Hodophile Mom

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Deepali Bhawalpuria

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Here are the recipes for each of the 45 quick and healthy Indian breakfast ideas for kids:

1. Mango Banana Smoothie

Ingredients:

  • 1 ripe mango, peeled and chopped
  • 1 ripe banana
  • 1 cup yogurt
  • 1/2 cup milk
  • Honey to taste (optional)

Instructions:

  1. Blend mango, banana, yogurt, and milk until smooth.
  2. Add honey if desired and blend again.
  3. Serve immediately.

2. Poha

Ingredients:

  • 2 cups flattened rice (poha)
  • 1 onion, finely chopped
  • 1/2 cup peas
  • 1/2 cup peanuts
  • 1 green chili, finely chopped
  • 1 tsp mustard seeds
  • 1/2 tsp turmeric powder
  • Salt to taste
  • Lemon juice
  • Fresh coriander leaves for garnish

Instructions:

  1. Rinse poha in water and drain.
  2. Heat oil in a pan, add mustard seeds and let them splutter.
  3. Add onions, green chili, and peas; sauté until onions are soft.
  4. Add peanuts, turmeric, and salt; stir well.
  5. Add poha and mix until everything is well combined.
  6. Squeeze lemon juice and garnish with coriander leaves.

3. Idli

Ingredients:

  • 2 cups rice
  • 1 cup urad dal (split black gram)
  • Salt to taste
  • Water

Instructions:

  1. Soak rice and urad dal separately for 4-6 hours.
  2. Grind them separately to a smooth batter, then mix together.
  3. Add salt and let the batter ferment overnight.
  4. Pour the batter into idli molds and steam for 10-12 minutes.

4. Dosa

Ingredients:

  • 2 cups rice
  • 1 cup urad dal
  • Salt to taste
  • Water
  • Oil for cooking

Instructions:

  1. Soak rice and urad dal separately for 4-6 hours.
  2. Grind them separately to a smooth batter, then mix together.
  3. Add salt and let the batter ferment overnight.
  4. Heat a non-stick pan, pour a ladle of batter, and spread it thinly.
  5. Drizzle oil around the edges and cook until crispy.

5. Rava Upma

Ingredients:

  • 1 cup semolina (rava)
  • 1 onion, finely chopped
  • 1/2 cup mixed vegetables (carrots, peas, beans)
  • 1 tsp mustard seeds
  • 1 tsp urad dal
  • 1 tsp chana dal
  • 2 green chilies, chopped
  • Salt to taste
  • 2 cups water
  • Fresh coriander leaves for garnish

Instructions:

  1. Dry roast rava until golden and set aside.
  2. Heat oil, add mustard seeds, urad dal, and chana dal; sauté until golden.
  3. Add onions, green chilies, and mixed vegetables; sauté until veggies are tender.
  4. Add water and salt; bring to a boil.
  5. Add rava gradually, stirring continuously to avoid lumps.
  6. Cook until water is absorbed and upma is fluffy.
  7. Garnish with coriander leaves.

6. Masala Oats

Ingredients:

  • 1 cup oats
  • 1 onion, finely chopped
  • 1 tomato, chopped
  • 1/2 cup mixed vegetables (carrots, peas, beans)
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • Salt to taste
  • 2 cups water
  • Fresh coriander leaves for garnish

Instructions:

  1. Heat oil, add cumin seeds and let them splutter.
  2. Add onions, tomatoes, and mixed vegetables; sauté until tender.
  3. Add oats, turmeric, salt, and water; cook until oats are soft.
  4. Garnish with coriander leaves.

7. Moong Dal Cheela

Ingredients:

  • 1 cup moong dal (split green gram)
  • 1 onion, finely chopped
  • 1 green chili, finely chopped
  • 1/2 tsp cumin seeds
  • Salt to taste
  • Water
  • Oil for cooking

Instructions:

  1. Soak moong dal for 2-3 hours, then grind to a smooth batter with water.
  2. Add onions, green chili, cumin seeds, and salt; mix well.
  3. Heat a non-stick pan, pour a ladle of batter, and spread it thinly.
  4. Drizzle oil around the edges and cook until golden on both sides.

8. Besan Cheela

Ingredients:

  • 1 cup chickpea flour (besan)
  • 1 onion, finely chopped
  • 1 tomato, finely chopped
  • 1 green chili, finely chopped
  • Salt to taste
  • Water
  • Oil for cooking

Instructions:

  1. Mix besan with water to form a smooth batter.
  2. Add onions, tomatoes, green chili, and salt; mix well.
  3. Heat a non-stick pan, pour a ladle of batter, and spread it thinly.
  4. Drizzle oil around the edges and cook until golden on both sides.

9. Spinach Omelette

Ingredients:

  • 2 eggs
  • 1/2 cup spinach, finely chopped
  • 1 onion, finely chopped
  • Salt and pepper to taste
  • Oil for cooking

Instructions:

  1. Whisk eggs with spinach, onions, salt, and pepper.
  2. Heat oil in a pan, pour the egg mixture, and cook until set.
  3. Flip and cook the other side until golden.

10. Healthy Masala French Toast

Ingredients:

  • 2 slices whole wheat bread
  • 2 eggs
  • 1/4 cup milk
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin powder
  • Salt and pepper to taste
  • Oil for cooking

Instructions:

  1. Whisk eggs, milk, turmeric, cumin, salt, and pepper.
  2. Dip bread slices in the mixture and coat well.
  3. Heat oil in a pan, cook bread slices until golden on both sides.

11. Instant Ragi Dosa

Ingredients:

  • 1 cup ragi flour (finger millet)
  • 1/2 cup rice flour
  • Salt to taste
  • Water
  • Oil for cooking

Instructions:

  1. Mix ragi flour, rice flour, salt, and water to make a smooth batter.
  2. Heat a non-stick pan, pour a ladle of batter, and spread it thinly.
  3. Drizzle oil around the edges and cook until crispy.

12. Banana Peanut Butter Sandwich

Ingredients:

  • 2 slices whole wheat bread
  • 1 ripe banana, sliced
  • 2 tbsp peanut butter

Instructions:

  1. Spread peanut butter on one slice of bread.
  2. Arrange banana slices on top and cover with the other slice.
  3. Slice and serve.

13. Veggie Paratha

Ingredients:

  • 1 cup whole wheat flour
  • 1/2 cup mixed grated vegetables (carrots, potatoes, peas)
  • 1/2 tsp cumin seeds
  • Salt to taste
  • Water
  • Oil for cooking

Instructions:

  1. Mix flour, grated vegetables, cumin seeds, and salt with water to make a dough.
  2. Roll out dough into flatbreads.
  3. Heat a pan, cook parathas with a little oil until golden on both sides.

14. Sprouts Chaat

Ingredients:

  • 1 cup mixed sprouts
  • 1 tomato, finely chopped
  • 1 onion, finely chopped
  • 1 green chili, finely chopped
  • Lemon juice
  • Chaat masala
  • Salt to taste
  • Fresh coriander leaves for garnish

Instructions:

  1. Mix sprouts, tomato, onion, green chili, lemon juice, chaat masala, and salt.
  2. Garnish with coriander leaves.

15. Instant Veggie Upma

Ingredients:

  • 1 cup semolina (rava)
  • 1 onion, finely chopped
  • 1/2 cup mixed vegetables (carrots, peas, beans)
  • 1 tsp mustard seeds
  • 1 tsp urad dal
  • 1 tsp chana dal
  • 2 green chilies, chopped
  • Salt to taste
  • 2 cups water
  • Fresh coriander leaves for garnish

Instructions:

  1. Dry roast rava until golden and set aside.
  2. Heat oil, add mustard seeds, urad dal, and chana dal; sauté until golden.
  3. Add onions, green chilies, and mixed vegetables; sauté until veggies are tender.
  4. Add water and salt; bring to a boil.
  5. Add rava gradually, stirring continuously to avoid lumps.
  6. Cook until water is absorbed and upma is fluffy.
  7. Garnish with coriander leaves.

16. Fruit Salad Chaat

Ingredients:

  • 1 apple, diced
  • 1 banana, sliced
  • 1 orange, segmented
  • 1 cup grapes, halved
  • 1 tsp chaat masala
  • Lemon juice
  • Fresh mint leaves for garnish

Instructions:

  1. Mix all fruits in a bowl.
  2. Add chaat masala and lemon juice.
  3. Garnish with mint leaves.

17. Quick Veggie Sandwich

Ingredients:

  • 2 slices whole wheat bread
  • 1 cucumber, sliced
  • 1 tomato, sliced
  • 1 carrot, grated
  • 2 tbsp hummus or green chutney

Instructions:

  1. Spread hummus or chutney on bread slices.
  2. Layer with cucumber, tomato, and carrot.
  3. Close sandwich and slice.

18. Carrot Oatmeal Pancakes

Ingredients:

  • 1 cup oats
  • 1 carrot, grated
  • 1 egg
  • 1/2 cup milk
  • 1/2 tsp cinnamon
  • Honey to taste
  • Oil for cooking

Instructions:

  1. Blend oats into a fine flour.
  2. Mix oats flour, grated carrot, egg, milk, cinnamon, and honey.
  3. Heat a pan, pour batter to make small pancakes, and cook until golden on both sides.

19. Vegetable Idli

Ingredients:

  • 2 cups idli batter
  • 1/2 cup mixed grated vegetables (carrots, peas, beans)
  • Salt to taste

Instructions:

  1. Mix grated vegetables into idli batter.
  2. Pour batter into idli molds and steam for 10-12 minutes.

20. Apple Cinnamon Porridge

Ingredients:

  • 1 cup oats
  • 1 apple, diced
  • 2 cups milk
  • 1 tsp cinnamon
  • Honey to taste
  • Nuts for garnish

Instructions:

  1. Cook oats with milk until soft.
  2. Add diced apple, cinnamon, and honey; mix well.
  3. Garnish with nuts.

21. Instant Rava Uttapam

Ingredients:

  • 1 cup semolina (rava)
  • 1/2 cup yogurt
  • 1/2 cup mixed chopped vegetables (onions, tomatoes, capsicum)
  • Salt to taste
  • Water
  • Oil for cooking

Instructions:

  1. Mix rava, yogurt, salt, and water to make a batter.
  2. Heat a pan, pour a ladle of batter, and spread it thickly.
  3. Sprinkle chopped vegetables on top and cook with a little oil until golden on both sides.

22. Instant Dhokla

Ingredients:

  • 1 cup chickpea flour (besan)
  • 1/2 cup yogurt
  • 1/2 tsp turmeric powder
  • 1 tsp fruit salt (eno)
  • Salt to taste
  • Water

Instructions:

  1. Mix besan, yogurt, turmeric, and salt with water to make a smooth batter.
  2. Add fruit salt and mix well.
  3. Pour batter into a greased dish and steam for 15 minutes.

23. Besan Toast

Ingredients:

  • 2 slices whole wheat bread
  • 1 cup chickpea flour (besan)
  • 1 onion, finely chopped
  • 1 tomato, finely chopped
  • 1 green chili, finely chopped
  • Salt to taste
  • Water
  • Oil for cooking

Instructions:

  1. Mix besan with water to make a smooth batter.
  2. Add onions, tomatoes, green chili, and salt; mix well.
  3. Dip bread slices in batter and coat well.
  4. Heat oil in a pan, cook bread slices until golden on both sides.

24. Vegetable Daliya Upma

Ingredients:

  • 1 cup broken wheat (daliya)
  • 1 onion, finely chopped
  • 1/2 cup mixed vegetables (carrots, peas, beans)
  • 1 tsp mustard seeds
  • 1 tsp urad dal
  • 1 tsp chana dal
  • 2 green chilies, chopped
  • Salt to taste
  • 2 cups water
  • Fresh coriander leaves for garnish

Instructions:

  1. Dry roast daliya until golden and set aside.
  2. Heat oil, add mustard seeds, urad dal, and chana dal; sauté until golden.
  3. Add onions, green chilies, and mixed vegetables; sauté until veggies are tender.
  4. Add water and salt; bring to a boil.
  5. Add daliya and cook until water is absorbed.
  6. Garnish with coriander leaves.

25. Paneer Sandwich

Ingredients:

  • 2 slices whole wheat bread
  • 1/2 cup paneer, sliced
  • 1 cucumber, sliced
  • 1 tomato, sliced
  • Mint chutney

Instructions:

  1. Spread mint chutney on bread slices.
  2. Layer with paneer, cucumber, and tomato.
  3. Close sandwich and slice.

26. Spinach Banana Smoothie Bowl

Ingredients:

  • 1 banana
  • 1 cup spinach
  • 1/2 cup yogurt
  • 1/2 cup milk
  • Granola and nuts for topping

Instructions:

  1. Blend banana, spinach, yogurt, and milk until smooth.
  2. Pour into a bowl and top with granola and nuts.

27. Methi Thepla

Ingredients:

  • 1 cup whole wheat flour
  • 1/2 cup fresh fenugreek leaves (methi), chopped
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin seeds
  • Salt to taste
  • Water
  • Oil for cooking

Instructions:

  1. Mix flour, fenugreek leaves, turmeric, cumin seeds, and salt with water to make a dough.
  2. Roll out dough into flatbreads.
  3. Heat a pan, cook theplas with a little oil until golden on both sides.

28. Instant Oats Idli

Ingredients:

  • 1 cup oats
  • 1/2 cup semolina (rava)
  • 1/2 cup yogurt
  • 1/2 tsp fruit salt (eno)
  • Salt to taste
  • Water

Instructions:

  1. Dry roast oats and grind into a fine powder.
  2. Mix oats, semolina, yogurt, and salt with water to make a batter.
  3. Add fruit salt and mix well.
  4. Pour batter into idli molds and steam for 10-12 minutes.

29. Moong Dal Chilla Rolls

Ingredients:

  • 1 cup moong dal (split green gram)
  • 1 onion, finely chopped
  • 1 tomato, finely chopped
  • 1 green chili, finely chopped
  • Salt to taste
  • Water
  • Oil for cooking

Instructions:

  1. Soak moong dal for 2-3 hours, then grind to a smooth batter with water.
  2. Add onions, tomatoes, green chili, and salt; mix well.
  3. Heat a non-stick pan, pour a ladle of batter, and spread it thinly.
  4. Drizzle oil around the edges and cook until golden on both sides.
  5. Spread green chutney on cooked chillas, add veggies, roll, and serve.

30. Instant Poha Upma

Ingredients:

  • 2 cups flattened rice (poha)
  • 1 onion, finely chopped
  • 1/2 cup peas
  • 1/2 cup peanuts
  • 1 green chili, finely chopped
  • 1 tsp mustard seeds
  • 1/2 tsp turmeric powder
  • Salt to taste
  • Lemon juice
  • Fresh coriander leaves for garnish

Instructions:

  1. Rinse poha in water and drain.
  2. Heat oil in a pan, add mustard seeds and let them splutter.
  3. Add onions, green chili, and peas; sauté until onions are soft.
  4. Add peanuts, turmeric, and salt; stir well.
  5. Add poha and mix until everything is well combined.
  6. Squeeze lemon juice and garnish with coriander leaves.

31. Masala Omelette Wrap

Ingredients:

  • 2 eggs
  • 1 onion, finely chopped
  • 1 tomato, finely chopped
  • Salt and pepper to taste
  • 1 whole wheat tortilla
  • Oil for cooking

Instructions:

  1. Whisk eggs with onions, tomatoes, salt, and pepper.
  2. Heat oil in a pan, pour the egg mixture, and cook until set.
  3. Place omelette on tortilla, roll up, and serve.

32. Quick Masala Bread Upma

Ingredients:

  • 4 slices whole wheat bread, cubed
  • 1 onion, finely chopped
  • 1 tomato, chopped
  • 1/2 tsp mustard seeds
  • 1/2 tsp turmeric powder
  • Salt to taste
  • Fresh coriander leaves for garnish

Instructions:

  1. Heat oil in a pan, add mustard seeds and let them splutter.
  2. Add onions and tomatoes; sauté until soft.
  3. Add turmeric, salt, and bread cubes; mix well.
  4. Cook until bread is lightly toasted.
  5. Garnish with coriander leaves.

33. Veggie Vermicelli Upma

Ingredients:

  • 1 cup vermicelli
  • 1 onion, finely chopped
  • 1/2 cup mixed vegetables (carrots, peas, beans)
  • 1 tsp mustard seeds
  • 1 tsp urad dal
  • 1 tsp chana dal
  • 2 green chilies, chopped
  • Salt to taste
  • 2 cups water
  • Fresh coriander leaves for garnish

Instructions:

  1. Dry roast vermicelli until golden and set aside.
  2. Heat oil, add mustard seeds, urad dal, and chana dal; sauté until golden.
  3. Add onions, green chilies, and mixed vegetables; sauté until veggies are tender.
  4. Add water and salt; bring to a boil.
  5. Add vermicelli and cook until water is absorbed.
  6. Garnish with coriander leaves.

34. Instant Ragi Porridge

Ingredients:

  • 1 cup ragi flour (finger millet)
  • 2 cups milk
  • Honey to taste
  • Nuts for garnish

Instructions:

  1. Mix ragi flour with water to make a smooth paste.
  2. Boil milk and add ragi paste, stirring continuously to avoid lumps.
  3. Cook until thickened.
  4. Add honey and garnish with nuts.

35. Healthy Peanut Butter Banana Smoothie

Ingredients:

  • 1 ripe banana
  • 1 cup milk
  • 2 tbsp peanut butter
  • 1 tbsp honey (optional)

Instructions:

  1. Blend banana, milk, peanut butter, and honey until smooth.
  2. Serve immediately.

36. Instant Semolina Pancakes

Ingredients:

  • 1 cup semolina (rava)
  • 1/2 cup yogurt
  • 1/2 cup mixed chopped vegetables (onions, tomatoes, capsicum)
  • Salt to taste
  • Water
  • Oil for cooking

Instructions:

  1. Mix semolina, yogurt, salt, and water to make a batter.
  2. Heat a pan, pour a ladle of batter, and spread it thickly.
  3. Sprinkle chopped vegetables on top and cook with a little oil until golden on both sides.

37. Cucumber Sandwich

Ingredients:

  • 2 slices whole wheat bread
  • 1 cucumber, sliced
  • 2 tbsp cream cheese or green chutney

Instructions:

  1. Spread cream cheese or chutney on bread slices.
  2. Layer with cucumber slices.
  3. Close sandwich and slice.

38. Instant Wheat Dosa

Ingredients:

  • 1 cup whole wheat flour
  • Salt to taste
  • Water
  • Oil for cooking

Instructions:

  1. Mix wheat flour, salt, and water to make a smooth batter.
  2. Heat a non-stick pan, pour a ladle of batter, and spread it thinly.
  3. Drizzle oil around the edges and cook until crispy.

39. Healthy Yogurt Parfait

Ingredients:

  • 1 cup yogurt
  • 1/2 cup granola
  • 1/2 cup mixed berries
  • Honey to taste

Instructions:

  1. Layer yogurt, granola, and berries in a glass.
  2. Drizzle honey on top.

40. Quick Fruit Salad

Ingredients:

  • 1 apple, diced
  • 1 banana, sliced
  • 1 orange, segmented
  • 1 cup grapes, halved
  • Lemon juice
  • Fresh mint leaves for garnish

Instructions:

  1. Mix all fruits in a bowl.
  2. Add lemon juice.
  3. Garnish with mint leaves.

41. Besan Chilla Rolls

Ingredients:

  • 1 cup chickpea flour (besan)
  • 1 onion, finely chopped
  • 1 tomato, finely chopped
  • 1 green chili, finely chopped
  • Salt to taste
  • Water
  • Oil for cooking

Instructions:

  1. Mix besan with water to make a smooth batter.
  2. Add onions, tomatoes, green chili, and salt; mix well.
  3. Heat a non-stick pan, pour a ladle of batter, and spread it thinly.
  4. Drizzle oil around the edges and cook until golden on both sides.
  5. Spread green chutney on cooked chillas, roll, and serve.

42. Healthy Almond Date Smoothie

Ingredients:

  • 1 cup milk
  • 5-6 dates, pitted
  • 10 almonds
  • 1 banana

Instructions:

  1. Blend milk, dates, almonds, and banana until smooth.
  2. Serve immediately.

43. Instant Vegetable Rava Upma

Ingredients:

  • 1 cup semolina (rava)
  • 1 onion, finely chopped
  • 1/2 cup mixed vegetables (carrots, peas, beans)
  • 1 tsp mustard seeds
  • 1 tsp urad dal
  • 1 tsp chana dal
  • 2 green chilies, chopped
  • Salt to taste
  • 2 cups water
  • Fresh coriander leaves for garnish

Instructions:

  1. Dry roast rava until golden and set aside.
  2. Heat oil in a pan, add mustard seeds, urad dal, and chana dal; sauté until golden.
  3. Add onions, green chilies, and mixed vegetables; sauté until the vegetables are tender.
  4. Add water and salt; bring to a boil.
  5. Add rava gradually, stirring continuously to avoid lumps.
  6. Cook until the water is absorbed and upma is fluffy.
  7. Garnish with fresh coriander leaves.

44. Mango Yogurt Smoothie

Ingredients:

  • 1 ripe mango, peeled and chopped
  • 1 cup yogurt
  • 1/2 cup milk
  • Honey to taste (optional)

Instructions:

  1. Blend the chopped mango, yogurt, and milk until smooth.
  2. Add honey if desired and blend again.
  3. Serve immediately, garnished with a few mango chunks if desired.

45. Healthy Avocado Toast

Ingredients:

  • 2 slices whole wheat bread
  • 1 ripe avocado
  • Salt and pepper to taste
  • Lemon juice

Instructions:

  1. Toast the whole wheat bread slices until golden brown.
  2. Cut the avocado in half, remove the pit, and scoop the flesh into a bowl.
  3. Mash the avocado with a fork until smooth.
  4. Season with salt, pepper, and a squeeze of lemon juice to taste.
  5. Spread the mashed avocado evenly on the toasted bread slices.
  6. Optionally, top with additional ingredients like cherry tomatoes, radish slices, or a sprinkle of red pepper flakes for extra flavor.