Here is the list of Healthy and Nutritious Indian vegetarian recipes for breakfast. Why only vegetarian? Because India is ranked top in the world with 38% of the total population being vegetarians. A vegetarian eating pattern can be a healthy option. The key is to consume a variety of foods and the right amount of foods to meet your calorie and nutrient needs. 

Carrot Uttapam

Evidence suggests that eating more antioxidant-rich fruits and vegetables, such as carrots, can help reduce the risks of cancer and cardiovascular disease. Carrots are also rich in vitamins, minerals, and fiber. Carrots are specifically high in fibre and are very good for your eyes. Plus, they have that added bonus of being a very pretty orange color and have a sweet taste. So it is one of the best Indian vegetarian recipes for breakfast.

Carrot Uttapam - Indian vegetarian recipes for breakfast


  • 2 finely chopped onions
  • 3 grated carrots
  • A few finely chopped coriander leaves
  • Oil
  • Salt to taste
  • Dosa Batter.


  • Firstly, except for the dosa batter, mix all the ingredients together and keep overnight to save time in the morning.
  • Heat up a non-stick pan and once it is hot enough, reduce the flame to medium heat.
  • Pour in the dosa batter and spread it around, but not too much as it needs to be spongy.
  • Once holes start appearing on top, sprinkle the vegetable mixture on top. Cover and cook for a few minutes.
  • Once the corners start to come loose, flip the uttapam over, sprinkling oil around it.
  • Remove from pan once cooked and serve with chutney or sambhar.

Palak Puri

Spinach is a super food. It is loaded with tons of nutrients in a low-calorie package. Dark, leafy greens like spinach are important for skin, hair, and bone health. They also provide protein, iron, vitamins, and minerals. According to the United States Department of Agriculture (USDA), a 100-gram serving of spinach contains 28.1 mg of vitamin C, 34 percent of the daily recommendation. So it is surely one of the best Indian vegetarian recipes for breakfast.

Palak Puri - Indian vegetarian recipes for breakfast


  • 2 cups wheat flour
  • 500 grams washed spinach
  • 2-3 teaspoons clarified ghee/olive oil
  • 1 teaspoon ginger paste
  • 1 teaspoon green chilli paste
  • ½ teaspoon cumin seeds
  • Oil
  • Salt to taste
  • Water.


  • Chop the spinach and blanch it in hot water. Drain the water and blend the leaves into a paste
  • In a large bowl, mix together the flour, spinach paste, ginger paste, salt and green chilli paste. Add water and mix well.
  • Add the olive oil or ghee and knead thoroughly. Cover and set the dough and aside for ten minutes.
  • After ten minutes, knead the dough and make small balls out of it
  • On a floured surface, roll out the balls into small disks
  • In a deep pan, fry the puris and serve with chutney.


Poha is gluten-free, which means it can be consumed by people who are allergic to wheat products. It is a good source of eleven vital minerals and vitamins, including iron. It has vitamin B1, and hence, aids in stabilising blood sugar. Studies have shown that vitamin B1 can help to support individuals with diabetes. Since poha is rice-based, it is a good source of energy and can help staff off hunger pangs. It is lactose-free and heart healthy. So it can be a very good Indian vegetarian recipes for breakfast.

poha -  Indian vegetarian recipes for breakfast


  • 1.5 cups poha (flattened rice)
  • One finely chopped onion
  • Single diced potato
  • 1 finely chopped carrot
  • 1 green chilli
  • 8-10 curry leaves
  • A handful of peanuts
  • ½ teaspoon chana daal, ½ teaspoon urad daal, ½ teaspoon mustard seeds, ½ teaspoon cumin seeds, ¼ teaspoon turmeric
  • Salt to taste
  • 2 tablespoons of oil
  • 1 tablespoon lime juice


  • After washing the poha, let it sit for some time as this helps it to become soft.
  • Heat oil and add some peanuts. Once they are slightly fried, add the chana daal, urad daal, mustard seeds and cumin seeds.
  • Once they start to pop, add the green chillies and fry it a bit and then add the onions and curry leaves and cook until onions start to sweat.
  • Add the vegetables, salt and turmeric and sauté well for a minute
  • Cover and let it cook for eight to ten minutes
  • Once the veggies are soft, add the drained poha to it and mix well. Let it simmer for a few minutes. Add the lime juice and mix. Serve hot.


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