This collection brings together 25+ Indian vegetarian breakfast recipes from across India, including poha, upma, idli, dosa, dhokla, chilla, paratha, pongal, sabudana dishes and Sindhi dal pakwan. Some are quick enough for weekdays, while others work best when the batter or part of the preparation is done ahead.
For busy mornings, I usually choose poha, upma or chilla when I want something quick. Dosa, idli and dhokla are easier when the batter or preparation is done ahead. The list below includes both quick recipes and options you can partly prepare the night before.
25+ Indian Vegetarian Breakfast Recipes
Browse 25 Indian vegetarian breakfast ideas including poha, upma, idli, dosa, dhokla, chilla, paratha, pongal, sabudana dishes and Sindhi dal pakwan.
Indori poha is a lightly spiced flattened-rice breakfast finished with the toppings commonly served with it in Indore.
Vegetable poha combines flattened rice with vegetables and a simple Indian tempering for an easy breakfast.
Seviyan upma uses vermicelli, vegetables and spices for a quick savoury breakfast.
Tomato upma is a semolina breakfast with tomato, vegetables and Indian spices, with an Instant Pot method.
Besan chilla is a savoury chickpea-flour pancake that cooks quickly on a pan.
Methi thepla is a Gujarati flatbread made with whole wheat flour, fenugreek leaves and spices.
Lauki thepla adds grated bottle gourd to a spiced flatbread dough for a different breakfast option.
Dal ka paratha is a stuffed flatbread made with yellow moong dal and whole wheat flour.
Instant khaman dhokla is a soft steamed gram-flour dish that can be prepared without a fermented batter.
Mixed dal dhokla is a steamed savoury breakfast made from a blend of lentils.
Oats dhokla is a steamed savoury variation made with oats and a simple tempering.
Sandwich dhokla layers a semolina and gram-flour batter with mint chutney in the middle.
Idli and dosa batter is the base for two classic South Indian breakfasts and can be prepared ahead.
Rava idli uses semolina and vegetables for an idli variation that does not need traditional fermented batter.
Ragi idli and dosa use finger millet in a no-rice batter for idli or dosa.
Quinoa idli and dosa use a quinoa-based batter for another no-rice breakfast variation.
Vegetable uttapam is a thick savoury pancake topped with vegetables and made from dosa-style batter.
Ven pongal is a savoury rice-and-lentil dish seasoned with a simple South Indian tempering.
Sabudana khichdi combines tapioca pearls, potato, peanuts and spices and is also commonly prepared during fasting days.
Sabudana vada combines tapioca pearls and potato and includes both air-fryer and fried methods.
Batata vada is a spiced potato fritter that can be served on its own or in pav.
Beetroot cutlets are savoury vegetable patties that work for breakfast or brunch.
Dal pakwan is a traditional Sindhi breakfast pairing dal with crisp pakwan; this version includes an air-fryer method.
Using leftovers for breakfast
At home, we also use leftover rice or roti for breakfast rather than wasting it. Leftover rice can be quickly tempered with mustard seeds, curry leaves, ginger and spices, as in lemon rice. Leftover roti can be cut or torn and tossed with a simple tempering for a quick savoury breakfast.
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