5 delicious Indian vegan breakfast recipes to kickstart your day!

Stumped about breakfast? Hungry? Bored? Need new recipes?

In this blog post, you'll find a better way to start the day - because there's nothing better than a scrumptious plant-based meal.

We put together 5 Indian vegan breakfast recipes for you!

5 Vegan Indian breakfast recipes

1. Vegan masala dosa

Begin your day with the iconic South Indian delicacy, the masala dosa. While it is traditionally vegan, some restaurants do add ghee at the end.

A masala dosa is a fermented rice and daal crepe stuffed with a spicy potato filling and enjoyed with coconut chutney or sambhar - both of which are traditionally vegan. It's the perfect balance of crispiness, tenderness, flavour, and nutrition! 

Dosa ingredients:

• 1 cup rice 
• 1/4 cup urad dal 
• 1/2 teaspoon fenugreek seeds
• Salt to taste
• Oil for cooking

• 3 medium-sized potatoes, boiled and peeled
• 1 tablespoon oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon split urad dal (optional)
• 1/2 teaspoon chana dal (optional)
• 1 small onion, finely chopped
• 2 green chilies, finely chopped
• 1/2 teaspoon grated ginger
• A pinch of asafoetida (hing)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste)
• Salt to taste
• 1 tablespoon fresh lemon juice
• Fresh coriander

Method:

1. The day before, soak the rice, urad dal, and fenugreek seeds in water for at least 4 hours or overnight.
2. Drain the water and grind the soaked ingredients to make a smooth batter. Add salt and let it ferment overnight.
3. The next morning, in a large bowl, roughly mash the boiled and peeled potatoes. Set aside.
4. Heat oil in a pan over medium heat. Add the mustard seeds and let them splutter.
5. Add the cumin seeds, split urad dal, and chana dal to the pan. Sauté until the they turn golden brown.
6. Add the chopped onion, green chilies, and grated ginger to the pan. Sauté until the onions become translucent.
7. Sprinkle a pinch of asafoetida (hing) over the mixture and stir.
8. Add the turmeric powder, red chili powder, and salt to the pan. Mix well.
9. Add the mashed potatoes to the pan and stir to combine all the ingredients evenly. Cook for a few minutes, allowing the flavors to meld together.
10. Drizzle fresh lemon juice over the potato filling and mix well. Adjust salt and spices according to your taste preferences.
11. Remove the pan from heat and garnish the potato filling with freshly chopped cilantro leaves.
12. Heat a tawa and spread a ladleful of the dosa batter in a circular motion. Drizzle some oil around the edges.
13. Once the dosa turns golden brown, flip it and cook the other side for a minute.
14. Remove the dosa from the pan and stuff it with the prepared potato filling. Roll it up and serve hot with coconut chutney and sambar.

2. Vegan poha 



Poha, also known as flattened rice, is a popular breakfast dish in India. It's made by sautéing soaked and drained flattened rice with onions, mustard seeds, turmeric, and various spices. This light and flavorful dish is often garnished with fresh cilantro and served with a side of lemon wedges. 

It's also the perfect vegan breakfast! So here's the recipe: 

Ingredients:

• 1 cup poha 
• 1 tablespoon oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• Curry leaves
• 1 onion, finely chopped
• 1 green chili, chopped
• 1/2 teaspoon turmeric powder
• Salt to taste
• Fresh coriander for garnish
• Lemon wedges for serving

Method:

1. Rinse the poha under running water and soak until it becomes soft. Drain and set aside.
2. Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves. Allow them to crackle.
3. Add chopped onions and green chili, sauté until the onions turn translucent.
4. Add turmeric powder and salt, mix well.
5. Add the rinsed poha to the pan and gently combine everything. Cook for a few minutes until heated through.
6. Garnish with fresh coriander and serve warm with lemon wedges.

3. Vegan upma

Upma is a popular South Indian breakfast dish made with semolina, vegetables, and spices. This simple and comforting recipe is quick to make and can be customised with your favorite veggies!

It's one satisfying way to kickstart your day.

Ingredients:

• 1 cup semolina (rava or sooji)
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/2 inch ginger, grated
• 1 onion, finely chopped
• 1 green chili, chopped
• Curry leaves
• Vegetables of your choice (e.g., carrots, peas, bell peppers)
• Salt to taste
• Fresh lemon juice for garnish
• Fresh coriander for garnish

Method:

1. Dry roast the semolina in a pan on medium heat until it turns golden brown. Set aside.
2. Heat oil in the same pan and add mustard seeds and cumin seeds. Let them crackle.
3. Add grated ginger, chopped onions, green chili, and curry leaves. Sauté until the onions become translucent.
4. Add your choice of vegetables and cook until they are slightly tender.
5. Add water in a 1:2 ratio with semolina, and salt to taste. Stir well.
6. Gradually add the roasted semolina and mix thoroughly to avoid any lumps. Cook for a few minutes until the mixture thickens.
7. Remove from heat, squeeze fresh lemon juice over the upma, and garnish with fresh coriander. Serve hot.

4. Vegan idli with coconut chutney

We might be a bit biased by saying that this is the best vegan breakfast out there. It's easy to make, absolutely delicious, and almost always vegan by default at any restaurant you go to.

There's nothing like waking up to a light, fluffy idly with spicy, chunky chutney to start your day! Not only are they traditionally vegan, but also gluten-free and lower in calories than other options.

Idli ingredients:

• 1 cup idli rice 
• 1/4 cup urad dal 
• 1/2 teaspoon fenugreek seeds
• Salt to taste
• Oil for greasing the idli molds

Coconut chutney ingredients:

• 1 cup fresh grated coconut
• 2 tablespoons roasted chana dal (split chickpeas)
• 2-3 green chilies, chopped (adjust to taste)
• 1-inch piece of ginger, peeled and chopped
• A small handful of fresh coriander leaves
• 1 tablespoon lemon juice
• Salt to taste
• Water (as needed)
• For tempering:
  • 1 tablespoon oil
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon split urad dal (optional)
  • A few curry leaves

Idli method:

1. Soak the idli rice, urad dal, and fenugreek seeds in water for at least 4 hours or overnight.
2. Drain the water and grind the soaked ingredients to make a smooth batter. Add salt and let it ferment overnight.
3. Grease the idli molds with a little oil.
4. Pour the batter into the idli molds and steam them in an idli steamer or a steamer basket for about 10-12 minutes or until the idlis are cooked and firm.
5. Allow the idlis to cool slightly, then gently remove them from the molds using a spoon.
6. In a blender or food processor, add the grated coconut, roasted chana dal, green chilies, ginger, coriander, lemon juice, and salt.

Chutney method:

1. Blend the mixture until you get a coarse paste. If needed, add a little water (a tablespoon at a time) to facilitate blending, but ensure the chutney remains thick and not too watery.
2. Transfer the chutney to a bowl and set it aside.
3. In a small pan, heat oil over medium heat for tempering.
4. Add the mustard seeds and let them splutter.
5. Add the split urad dal (if using) and curry leaves. Sauté until the dal turns golden brown.
6. Pour the tempering mixture over the prepared coconut chutney.
7. Mix well to combine the tempering with the chutney.
8. Taste and adjust the salt and lemon juice according to your preference.

5. Vegan chole bhature 

Chole bhature is a popular North Indian dish that is a combination of spicy and tangy chickpeas in a gravy served with deep-fried bread. It's really one of the most flavourful and indulgent meals out there.

However, this dish isn't always vegan - at least if you decide to eat out. Oftentimes, the bhature is stuffed with shredded pieces of paneer, and the bhature itself is often made with dairy. 

But this recipe is 100% dairy-free and guilt-free!

Chole ingredients:

• 1 cup dried chickpeas, soaked overnight and cooked until tender
• 2 tablespoons oil
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 4 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 green chilies, slit
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste)
• 1 teaspoon garam masala
• 1 teaspoon amchur 
• Salt to taste
• Fresh coriander leaves, chopped (for garnish)

Bhature ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup vegan curd
• 1 tablespoon oil
• Water (as needed)
• Oil (for deep frying)

Chole method:

1. Heat oil in a large pan or pressure cooker over medium heat.
2. Add cumin seeds and let them splutter.
3. Add the chopped onions and sauté until golden brown.
4. Add minced garlic, grated ginger, and slit green chilies. Sauté for a minute.
5. Add the pureed tomatoes and cook until the oil starts to separate from the mixture.
6. Add coriander powder, turmeric powder, red chili powder, garam masala, amchur, and salt. Mix well.
7. Add the cooked or canned chickpeas and stir to coat them with the spice mixture.
8. Add water as needed to adjust the consistency of the curry.
9. Cover the pan or pressure cooker and cook the chole on low heat for 15-20 minutes, allowing the flavors to meld together.
10. Once cooked, garnish with fresh coriander leaves and keep the chole warm until serving.

Bhature method:

1. In a mixing bowl, combine all-purpose flour, baking powder, and salt.
2. Add plant-based yogurt and oil to the flour mixture. Mix well.
3. Gradually add water and knead the dough until smooth and pliable. The dough should not be too sticky or too dry.
4. Cover the dough with a damp cloth and let it rest for at least 30 minutes.
5. After resting, divide the dough into small lemon-sized portions.
6. Roll each portion into a small disk, approximately 4-5 inches in diameter.
7. Heat oil in a deep frying pan or kadai over medium-high heat for deep frying.
8. Carefully slide the rolled bhature into the hot oil and fry until puffed up and golden brown on both sides.
9. Remove the fried bhature from the oil using a slotted spoon and drain excess oil on a paper towel.
10. Repeat the process for the remaining dough portions.

Comment below which recipe you'll be making!