7-day Indian vegetarian high-protein breakfast ideas

Celebrity nutritionist Rujuta Diwekar suggests meeting protein needs through traditional, local, and seasonal whole foods rather than relying on supplements. And she also states that one should never skip breakfast, as it is the main meal of the day. It is also important to understand that when it comes to health, protein is also a crucial and vital nutrient for the human body. The human body needs enough protein to build, repair, and maintain tissues such as muscles, skin, and organs. It also supports the production of enzymes, hormones, and antibodies, which are essential for immunity and overall functioning. Protein also helps improve strength, supports weight management by keeping you full for longer, and promotes healthy aging by preventing muscle loss. Hence, it is important to add rich sources of protein to the daily diet. According to the British Heart Foundation, most adults need around 0.75 g of protein per kilo of body weight per day (for the average woman, this is 45 g, or 55 g for men). Here we have curated a list of 7-day Indian vegetarian high-protein breakfast ideas that one can keep handy.

To make this, soak dhuli moong in water overnight and make a smooth batter along with green chilli and ginger. Whisk the batter with salt and pepper in it. Pour on a preheated pan and cook until done. Serve hot with green chutney

Wash and grate paneer and keep it aside. Heat oil in a pan, add cumin and green chilli and let them crackle. Add chopped onion and tomato along with besan and cook until oil separates. Add turmeric, coriander powder, and grated paneer. Cook for 5 minutes. Season with salt and pepper and serve hot with grilled multigrain toast.

Make a batter of ragi flour and water and let it rest overnight. Season it with salt and pour the batter on a greased pan and cook the dosa until done using oil. Serve hot with coconut chutney.

Wash and soak moong beans overnight and let them sprout. Blanch them in water for 10 minutes. In the meantime, chop onion, tomato, carrot, and combine them all. Season with salt, pepper, lemon juice, and mix well. Garnish with coriander leaves and enjoy.

Make a smooth batter of besan, curd or buttermilk, turmeric, black pepper, and salt. Add finely chopped onion, green chilli, and coriander leaves. Pour the batter on a greased pan to make chilla, use oil to cook and serve hot with sweet and tangy tamarind chutney.

Soak quinoa overnight, wash and set aside. Heat oil in a pan, saute onion, carrot and capsicum. And then add quinoa and seasoning if your choice. Lastly, add roasted peanuts. Cook for 2-3 minutes and serve hot.

To make this, simply heat oil in a pan, add cumin, green chilli and chopped veggies like carrot, beans, corn, onions, and capsicum. Cook until they turn tender, add oats, maggi masala and cook for 2-3 minutes. Add water as required, simmer and serve with a garnish of ghee and coriander leaves.