights Law from NALSAR University. She has also pursued CA and has more than three years of internship experience in auditing. Her love for travelling has taken her to various parts of the world, and writing the travelogues was what brought out her love for content writing.

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Swati PatwalM.Sc. (Food & Nutrition), MBA

Swati Patwal is a clinical nutritionist, a Certified Diabetes Educator (CDE) and a toddler mom with more than a decade of experience in diverse fields of nutrition. She started her career as a CSR project coordinator for a healthy eating and active lifestyle project catering to school children.

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Nida ShaikhBSc, PG Dip.

Nida holds a bachelor's degree in Zoology and a postgraduate diploma in Clinical Genetics and Medical Laboratory Techniques from Goa University. Before joining MomJunction, she worked as a laboratory technician. She began content writing during her college years and has been featured as a co-author in a children's short story compilation book.

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