Скачать или смотреть 3 Breakfast Recipes in 10 minutes | 3 नाश्ता रेसिपी | SweetysKitchen

3 Breakfast Recipes in 10 minutes I 3 नाश्ता रेसिपी
We are constantly looking for new breakfast recipes! And so I am sharing 3 breakfast recipes with you and each of these can be done in 10 minutes only.
These 3 breakfast recipes are no fuss recipes and1 tsp oil recipes.
These breakfast recipes are healthy and tasty too.
Moonglet, often referred to as the "vegetarian omelette," is a delicious and nutritious Indian breakfast dish made from moong dal (split green gram). Here's a basic recipe and some tips for making a perfect moonglet:
Ingredients:
1 cup moong dal (soaked for 3-4 hours)
1 small onion, finely chopped
1 small tomato, finely chopped
1 green chili, finely chopped
1/4 cup capsicum, finely chopped
1/4 cup coriander leaves, finely chopped
1/2 tsp cumin seeds
Salt to taste
1/4 tsp turmeric powder
1/4 tsp red chili powder
1/4 tsp asafoetida (hing)
Oil or ghee for cooking
Instructions:
Prepare the Batter:
Drain the soaked moong dal and grind it to a smooth batter using a little water. The consistency should be like a dosa batter, not too thick or too thin.
Mix the Ingredients:
Transfer the batter to a mixing bowl. Add chopped onion, tomato, green chili, capsicum, coriander leaves, cumin seeds, salt, turmeric powder, red chili powder, and asafoetida. Mix well.
Cook the Moonglet:
Heat a non-stick pan or tawa and grease it with a little oil or ghee.
Pour a ladleful of batter onto the pan and spread it slightly to form a thick pancake.
Drizzle some oil or ghee around the edges and on top.
Cook on medium heat until the bottom side is golden brown and crisp. Flip carefully and cook the other side until it is also golden and cooked through.
Serve hot with chutney, ketchup, or any dip of your choice.

Pumpkin cheela is a savory Indian pancake made with grated pumpkin and gram flour (besan). It's a nutritious and delicious dish that's easy to make. Here's a simple recipe for pumpkin cheela:
Ingredients:
1 cup grated pumpkin (kaddu)
1 cup gram flour (besan)
1 small onion, finely chopped
1 green chili, finely chopped
1/4 cup coriander leaves, finely chopped
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp red chili powder
1/4 tsp asafoetida (hing)
Salt to taste
Water as needed
Oil for cooking
Instructions:
Prepare the Batter:
In a mixing bowl, add the grated pumpkin, gram flour, chopped onion, green chili, coriander leaves, cumin seeds, turmeric powder, red chili powder, asafoetida, and salt.
Mix well and gradually add water to form a smooth batter. The consistency should be similar to pancake batter, not too thick or too thin.
Cook the Cheela:
Heat a non-stick pan or tawa and grease it lightly with oil.
Pour a ladleful of batter onto the pan and spread it in a circular motion to form a thin pancake.
Drizzle a little oil around the edges and on top.
Cook on medium heat until the edges start to lift and the bottom side is golden brown and crispy. Flip carefully and cook the other side until it is also golden and cooked through.
Serve hot with chutney, yogurt, or any dip of your choice.


Lauki cheela, also known as bottle gourd pancake, is a nutritious and tasty Indian dish made with grated bottle gourd (lauki) and gram flour (besan). It's a healthy and easy-to-make option for breakfast or a light meal. Here's how you can make lauki cheela:
Ingredients:
1 cup grated lauki (bottle gourd)
1 cup gram flour (besan)
1 small onion, finely chopped
1 green chili, finely chopped
1/4 cup coriander leaves, finely chopped
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp red chili powder
1/4 tsp asafoetida (hing)
Salt to taste
Water as needed
Oil for cooking
Instructions:
Prepare the Batter:
in a mixing bowl, combine the grated lauki, gram flour, chopped onion, green chili, coriander leaves, cumin seeds, turmeric powder, red chili powder, asafoetida, and salt.
Mix well and gradually add water to form a smooth batter. The consistency should be similar to pancake batter, not too thick or too thin.
Cook the Cheela:
Heat a non-stick pan or tawa and grease it lightly with oil.
Pour a ladleful of batter onto the pan and spread it in a circular motion to form a thin pancake.
Drizzle a little oil around the edges and on top.
Cook on medium heat until the edges start to lift and the bottom side is golden brown and crispy. Flip carefully and cook the other side until it is also golden and cooked through.
Serve hot with chutney, yogurt, or any dip of your choice.
This lauki cheela is a delicious way to incorporate bottle gourd into your diet, providing a healthy and satisfying meal option.
Try out these 3 breakfast recipes and let me know how you liked them.
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