5 Delicious And Healthy Thursday Breakfast Recipes

Starting your day with a wholesome and delicious breakfast can set the right tone for the rest of the day. Here are 5 easy-to-make Thursday breakfast recipes that are not only tasty but also packed with nutrients to keep you energized throughout the day.

# Idli with Sambar and Coconut Chutney

Idli

Ingredients for Idli

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

How to Make Idli

To make idli, start by washing and soaking 2 cups of rice and 1 cup of urad dal separately for 4-6 hours. Once soaked, grind both into a smooth batter, adding water as needed. Mix the batters together and allow it to ferment overnight for 8-12 hours in a warm place. The next day, add salt to the batter and pour it into greased idli molds. Steam the idlis in an idli cooker or steamer for about 10-15 minutes or until a toothpick comes out clean. Serve hot with sambar and coconut chutney.

Sambar

Ingredients for Sambhar

1 cup toor dal (pigeon peas)
1/2 tsp turmeric powder
2 tbsp sambar powder
1 tamarind ball (soaked in water)
1 onion, sliced
1 tomato, chopped
Mixed vegetables (carrot, drumsticks, pumpkin)
Salt (to taste)
Mustard seeds, curry leaves, dried red chilies, and asafoetida for tempering

How to Make Sambhar

For sambar, pressure cook 1 cup of toor dal with turmeric until it becomes soft, then mash it and set aside. In a separate pot, sauté sliced onions, tomatoes, and mixed vegetables with sambar powder. Add tamarind water and the cooked dal, then simmer for 10-15 minutes until the vegetables are cooked. For the tempering, heat oil and add mustard seeds, curry leaves, dried red chilies, and a pinch of asafoetida. Pour this tempering over the sambar before serving.

Coconut Chutney

Ingredients for Coconut Chutney

1 cup grated coconut
2 tbsp roasted chana dal (split chickpeas)
1-2 green chilies
1-inch piece of ginger
Salt (to taste)
Water (as needed)
Mustard seeds, curry leaves, and dried red chilies for tempering

How to Make Coconut Chutney

For coconut chutney, blend 1 cup of grated coconut, roasted chana dal, green chilies, and ginger with water until smooth. Adjust the consistency with more water and add salt to taste. For the tempering, heat oil and add mustard seeds, curry leaves, and dried red chilies. Pour this over the chutney before serving with the idli and sambar.

# Aloo Paratha

Ingredients for Aloo Paratha

2 cups wheat flour
3-4 medium potatoes (boiled and mashed)
1 tsp cumin seeds
1-2 green chilies (finely chopped)
1/2 tsp garam masala
1 tsp coriander powder
1 tbsp chopped coriander leaves
Salt (to taste)
Ghee or oil for cooking

How to Make Aloo Paratha

To make aloo paratha, knead 2 cups of wheat flour into a soft dough using water and set it aside. For the filling, mix boiled and mashed potatoes with cumin seeds, green chilies, garam masala, coriander powder, coriander leaves, and salt. Divide the dough into small balls, flatten each slightly, and place a portion of the potato mixture in the center. Seal the dough around the filling and roll it out into a flat, circular paratha. Heat a tawa or griddle, and cook the paratha on both sides, applying ghee or oil, until it turns golden brown. Serve hot with curd and pickle.

# Poha

Ingredients for Poha

2 cups poha (flattened rice)
1 small onion (finely chopped)
1 green chili (slit)
1 tsp mustard seeds
1/2 tsp turmeric powder
1 tbsp peanuts
1 sprig curry leaves
Salt (to taste)
Fresh coriander and lemon wedges for garnish

How to Make Poha

To prepare poha, start by rinsing 2 cups of flattened rice (poha) in water and draining it. Set it aside. In a pan, heat oil and add mustard seeds, peanuts, and curry leaves, frying until the peanuts are roasted. Add chopped onions and green chili, sautéing until the onions become soft. Stir in turmeric and salt, then add the rinsed poha. Mix well and cook for 2-3 minutes. Turn off the heat and garnish with fresh coriander and lemon wedges. Serve hot.

# Masala Dosa

Ingredients for Masala Dosa

For Dosa Batter:

2 cups rice
1 cup urad dal
1/2 tsp fenugreek seeds
Salt (to taste)

For Masala Filling:

4 medium potatoes (boiled and mashed)
1 onion (sliced)
2 green chilies (slit)
1 tsp mustard seeds
1/2 tsp turmeric powder
A few curry leaves
Salt (to taste)
Fresh coriander for garnish

How to Make Masala Dosa

To make masala dosa, start by soaking 2 cups of rice, 1 cup of urad dal, and 1/2 tsp of fenugreek seeds for 4-6 hours. Grind the soaked ingredients into a smooth batter and allow it to ferment overnight. The next day, add salt to the batter. For the potato filling, heat oil in a pan and add mustard seeds and curry leaves. Sauté sliced onions and green chilies until the onions soften, then add turmeric and mashed boiled potatoes. Mix well and set aside. To prepare the dosa, heat a non-stick tawa or griddle and spread a ladle of the dosa batter into a thin circle. Drizzle oil around the edges and cook until the dosa becomes crispy. Place the potato masala in the center, fold the dosa, and serve hot with sambar and chutney.

# Upma

Ingredients for Upma

1 cup semolina (rava/sooji)
1 onion (finely chopped)
1 green chili (slit)
1 tsp mustard seeds
1 tsp urad dal (optional)
A few curry leaves
2 cups water
1 tbsp ghee or oil
Salt (to taste)
Fresh coriander for garnish

How to Make Upma

For upma, start by dry roasting 1 cup of semolina (rava/sooji) in a pan until it turns slightly golden. Set it aside. In another pan, heat ghee or oil and add mustard seeds, urad dal, and curry leaves, allowing them to splutter. Add chopped onions and green chili, sautéing until the onions turn soft. Pour in 2 cups of water and bring it to a boil, adding salt to taste. Slowly add the roasted semolina to the boiling water while stirring continuously to avoid lumps. Cook for a few minutes until the upma thickens. Garnish with fresh coriander and serve hot with coconut chutney.