5 Healthy Indian Breakfast Ideas

In the rich mosaic of Indian cuisine, one ingredient stands out for its versatility, nutritional richness, and cultural significance – red rice poha. While Kande Pohe holds a cherished place in our breakfast repertoire, exploring alternative recipes with red rice poha can introduce delightful variety and additional nutritional benefits to our morning meals. By incorporating diverse ingredients and flavors, these alternative recipes offer a refreshing twist to the traditional breakfast routine, enticing our taste buds with new culinary experiences. Red rice poha, with its robust texture and earthy flavor can offer a myriad of possibilities for creating wholesome and satisfying breakfast dishes. Whether you're looking to experiment with different flavors or simply seeking to broaden your breakfast horizons, these alternative recipes promise to elevate your morning routine and leave you feeling nourished and satisfied. So, why not embark on a culinary adventure and explore the wonderful world of red rice poha beyond the confines of Kande Poha?

Let's embark on our culinary journey by gathering the ingredients for these unique trails of recipes.

1. Red Rice Poha Breakfast Muffins

Ingredients 

1 cup red rice poha

1 cup whole wheat flour

1/2 cup unsweetened applesauce

1/4 cup honey or maple syrup

1/4 cup milk (or almond milk for a dairy-free option)

2 ripe bananas, mashed

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

A pinch of salt

1/4 cup chopped nuts (walnuts, almonds, pecans)

1/4 cup raisins or dried cranberries

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. Rinse the red rice poha under cold water and set aside to drain.
3. In a large mixing bowl, combine the whole wheat flour, baking powder, baking soda, ground cinnamon, and salt.
4. In another bowl, mix together the applesauce, honey or maple syrup, milk, mashed bananas, and vanilla extract until well combined.
5. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Fold in the drained red rice poha, chopped nuts, and raisins or dried cranberries until evenly distributed throughout the batter.
7. Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
8. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
9. Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring to a wire rack to cool completely.
10. Serve the red rice poha breakfast muffins as a grab-and-go option or enjoy them with a cup of tea or coffee for a delicious and nutritious breakfast.

2. Red Rice Poha Breakfast Bowl

Ingredients:

1 cup red rice poha

1/2 cup Greek yogurt

1/2 cup mixed fruits (banana, apple, berries)

2 tablespoons chopped nuts (almonds, walnuts, cashews)

1 tablespoon honey or maple syrup

1 teaspoon chia seeds

A pinch of cinnamon powder (optional)

Instructions:

1. Rinse the red rice poha under cold water and set aside to drain.
2. In a serving bowl, layer the drained red rice poha at the bottom.
3. Top it with Greek yogurt and spread it evenly over the poha layer.
4. Arrange the mixed fruits on top of the yogurt layer.
5. Sprinkle chopped nuts, chia seeds, and cinnamon powder (if using) over the fruits.
6. Drizzle honey or maple syrup on top for added sweetness.
7. Serve the red rice poha breakfast bowl chilled or at room temperature and enjoy a refreshing and nutritious meal.

3. Red Rice Poha Breakfast Muffins

Ingredients:

1 cup red rice poha

1 cup whole wheat flour

1/2 cup unsweetened applesauce

1/4 cup honey or maple syrup

1/4 cup milk (or almond milk for a dairy-free option)

2 ripe bananas, mashed

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

A pinch of salt

1/4 cup chopped nuts (walnuts, almonds, pecans)

1/4 cup raisins or dried cranberries

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. Rinse the red rice poha under cold water and set aside to drain.
3. In a large mixing bowl, combine the whole wheat flour, baking powder, baking soda, ground cinnamon, and salt.
4. In another bowl, mix together the applesauce, honey or maple syrup, milk, mashed bananas, and vanilla extract until well combined.
5. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Fold in the drained red rice poha, chopped nuts, and raisins or dried cranberries until evenly distributed throughout the batter.
7. Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
8. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
9. Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring to a wire rack to cool completely.
10. Serve the red rice poha breakfast muffins as a grab-and-go option or enjoy them with a cup of tea or coffee for a delicious and nutritious breakfast.

4. Red Rice Poha Pancakes

Ingredients:

1 cup red rice poha

1/2 cup whole wheat flour

1/2 cup yogurt

1/4 cup water

1/2 teaspoon baking soda

1 tablespoon honey or maple syrup

1/2 teaspoon vanilla extract

A pinch of salt

Oil or butter for cooking

Instructions:

1. Rinse the red rice poha under cold water and set aside to drain.
2. In a mixing bowl, combine the drained poha, whole wheat flour, yogurt, water, baking soda, honey or maple syrup, vanilla extract, and salt. Mix well to form a smooth batter.
3. Heat a non-stick pan or griddle over medium heat and lightly grease it with oil or butter.
4. Pour a ladleful of batter onto the pan and spread it out gently to form a pancake.
5. Cook until bubbles appear on the surface, then flip and cook the other side until golden brown.
6. Repeat with the remaining batter.
7. Serve the red rice poha pancakes warm with your favorite toppings, such as fresh fruit, yogurt, or honey.

5. Red Rice Poha Upma

Ingredients:

1 cup red rice poha

1 onion, finely chopped

1 tomato, chopped

1 green chili, finely chopped

1/2 teaspoon mustard seeds

1/2 teaspoon cumin seeds

1/4 cup green peas

1/4 cup grated coconut

A handful of curry leaves

2 tablespoons oil

Salt to taste

Fresh coriander leaves for garnish

Instructions:

1. Rinse the red rice poha under cold water and set aside to drain.
2. Heat oil in a pan and add mustard seeds and cumin seeds. Let them splutter.
3. Add chopped onions, green chilies, and curry leaves. Sauté until onions turn translucent.
4. Add chopped tomatoes and cook until they soften.
5. Now, add green peas and cook for a few minutes.
6. Stir in the drained red rice poha and mix well.
7. Add salt to taste and grated coconut. Mix until everything is well combined.
8. Cover and cook for 5-7 minutes on low heat.
9. Garnish with fresh coriander leaves and serve hot.

Author 

Grishma Sharma