3 Low Fat Healthy Indian Breakfast Options to Lose Weight
Are you all set to lose weight and sport a hot enviable body this season? Let not your boring diet regime prove to be an obstacle. Here are some easy, low fat healthy Indian breakfast options that help you lose weight:
Vegetable Poha (Flattened rice flakes)
This Maharashtrian recipe is low in fat and iron rich. It keeps you full and provides adequate energy to start the day.
• Poha – 1 Cup
• Mustard seeds ½ Tsp
• Cumin seeds ½ Tsp
• Curry leaves – 6 to 8
• Green chillies slit – 1-2
• Chopped onions – 1/2 cup
• Potatoes, peeled and cubed – ½ cup
• Turmeric powder – ¼ tsp
• Oil – 2 tsp
• Salt to taste
For the garnish
Chopped coriander – 2 tbsp
Place the poha in a sieve and hold it under running water for a few seconds. Toss well to drain out all excess water and keep aside.
Heat the oil in a non-stick pan and add the mustard seeds and cumin seeds.
When the seeds crackle, add the curry leaves and green chillies and stir for 1 minute.
Add the onions and sauté till the onions turn golden brown.
Add the potato, turmeric powder, salt and a little water. Cover and heat on medium flame till the potatoes are cooked.
Add the poha, and a little more salt and mix well.
Serve hot garnished with the coriander.
Dal Cheela (Pancakes made of lentils) and Green Chutney
This is a healthy protein rich breakfast option.
• Split moong lentils without skin – 2 cups
• Cumin seeds – 1 tsp
• Asafoetida powder – 1/4 tsp
• Ginger, finely grated – 2 inch
• 2 finely chopped green chillies (optional)
• Finely chopped fresh coriander – ½ Cup
• Salt to taste
• Olive oil
Wash the Moong under running water thoroughly. Put it into a large bowl and add cumin seeds and asafetida powder. Mix well and add enough warm water to cover the Moong fully. Leave overnight to soak.
The next morning, drain the water away, grind the moong and spices you soaked with it, in a food processor to get a fine paste. Add water only as required to get the consistency of pancake batter – thick but ‘pour-able’. Add the grated ginger, chopped coriander and salt to taste and mix well.
Heat a griddle on medium heat. When hot, add a few drops of olive oil to it and swirl to coat all sides of the pan. Now pour a ladle full of batter onto the pan and lightly use the ladle to spread the batter into a circular shape from the center outwards.
Flip now and cook till the other side is golden too.
Remove from pan and serve immediately with chutneys of your choice.
This breakfast recipe is nutritious, iron rich and tastes great!
• Whole-wheat flour – 2 cups
• Spinach coarsely chopped – 2 cups
• Coriander powder – 1 tsp
• Cumin powder – 1 tsp
• Red chilli powder – 1/2 tsp
• Turmeric powder – 1/2 tsp
• Salt to taste
• Olive oil to pan-fry the parathas
Grind the spinach into a fine paste in your food processor. Don’t add any additional water. Now add the coriander, cumin, red chilli, and turmeric powders, and salt to the whole-wheat flour. Add the spinach also and mix all together, kneading to form a medium-soft, smooth dough.
Keep the dough aside in the refrigerator for 2-3 hours.
Divide the dough into equal-sized portions and roll into balls between your hands till they are smooth and without cracks. Roll each ball into a circle of 7-8″ diameter. Heat a griddle and place a paratha on the griddle. Do the first flip when you see tiny bubbles rise on the surface of the paratha. Drizzle a bit of olive oil on the top and spread well over the surface of the paratha. Flip again in 30 seconds. The paratha is done when both sides are crispy and golden brown. Serve with chilled yogurt.