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Breakfast for Energy and Focus: Most of the houses have morning breakfast paratha or roti vegetables, but after eating it, there is complete laziness and sleep. Let us then find a breakfast that is full of taste and nutrition, but keep you away from lethargy. Home Keshef Nandini Maheshwari is telling 6 types of light but healthy breakfast.

Vejalty Poha

Material: 1 cup poha, 1 tbsp oil, 1 teaspoon of mustard seeds, 2 tablespoons chopped onion, the cup chopped carrots, the cup peas, the cup chopped tomatoes, the cup chopped potatoes, curry leaves, 1 green chilli chopped, chopped coriander leaves, taste, salt, ½ spoon turmeric powder, ½ spoon red spoon, red pepper, 1
Spoon sugar, 1 lemon juice, 1 tbsp.
Method: First of all, filter the poha and wash it and remove it in a sieve. Put oil in the pan and fry the peanuts and then add mustard seeds, curry leaves, green chillies, potatoes, onion, carrot, peas and fry it and add turmeric powder, red chili powder, and mix soaked poha and mix it well and add salt, sugar, lemon juice to taste, add chopped tomatoes, coriander leaves and cook for taste. Put peanuts, poha is ready. Then put the poha in the plate and serve the chopped onion, chopped tomatoes, sev, coriander leaves and serve.

Tide dosa

Material: 1 cup tide flour, 1 tbsp rice powder, 1 tbsp rava (fine semolina),
Taste, salt, the spoon turmeric powder, ½ teaspoon red chili powder, 1 teaspoon cumin, 1 chopped green chillies, chopped green coriander leaves, 1 heart chopped, 1 tbsp of cashew nuts, 1½ cups of water.
Method: Jowar flour, rice flour, rava, salt, turmeric powder, red chilli powder, cumin, green chillies,
Add coriander, water and mix it well and keep it for 15 minutes, then add ghee to medium flame in the non stick pan and add ghee, the hot instant tidal dosa is ready. Note: Its solution will be made thin.

Mix Dal Wage Dhokla

Material: The cup peeled moong dal, the cup gram dal, the cup urad dal, the cup Tuvar Dal, The Cup Ragi, The Cup Rice, The Cup washed chopped spinach, the cup of grated gourd, the cup of grated carrots, chopped green coriander leaves, 2 chopped green chili, 1 inch green chilli, 1 inch ginger, a cup of ginger, 1 cup, 1 cup, 1 cup, 1 inch, Packets, 2 teaspoons of oil, 1 teaspoon mustard, 1 teaspoon sesame, ½ teaspoon coarse
Black pepper, salt as per taste.
Method: Wash all the lentils and rice thoroughly and soak it for 4 hours, then add curd and grind them coarsely and keep it covered for 4-5 hours. Then add salt, crushed black pepper, spinach, carrots, gourd, green chillies, ginger, green coriander leaves and mix and mix ino and steam for 15 minutes in a lubricated plate. Add oil to the tempering pan and add mustard seeds, curry leaves, sesame, asafetida, green chillies and make a tempering on the dhokla. Cut square pieces, add green coriander leaves and serve with green chutney or coconut sauce.

Tattad idli

Material: 2 cups of rice, 1 cup whole urad without peel, ½ cup poha, ½ cup sago, the spoon danamethi, ghee, podi masala.
Method: Wash the rice 3-4 times and soak it. Wash and soak urad twice in another bowl. Wash and soak poha, sago and danamethi 3-4 times. 4-5 hours wet
After adding water to urad, sago and poha, grind them finely and grind the rice lightly and mix it all and whisk it for 10-12 minutes, which will cause warmth and will get warmth and
The yeast will come well. The yeast will come in 6-7 hours, then add salt to it and steam for 10 minutes by applying banana leaf and ghee in a large heart. Ghee and Podi on Hot-Hot Idli
Apply spices and serve with coconut chutney and sambar.

Sprouts oats cheela

Material: 1 cup moong sprouts, the cup oats, 2 tablespoons gram flour, 1 cup spinach leaves, 2 green chillies, 1 inch piece of ginger, the spoon asafetida, ½ cup of water, salt as per taste, oil.
Method: Grind sprouts, oats, gram flour, green chillies, spinach, ginger, asafoetida, salt and water in the grinder jar and apply a slight ghee or oil on the hot pan and make a thin thin cheela and make a thin cheela and
Bake until crispy and serve with kara chutney.

Idli sakashuka

Material: 1 cup idli batter, 1 tbsp oil, ½ cup finely chopped onion, 1 cup finely chopped tomatoes, tin spoon turmeric powder, ½ teaspoon red chili powder, 1 teaspoon coriander powder, 1 teaspoon of sambar masala powder, taste, 2 tomatoes, 100 grams of cheese, 100 grams of cheese, 6-7 lumps
Tadka, 2 teaspoons of oil, ½ teaspoon mustard, curry leaves, red chili.
Method: Add salt to the idli batter and mix it and keep it. Heat oil in the pan and fry onion, then add tomatoes and fry it and add turmeric, red chili powder, coriander powder, sambar masala, salt and cook till it becomes soft. Grind 2 chopped tomatoes, cheese, garlic in the grinder jar and add it to the onion, tomato and add idli solution to the gravy and cover it and cook on a very slow heat and heat the oil in the tempering pan. Add mustard seeds, curry leaves, red chili and prepare the tempering and put it on top of the idli and serve in the plate.