20+ Healthy Toddler & Preschooler Indian Breakfast Ideas which are home made and packed with flavor and nutrition for growing kids.
These breakfast recipes are for preschoolers and toddlers who are 2 plus. Indian cuisine has so many varieties of breakfast dishes from different parts of the country. These are just few of the many recipes Indian cuisine has to offer.
Please note that I am not a dietician, these are some of the recipes which worked for our family. Use this just as reference and adapt to what works for your child.
Tips while serving breakfast for toddlers –
- Cut them to small bite size pieces to avoid choking.
- 2 plus year old kids can be introduced with spices. Start with small amount, and increase as they grow.
- If the kid doesn’t like a certain recipe, re introduce it after few weeks. Sometimes it may take 3-5 times of trying before they like it.
- If the kid develops any rashes or allergy while trying new food, immediately consult your doctor. If that happens do not feed that ingredient again, with out consulting the Pediatrician. Some allergic reactions can be life threating.
- Add a fruit with the breakfast ( pick a fruit which is in season)
- Pick a time and give them breakfast around the same time every day.
Having Idli batter, Dosa batter will be very helpful. There are so many different ways we can serve these batters. If you eat Eggs, it’s a wonderful way of adding protein to your diet. You can give Indian breakfast and a boiled egg to keep them full for a long time.
Sharing Indian inspired breakfast recipes for Toddlers
3 Recipes with Dosa Batter
Dosa made into small circles and roasted with ghee. Serve the mini dosa with onion chutney and sliced grapes ( do not give the toddlers whole grapes)
Day old dosa batter is mixed with onion, green chili, cumin and coriander and cooked in a special paniyaram pan. Full recipe can be found here – Paniyaram. I served the paniyaram with ghee and water melon.
To make uttapam, heat a dosa pan, pour small thick mini dosa and top it with finely chopped onion, grated carrot, coriander, salt and a pinch of red chili powder. Add oil and cook on both sides. I served the uttapam with peach.
Soft and spongy Khaman Dhokla is always a favorite at home. They can be served for breakfast or snack.
To make the dhokla add 1.5 cups of besan (chickpea flour), ½tsp of sugar, ¼ tsp salt and ¼ tsp turmeric in it. Add about 1 cup of water and mix it well. Add 1 tsp of eno powder and 1 tbsp water to activate eno. Mix it and steam for 12 – 15 minutes.
Do the tempering by heating 2 tbsp oil, and add mustard seeds and let them pop. Add cumin seeds and saute for 30 seconds. Add about ¼ cup of water and little lemon juice and turn off the stove. Pour this on the dhokla and garnish with coriander leaves.
Serve the Dhokla with mild green chutney and a fruit ( I used peach)
Kids love bread and potatoes and this sandwich is a perfect combination. Take a slice of bread and add some cheese, top with potato fry ( I used masala dosa potato fry) and add a little more cheese and close itw ith another bread. . Spread butter on both sides and toast or grill it light brown. You can find the full recipe here
Served the Potato Sandwich with sliced strawberry and cheese.
5 Recipes with Idli Batter
Idli with tadka
Mini Idli are tossed in a tempering made of oil, mustard seeds, chana dal, urad dal cumin seeds, onion, green chili and grated carrot. Serve the tadka idli with orange and cheese.
Mini Idli served with Chutney Podi
Mini idli are tossed with chutney podi and ghee. I used chutney podi which is made with roasted chana dal, dry coconut, red chili, cumin, salt and garlic. Served the Idli with strawberry and cheese.
Idli served with Sambar
Mini Idli served with sambar. I used some leftover sambar from the previous night. Served some berries with the idli.
Attu with Idli Batter
Growing up when I didn’t want to eat Idli, my mom would make dosa with the idli batter. We call it attu in Telugu. It’s a little grainy and uses a day-old idli batter. Serve the attu with peanut chutney and fruit (orange).
This is a favorite breakfast recipe with both kids and adults. To make the bread upma, heat oil in a skillet, add mustard seeds and let them pop. Now add chana dal (optional), cumins seeds and saute for 30 seconds. Add onion, bell pepper, green chili and ginger. Saute until the onion turns soft. Add tomato (not too much), salt and coriander powder. Cook until mushy. Add the cubed bread and toss it gently for 5 minutes. Finely add some lemon juice and chopped coriander.
Serve the bread upma with fruit ( pear).
Very popular in my home state Andhra Pradesh, this upma is soft and just melts in your mouth. It’s very similar to upma, but made with tomato.
To make the tomato bath – In a skillet dry roast ½ cup of rava or semolina 5 to 10 minutes. Remove and in the same skillet heat ghee and add ¼ tsp mustard seeds and let them splutter. Now add ½ tsp cumin seeds and saute for 30 seconds. Add some finely chopped onion, 1 slit green chili and little ginger. Saute till onions turn soft. Add 1 large tomato and salt and cook till mushy. Add frozen green peas and 1.5 cups water and bring it to a boil. Add the roasted rava and cook till done. Takes about 6-7 minutes. Finally add some lemon juice and coriander.
Serve the upma with yogurt and fruit (grapes).
Vermicelli Upma served with blueberry and cheese. Here is the link for the recipe – Vermicelli Upma.
Egg Burji Sandwich
Indian Style Scrambled Egg Sandwich served with fruit (grapes). Here is the recipe for the Egg Burji Sandwich, just reduce the spices for the toddlers.
Egg Paniyaram are bite size egg bites, Indian style. Heat oil and add cumin seeds, finely chopped onion and ginger. Cook for 3-4 minutes. Add chili powder and turn off the stove. In a bowl whisk two eggs, add these sautéed onion, salt and coriander leaves. Mix until well combined.
Heat a paniyaram pan, drizzle oil and pour the egg mixture in the holes and cook on both sides. They cook very fast, in less than 5 minutes.
Serve the egg paniyaram with ketchup and fruit ( sliced banana).
Quick and easy breakfast which can be a meal by itself or serve it as aside. Heat oil in a skillet and add chopped onion. Saute for 2-3 minutes, add two whisked eggs, salt, pinch of turmeric, chili powder and coriander powder and keep mixing until it’s cooked to your liking. Finally add some chopped coriander leaves.
Serve the scrambled egg with fruit ( orange)
Green Moong Dal Dosa
Wonderful way of incorporating whole grains to the young kids. Pesarattu is a dosa made with green moong dal. This dosa does not require fermentation, you just need to soak it overnight. Here is the recipe for Green Moong Dal Dosa.
I made mini thick dosa with them and served yogurt mixed with chutney podi and orange.
Simple lemon rice with green peas makes for a tasty breakfast. I served it with some yogurt and fruit ( grapes).
Filling breakfast made with oats. Heat oil in a skillet and add the mustard seeds. Let the mustard pop. Add cumin seeds and let them sizzle. Now add finely chopped onion, ginger and green chili ( optional), cook till the onion turns soft. Add turmeric powder and oats and roast for 2-3 minutes. Add water and salt and cook until soft, not too thick.
Serve the oats upma with your kids favorite fruit.
More toddler recipe ideas –
- Chapathi with ghee and jaggery or banana
- Besan Cheela
- Oats with milk and jaggery
- Neer Dosa
- Avocado toast
- Fruit Sandwich
- Poha Dosa
- Jelly sandwich
- Ragi dosa
If you tried any of these recipes or if you have any recipes to share, do leave a comment below. Would love to add more recipes in the future.
Now here is a recipe for Soft Pongal which will be loved by kids.
Healthy Indian Toddler & Preschooler Breakfast Ideas: Pongal
- ½ cup rice
- ½ cup moong dal
- 3 cups water
- salt to taste
- 1 tablespoon ghee/oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ½ teaspoon crushed black pepper
- ½ inch ginger
- pinch asafoetida
- ½ turmeric powder
- few curry leaves ( finely chopped)
- Cook the dal and rice with water and salt in a pressure cooker for 2 to 3 whistles.
- Do the tempering by heating the ghee and add the mustard seeds. Once the mustard pops, add cumin seeds and curry leaves. Cook for 30 seconds.
- Add black pepper, ginger, turmeric and asafoetida. Cook for 10 -15 seconds.
- Pour the cooked rice and dal mixture. Simmer for 5 minutes. Taste and adjust salt and water.
- While serving add some ghee on top of the pongal.