9 Delicious Breakfast Ideas for Lazy Monsoon Mornings

Monsoon Breakfast Recipes

If you're looking for a warm, nutritious, and comforting breakfast to enjoy on a rainy day, then try out these monsoon breakfast recipes:

Quick-Cook Oats with Spices and Veggies

Ingredients:

• 1 cup quick-cook oats
• 1/4 cup chopped mixed veggies (carrots, peas, onions)
• 1 tsp ghee
• 1/4 tsp turmeric
• 1/4 tsp cumin
• 1/4 tsp coriander
• Salt to taste

Directions:

1. Heat ghee in a pan and add the spices.
2. Stir in the veggies and cook for a few minutes.
3. Add the oats and salt and cook until oats are tender.
4. Enjoy hot!

Spiced Potato Vada Bun with Chutney

Ingredients:

• 2 potatoes, boiled and mashed
• 1/2 cup chickpea flour
• 1/4 cup chopped onions
• 1/4 tsp turmeric
• 1/4 tsp cumin
• 1/4 tsp coriander
• 1/4 tsp red chili powder
• Salt to taste
• Buns and chutney for serving

Directions:

1. Mix all the ingredients (except buns and chutney) into a thick mixture.
2. Heat oil in a pan and make small balls of the mixture.
3. Flatten them into small discs and fry until golden brown and crispy.
4. Serve the vadas inside the buns with chutney.

Flattened Rice with Mustard Seeds and Peanuts

Ingredients:

• 1 cup flattened rice
• 1 tbsp oil
• 1/2 tsp mustard seeds
• 1/4 cup chopped onions
• 1/4 cup peanuts
• Curry leaves (optional)
• Salt to taste

Directions:

1. Rinse the flattened rice in water and drain.
2. Heat oil in a pan and add the mustard seeds.
3. Once they start to pop, add the onions and curry leaves (if using).
4. Once the onions are translucent, add the peanuts and cook for a few minutes.
5. Add the flattened rice and salt and sauté for a minute or two.
6. Enjoy hot!

Sabudana with Peanuts and Potatoes

Ingredients:

• 1 cup sabudana
• 1/4 cup peanuts
• 1/4 cup chopped potatoes
• 1 green chili, chopped
• 1 tbsp oil
• 1/4 tsp cumin seeds
• 1/4 tsp coriander
• Salt to taste
• Lemon and sev for serving

Directions:

1. Soak the sabudana in water for a few hours or overnight.
2. Heat oil in a pan and add the cumin seeds.
3. Once they start to splutter, add the chopped potatoes and cook until tender.
4. Add the peanuts, green chili, and spices and cook for a few more minutes.
5. Add the soaked sabudana and salt and cook until translucent and tender.
6. Serve hot with lemon and sev.

Khaman Dhokla

Ingredients:

• 1 cup chickpea flour
• 1/2 tsp ginger paste
• 1 tbsp oil
• 1/2 tsp turmeric
• 1/2 tsp sugar
• 1/2 tsp baking soda
• 1/4 tsp salt
• For tempering: 1 tbsp oil, 1/2 tsp mustard seeds, curry leaves, and chopped green chili

Directions:

1. Mix all the ingredients (except tempering) into a smooth batter.
2. Pour the batter into a greased steamer and steam for 15-20 minutes.
3. Heat oil in a pan and add the mustard seeds.
4. Once they start to pop, add the curry leaves and green chili.
5. Pour the tempering over the steamed dhokla and cut into small pieces.
6. Serve with spicy green chutney.

Crispy Green Gram Dosa with Upma or Chutney

Ingredients:

• 1 cup green gram (moong) dal
• 1/4 cup rice flour
• 1 tbsp chopped onion
• 1 green chili, chopped
• 1/4 tsp cumin seeds
• 1/4 tsp salt
• Oil for cooking
• Upma or chutney for serving

Directions:

1. Soak the green gram dal in water for a few hours or overnight.
2. Grind the dal into a smooth batter.
3. Mix in the rice flour, onion, green chili, cumin seeds, and salt.
4. Heat a non-stick pan and pour a ladleful of batter onto it.
5. Cook until the bottom is crispy and golden brown, then flip and cook the other side.
6. Repeat with the remaining batter.
7. Serve hot with upma or chutney.

Steamed Idli with Coconut Chutney

Ingredients:

• 2 cups idli rice
• 1/2 cup urad dal
• 1/4 tsp fenugreek seeds
• 1 tbsp salt
• Water for soaking and grinding
• Coconut chutney for serving

Directions:

1. Soak the rice, dal, and fenugreek seeds in water for a few hours or overnight.
2. Grind the soaked mixture to a smooth batter with enough water.
3. Add salt and mix well.
4. Grease the idli molds with oil and pour the batter into them.
5. Steam for 15-20 minutes or until the idlis are cooked through.
6. Serve hot with coconut chutney.

Aloo Paratha

Ingredients:

• 2 cups whole wheat flour
• 1/2 tsp salt
• 1/2 cup water
• 2 potatoes, boiled and mashed
• 1/4 cup chopped onion
• 1/2 tsp cumin seeds
• 1/4 tsp turmeric
• 1/4 tsp red chili powder
• 1/4 tsp garam masala
• Salt to taste
• Ghee or oil for cooking

Directions:

1. Mix the flour and salt in a bowl and add enough water to make a soft dough.
2. Cover and let the dough rest for 30 minutes.
3. Mix the mashed potatoes, onions, and spices in a bowl.
4. Divide the dough and filling into equal portions.
5. Roll out one portion of dough into a small circle and place a portion of filling in the center.
6. Bring the edges of the dough together and seal the filling inside.
7. Roll out the stuffed ball into a flatbread and cook on a griddle with ghee or oil until both sides are golden brown and crispy.
8. Repeat with the remaining dough and filling.
9. Serve hot with chutney or yogurt.

Aloo Bread Pakora

Ingredients:

• 8 slices of bread
• 2 potatoes, boiled and mashed
• 1/4 cup chopped onion
• 1/2 tsp cumin seeds
• 1/4 tsp turmeric
• 1/4 tsp red chili powder
• 1/4 tsp garam masala
• Salt to taste
• Oil for deep frying

Directions:

1. Mix the mashed potatoes, onion, and spices in a bowl.
2. Cut the bread slices into halves and spread the potato filling on one half of each slice.
3. Cover with the other half to make a sandwich.
4. Heat oil in a deep frying pan.
5. Dip the potato-filled bread slices into a batter made of chickpea flour and spices.
6. Add them to the hot oil and fry until golden brown and crispy.
7. Remove and drain excess oil on a paper towel.
8. Serve hot with chutney or ketchup.

Originally Post From https://www.news9live.com/web-stories/lifestyle/9-delicious-breakfast-ideas-for-lazy-monsoon-mornings

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