7 Healthy Indian Breakfast Recipes For Kids

Moong Dal and Spinach Pancakes

Ingredients:

• ½ cup moong dal (soaked for 4 hours)
• ½ cup spinach, finely chopped
• ¼ cup grated carrot
• ½ tsp cumin powder
• ½ tsp turmeric
• Salt to taste
• 1 tbsp olive oil

Procedure:

1. Blend soaked moong dal with a little water to form a smooth batter.
2. Add spinach, grated carrot, cumin powder, turmeric, and salt. Mix well.
3. Heat a non-stick pan and pour a ladle of batter, spreading it like a pancake.
4. Cook on both sides until golden brown. Serve with yogurt or chutney!

Millet and Banana Sheera

Ingredients:

• ½ cup foxtail millet (or bajra)
• 1 mashed banana
• 1 tbsp ghee
• 2 tbsp jaggery powder
• 1 cup milk
• ¼ tsp cardamom powder

Procedure:

1. Dry roast the millet until aromatic, then cook in milk until soft.
2. Add mashed banana, jaggery, and cardamom powder, stirring well.
3. Cook for 5 more minutes until it thickens.
4. Garnish with chopped nuts and serve warm!

Cheesy Vegetable Oats Uttapam

Ingredients:

• 1 cup rolled oats (ground into flour)
• ½ cup yogurt
• ½ cup mixed vegetables, such as carrot, capsicum, onion, and tomato
• ¼ cup grated cheese
• Salt and black pepper to taste
• 1 tsp ghee

Procedure:

1. Mix oat flour, yogurt, salt, and a little water to form a thick batter.
2. Heat a pan, spread the batter like a mini dosa, and top with chopped vegetables.
3. Sprinkle grated cheese and cook until golden brown on both sides.
4. Serve warm with coconut chutney or ketchup!

Rajma and Whole Wheat Chilla

Ingredients:

• ½ cup cooked rajma (kidney beans)
• ½ cup whole wheat flour
• ½ tsp cumin powder
• ¼ tsp turmeric
• Salt to taste
• ½ tsp grated ginger
• 1 tbsp chopped coriander
• Water as needed

Procedure:

1. Mash the cooked rajma and mix it with whole wheat flour, cumin, turmeric, salt, and ginger.
2. Add water to form a thick batter.
3. Pour onto a heated pan and spread evenly. Cook on both sides until golden.
4. Serve with mint chutney or a mild garlic dip!

Sprouted Moong and Paneer Paratha

Ingredients:

• 1 cup whole wheat flour
• ½ cup lightly mashed sprouted moong 
• ½ cup grated paneer
• ½ tsp cumin powder
• Salt to taste
• 1 tsp ghee for cooking

Procedure:

1. Knead whole wheat flour into a soft dough.
2. Mix sprouted moong, paneer, cumin powder, and salt for the stuffing.
3. Roll out the dough, place the filling inside, and seal the edges.
4. Roll into a paratha and cook on a hot pan with ghee.
5. Serve with curd or homemade pickle!

Apple and Jaggery Poha

Ingredients:

• 1 cup poha
• 1 grated apple
• 2 tbsp jaggery powder
• 1 tbsp ghee
• ¼ tsp cinnamon powder
• 2 tbsp chopped nuts, such as almonds, cashews

Procedure:

1. Wash poha and drain excess water.
2. Heat ghee in a pan, add grated apple, jaggery, and cinnamon powder, and cook for about 2 minutes.
3. Add poha and mix well, cooking for another 3 minutes.
4. Garnish with chopped nuts and serve warm!

Masala Quinoa Idli

Ingredients:

• 1 cup quinoa
• ½ cup urad dal
• ½ tsp mustard seeds
• 1 tbsp chopped curry leaves
• ½ tsp turmeric
• Salt to taste

Procedure:

1. Soak quinoa and urad dal separately for 4-5 hours, then grind into a batter. Let it ferment overnight.
2. Heat a pan, add mustard seeds, curry leaves, and turmeric, and mix into the batter.
3. Pour into idli molds and steam for 15 minutes.
4. Serve with coconut chutney or sambar!

Conclusion