Low-calorie Indian breakfast recipes that speed up weight loss

 

01 Poha

First, rinse your poha and drain water immediately and totally. Repeat the procedure and set aside in a large bowl. Next, chop one medium sized onion, green chillies and few coriander leaves. Heat a pan and roast the peanuts. Pour half  tbsp oil in the same pan, add cumin seeds, and let it crackle. Add in all the chopped vegetables and saute for two-tree  minutes. Cover the pan and let it cook for one  minute. Add turmeric and softened poha and mix nicely. Cover and cook on a low heat. You can sprinkle a little water if you feel the poha is a too dry. Garnish with a coriander leaves and peanuts.

 02 Oats idli

Dry roast two  cups of oats on a tawa and blend them in a mixer to smooth powder. Heat a pan, add half tbsp oil, one tbsp mustard seeds, 1 tbsp urad dal, 1/2 tbsp chana dal. After a some minutes, add finely chopped green chillies, grated carrots, and finely chopped coriander. Add half  tsp turmeric powder and salt to taste and let it fry. Add the vegetables and dal to the powdered oats. Mix nicely with curd and create a proper idli batter. Pour the batter in greased idli steamer plates and steam for fifteen minutes. Once ready, serve tepid.

03 Methi paratha

In a big mixing bowl, add wheat flour and chopped methi leaves. Add half  cup curd, spices, salt to taste, two  tbsp oil and combine. Knead it into a dough while a mixing water. Cover and set aside for half an hour minutes. Next, take a ball of dough and roll it to five  inches. Grease it with ghee or oil and roll it in a thick circle such as paratha. On a hot tawa, place the rolled paratha and cook for a minute. Flip the methi paratha and ensure it's cooked on two sides. Serve with a raita and pickle.

04 Moong dal chilla

First, soak a cup of moong dal for two - three hours. Drain the water and add to a blender. Add chilli, ginger and cumin to it and blend to form a soft paste. Add turmeric, coriander, hing and salt to the batter. Mix nicely and add water to form a thick batter with a flowing consistency. Pour a ladle of batter onto a hot tawa and spread softly . Sprinkle few olive oil over the chilla. Cover and let it for a medium flame. Flip the chilla. Cook on two sides. Serve with a green chutney.

05 Green pea upma

Roast rava on a low medium until it becomes a small  crunchy and set aside on a plate. Pour  two  tbsp oil in a kadai and pour half  teaspoon of mustard seeds, channa and urad dal, green chili, finely chopped onions, garlic,curry leaves, green peas and cook on medium flame. Add  four  cups of and add salt to taste. Let the water boil. Once the water begins boiling, add in the sooji in the kadai and stir so there are no lumps. Cover the kadai and lower flame until the water evaporates. Garnish with coriander leaves and ghee and serve warm.

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