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3 Instant Breakfast Recipes

Instant Breakfast Recipes

Rava idli or sooji idli is the instant breakfast dish, that does not require soaking, grinding and fermentation. Easy and hassle free dish. You will get soft, fluffy idlis in some minutes.

Tawa idli fry is a dry fry recipe, which is usually done using left over idlis. Here, rava idlis are done instantly and used for idli fry. In this method, you can have idli fries whenever you crave for it. Healthy with loads of vegetables, tasty too.

Peas paratha, is a tasty and stuffed paratha, which can be served as breakfast, snack or dinner. Can be done easily. Goes best with pickle, curd or butter.

3 Instant Breakfast

3 Instant Breakfast

Ingredients

For the rava idli:

  • 1 cup bombay rava or medium rava
  • 1/2 cup curd
  • 2 cups water, or as required
  • salt to taste
  • 1/2 cup eno or baking soda

For the Tawa Idli Fry:

  • 8-9 idlis, fresh or leftover idlis can be used
  • 1 tablespoon ghee
  • 1 tablespoon oil
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon ginger-garlic paste
  • 1 onion, sliced
  • 1 tomato, chopped
  • 1/4 cup french beans, chopped
  • 1/2 cup carrots, chopped
  • 7-8 florets broccoli, soaked in hot water for 10 minutes
  • 1/4 cup peas
  • salt to taste
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1/2 teaspoon pav bhaji masala powder
  • 1/4 cup water
  • 2 tablespoons coriander leaves, chopped
  • 1/2 lemon

For the Peas paratha:

  • 2 teaspoons oil
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon grated ginger
  • 4-5 garlic cloves
  • 2 cups frozen peas
  • salt to taste
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1/2 teaspoon garam masala powder
  • 1/2 teaspoon dry mango powder
  • 1 cup wheat flour
  • 1 cup water, or as required
  • 2-3 teaspoons ghee, to fry parathas

3 Instant Breakfast Recipes

1.Instructions For Instant Rava Idli

  1. In a vessel, take medium rava or bombay rava, curd, water, mix well without forming lumps. Add salt, mix and keep aside for 5 minutes.
  2. After 5 minutes, batter thickens as rava absorbs the water. Add water as required, mix well to form thick but pouring consistency batter.
  3. Keep water for boiling in idli steamer. Grease idli plates with oil.
  4. Add eno or baking soda to the batter, mix well.
  5. Add batter to the idli moulds, pat once, transfer the moulds to the steamer. Close the lid and steam cook for 10 minutes. Check the doneness by inserting spoon or fork to the idli. If it came out clean, idlis are cooked well. Switch off the flame and let it set for 5 minutes.
  6. Soft and pluffy instant rava idlis are ready to serve. Serve hot with chutney or sambar and enjoy.

Instructions WIth Step by Step Photos

In a vessel, take 1 cup medium rava or bombay rava, 1/2 cup curd, 1/2 cup water.

In a vessel, take 1 cup medium rava or bombay rava, 1/2 cup curd, 1/2 cup water.

Mix well without forming lumps. Add salt, mix and keep aside for 5 minutes. After 5 minutes, batter thickens as rava absorbs the water. Add water as required, mix well to form thick but pouring consistency batter.

Mix well without forming lumps. Add salt, mix and keep aside for 5 minutes. After 5 minutes, batter thickens as rava absorbs the water. Add water as required, mix well to form thick but pouring consistency batter.

Keep water for boiling in idli steamer.

Keep water for boiling in idli steamer.

 Grease idli plates with oil.

Grease idli plates with oil.

Add 1/2 teaspoon eno or baking soda to the batter, mix well.

Add 1/2 teaspoon eno or baking soda to the batter, mix well.

Add batter to the idli moulds, pat once.

Add batter to the idli moulds, pat once.

Transfer the moulds to the steamer. Close the lid and steam cook for 10 minutes.

Transfer the moulds to the steamer. Close the lid and steam cook for 10 minutes.

Check the doneness by inserting spoon or fork to the idli. If it came out clean, idlis are cooked well. Switch off the flame and let it set for 5 minutes.

Check the doneness by inserting spoon or fork to the idli. If it came out clean, idlis are cooked well. Switch off the flame and let it set for 5 minutes.

Soft and pluffy instant rava idlis are ready to serve. Serve hot with chutney or sambar and enjoy.

Soft and pluffy instant rava idlis are ready to serve. Serve hot with chutney or sambar and enjoy.

Cooking Guides For Rava Idli

  • Home made or store bough curd can be used.
  • You can replace eno with baking soda.

2. Instructions For tawa idli fry

  1. In a pan heat ghee and oil, splutter cumin seeds, add ginger garlic paste, add sliced onion, saute till translucent.
  2. Add chopped tomato, saute for some seconds.
  3. Add chopped french beans, carrots, broccoli (soaked in hot water for 10 minutes), frozen peas, fry for a minute. Add salt to taste.
  4. Add turmeric powder, red chili powder, pav bhaji masala, mix and combine well with the vegetables.
  5. Add water, close the lid and cook in medium flame for 5 minutes.
  6. Cube the idlis into big chunks (leftover or fresh idlis can be used).
  7. Once vegetables are cooked, add idli cubes and mix well without breaking the idlis.
  8. Add chopped coriander leaves, juice of lemon. Mix well and switch off the flame.
  9. Tawa idli fry is ready to serve. Serve hot with tomato ketchup and enjoy.
Scroll to Continue

Instructions With Step by Step Photos

In a pan heat 1 tablespoon ghee and 1 tablespoon oil, splutter 1/2 teaspoon cumin seeds, add 1 teaspoon ginger garlic paste, add 1 sliced onion, saute till translucent.

In a pan heat 1 tablespoon ghee and 1 tablespoon oil, splutter 1/2 teaspoon cumin seeds, add 1 teaspoon ginger garlic paste, add 1 sliced onion, saute till translucent.

Add 1 chopped tomato, saute for some seconds.

Add 1 chopped tomato, saute for some seconds.

Add 1/4 cup chopped french beans, 1/2 cup carrots, 7-8 florets broccoli (soaked in hot water for 10 minutes), 1/4 cup frozen peas, fry for a minute. Add salt to taste.

Add 1/4 cup chopped french beans, 1/2 cup carrots, 7-8 florets broccoli (soaked in hot water for 10 minutes), 1/4 cup frozen peas, fry for a minute. Add salt to taste.

Add 1/2 teaspoon turmeric  powder, 1 teaspoon red chili powder, 1/2 teaspoon pav bhaji masala, mix and combine well with the vegetables.

Add 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, 1/2 teaspoon pav bhaji masala, mix and combine well with the vegetables.

Add 1/4 cup of water, close the lid and cook in medium flame for 5 minutes.

Add 1/4 cup of water, close the lid and cook in medium flame for 5 minutes.

Cube the idlis into big chunks (leftover or fresh idlis can be used).

Cube the idlis into big chunks (leftover or fresh idlis can be used).

Once vegetables are cooked, add idli cubes and mix well without breaking the idlis.

Once vegetables are cooked, add idli cubes and mix well without breaking the idlis.

Add 2 tablespoons chopped coriander leaves, add juice of 1/2 lemon. Mix well and switch off the flame.

Add 2 tablespoons chopped coriander leaves, add juice of 1/2 lemon. Mix well and switch off the flame.

Tawa idli fry is ready to serve. Serve hot with tomato ketchup and enjoy.

Tawa idli fry is ready to serve. Serve hot with tomato ketchup and enjoy.

Cooking Guides For Tawa Idli Fry

  • Home made or store bough ginger-garlic paste can be used.
  • Fresh or frozen peas can be used.
  • Alter the quantities of spice powders as required.
  • Do not overcook the vegetables. They should remain crunchy.

3.Instructions For Peas Paratha

  1. In a pan heat oil, splutter cumin seeds, add grated ginger, garlic cloves, saute for some seconds.
  2. Add frozen peas, salt to taste, turmeric powder, red chili powder, garam masala powder, mix and combine well.
  3. Add dry mango powder, mix well.
  4. Close the lid and cook in medium flame for 3-4 minutes or till water evaporates completely. Once done switch off the flame and let it cool down.
  5. In a bowl, take wheat flour, add salt, oil, mix well.
  6. Add water in batches and knead soft pealable dough.
  7. Transfer the cooled peas mixture into the mixer jar and grind to coarse paste. Transfer to the vessel.
  8. Make medium sized roundels from the dough and peas mixture.
  9. Take a dough roundel in the rolling board, sprinkle wheat flour, make cup like structure, place the stuffing ball inside and close the dough.
  10. Sprinkle wheat flour and roll into medium thick paratha. Dust off excess flour if any.
  11. Heat tawa on medium flame, apply ghee and fry paratha. drizzle few drops of ghee on paratha too, fry on both sides till brown spots appears. Once done transfer to a plate. Repeat the same procedure and make remaining parathas.
  12. Tasty peas parathas are ready to serve. Serve hot with pickle, curd or butter.

Instruction With Step by Step Photos

In a pan heat 2 teaspoons oil, splutter 1/2 teaspoon cumin seeds, add 1 teaspoon grated ginger, 4-5 garlic cloves, saute for some seconds.

In a pan heat 2 teaspoons oil, splutter 1/2 teaspoon cumin seeds, add 1 teaspoon grated ginger, 4-5 garlic cloves, saute for some seconds.

Add 2 cups frozen peas, salt to taste.

Add 2 cups frozen peas, salt to taste.

Add 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, 1/2 teaspoon garam masala powder, mix and combine well.

Add 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, 1/2 teaspoon garam masala powder, mix and combine well.

Add 1/2 teaspoon dry mango powder, mix well. Close the lid and cook in medium flame for 3-4 minutes or till water evaporates completely. Once done switch off the flame and let it cool down.

Add 1/2 teaspoon dry mango powder, mix well. Close the lid and cook in medium flame for 3-4 minutes or till water evaporates completely. Once done switch off the flame and let it cool down.

In a bowl, take 1 cup wheat flour, add salt, 1 teaspoon oil, mix well.

In a bowl, take 1 cup wheat flour, add salt, 1 teaspoon oil, mix well.

Add water in batches and knead soft pealable dough.

Add water in batches and knead soft pealable dough.

Transfer the cooled peas mixture into the mixer jar.

Transfer the cooled peas mixture into the mixer jar.

Grind to coarse paste. Transfer to the vessel.

Grind to coarse paste. Transfer to the vessel.

Make medium sized roundels from the dough and peas mixture. Take a dough roundel in the rolling board, sprinkle wheat flour, make cup like structure.

Make medium sized roundels from the dough and peas mixture. Take a dough roundel in the rolling board, sprinkle wheat flour, make cup like structure.

Place the stuffing ball inside and close the dough.

Place the stuffing ball inside and close the dough.

Sprinkle wheat flour and roll into medium thick paratha. Dust off excess flour if any.

Sprinkle wheat flour and roll into medium thick paratha. Dust off excess flour if any.

Heat tawa on medium flame, apply ghee and fry paratha. drizzle few drops of ghee on paratha too.

Heat tawa on medium flame, apply ghee and fry paratha. drizzle few drops of ghee on paratha too.

Fry on both sides till brown spots appears. Once done transfer to a plate. Repeat the same procedure and make remaining parathas.

Fry on both sides till brown spots appears. Once done transfer to a plate. Repeat the same procedure and make remaining parathas.

Tasty peas parathas are ready to serve. Serve hot with pickle, curd or butter.

Tasty peas parathas are ready to serve. Serve hot with pickle, curd or butter.

  • Parathas can be fried using oil too.

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