Low-calorie Indian breakfast recipes that speed up weight loss

Diet plays an important role when it comes to weight loss. Breakfast being the most crucial meal of the day, you must make sure you have enough, but mindfully. That said, to tend to your weight loss goals, while keeping you feel throughout the day, here are some low-calorie Indian breakfast recipes to try.

First, rinse your poha and drain water immediately and completely. Repeat the process and set aside in a large bowl. Next, chop 1 medium sized onion, green chillies and some coriander leaves. Heat a pan and roast the peanuts. Pour 1/2 tbsp oil in the same pan, add cumin seeds, and let it crackle. Add in all the chopped vegetables and saute for 2-3 minutes. Cover the pan and let it cook for 1 minute. Add turmeric and softened poha and mix well. Cover and cook on low heat. You can sprinkle a little water if you feel the poha is too dry. Garnish with coriander leaves and peanuts.

Dry roast 2 cups of oats on a tawa and blend them in a mixer to smooth powder. Heat a pan, add 1/2 tbsp oil, 1 tbsp mustard seeds, 1 tbsp urad dal, 1/2 tbsp chana dal. After a few minutes, add finely chopped green chillies, grated carrots, and finely chopped coriander. Add 1/2 tsp turmeric powder and salt to taste and let it fry. Add the vegetables and dal to the powdered oats. Mix well with curd and create a proper idli batter. Pour the batter in greased idli steamer plates and steam for 15 minutes. Once ready, serve warm.

In a large mixing bowl, add wheat flour and chopped methi leaves. Add 1/2 cup curd, spices, salt to taste, 2 tbsp oil and combine. Knead it into a dough while mixing water. Cover and set aside for 30 minutes. Next, take a ball of dough and roll it to 5 inches. Grease it with ghee or oil and roll it in a thick circle like paratha. On a hot tawa, place the rolled paratha and cook for a minute. Flip the methi paratha and ensure it's cooked on both sides. Serve with raita and pickle.

First, soak a cup of moong dal for 2-3 hours. Drain the water and add to a blender. Add chilli, ginger and cumin to it and blend to form a smooth paste. Add turmeric, coriander, hing and salt to the batter. Mix well and add water to form a thick batter with a flowing consistency. Pour a ladle of batter onto a hot tawa and spread gently. Sprinkle some olive oil over the chilla. Cover and let it for medium flame. Flip the chilla. Cook on both sides. Serve with green chutney.

Roast rava on a low medium until it becomes a little crunchy and set aside on a plate. Pour 2 tbsp oil in a kadai and pour 1/2 teaspoon of mustard seeds, channa and urad dal, green chili, finely chopped onions, garlic,curry leaves, green peas and cook on medium flame. Add 4 cups of and add salt to taste. Let the water boil. Once the water starts boiling, add in the sooji in the kadai and stir so there are no lumps. Cover the kadai and lower flame until the water evaporates. Garnish with coriander leaves and ghee and serve warm.