10 mins Nashta Recipe | Instant Indian Breakfast Recipes| Healthy Breakfast Ideas | nashta recipes

samosas

🥗Healthier: baked samosas

💰Cheaper: potato-filled pastries

Baked samosas reduce calories while maintaining flavor.

chai

🥗Healthier: herbal tea

💰Cheaper: black tea

Herbal tea offers a caffeine-free option.

bhaji

🥗Healthier: vegetable fritters

💰Cheaper: potato bhaji

Potato bhaji is more affordable and filling.

chutney

🥗Healthier: yogurt dip

💰Cheaper: salsa

Yogurt dip is lower in calories and easy to make.

Wash 1/4 cup poha 2-3 times and set aside with a little water to soak.

Soak 1 cup rice overnight or in hot water for 1 hour.

In a blender, combine soaked rice, 1/2 coconut, and poha with 1 teaspoon water and blend until smooth.

Divide the batter into two equal parts, setting one half aside to ferment overnight.

Add salt to the batter and adjust the consistency with water, making it light and runny.

Cover the batter and let it sit for 10 minutes.

Prepare the chutney by blending 2 medium tomatoes, 3 garlic cloves, 1 teaspoon crushed red chili, 1/2 teaspoon Kashmiri red chili powder, and salt to taste until smooth.

In a pan, heat 1 tablespoon oil, add 1/2 teaspoon cumin, 1/2 teaspoon mustard seeds, 1/4 teaspoon fenugreek seeds, and 4-5 dried red chilies, and let them crackle.

Add the blended tomato mixture and cook until the water evaporates and oil separates, indicating the chutney is ready.

After 10 minutes, add 1/2 teaspoon eno and a little water to activate it, mixing well in one direction for 1-2 minutes.

Heat a tawa and pour a ladle of batter, spreading it round, and cover to cook for 2 minutes until soft and spongy.

Repeat with the remaining batter to make more dosas.

Grease small bowls and fill them with the remaining batter for steaming.

Steam for 10 minutes on medium to high flame, checking with a knife for doneness.

Let the steamed batter cool slightly, then remove from bowls and cut into pieces.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens