Warm Breakfast Recipes When The Weather Is Changing

As the weather shifts from warm to wet, rainy or chilly, our cravings naturally change too. Cool mornings call for something comforting, filling, and warm to start the day right. A warm breakfast can set the perfect tone.

Did you know one fundamental rule to an Ayurvedic breakfast is that the meal must be warm? Cold or dry meals in the morning can lead to feeling sluggish and not providing the body with the nutrients and energy it needs.

So here are some warm breakfast ideas when it’s rainy & cold outside!

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Navdhaniya Kanji 

Ingredients

• Kanji powder
• Milk 
• Honey 
• Water 

Method

• Boil some water and add a tablespoon of organic kanji powder. 
• Add milk to the mixture. 
• Add 2 spoons of honey as a sweetener. 
• Serve warm. 

Adai 

Ingredients

• 1/2 cup Rice
• 1/4 cup Urad Dal, Chana Dal, Tuvar Dal 
• 2 dry Red Chillies
• 1.5 tsp Ginger
• Hing
• 1/2 Cumin Seeds
• 1 Green Chilli
• 3/4th cup Water 
• Coriander leaves 
• Chopped Onion 
• Curry leaves 
• Coconut shavings 

Method

• Rinse and soak 1/2 cup rice, 1/4 cup urad dal, 1/4 cup chana dal, 1/4 cup tuvar dal and 2 dry red chillies. Keep for 2 hours minimum or overnight. 
• Drain the water and add 1.5 tsp of ginger, some hing, 1/2 cumin seeds and 1 green chilli. Add 3/4th cup water and grind the mixture. Do not make it smooth, make a coarse paste. 
• Cover the batter and keep it aside for 30 minutes to 2 hours. 
• Add coriander leaves, onions, curry leaves and coconut shavings as per your requirements. 
• Add salt as required and mix well. 
• Prepare the protein pancake on a pan! 
• Serve warm. 

Upma 

• ⅓ cup finely chopped Onions
• 1 Tsp chopped Green Chillies
• 1 Tsp finely chopped Ginger
• 2 Tbsp Coriander leaves (cilantro)
• 8 to 10 Curry leaves
• 10 to 12 Cashews
• 1 Tsp Chana dal
• 1 Tsp Urad dal 

Method

• Add cumin seeds and chana dal to a hot pan (with oil) 
• Add the cashews
• Saute the chopped onions along with the dal & cashews
• Toss in the chopped curry leaves, green chillies and ginger. (1 dried red chilli also optional though)
• Saute and boil water
• Add salt and a tsp of sugar. 
• Start adding sooji/ rava in batches to the mixture and stir immediately after putting it. 
• Once done, cover the upma and allow it to steam. 
• Serve warm!

Jowar Idli 

• 1 1/2 Cups Jowar Rava 
• 1/2 Cup Urad dal 
• Salt to taste
• Water 
• Ghee 

Method

• Soak jowar and urad dal separately for 4 to 6 hours. 
• Grind both lentils into a smooth batter. Drain all the water and create a thick coarse batter. 
• When the batter is ready, add salt and mix well. 
• Pour batter into idli mould and steam for 12-15 minutes. 
• Turn off heat and set aside for 5 minutes. 
• Serve hot with ghee. 

Thalipeeth & Gur  

Ingredients

• ½ cup Jowar 
• ¼ cup Atta 
• ½ cup Bajra 
• ¼ cup Besan
• ¼ cup Rice Flour (chawal ka atta)
• ¼ Tsp Ajwain 
• ¼ Tsp Turmeric powder (haldi)
• ¼ Tsp Red Chilli Powder
• ½ Tsp Cumin Powder (jeera powder)
• 1 Tsp Coriander Powder ( dhania powder)
• 1 Tbsp Sesame Seeds (til)
• 1 medium Onion or ½ cup finely chopped onions
• 1 Tsp finely chopped Ginger
• ¼ cup chopped Coriander leaves
• 1 Green Chilli – finely chopped
• 1 Tsp Oil
• Salt as required
• Jaggery

Method

• Mix all the above ingredients except the jaggery in a bowl and add a tbsp of oil. Mix well.
• Add water to the mixture as needed to make the dough. 
• Grease a non-stick pan and once heated pour the batter onto the pan. Cook on medium flame. 
• Let it turn golden brown colour on both sides.
• Serve it hot with jaggery.

Vermicelli

Ingredients

• 1 Cup Vermicelli
• 1 Tbsp OIl
• 1 Tsp Mustard seeds/ Rai
• 1 Tsp Urad dal
• 10-12 Curry leaves
• 1 small Green Chilli, chopped finely
• 1 small Onion, finely chopped
• 1/4 Cup Peas
• 2 Carrots, peeled and diced
• 2 Tomatoes, deseeded and diced
•  Salt to taste
• 1/2 Tsp Turmeric
• 1/2 Tsp Coriander powder
• 1 3/4 Cup Water
•  Juice of 1 lemon
•  Roasted peanuts and cilantro/ coriander for garnish

Method

• Dry roast the vermicelli in a pan/ kadai. Once it’s lightly golden, take it off the heat and transfer it to a bowl/ platter. Keep aside.
• Add oil to the same pan/kadai. Once heated, add the mustard seeds. When they crackle, add the urad dal. Once it turns golden, add the curry leaves.
• Let it cook for a minute, before adding the onions and green chillies. Cook for a couple of minutes till translucent. Add the salt, turmeric and coriander powder.
• Stir in the carrots and peas. Add a splash of water and cover the pan and let them cook for about 5-6 minutes. They will be almost cooked through.
• Add the water and let it come to a boil. Now mix in the roasted vermicelli and deseeded tomatoes and cook, covered till the vermicelli has soaked in all the water.
• Gently fluff up the vermicelli and stir in the lemon juice.
• Garnish with roasted peanuts and cilantro/ coriander. Serve warm. Enjoy!

Note:

To make sure your seviyan upma is not sticky or mushy, roast the vermicelli lightly before cooking it.

Don’t add too much water to cook this otherwise, you won’t get the right fluffy texture.

Dalia Upma

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Eggless Pancakes

Bread Upma

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