Chutney Sandwich is a simple and tasty sandwich made by spreading green sandwich chutney on bread slices. It is medium spicy and very flavorful even though it uses very few ingredients. This sandwich is mostly made for evening snack or when you want something quick without much work. Chutney Sandwich is a good choice for evening snack and could be clubbed with cheese or raw vegetables.
The freshness from chutney and softness of bread makes it great to eat. Butter adds richness and also avoids soggyness. This sandwich is light but still filling enough, and it goes well with tea or coffee. It is one of those easy snacks that never fails to impress though it looks simple with few ingredients.
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About Chutney Sandwich
Chutney Sandwich is made using sandwich bombay chutney which is prepared with coriander, mint, green chilli and few spices. The chutney gives bright green color and strong aroma to the sandwich. Even plain bread taste good once this chutney is spread woth butter and served. The flavor mainly depends on how fresh the chutney is.
This sandwich can be made toasted or without toasting, both ways it tastes good. Un toasted version feels softer and fresh while toasted one gives slight crisp bite. You can also add layers like cheese, cucumber or onion if you want little extra filling. I sometimes sprinkle little chat masala for extra flavor and taste.
This recipe is just quite flexible and easy to customize. You can adjust spice level or add vegetables or cheese as you like. Butter layer also makes sandwich taste richer and keeps bread from turning soggy. It is perfect for small snack or tea time.
Everyone at home enjoy this when it is fresh. Even guests sometimes ask me to make this quickly. I usually make this sandwich for evening snacks. It takes hardly few minutes and ingredients are mostly there at home. It is also good for kids snack box if eaten fresh.
Chutney Sandwich Ingredients
Wheat bread - I have used wheat bread as it feels little more filling and healthy. You can use white bread also if you prefer.
Sandwich chutney - I used homemade sandwich chutney for strong flavor. It gives spice, freshness and nice green color. You can reduce the amount if you want less spicy.
Butter - I have used butter for spreading on bread. It adds taste and also avoids bread from becoming soggy.
Why This Recipe Works
It is very quick and no cooking is needed.
The chutney gives strong flavor with simple ingredients.
1.Get ready with your ingredients. Spread butter on the 4 slices of bread.
2.Then spread a generous tablespoon of sandwich chutney on all the bread slices.
3.Seal it with another bread like this. Cut and serve immediately.
Serve!
Expert Tips
Butter - I always spread the butter first, then the chutney. Try not to skip this step, as it helps keep the bread fresh.
Chutney layer - I add the chutney and spread a thin, even layer otherwise, it can feel too spicy. You can adjust according to your taste.
Serving time - I usually serve it immediately, as it tastes best when fresh. Don't make and leave it for too long.
Bread choice - I have used wheat bread but white bread works just fine. You can also try this on multi grain bread.
Extra add-ons - I sometimes add cheese or cucumber when I want it more filling. You can use any vegetable or filling of your choice.
Serving and Storage
Serve them fresh as soon as you cut the sandwich. This goes well with tea or coffee in the evening. Do not store for long time as bread may become soggy. If packing for short time, wrap tightly and consume soon.
FAQS
1.Can I toast the bread?
Yes you can just toast lightly if you like crispy texture, it still tastes good.
2.Can I skip butter?
Better not to skip, It adds taste and also stops bread from becoming soggy.
3.Can I add vegetables?
Yes you can add cucumber, onion or tomato. Or any filling of your choice.
4.Is this sandwich spicy?
It is medium spicy but chutney can be adjusted. You can add less chutney or reduce spice in the chutney.
5.Can kids eat this sandwich?
Yes kids can eat, just keep chutney less spicy.
If you have any more questions about this Chutney Sandwich do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Chutney Sandwich? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
Chutney Sandwich is a simple and tasty sandwich made by spreading green sandwich chutney on bread slices. It is medium spicy and very flavorful even though it uses very few ingredients. This sandwich is mostly made for evening snack or when you want something quick without much work. Chutney Sandwich is a good choice for evening snack and could be clubbed with cheese or raw vegetables.
Ajwain Paratha is a simple paratha flavored with ajwain seeds. It is an easy alternate to plain paratha. It is just simple flavored paratha made with whole wheat flour and ajwain seeds. It gives a mild spicy aroma and makes the paratha taste little different even with very few ingredients. It is one of those easy parathas you can make anytime.
This paratha is mostly made for breakfast or dinner and goes well with gravy, curd or even simple pickle. It feels light on stomach and easy to digest, so many people prefer this often. It is easy to make and does not take much time also, good for busy days when cooking needs to be quick.
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About Ajwain Paratha
Ajwain paratha is just made with few steps and pantry ingredients available at home. The raw dough has strong flavor because of ajwain, but after cooking it taste really nice and balanced. The flavor spreads in the dough so every bite taste good, even kids usually enjoy it without any complaints.
The texture is soft inside and it has light crisp layers outside if cooked perfectly. It has nice softness and little flakiness as oil is applied while folding. In this recipe it is not very crispy like lachha paratha, but still easy to eat. You can cook them on medium flame, gives good color.
This recipe is made with simple daily ingredients. You can add more crushed ajwain for stronger taste, or keep little mild if you want. Sometimes I add pinch of chilli powder or kasuri methi for little variation, but basic version itself feels very comforting and homely taste.
I usually make this paratha on busy mornings when nothing else ready. You can just serve it curd or sabzi. Ajwain Paratha is nothing but adding ajwain / carom seeds / omam to the usual whole wheat flour dough. This paratha is so flavourful and flaky that anyone will easily fall for it.
Ajwain is a proved medicine for cough,cold and even indigestion. It fulfills the twin purpose of adding flavour to your dish and has numerous health benefits too.
Ajwain Paratha Ingredients
Wheat flour - I used for base of the dough. It gives soft texture and makes it filling. You can mix little maida if you like softer parathas.
Ajwain - I have added ajwain mainly for flavor and digestion. It gives strong aroma when cooked.
Ghee - I used in the dough for softness and rich taste. It makes the paratha softer. You can replace it with oil also.
Water - Water is used to knead the dough. Just add little by little so dough does not become sticky. Warm water can be used too.
Oil - Oil is used for spreading while folding and also for cooking. It helps in forming light layers. You can use ghee for roasting also.
Why This Recipe Works
This recipe is very easy and uses simple pantry ingredients.
Ajwain helps digestion and makes the paratha light to eat.
It does not need stuffing so it saves lot of time.
This paratha goes well with many side dishes easily.
You can prepare the dough earlier and cook when needed.
1.Measure whole wheat flour and take it in a mixing bowl. Add ajwain,required salt and ghee.
2.First mix well with your fingers for the distribution to be even.
3.Then add water little by little to form a dough.Knead well to form a soft non-sticky dough.
4.Rest for 15 minutes undisturbed. Make small balls out of the dough and keep it ready. Now take a ball and place it on the chapathi rolling board.
5.Using a chapathi roller, roll it slightly. Then spread little oil on it using a spoon.Fold from one side(from top) then other side covering the previous fold( from bottom). Again spread oil.
6.Again fold from left and right. Flip it, sprinkle little flour.
7.Then roll it to a slightly thick square shaped paratha. Heat a tawa,drizzle little oil place the paratha when it will start to bubble up.
8.When it starts to bubble up, press with a ladle it will puff up,flip to other side, spread oil / ghee and cook till golden spots appear.
Serve hot.
Expert Tips
Dough kneading - I make sure to knead the dough well till it turns soft. I usually knead for few minutes like chapathi dough.
Resting the dough - I try not to skip resting time. Resting helps in soft paratha and easy rolling. Even 15 minutes is enough.
Folding step - I spread oil evenly while folding. Do not rush this step as it helps in getting layers in paratha.
Cooking flame - I always cook on medium flame only. High flame will burn the paratha fast and inside may stay raw.
Using ghee - You can apply ghee fully for richer taste. I usually use oil and add little ghee at the end.
Serving and Storage
Serve this hot with curd, pickle or any gravy. This goes well with vegetable kurma or simple dal also. You can pack it for lunch as it stays soft for some time. Store leftover dough in fridge for up to 2 days. Before using keep it outside for few minutes.
FAQS
1.Can I skip ghee in dough?
Yes you can skip ghee and use oil instead. Paratha will still come soft but ghee gives better flavor.
2.Can I make it without folding?
You can roll it directly like chapati, but folding gives better texture. Try not to skip if possible.
3.Is this good for digestion?
Yes ajwain helps digestion and that is why this paratha feels light after eating.
4.Can I prepare dough in advance?
Yes you can prepare dough and keep in fridge for 2 days. It helps a lot on busy mornings.
5.Can I add extra spices?
You can add little chilli powder or kasuri methi. But plain ajwain taste itself is very nice.
If you have any more questions about this Ajwain Paratha Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Ajwain Paratha Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
Ajwain Paratha is a simple paratha flavored with ajwain seeds. It is an easy alternate to plain paratha. It is just simple flavored paratha made with whole wheat flour and ajwain seeds. It gives a mild spicy aroma and makes the paratha taste little different even with very few ingredients. It is one of those easy parathas you can make anytime.
Measure whole wheat flour and take it in a mixing bowl. Add ajwain, required salt and ghee.
First mix well with your fingers for the distribution to be even.
Then add water little by little to form a dough. Knead well to form a soft non-sticky dough.
Rest for 15mins undisturbed. Make small balls out of the dough and keep it ready. Now take a ball and place it on the chapathi rolling board.
Using a chapathi roller, roll it slightly. Then spread little oil on it using a spoon. Fold from one side (from top) then other side covering the previous fold. (from bottom). Again spread oil.
Again fold from left and right. Flip it, sprinkle little flour.
Then roll it to a slightly thick square shaped paratha.
Heat a tawa, drizzle little oil place the paratha when it starts to bubble ,press with a ladle it will puff up, flip to other side, spread oil/ghee and cook till golden spots appear here and there.
Serve Ajwain Paratha hot with your favorite gravy or curd.
Notes
Dough kneading - I make sure to knead the dough well till it turns soft. I usually knead for few minutes like chapathi dough.
Resting the dough - I try not to skip resting time. Resting helps in soft paratha and easy rolling. Even 15 minutes is enough.
Folding step - I spread oil evenly while folding. Do not rush this step as it helps in getting layers in paratha.
Cooking flame - I always cook on medium flame only. High flame will burn the paratha fast and inside may stay raw.
Using ghee - You can apply ghee fully for richer taste. I usually use oil and add little ghee at the end.
Rava paniyaram is a tasty South Indian dish which is made with rava and yogurt. In this recipe the batter is mixed with spices onions, curry leaves and green chillies. Rava Kuzhi Paniyaram is easy to make and it is perfect for breakfast, evening snacks or tea time. This paniyaram goes good with coconut chutney...
Methi Paratha is a healthy spiced paratha made by mixing tempered methi leaves with wheat flour in the regular making of paratha. Methi Paratha is an nice idea of including greens in the meal. This has a nice aroma, flavor because of fresh methi leaves. It can be made easily at home without much effort.
I usually make methi paratha for breakfast or for lunch box as it stays soft for a long time. You can pack it easily and it stays soft for long hours and it is one of the staple during travel. It goes very well with curd, pickle or even a simple dal. This recipe is simple and easy to understand and it does not need any fancy ingredients. If you like methi thepla, you can surely like this paratha also.
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About Methi Paratha
Methi paratha is simple paratha made with fresh fenugreek leaves, wheat flour and some basic spices. It is commonly made in many North Indian homes, mostly during winter season when fresh methi is easily available in markets. The paratha has nice flavor and soft texture when it is cooked perfectly.
This has a great flavor because of methi leaves, also it balances well with the spices added. Sautéing methi before adding it to the dough helps to reduce the raw taste and bitterness a lot. It also gives flavor and makes the paratha tastier. You can also pack it for travel as it stays good for one or two days easily.
This methi paratha has soft inside with slight crisp outside when cooked well. It is not very thick and it rolls easily. You can make it little thin or little thick based on your preference. You can also make stuffing using paneer or potato, fill it in the middle and cook it same way like aloo paratha.
I usually make this when I get fresh methi from the market. It feels wholesome and filling, makes a super way to use methi in dishes. I love parathas very much so it was such a treat for me as methi paratha is packed with flavours with the addition of all the spice powders that I added.
Whenever I find fresh methi leaves, I buy them as we all love methi thepla so this time after packing mittus lunchbox, I reserved a handful of methi leaves to try this methiparatha. Methi paratha needs no side dish at all for me, but if you prefer you can have it with curd and pickle. I had mine with curd and tangy tamarind sauce.
Methi Paratha Ingredients
Whole wheat flour - I used wheat flour for base of the dough. It gives soft texture and makes it filling. You can mix little maida if you like.
Fresh methi leaves - I have used fresh methi for flavor and nutrition. You can use palak or other greens also.
Jeera - I have used it for tempering the methi leaves. It gives nice aroma, you can skip it if you don't like jeera flavor.
Spice powders - I added red chili powder, jeera powder and chat masala. They give heat, aroma and little tang to the paratha. You can adjust according to your spice liking only.
Oil - I have used oil for sautéing the methi and also while cooking the parathas. Oil keeps them soft. You can use ghee also for more rich taste.
1.Clean the methi leaves, chop it roughly rinse it in water and keep it ready.
2.Heat oil in a kadai, add jeera let it crackle. Add methi leaves and saute for a minute until it shrinks. Now add red chilli powder, jeera powder, chat masala powder and required salt.
3.Saute for 2 minutes. Now add this to whole wheat flour in a mixing bowl.
4.Add oil, first mix well with your fingers.
5.Now add water little by little to form a smooth nonsticky dough like chapathi dough. Let the dough rest at least for 15 minutes, keep covered.
6.Roll into small lemon sized balls. Take one ball,dust flour and roll it slightly thin as shown.
7.Like ways roll all the parathas ready. Heat tawa, cook the parathas first on one side, drizzle oil and cook on both sides till golden spots appear here and there. Serve hot!
Serve hot with curd or raita!
Expert Tips
Cleaning methi - I clean the methi leaves well. I remove the thick stems and wash it well in water before using it.
Reducing bitterness - I sauté methi before adding it to the dough. This step helps in reducing bitterness and gives good flavor.
Dough resting - I let the dough rest for some time after kneading it. This makes paratha soft and also easy to roll.
Spice - I add spice powders according to our taste. Sometimes I add garam masala instead of chat masala just for change.
Cooking fat - I mostly cook using oil, but at times I have used ghee also for little more rich taste and aroma.
Serving and Storage
Serve this hot with curd, pickle or butter. This goes well for breakfast or lunch. You can store cooked parathas for a 2 days at room temperature and up to 4 days in fridge. Reheat on tawa before serving. If packing for travel, cook with little extra oil.
FAQS
1.Can I use dried methi instead of fresh?
Yes you can use kasoori methi if fresh methi is not available. Taste will differ but still good.
2.Can I skip sautéing methi?
You can, but sautéing gives better taste and reduces bitterness.
3.Can I add other greens?
Yes you can replace methi with palak or mix both also.
4.Does this paratha stay soft for long?
Yes it stays soft for a day and is good for lunch box.
5.Can I make dough in advance?
Yes you can make dough and keep in fridge for few hours. Bring to room temperature before rolling.
If you have any more questions about this methi paratha do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this methi paratha ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
Methi Paratha is a healthy spiced paratha made by mixing tempered methi leaves with wheat flour in the regular making of paratha. Methi Paratha is an nice idea of including greens in the meal. This has a nice aroma, flavor because of fresh methi leaves. It can be made easily at home without much effort.
Clean the methi leaves, chop it roughly rinse it in water and keep it ready.
Heat oil in a kadai, add jeera let it crackle. Add methi leaves and sauté for a minute until it shrinks. Now add red chilli powder, jeera powder, chat masala powder and required salt.
Saute for 2 mins. Now add this to whole wheat flour in a mixing bowl.
Add oil, first mix well with your fingers.
Now add water little by little to form a smooth non sticky dough like chapathi dough .Let the dough rest at least for 15mins, keep covered.
Roll into small lemon sized balls. Take one ball, dust flour and roll it slightly thin as shown.
Like ways roll all the parathas ready. Heat tawa, cook the parathas first on one side, drizzle oil and cook on both sides till golden spots appear here and there. Serve Methi Paratha hot!
Notes
Cleaning methi - I clean the methi leaves well. I remove the thick stems and wash it well in water before using it.
Reducing bitterness - I sauté methi before adding it to the dough. This step helps in reducing bitterness and gives good flavor.
Dough resting - I let the dough rest for some time after kneading it. This makes paratha soft and also easy to roll.
Spice - I add spice powders according to our taste. Sometimes I add garam masala instead of chat masala just for change.
Cooking fat - I mostly cook using oil, but at times I have used ghee also for little more rich taste and aroma.
Bun Maska also known as makkhan bun or brun maska is an Iranian (Persian) cafés special recipe made with bun, and sweetened butter. It is popular in the Irani cafes around Mumbai and Hyderabad. Soft sweet bun slathered with whipped butter is the iconic look of bun maska. Dip maska bun in hot Irani chai...
Irani chai, a sweet spiced creamy chai recipe which is popular all over India. This is going viral because it is simple, creamy, and very comforting. It is not like regular chai with many spices. Here the milk is cooked slowly for a long time until it becomes thick and rich, then mixed with strong...
Oatmeal Porridge is a nutritious and tasty breakfast made with oats, milk, sugar and with added flavors of your choice. It is a popular and healthy choice as it is high in fiber and includes various health benefits. Oatmeal Porridge is easy & quick to prepare even for beginners. Recipe included with with step by step pictures and video.
Oatmeal Breakfast is a one of my favorites and I have it once in a while when I am bored of our usual Indian breakfast. It is quite filling with all the nuts and fruits. I just made a simple one, you can fuel up the bowl with any chopped fruits like banana, apple, strawberry to make the bowl more interesting and colorful. This bowl is packed with fiber and protein, healthy and delicious too!
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About Oatmeal Porridge
Oatmeal Porridge is a rich and creamy breakfast porridge that is enjoyed throughout the world. Oats Porridge popularly known as Oatmeal porridge is made by cooking oats in a combination of water and milk until soft then sweetener and flavors are added according to our preference.
In India it is called Oats Porridge, in the US it is called Oatmeal and in UK it is called porridge. Though called by different names the basic ingredients and the making is the same. It is such a satisfying and comforting breakfast meal.
Oats are rich in fiber and protein packed with vitamins, minerals, and antioxidants. Additionally, oats are naturally gluten-free so best suited for diabetics. Oats is a great source of whole grains, contain dietary fiber and lowers cholesterol.
Oats porridge makes a satisfying and comfort meal that keeps you full for long hours. Oatmeal is very easy to prepare - the time taken purely depends on the variety of oats used. I have used rolled oats here but you can use quick cooking oats too.
Oats Porridge Video
Types of Oats
Each type of oats differ by the amount of processing they undergo. Oats are steamed, flattened, and sliced in different ways making each variety different from each other. The most popular oats varieties are :
Whole Oats Groats - Whole oat groats are the most natural form of the grain. Whole oats groats are simply harvesting oats, cleaning them, and removing their inedible hulls. They take the longest time to cook.
Steel Cut Oats - Steel-cut oats are most closely related to the original, unprocessed ones. They are chewier in texture and has a nutty flavor.
Rolled Oats - Also known as Old Fashioned Oats undergo a steaming and flattening process. They are softer in texture and takes less time to cook than steel cut oats as they are precooked.
Quick Oats - Quick oats are rolled oats partially cooked by steaming and then rolled even thinner. They are soft, mushy and cook within a few minutes.
Oats Porridge vs Oatmeal
In India this porridge made using oats is called Oats Porridge and the same porridge is popularly known as Oatmeal or Oatmeal Porridge in the US. However the cooking method is similar in both.
Variations
You can have a lot variations like Banana Oatmeal, Apple Oatmeal, Cinnamon flavored Oatmeal, Strawberry Oatmeal or Mixed Berries Oatmeal. You can also have a mix of dry fruit and nuts oatmeal too. The options and variations for this porridge are endless.
Oatmeal Porridge Ingredients
Oats - I have used rolled oats for my porridge. You can also use either steel cut oats or quick oats too.
Liquid - A combination of milk and water is used to make the porridge. The liquid measures varies according to the variety of oats.
Sweetener - I have used regular white sugar. You can use honey or brown sugar or dates syrup too. You can use banana for sweetness too.
Flavoring - You can use cinnamon powder or vanilla essence or cocoa powder or even cardamom powder or just make in plain as I have made.
How to make Oats Porridge Step by Step
1.Add 1 cup water to a sauce pan and let it boil.
2.Add ½ cup rolled oats to it.
3.Add 1 cup milk to it. You can cook completely in milk too. Use fresh boiled milk.
4.Give a quick mix and cook in low medium flame.
Note : The measure of milk and water depends on the variety of oats used so change it accordingly.
5.Keep cooking it starts to thicken and the liquid will be absorbed by oats.
6.See the texture it is still not soft and cooked fully.
7.Keep cooking until most of the liquid is absorbed and oats turns soft and slightly mushy.
8.After 5 minutes oats is cooked soft and is slightly mushy. You can mash it slightly if you prefer to have it that way.
9.Oats porridge is almost ready. If you like it more mushy then cook for 2 more minutes.
10.Add 1 tablespoon sugar to it.
11.Give a quick mix and switch off. Oatmeal porridge is ready!
12.Scoop it to a bowl. Top it with fruits, nuts, drizzle honey and serve! I added chopped walnuts, sunflower seeds, fresh strawberries and finally drizzled honey. You can add any topping of your preference.
Oatmeal or Oats Porridge is ready!
Expert Tips
Oats - I used rolled oats. You can use quick oats or steel cut oats too.
Chocolate Oatmeal - You can add 1 tablespoon cocoa powder along with ½ teaspoon custard powder to water make a paste and add it.
Sugar - Adjust sugar quantity according to your taste.
Serving - Tastes great with chilled milk , nuts, seeds and cut fresh fruits. Add any fruit of your choice. This is just my idea, feel free to modify according to your preference. Add a teaspoon of drizzled honey while serving.
Consistency - Oats porridge usually gets thick with time so while serving add milk to get porridge consistency.
Cooking oats - You can even cook oats in water and then add to milk but I prefer cooking oats in milk itself.
Serving & Storage Suggestion
You can serve the porridge with nuts and fruits as topping.
This porridge keeps well in room temperature only for 6-8 hours. I would not recommend storing porridge as they turn gluey and cakey after it cools down. However if you want to store - You can store the cooked porridge in fridge for up to 1 day. When needed to serve heat the porridge with little more milk and serve it to desired consistency.
FAQS
1. Is this oatmeal porridge suitable for kids and babies?
No this porridge is suitable for kids above 8 years. For babies and kids roast oats, powder it then make porridge using it. You can check detailed post on Oats Cereal Porridge here.
2.Is Oatmeal porridge good for health?
Oats has dietary fiber and has a lot of health benefits too. So having oatmeal porridge is good for health as it is easily digestible.
3.Can I store leftover porridge?
I would not recommend storing porridge as they turn gluey after it cools down. However if you want to store - You can store the cooked porridge in fridge for up to 1 day. When needed to serve heat the porridge with little more milk,water adjust the consistency and serve it with topping.
4.Can I make oats porridge entirely in water?
Yes you can make oats porridge completely in water or completely in milk as per your preference. But I recommend 50:50 while cooking anad adding more milk later if needed.
5.What is the exact consistency of oatmeal porridge?
The consistency of oatmeal porridge should be slightly runny and not too thick as it becomes more thick while cooling down. So switch off accordingly. Always serve hot!
If you have any more questions about this Oatmeal Porridge Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Oatmeal Porridge Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
Oatmeal Porridge is a nutritious and tasty breakfast made with oats, milk, sugar and with added flavors of your choice. It is a popular and healthy choice as it is high in fiber and includes various health benefits. Oatmeal Porridge is easy & quick to prepare even for beginners. Recipe included with with step by step pictures and video.
Add 1 cup milk to it. You can cook completely in milk too. Use fresh boiled milk.
Give a quick mix and cook in low medium flame.
Note : The measure of milk and water depends on the variety of oats used so change it accordingly.
Keep cooking it starts to thicken and the liquid will be absorbed by oats.
See the texture it is still not soft and cooked fully.
Keep cooking until most of the liquid is absorbed and oats turns soft and slightly mushy.
After 5 minutes oats is cooked soft and is slightly mushy. You can mash it slightly if you prefer to have it that way.
Oats porridge is almost ready. If you like it more mushy then cook for 2 more minutes.
Add 1 tablespoon sugar to it.
Give a quick mix and switch off. Oatmeal porridge is ready!
Scoop it to a bowl. Top it with fruits, nuts, drizzle honey and serve! I added chopped walnuts, sunflower seeds, fresh strawberries and finally drizzled honey. You can add any topping of your preference.
Video
Notes
Oats - I used rolled oats. You can use quick oats or steel cut oats too.
Chocolate Oatmeal - You can add 1 tablespoon cocoa powder along with ½ teaspoon custard powder to water make a paste and add it.
Sugar - Adjust sugar quantity according to your taste.
Serving - Tastes great with chilled milk , nuts, seeds and cut fresh fruits. Add any fruit of your choice. This is just my idea, feel free to modify according to your preference. Add a teaspoon of drizzled honey while serving.
Consistency - Oats porridge usually gets thick with time so while serving add milk to get porridge consistency.
Cooking oats - You can even cook oats in water and then add to milk but I prefer cooking oats in milk itself.
Champorado also known as tsampurado is a traditional Filipino sweet rice chocolate porridge usually served for breakfast. This is made with glutinous rice (Malagkit), Tablea(traditional tablets of pure ground roasted cocoa beans) and served with evaporated milk. It is a popular breakfast dish which has rich history rooted in Mexican influences. Champorado (Filipino chocolate rice...
A lettuce and cheese-loaded sourdough sandwich that’s a tasty, filling way to start the day
Remember those childhood days when the parents used to come up with innovative ways to make you eat those dreaded greens? There’s a role reversal situation on that front at home here, where I have to find ways to make the parents eat ‘foreign’ vegetables, namely non-Indian veggies or those they haven’t grown up with aka lettuce, broccoli, zucchini, etc. I get the reluctance, I do. But as I tell them, “You got to eat your greens.” #payback
With lettuce, I started with the tried and tested salad route which worked well for my father – he loves salad. But my mother? Nope. She was and continues to be reluctant. And because I was determined to get her to eat them, I tweaked a few recipes, and voila! She ate the lettuce-loaded food and I got what I’m dubbing the ‘Lettuce Series’, starting with the Lettuce Sourdough-wich.
The parents have developed a taste for sourdoughs and since all three of us love pan-grilled sandwiches, I snuck in a few leaves in our breakfast sandwich one day and delight oh delight! It’s hearty, tasty, and has that golden crunch when you bite in… mmmmm.
You can use vegetables other than tomato here but there’s something pure and nostalgic about the combination of bread+cheese+tomato that I adore. Just one thing to remember, these sourdough-wiches (sandwich – sourdough-wich… get the drift?) are pretty heavy on the stomach so ended up skipping lunch and had supper and a late-night snack.
Things to remember
You can use vegetables of choice but as I’ve mentioned, tomato and cheese is pure nostalgia and classic.
If the idea of pan grilling terrifies you, pop the sourdough-wich into a sandwich maker – whatever makes life easier!
This apple chutney flavoured with butter and star anise is perfect as a dip, a spread and an ideal addition to your grazing plate for parties
Not every kitchen experiment is a success. But it isn’t necessary that the ‘not success’ dish is unpalatable. In fact, some of these end up being delightful, tasty surprises, like this apple chutney.
Inspired by a friend’s superwoman-like ability to make relishes, I’d set out to make an apple relish but with the wrong core ingredient – the apples I’d picked (or rather, found piled on the fruit tray) had a strange texture. Rather than being crisp and crunchy, they were of a soft, brittle variety that started to crumble when peeled. But hey, no one called me a quitter! I forged ahead, determined to make something out of the apples I’d peeled to the tune of Kishore Kumar’s ‘Mere saamne wali khidki mein’ – please note, tunes are important during the act of peeling because ‘good mood is important to make ‘good food’!
The mini mound of roughly chopped apples ready to be dealt with, I reached for butter, because darlings, irrespective of what it does to your arteries and your hips, it makes the world right. In went all the goodies into the pan and with a little bit of this and that thrown in, I had this apple chutney which eventually got a huge thumbs up from the parents. It has now been made twice, is being used to slather on butter-toasted sourdoughs sprinkled with sumac powder or smoked cheese shavings. It is also being used generously on rotis and parathas to make rolls for the instant hunger moments.
NOTE: If you aren’t in a rush, then let the apple chutney rest for a day. It tastes so much more deliciouser the next day.
Give it a shot and stick around for when I get the apple relish right! Until then, happy cooking.
Chola Paniyaram is a simple tasty snack made with cholam and urad dal batter. It's soft inside and slightly crisp outside and tastes soo good with coconut chutney. I like how this version has mild earthy flavor from cholam which makes it little different from usual paniyaram we make with idli batter.
It's perfect for evening snack or breakfast for anyone who likes trying something healthy yet different. Chola Paniyaram is light, comforting, and filling. If you are trying millet recipes, cholam is good for fiber, keeps you full and good for digestion. I usually make this on weekends when I feel like having something warm simple at home.
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About Chola Paniyaram
Chola Paniyaram is basically dollops of fermented cholam and urad dal batter cooked in paniyaram pan. Chola Paniyaram is Kongunadu special recipe. Cholam is also called Sorghum or Jowar.I It has soft spongy texture inside and slight crisp edges. Taste is mildly earthy with little crunch and aroma from the tempering. It's different from idlis or dosas because of the shape and cooking, so it feels little special even ingredients are simple.
This recipe comes from South India where millets like cholam are common. It's mostly for breakfast or evening snack, but you can also make for lunch box. You can just add simple tempering like mustard, urad dal, curry leaves, hing and onions to give little taste. You can try variations too, like adding small veggies or little grated carrot for nutrition and color.
The flavor is mild but tempering makes it taste amazing. It's light and goes well with chutney, sambar, or even butter. Fermentation gives soft texture and slight tang which is very comforting. You can use same batter for idlis or dosas, it's very versatile. It's fun and everyone in family enjoys it warm with chutney.
I first saw this Chola Paniyaram in a millet hotel menu board which was outside the shop. I haven't visited the hotel yet, but usually see the menu board whenever I pass by that hotel. So that made google about this chola paniyaram and later found that its kongunad special. I got this recipe from my neighbours word of mouth, so tried it the next day itself.
I usually make on weekends when I have time to soak and ferment batter. It feels satisfying to cook something simple yet wholesome. Sometimes I add little rice with urad dal to make softer.
Chola Paniyaram Ingredients
Cholam - I have used this as main grain, gives earthy flavor and soft texture. You can replace with foxtail millet or little idli rice.
Urad dal - I used this to make batter fluffy, gives spongy texture. Split urad dal works too.
Fenugreek seeds - I added for fermentation, gives mild nutty aroma. You can skip if not available but it helps fermentation.
Onion - I finely chopped to saute in batter, gives sweetness and texture. Small onions work too.
Mustard seeds, split urad dal, dry red chillies, curry leaves, hing - I added together for tempering, gives aroma, crunch and little spice. You can change according to taste.
Oil - I used to fry and temper, gives nice aroma. Coconut oil works too.
Water - I added this to grind the batter and adjust consistency, The beatter should be little runny so paniyaram cooks well.
Why This Recipe Works
It's easy and uses simple everyday ingredients.
Batter is soft and fermented, paniyaram come fluffy and spongy.
Cholam gives earthy flavor which makes it different from regular paniyaram.
Tempering gives crunch and aroma which lifts taste.
You can serve with chutney, sambar or plain, very versatile and kid-friendly.
1.Measure cholam, add it to a mixing bowl with enough water to immerse it fully. Soak for at least 6 hours. Now measure urad dal and fenugreek seeds.
2.Add water to it.Soak it for 2 hours. Now rinse dal and cholam separately, drain water and set aside.
3.First take urad dal in a mixer jar, add water little by little and grind it to a fine paste.
4.It should be very smooth, now transfer it to a container. Now in the same mixer jar add cholam.
5.Add water little by little to grind as smooth as possible, it will take time so be patient, add water and keep grinding. Now transfer it to the same container.
6.Now add salt, mix well. Keep covered and let it to ferment at least for a day.
7.See it is fermented well, now give a nice mix.You can use this batter for idli dosa too.
8.Add little water if its too thick.Now in a kadai - heat oil add items listed under 'to temper'. Let it splutter.
9.Add chopped onion, salt and saute well till onions become soft.
10.Now add the tempering to the batter.Mix well.
11.Heat paniyaram pan,add little oil in each hole, pour the batter and cook covered.When you see the top being cooked, flip to other side. Cook till golden brown.
Serve hot with chutney of your choice.
Expert Tips
Soaking Cholam - I make sure soak cholam for 6 hours at least, else it will be hard to grind.
Fermentation - I usually let it ferment for a day, as it gives soft texture and slight tang.
Batter Consistency - Don't not make batter too thick, little runny works best for paniyaram pan.
Tempering - I heat the oil properly and let spices splutter before adding to batter, gives nice aroma.
Cooking Paniyaram - I make sure pan is hot and cook covered, flip carefully to get golden brown both sides.
Serving and Storage
You can just serve these hot with chutney or sambar. They taste best when fresh and warm. You can store leftover in fridge for a day or two, but reheat them in pan or microwave before serving. Try not to make them too early, or they'll loses their crispiness.
FAQS
1.Can I skip coconut?
Yes you can skip coconut in chutney or tempering, still tastes good.
2.Can I make this ahead?
Yes, you can just make the batter ahead and refrigerate, just cook the paniyaram fresh for best taste.
3.Can I add in rice to batter?
Yes, adding little idli rice with urad dal makes it softer and spongy.
4.Can I use other millet?
Yes, foxtail millet or little barnyard millet can be used instead of cholam, taste changes slightly.
5.Can I freeze cooked paniyaram?
Yes can freeze, reheat in pan to get crisp back.
If you have any more questions about this Chola Paniyaram Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Chola Paniyaram Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
Chola Paniyaram is a simple tasty snack made with cholam and urad dal batter. It's soft inside and slightly crisp outside and tastes soo good with coconut chutney. I like how this version has mild earthy flavor from cholam which makes it little different from usual paniyaram we make with idli batter.
Course Breakfast, Lunch, Snack
Cuisine Indian
Keyword Paniyaram, Paniyaram recipes, recipes
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 10Paniyaram
Calories 75kcal
Author Sharmilee J
Ingredients
1cupcholam
¼cupurad dal
½teaspoonfenugreek seeds
To temper:
1teaspoonoil + to fry
¾teaspoonmustard seeds
1teaspoonsplit urad dal
2dry red chillies chopped finely
1tablespooncurry leaves chopped finely
¼teaspoonhing
1big onion finely chopped
salt to taste
¾ to 1cupwater
Instructions
Measure cholam, add it to a mixing bowl with enough water to immerse it fully. Soak for atleast 6 hours.
Now measure urad dal and fenugreek seeds.Add water to it.Soak it for 2 hours.
Now rinse dal and cholam seperately,drain water and Set aside.
First take urad dal in a mixer jar,add water little by little and grind it a fine paste.
It should be very smooth, now transfer it to a container. Now in the same mixer jar add cholam.
Add water little by little to grind as smooth as possible, it will take time so be patient, add water and keep grinding. Now transfer it to the same container.
Now add salt, mix well .Keep covered and let it to ferment atleast for a day.
See it is fermented well, now give a nice mix.You can use this batter for idli dosa too.
Add little water if its too thick. Now in a kadai - heat oil add items listed under 'to temper'. Let it splutter.
Add chopped onion,salt and saute well till onions become soft.
Now add the tempering to the batter.Mix well.
Heat paniyaram pan, add little oil in each hole, pour the batter and cook covered. When you see the top being cooked, flip to other side. Cook till golden brown.
Serve Chola Paniyaram hot with chutney of your choice.
Notes
Soaking Cholam - I make sure soak cholam for 6 hours at least, else it will be hard to grind.
Fermentation - I usually let it ferment for a day, as it gives soft texture and slight tang.
Batter Consistency - Don't not make batter too thick, little runny works best for paniyaram pan.
Tempering - I heat the oil properly and let spices splutter before adding to batter, gives nice aroma.
Cooking Paniyaram - I make sure pan is hot and cook covered, flip carefully to get golden brown both sides.
Eggless cashew pound cake is a soft, buttery cake made without eggs and it comes together beautifully with just a handful of basic ingredients. Every slice gives you that rich, nutty flavour and you can enjoy this treat any time of the day. Whether you're serving it with a cup of tea as an evening...
Bread Omelette is basically toasted bread covered with a simple spiced egg mix, and the flavors come together nicely when it gets toasted until golden on both sides. This dish has soft eggs and slightly crisp bread, so the texture itself feels satisfying. The spices are mild making it an ideal breakfast recipe. Bread and eggs are a winning combo and this one is no exception.
Bread Omelette is one of those easy breakfast dishes I end up making when I want something filling but really don't have much time to think what to cook. I mostly make this for a quick breakfast or even sometimes for evening snack, especially when someone wants something warm and tasty immediately.
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About Bread Omelette
Bread Omelette is one of the oldest street-style snacks you will find in many places, and each shop has its own variations. The base idea is simple where eggs are beaten with onions, green chilies and spices, bread slices are dipped into this and cooked together. The bread absorbs the egg mixture and you get a soft inside and light toasted outside.
Bread Omelette always reminds me of train journeys as I love bread omlette served in the Indian Railways and should admit I look forward to day train journeys just for the sake of this dish. I make it when hungry in between meals or when we want a quick breakfast. It always turns out quite satisfying.
The taste also depends on how you like your omelette to be. Some people add more onion to make it bit crunchy, some keep it plain with only spices. The heat from pepper and chili gives a nice lift and the coriander leaves adds that fresh touch.
There are many ways people make this. You can toast the bread first and then sandwich the omelette, add little cheese on top, or even mix small pieces of capsicum or tomato into the egg. You can also make a bigger one by joining few bread slices like they do in shops. Each version has its own nice taste.
Bread Omelette Ingredients
Bread slices - I used white bread, you can use wheat bread or milk bread also, both works almost the same.
Eggs - I added two eggs as it gives enough mixture to cover the bread properly and keeps the omelette soft and fluffy. You can add one more egg if you feel it is coming bit thin.
Red chilli powder - I am using this for giving small spicy taste and little color. You can adjust it how much heat you want.
Garam masala - I added a pinch mainly for flavor, it blends well with onion and egg. You can skip also if you like very simple taste.
Turmeric powder - I used just a tiny pinch, it gives warm color and light earthy taste, and the omelette looks more bright too.
Pepper powder - I added this for heat which suits egg recipes very well. If you like pepper flavor more, you can add a bit extra also.
Onion - I used finely chopped onion as it gives small crunch and mild sweetness once cooked.
Green chilli - I added one green chilli for extra heat. You can skip if making for kids or if you don't want too much spice.
Coriander leaves - I have used little chopped coriander for fresh smell and flavor. It makes the omelette feel more light.
Oil - I used to cook the omelette and toast the bread even. You can use ghee also if you want richer taste.
1.Break open 2 eggs in a mixing bowl, then add all the spice powders along with required salt. Then add chopped onion.
2.Add finely chopped green chilies and coriander leaves to it. Mix it well with a spoon. Beat it for few seconds.
3.Heat a pan with oil,when it is hot - pour the egg mixture on it. Tilt it so that the egg mixture is even on all the edges.
4.Take a bread slice dip in the egg then flip over and place it. Repeat this for the other egg too. So the dipped side should come on top. Drizzle oil.
5.Once it gets cooked on one side, flip over to other side, press it with the ladle. Cook for 2 minutes then flip over and serve.
Serve hot!
Expert Tips
Beat well - First beat the eggs for few seconds so they become light and mix evenly with onions and spices.
Cook on medium flame - I have seen cooking on medium flame makes the omelette cook properly without burning the bread edges.
Flip slowly -Flip the omelette gently because the egg mixture will be soft at first and may tear if done fast.
Add extra pepper - I have tried adding little more pepper sometimes, and it gives a strong nice flavor which suits bread omelette well.
Cheese option - I sometimes place a small cheese slice on top, and it melts inside making the whole omelette more filling and tasty.
Serving and Storage
Serve this hot with chopped onions, coriander leaves or even little ketchup if you prefer. It goes well with tea or even as a quick meal by itself. This recipe tastes best served immediately. I don't recommend storing leftovers.
FAQS
1.Can I add in vegetables?
Yes you can add small pieces of capsicum or tomato also.
2.Can I skip green chil4lies?
Yes you can leave it out if you want a milder omelette.
3.Will cheese taste good in this?
Yes cheese melts well and makes it richer.
4.Can I make without onions?
You can make plain omelette too, but onions add good flavor.
5.Which bread works best?
Any regular bread works, but slightly firm slices toast better.
If you have any more questions about this Bread Omelette Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Bread Omelette Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
Bread Omelette is basically toasted bread covered with a simple spiced egg mix, and the flavors come together nicely when it gets toasted until golden on both sides. This dish has soft eggs and slightly crisp bread, so the texture itself feels satisfying. The spices are mild making it an ideal breakfast recipe. Bread and eggs are a winning combo and this one is no exception.
These high protein breakfast without eggs are perfect for you If you’re trying to eat more protein at breakfast but don’t enjoy eggs or can’t eat them. I am sharing these 21 Egg-Free breakfast Ideas to Keep You Full All Morning till lunch.
As a nutritionist, I get this question a lot: “What can I eat for breakfast that’s high in protein without eggs?” The good news is you do not need eggs to hit your morning protein goals. Greek yogurt, cottage cheese, tofu, lentils, beans, chia seeds, oats, nuts, and seeds can all give you a solid protein base to keep you full and fulfil your protein goal for the day.
In this post, I’m sharing 21+ high protein breakfast without eggs you can actually make and enjoy. Many of them are make ahead recipes from my blog, so you can batch cook/prep once and eat all week. Most of these land in the 20–30 g protein range when you build them right, and they’re perfect for busy mornings, weight-loss friendly meal prep, or simply staying full till lunch.
Why a High Protein, Egg-Free Breakfast Works So Well
Starting your day with enough protein can:
Keep you full longer and reduce mid morning snacking
Support muscle recovery and maintenance
Steady energy and fewer blood sugar crashes
Make weight-loss and body composition goals easier to stick to
Most people do well aiming for 20–30 g protein at breakfast, depending on total daily needs. With the ideas below, you can easily hit your protein goal that without cracking a single egg.
Dairy, soy, lentils, beans, and seeds are all fantastic protein options that can be turned into both sweet and savory breakfasts.
What Counts as a High Protein Breakfast (No Eggs)?
How much protein should breakfast have?
For most people, a good goal is to aim for roughly 20–30 grams of protein at breakfast. You don’t have to hit this perfectly every single day, but having one “anchor meal” with a solid protein hit makes it much easier to reach your total daily protein target.
How to Build a High Protein Breakfast Without Eggs(Simple Formula)
Use this as a plug and play formula to build your breakfast without eggs and Include one ingredient from each category listed below.
Protein Base (15–25 g)
Greek yogurt, skyr, cottage cheese
Chia seeds, hemp seeds
Protein powder, tofu, tempeh
Chickpeas, lentils, beans
Slow Carbs (15–40 g)
Rolled oats, wholegrain toast, cooked grains
Fruit (banana, berries, apple, mango)
Healthy Fats (5–15 g)
Nuts, nut butter, seeds, Avocado
Flavour & Texture
Spices (cinnamon, cardamom, smoked paprika)
Cocoa, matcha, coffee
Crunchy toppings (granola, seeds, toasted nuts)
All the recipe ideas below follow this basic pattern.
Example Combos
Greek Yogurt Power Bowl Greek yogurt + overnight oats base + berries + chia seeds + a sprinkle of nuts.
Toasted Savory Plate Cottage cheese + avocado on wholegrain toast + side of cherry tomatoes and cucumbers.
Smoothie + Side Protein smoothie + a slice of peanut butter toast or a small handful of nuts.
Star Ingredients for high Protein Breakfast without Eggs
For an Egg Free high protein Breakfast these are the ingredients include again and again in my own breakfasts:
Greek yogurt / Skyr: thick, creamy, and naturally high in protein.
Cottage cheese: blends beautifully into toasts, bowls, and spreads.
Tofu & tempeh: amazing for savory scrambles, stir-fries, and burrito-style fillings.
Lentils, chickpeas & beans: great in hashes, savory bowls, and sandwiches.
Edamame / soybeans: easy to toss into bowls and salads.
Quinoa: higher in protein than regular grains and works in both sweet and savory bowls.
Chia seeds & hemp seeds: small but mighty; a big boost to oats, puddings, and smoothies.
Protein powder (whey or plant-based): handy for smoothies, oats, and chia puddings.
When you mix one main protein Greek yogurt, cottage cheese, tofu, beans with fiber rich carbs and a bit of healthy fat, you get a breakfast that is satisfying, balanced, and egg-free.
High Protein No Eggs Breakfast Ideas
Below are egg-free breakfast ideas you can rotate through the week. Many of them link to full recipes on my blog, so you can just click through, make, and save.
Overnight Oats & Chia Pudding Jars (Grab-and-Go)
These are perfect for meal prep, and every jar can be tailored to your protein goals. High Protein overnight oats are perfect if you like to meal prep once and not think about breakfast for the next 3–5 days
Base Overnight Oats You Can Customize If you want one master formula you can flavor in 10 different ways, start here. It gives you the classic oats + milk + yogurt + chia base that you can turn high-protein with yogurt, nut butter, or protein powder. Guide: Overnight Oats Guide (Base Ratio + Variations)
1. High Protein Overnight Oats
This is your anchor recipe when you want a seriously filling breakfast. It’s packed with oats, Greek yogurt, chia seeds and seeds/nuts for extra crunch and staying power. High Protein Overnight Oats Recipe
Per serving: ~30 g protein | ~333 calories
Best for: Busy mornings, weight loss meal prep, post-workout breakfast
Use this as your core template for building other high protein overnight oats jars: oats + high protein dairy/plant yogurt + chia + seeds/nuts + fruit.
2. Apple Cinnamon Overnight Oats – MyTastyCurry
Layered oats, apple slices, pumpkin seeds and cinnamon that tastes like dessert but works beautifully for meal prep. Apple Cinnamon Overnight Oats
Per serving: ~16 g protein | ~351 calories
Boost the protein to 20 g+:
Stir in 2–3 tbsp Greek yogurt or
Add 1 tbsp peanut butter on top
3. Blueberry Banana Overnight Oats – MyTastyCurry
Classic creamy oats with banana and blueberries for antioxidants and natural sweetness. The base version is moderate protein, and you can easily bump it up.Blueberry Banana Overnight Oats
Per serving: ~13 g protein | ~314 calories
With Greek yogurt mixed in (as suggested in the post): up to ~18 g protein per serving
Tip: Turn this into a “power jar” by adding 1 tbsp hemp seeds (+3 g protein) or a scoop of your favourite protein powder.
4. Brown Sugar Overnight Oats
A cosy, dessert style overnight oats jar with a gentle molasses flavour from brown sugar and a good hit of fibre. Brown Sugar Overnight Oats
Per serving: ~10 g protein | ~248 calories
To push protein up:
Swap regular milk for high-protein milk (10 gm protein per 100ml)
Add 2–3 tbsp Greek yogurt before serving
1
High-Protein Overnight Oats
This High Protein Overnight Oats recipe is a nutrient-dense, 30 grams of protein per serving. protein-packed breakfast perfect for meal prep. Ideal for muscle gain, weight loss, or to simply stay full busy mornings, it offers slow-release carbs for sustained energy.
This easy apple cinnamon overnight oats recipe offers a healthy overnight oats option with delicious apple pie flavor—without the hassle of baking. As one of the best apple cinnamon overnight oats for busy mornings, it’s a no-cook breakfast that’s perfect for meal prep ideas.
blueberry banana overnight oats mix ripe banana, juicy blueberries, and a subtle cacao swirl for a creamy jar that hits antioxidants, fiber, and sweet-tooth cravings all without cooking.
Make brown sugar overnight oats with this nutrient-packed, meal prep breakfast perfect for busy mornings. This overnight oats recipe is an easy, quick breakfast with a creamy blend of oats, brown sugar, and cinnamon, balanced with fresh banana and crunchy toppings.
Whip up this antioxidant-rich mango-matcha chia pudding in 5 minutes! Vegan, dairy-free, high-protein option, meal-prep friendly & irresistibly tropical breakfast ready on the go.
Top with berries and a spoon of yogurt for extra volume without too many extra calories.
Chia seeds bring fiber + omega-3s, and when you pair them with enough protein, they make a fantastic egg-free breakfast.
DIY Idea: Greek Yogurt Power Jar
If you need something ultra quick, build a simple jar:
¾ cup plain Greek yogurt (2% or higher)
¼ cup granola or muesli
½ cup mixed berries
1 tbsp chia or hemp seeds
Approx. per jar: ~22–25 g protein | ~280–320 calories (depending on yogurt fat % and granola)
2. High Protein Breakfast Smoothies (No Eggs)
Smoothies are ideal when you don’t feel like chewing first thing in the morning.
9. Peanut Butter Coffee Oatmeal Smoothie
This is basically a breakfast + coffee + protein shake in one glass: oats, peanut butter, banana, dates, almond milk, hemp seeds and instant coffee.High-Protein Breakfast Smoothie Recipe
Per serving (recipe makes 2): ~10 g protein | ~296 calories
To turn this into a 20+ g protein smoothie, you can:
Add 1 scoop (20–25 g) of your favourite protein powder, or
Swap almond milk for high-protein soy milk and add 2 tbsp Greek yogurt when blending
9
Peanut Butter Coffee Oatmeal Smoothie
Peanut Butter Coffee Oatmeal Banana Smoothie! This high protein breakfast will keep you fueled and satisfied all morning.It’s a creamy, dreamy smoothie that combines the goodness of peanut butter, oatmeal, banana and coffee.
Start your day off right with this healthy and delicious vegan mango smoothie recipe. Made with coconut milk and high in protein, it’s the perfect high protein vegan breakfast option!
Approx. per serving: ~22–28 g protein | ~250–320 calories This combo is great when you want something very light to digest but high in protein.
Tip: For egg-free high protein smoothies, aim for:
1 scoop protein powder (20–25 g protein)
OR ¾–1 cup Greek yogurt
PLUS extras like chia, hemp seeds, or nut butter.
3. High Protein Toasts & Sandwiches (No Eggs)
Perfect for when you want something savoury and more meal-like than a smoothie these are for you.
10. High Protein Avocado Toast
This version of avocado toast adds cottage cheese + pistachio powder to give you a serious protein boost on top of sourdough. High Protein Avocado Toast
Per serving: ~15 g protein | ~387 calories
To push protein even higher:
Serve with an extra spoon of cottage cheese on the side, or
Use a higher protein bread (like sprouted grain or seeded bread)
Inspired by your Smashed Chickpeas Avocado Sandwich Recipe (chickpeas + avocado + spices on wholegrain bread):
½ cup chickpeas
¼ medium avocado
2 slices wholegrain bread
Approx. per sandwich: ~12–14 g protein | ~280–320 calories
For a 20 g protein target, serve with:
A side of Greek yogurt, or
Add 2 tbsp hummus or cottage cheese to the filling
13. Peanut Butter Blueberry Toast
Based on your peanut butter toast ideas:
1 slice wholegrain toast
1.5 tbsp peanut butter
¼ cup blueberries
Approx. per slice: ~8–10 g protein | ~200–230 calories
Have one slice plus a small latte/protein drink and you can easily hit 18–22 g protein at breakfast.
4. Putting It Together: Sample No Eggs High Protein Breakfast Plan
You can use these ideas to loosely structure your week. Here’s a simple High protein, no Egg Breakfast menu plan to show how macros might look:
Day 1
Breakfast: High Protein Overnight Oats
~30 g protein, ~333 calories
Coffee / tea as you like
Day 2
Breakfast: Strawberry Matcha Chia Pudding
~14 g protein, ~338 calories
Optional add-on: ½ cup Greek yogurt on the side
+8–10 g protein, +80–100 calories
Total: ~22–24 g protein, ~420–440 calories
Day 3
Breakfast: High Protein Avocado Toast
~15 g protein, ~387 calories
Add: 1 small glass of Peanut Butter Coffee Oatmeal Smoothie
+10 g protein, +296 calories
Total: ~25 g protein, ~680 calories perfect for a bigger, more “brunch-style” meal
You can easily rotate through and keep your breakfasts high protein, egg-free and interesting all week.
1–2 oat/chia jars
1 smoothie
1 toast or sandwich
FAQs About High Protein Breakfasts Without Eggs
What can I eat for breakfast with protein instead of eggs?
Use any of these protein bases: Greek yogurt, cottage cheese, tofu, tempeh, lentils, chickpeas, and protein powder. Turn them into overnight oats, chia puddings, smoothies, toasts, and bowls. All the recipes linked above are egg-free.
How do I get 30 g of protein for breakfast without eggs?
Are egg free high protein breakfasts good for weight loss?
They can be. Most of these recipes combine: High protein High fiber Moderate calories For weight loss, focus on single servings, avoid mindless extra toppings, and choose the lower-calorie options (like Brown Sugar Overnight Oats or Peanut Butter Blueberry Toast) on lighter days. For maintenance or muscle gain, simply add extra toast, smoothie, or toppings.
Can I build muscle without eating eggs at breakfast?
Absolutely. Total daily protein and strength training matter far more than whether your protein comes from eggs or from yogurt, tofu, lentils, and beans. Choose the sources you enjoy and can eat consistently.
Can I get enough protein without meat or eggs?
Yes. Dairy (if you use it), soy products, lentils, beans, nuts, seeds, and protein powders can easily help you reach your daily protein target, even on a vegetarian or vegan diet.
How far in advance can I meal prep these?
Overnight oats & chia pudding: 3–5 days in the fridge in sealed jars. Smoothies: Best fresh, but you can prep the ingredients in freezer packs. Toast/sandwich spreads: Avocado + chickpea mixes are best used within 1–2 days; keep them in an airtight container and assemble toast fresh.
If you want, you can now:
Pick 1–2 overnight oats recipes and 1 chia pudding from above,
Add 1 toast/sandwich recipe,
And rotate them through the week for a simple, egg-free high protein breakfast routine that’s already tested and measured on my blog.
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Coconut sambar is a simple delicious and comforting sambar made with cooked dal, a mix of vegetables, fresh coconut paste and a flavourful tempering. The addition of coconut gives the sambar a creamy, rich texture and a mild sweetness. This sambar perfectly pairs with tiffin items like idli, dosai, pongal, medu vadai or can be...
If you love idlis and dosas but want to make them a little more nourishing, this Ragi Idli Dosa Batter is the perfect place to start; simple, healthy, and absolutely delicious.
Starting your day with a plate of soft idlis or crispy dosas fresh off the pan is 100% guarantee of a wonderful day ahead. This Ragi Idli Dosa Batter recipe will only add a lil more to the same joy. It’s packed with all the wholesome goodness of finger millet that gives the idlis and dosas a little health and flavor boost.
If you’ve loved our Idli Dosa Batter recipe before, this version will feel like the healthier cousin that’s just as easy to make. Ragi, or finger millet, is rich in calcium, iron, and fibre, making every bite nourishing and satisfying.
This Ragi Idli Dosa batter recipe calls for simple, pantry-staple ingredients. Here’s everything you’ll need:
Ragi (Finger Millet): The star of this recipe. Gives the batter its earthy flavour and a big nutritional boost with calcium, iron, and fibre.
Idli Rice: The base of the batter. I have used idli rice, basically parboiled short grain rice, as its higher starch content delivers great results. But any short grain rice variety such as sona masoori or kollam will work in a pinch too.
Urad Dal: Makes the batter light, creamy, and airy.
Poha (Flattened Rice): Keeps the batter light and helps make crisp dosas.
Fenugreek Seeds (Methi): Aids the fermentation process and adds to the taste too. A little goes a long way.
Ice cubes/Ice cold water: To prevent the batter from heating up when grinding.
What is Ragi & What Are The Benefits of Ragi?
Ragi is also known as finger millet and it is a nutritious gluten-free cereal grain rich in fiber, protein, calcium, and iron. Because of its high fibre content and low glycaemic index, benefits of ragi include aiding digestion, promoting bone health, managing weight and blood sugar, and improving your skin and hair.
How to Make Idli Dosa Batter
The process of making idli dosa batter takes about 20 minutes over a day. Yes thats all!! Here’s the timeline that you can follow.
DAY 1 (Morning) – Washing and Soaking
In the morning, you need to wash and soak the ragi, rice and lentils. While it’s a pretty straightforward process, here are some tips I find helpful:
When washing the ragi, rice and lentils, rub them between your fingers as you wash, and rinse in clean water 3-4 times till the water starts running almost clean. Doing so helps get rid of dust, impurities, and excess starch from the rice.
Soak the ragi, rice and lentils in clean water. They should be completely submerged and have at least an inch of water over them. Soaking the lentils makes it easy to grind and makes the batter nice and fluffy which is very essential for the texture.
DAY 1 (Evening) – Grinding, Fermenting
In the evening, it’s time to grind the ragi, rice and lentils to make the batter. To do so:
Drain the excess water, transfer to a mixer jar, and grind. Using a mixer grinder can heat up the batter, which affects the flavour. Use ice cold water to prevent overheating and maintain the desired temperature.
The consistency should be such that it leaves a thick coat on the back of a spoon and falls in a ribbon like consistency when poured with a ladle. The ground batter should feel very slightly gritty between your fingers.
Pour the batter into a bowl that’s large enough so that there is room for the batter to rise. Mix the batter with clean hands as shown in the video – this is an important step as it helps in the fermentation so please don’t skip it.
Cover the bowl and set aside to ferment. Leave it in a warm, dry place away from direct sunlight to ferment. Fermentation takes anywhere between 12-24 hours depending on the humidity and temperature at your place. The warmer it is, the faster it’ll ferment.
DAY 2 (Morning) – Using or Storing
The next morning or after, the batter should have increased by almost 1.5 times, and that’s how you know it’s fermented and ready for use. If you follow the exact measurements of this recipe, you should have approx 1.75 litres (6-7 cups) of idli and dosa batter -1 cup batter makes 6-7 idlis or 4-6 dosas depending on the size.
How To Tell If The Batter Is Fermented
The batter will expand and almost double in size as it ferments.
When you mix the batter, you should be able to see tiny air bubbles in the batter (watch the video to see how fermented batter looks). It should look and feel frothy and airy
The batter should smell mildly yeasty or sour
If the batter smells very sour or smells bad, then it may have over fermented or gone bad. Unfortunately, there’s no coming back from this, so make sure the batter doesn’t get over fermented!
Which is The Best Blender to Grind Ragi Dosa Batter
If you make idlis and dosas frequently, I highly recommend using an electrical wet grinder which produces a light, fluffy batter without heating it up. The disadvantage is that they take up more counter space and are quite big and bulky.
Richa Recommends
I use a blender and mixer grinder at home and my favourite is the Sujata Dynamix Mixer Grinder. The disadvantage of using a mixer grinder is that it heats up the batter as it grinds, which is not ideal. To keep the batter from heating up, I use ice cold water while grinding.
Frequently Asked Questions
Is ragi dosa healthier than regular dosa?
Yes, it is! Ragi is packed with calcium, iron, and fibre, which makes it more nutrient-dense than traditional rice-based dosa. It’s also gluten-free and helps keep you fuller for longer.
Can I make ragi dosa without fermenting the batter?
Technically, yes. You can make an instant version by adding curd and a pinch of baking soda to the batter. However, fermenting naturally gives it a softer texture, better flavour, and that classic dosa rise.
Why didn’t my batter ferment properly?
Fermentation depends on warmth. If your kitchen is too cold, keep the bowl near a warm appliance or wrap it in a thick towel. You can also preheat your oven for a minute, switch it off, and let the batter rest inside overnight.
Can I use ragi flour instead of whole ragi?
Yes, but the texture will be slightly different. Whole ragi grains give a more natural, slightly coarse texture. If using flour, mix it with urad dal and rice batter for better consistency.
Top Tips to make the best Ragi Idlis & Dosas
Add salt later: Only salt the portion you plan to use immediately. This keeps the rest of the batter from turning too sour while stored.
Soak everything well: Give the ragi, rice, and dal enough time to soak. This helps them grind smoothly and ensures the batter ferments properly.
Use cold water while grinding: Adding ice cubes or chilled water prevents the batter from heating up, which can slow down fermentation and affect flavour.
Mix with your hands: Don’t skip this step! Mixing the batter by hand helps kickstart fermentation and gives the batter that light, airy texture.
Watch the consistency: The batter should be thick but pourable, it should coat the back of a spoon and fall in ribbons when lifted.
How to Make Ragi Idlis
Step 1: Once your batter has fermented and doubled in volume, take the portion you’ll use and add ½ teaspoon salt just before steaming.
Step 2: Grease your idli plate with a little oil (or ghee), which helps the idlis demould easily.
Step 3: Pour the batter into the molds, filling them just shy of the rim (the batter will rise a little more during cooking).
Step 4: Steam on medium heat for about 10 minutes until a toothpick inserted in the centre comes out clean. Over-steaming makes ragi idlis dry.
Step 5: Let the idlis rest in the steamer for 2 minutes with the lid on, then cool for another 2-3 minutes before removing them gently with a spoon.
Tip: If the batter is slightly sour, skip adding sugar at this stage. If it tastes flat, a tiny pinch of sugar helps the idlis rise better and improve flavour.
How to Make Ragi Dosas
Step 1: Using chilled batter helps you spread the dosa thin and crisp. So make sure it’s either cold or room temperature, avoid using hot temperature batter.
Step 2: Heat your non-stick pan or seasoned cast iron tawa until water droplets sizzle and evaporate instantly. That’s your cue.
Step 3: Pour a ladle of batter onto the centre of the pan and spread in circular motion (for a thin dosa) or keep thicker for soft-roast style. Drizzle a teaspoon of oil or ghee around the edges.
Step 4: For a crisp edge keep heat on medium-high, cook for 30 seconds with lid, then another minute uncovered. For a softer version: cook on medium heat, cover for 30 seconds, then finish without flipping.Step 5: Flip once and cook for 30 seconds if you prefer it both sides roasted; otherwise, keep it single-sided for maximum crisp.
Tip: Serve immediately with chutney or sambar. Do not wait, as ragi dosas lose their crispness if left too long.
Equipments To Make Ragi Idlis & Dosas
For Idlis: You can make idlis in an idli stand in a regular Idli steamer. Alternatively, you can also place the idli stand inside a pressure cooker without using the whistle. If you don’t have an Idli stand – no worries! You can make idlis in greased steel tumblers that can withstand high heat!
For Dosas: A well-seasoned cast iron tawa or pan is the best for making dosas. A cast iron tawa will last you a lifetime, but keep it exclusively for making dosas and uttapams. A non-stick tawa is an easier alternative. I prefer the cast iron tawa because it heats up evenly, it stays hot for longer and the dosas come out extra crispy. Non-stick pans tend to overheat faster and spreading the dosas can become difficult after a while.
Recipes with Ragi Idli Dosa Batter
Dhokla
Idli
Dosa
Appe / Paniyaram
Mysore Masala
Uttapam
Dosa Waffle
Schezwan Idli Fry
Storage Tips
Fridge: Store unsalted ragi idli dosa batter in a clean, airtight container for up to 3–4 days. When ready to use, take out only what you need and add salt before making idlis or dosas.
Freezer: The batter can be frozen for up to a month. Portion it into smaller airtight containers or silicone trays so you can thaw just what you need. Let it defrost overnight in the fridge before using.
Room Temperature: Once fermented, avoid leaving the batter out for more than a few hours. Warm weather can cause it to over-ferment and turn too sour.
Serving Ideas
This ragi idli dosa batter gives you endless breakfast (or dinner) options, it’s light, wholesome, and goes beautifully with a variety of sides. Here are some ideas to get you started:
Recipes to try:Idli, Ragi Dosa, Appe / Paniyaram, Mysore Masala Dosa, Dosa Waffles etc.
With Coconut Chutney: A classic combo that never fails. Try our Coconut Chutney for that perfect creamy, nutty balance.
With Sambar: Pair your hot idlis or crisp dosas with a bowl of Homemade Sambar for a hearty, protein-packed meal.
With Tomato Chutney: Add a tangy twist with Tomato Chutney, it’s slightly spicy and brightens up every bite.
Ragi Idli Dosa Batter is now one of the regular recipes that has become part of my kitchen. It’s wholesome, light, and gives you that comfort of a homemade South Indian breakfast, but with a healthy twist.
If you’re already a fan of classic Idli Dosa Batter, this version is the perfect next step. Tried it out? Tag me on Instagram @my_foodstory, I’d love to see your breakfast table!
Wash & soak ragi, idli rice, urad dal, poha, fenugreek seeds in enough water in a bowl so that there is at least an inch of extra water over the rice and dal. Soak for 8 hours.
Day 1 evening
Once the grains have soaked for 8 hours, drain the excess water from the bowl.
Grind till almost smooth with approx. 1 cup of water and 4-5 ice cubes in a mixer grinder. Add additional water if required. The consistency should be such that it can leave a thick coat on the back of a spoon and falls in a ribbon like consistency when poured with a ladle. The ground batter should feel very slightly gritty between your fingers.
Pour the batter into a bowl that’s large enough so that there is room for the batter to rise. Mix the batter with clean hands as shown in the video – this is an important step as it helps in the fermentation, so please don’t skip it.
Cover the bowl and set aside to ferment. Leave it in a warm, dry place away from direct sunlight to ferment. Fermentation takes anywhere between 12-24 hours depending on the humidity and temperature at your place. The warmer it is, the faster it’ll ferment.
Day 2 – morning
Once fermented, the batter should have become almost 1 ½ times its size with a slight dome shape and a wrinkle, bubbly layer on top. You should be able to smell a little sourness in the batter. This smell means it has fermented. If it is too sour, it has fermented too much! You can use a spoon to check the batter – the texture should be frothy with air bubbles.
Take out 2 cups of batter in a bowl, add ½ teaspoon of salt and make idlis, dosa etc.
Making Idlis
Heat water in an idli steamer and bring to a boil. Grease the idli plate with oil or ghee so its easier to demould the idlis.
Only once the water in the steamer comes to a roaring boil, pour batter into the idli mould and fill them up almost to the top (as shown in the video)
Place the idli mould in the steamer and steam on medium for 10 minutes till the idlis are cooked. To check doneness, insert a toothpick in the centre of idlis and it should come out clean.
Let the idlis rest in the steamer for 2 minutes, then take it out and let it cool for another 2-3 minutes. Use a spoon or butter knife to demould idlis from the idli plate.
Making dosas
Take 1 cup of batter in a bowl, add ⅛ teaspoon salt, ⅛ teaspoon sugar and mix well.
Heat a non-stick pan or seasoned cast iron dosa tawa over medium heat. Once hot, reduce the heat to low & pour one ladle of dosa batter and pour in the center of the tawa. Spread by using the back of the ladle, moving it in concentric circles to form a big round dosa.
Increase the heat to medium, drizzle a spoon of oil or ghee around the edges and in the center, cover with lid & cook for 30 seconds.
Remove the lid and let this roast for 1-2 minutes till golden brown on medium. Flip it over and roast for 30 seconds. Flip it back, fold and serve hot.
Follow the same steps for making the rest of the dosas.
Video
Notes
Ice cubes are added to avoid the batter from getting too hot while grinding.
Batter should be thick & fall in ribbons without being too runny.
Salt to be added to the quantity of batter you are using to avoid the batter getting too sour.
If you are not using all of the batter, store the remaining unsalted batter in an air tight container in the fridge for up to 3 days or freeze the batter for up to a month.
Do not over steam the idlis as they become dry & hard.
Demoulding idlis easier, if they are cooled for a few minutes.
To check if the pan is hot enough to make dosa, sprinkle a few drops of water over the tawa & if it is ready, it should sizzle.
For best results, dosa should be fried on medium heat.
Makhana Paratha is a soft and mild paratha that I make by adding roasted and grind makhana to regular wheat flour dough. It has nice mild crunch from makhana and gives a different texture compared to usual plain parathas. This paratha is simple to prepare and feels both healthy and tasty at the same time. Makhana paratha could be relished for breakfast, dinner & as snack and a good idea for lunch box.
The flavor is warm and light with small hint of spice. I like to have it with chutney, pickle or just a cup of tea in morning. It's good choice for breakfast, lunch or even quick dinner because it cooks so fast. I like how makhana makes it filling but not heavy, so it feel nice and comforting to eat even on busy days.
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About Makhana Paratha
Makhana Paratha has mild flavor with a mix of simple spices and it tastes soo good without being heavy. It feels filling yet light, nice to have any time of the day. You can have it for breakfast, lunch or even quick dinner. The paratha turns little golden brown when roasted on tawa with ghee, giving that nice homemade smell.
The dough has turmeric, red chili powder and roasted cumin which gives good flavor but not too spicy. I add some coriander also, it gives freshness and small color to it. You can also make this as base and boiled potatoes filling to this in aloo paratha version.
This paratha recipe is also healthy because makhana is full of protein and easy to digest. When mixed with wheat it becomes more filling yet stays light on stomach. It keeps you full for long so it is good for breakfast or travel food also. You can pack it for lunch box or serve hot with curd or pickle.
I usually make this whenever I am craving something tasty and healthy. I like to serve it hot with a spoon of my homemade pickle and little chilled curd on the side.
Though makhana's flavor was very mild that I could hardly find out any difference, the parathas were very soft. I am buying phool makhana (lotus seeds) often these days as mittu has started to like it, she loves to munch on ghee roasted makhana with a drizzle of chat masala powder, perfect snack for evenings.
Makhana Paratha Ingredients
Wheat flour - It is base for the dough. It gives soft texture and helps parathas stay soft. You can use also use maida if you want.
Phool makhana - I roast the makhana till crisp and grind to fine powder, it adds a nutty flavor to the paratha.
Spice powders - I just used turmeric, red chili and cumin powder for color, spice and flavor. You can skip the turmeric if you want plain paratha.
Coriander leaves - I chop fresh coriander finely and add it, it just lift the taste a bit and give nice freshness. You can skip if not available.
Ghee - I add small spoon of ghee for roasting makhana and also while kneading. It gives softness and subtle flavor.
Oil - I used for cooking the parathas. Cook till golden spots and crisp edges.
1.Heat ghee in a tawa, add makhana and roast till golden or until crispy. If you taste it it will be crispy and not chewy that's the right stage. Switch off and cool down.
2.Transfer to a mixer jar and grind it to a fine powder. In a mixing bowl take all other ingredients (except oil) along with makhana powder.
3.First mix well with a spoon, then add water and knead it to a soft pliable dough. Allow i to rest for 15 minutes at least.
4.Then knead again and form lemon sized balls. Take a ball and start rolling. Dust flour if needed to avoid sticking
5.Roll to thin parathas. Roll the rest of the parathas too and keep it ready. Heat a dosa tawa, drizzle oil, then carefully transfer a paratha.
6.Cook till small bubbles starts to appear, then flip to other side, drizzle little oil/ghee and cook until brown spots appear here and there. Flip again if needed.
Serve hot!
Expert Tips
Roasting makhana - I usually roast the makhana till it turns nice and crisp. You can check by pressing one between your finger, it should break easy.
Grinding part - I always cool down and grind well into fine powder and mixes easily with wheat flour. Sometimes I keep it little coarse also for some crunch.
Dough - Mix all dry ingredients first and then add water slowly little by little. This helps to make the dough soft and smooth, not sticky.
Rolling parathas - I dust the board and dough with some flour while rolling. It stop sticking and helps to roll evenly. You can make it thin or bit thick, both taste nice in its own way.
Cooking method - I cook the paratha on medium flame and drizzle some oil or ghee around. It cook evenly and gives nice golden brown color with crisp edge and soft inside.
Serving and Storage
You can serve this dish with curd or any pickle. It also goes well with dal or sabzi for a simple meal. You can pack it in lunch box or take it for short trips also.
Store leftover in airtight box for few hours. Reheat on tawa before serving to keep it soft and warm. It taste best when eaten fresh but stays fine for a day.
FAQS
1.Can I skip turmeric?
Yes, you can skip it if you do not like the yellow shade. It is just for color and mild warmth.
2.Can I make this without ghee?
You can use oil both for kneading and cooking. Paratha will still come soft though taste little different.
3.Can I add other flours?
You can mix little millet or rice flour if you want. I usually stick to whole wheat for soft texture.
4.Will it stay soft if stored?
Yes, it stays soft for few hours in airtight box. Just reheat slightly on tawa before serving.
5.Can I use makhana powder from store?
Yes, you can use store bought powder but freshly roasted makhana gives more aroma and better taste.
If you have any more questions about this Makhana Paratha Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Makhana ParathaRecipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
Makhana Paratha is a soft and mild paratha that I make by adding roasted and grind makhana to regular wheat flour dough. It has nice mild crunch from makhana and gives a different texture compared to usual plain parathas. This paratha is simple to prepare and feels both healthy and tasty at the same time. Makhana paratha could be relished for breakfast, dinner & as snack and a good idea for lunch box.
Heat ghee in a tawa, add makhana and roast till golden or until crispy. If you taste it it will be crispy and not chewy that's the right stage. Switch off and cool down.
Transfer to a mixer jar and grind it to a fine pwoder.
In a mixing bowl take all other ingredients (except oil) along with makahana powder.
First mix well with a spoon, then add water and knead it to a soft pliable dough.
Allow it to rest for 15 minutes at least.
Then knead again and form lemon sized balls.
Take a ball and start rolling. Dust flour if needed to avoid sticking.
Roll to thin parathas. Roll the rest of the parathas too and keep it ready.
Heat a dosa tawa,drizzle oil, then carefully transfer a paratha.
Cook till small bubbles starts to appear, then flip to other side, drizzle little oil/ghee and cook until brown spots appear here and there. Flip again if needed.
Serve Makhana Paratha hot!
Notes
Roasting makhana - I usually roast the makhana till it turns nice and crisp. You can check by pressing one between your finger, it should break easy.
Grinding part - I always cool down and grind well into fine powder and mixes easily with wheat flour. Sometimes I keep it little coarse also for some crunch.
Dough - Mix all dry ingredients first and then add water slowly little by little. This helps to make the dough soft and smooth, not sticky.
Rolling parathas - I dust the board and dough with some flour while rolling. It stop sticking and helps to roll evenly. You can make it thin or bit thick, both taste nice in its own way.
Cooking method - I cook the paratha on medium flame and drizzle some oil or ghee around. It cook evenly and gives nice golden brown color with crisp edge and soft inside.
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