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All recipes

Filter by cuisine, meal, ingredient, time and diet. Filters combine, so “Vegetarian + Indian + Dinner + under 30 minutes” works.

8 recipes

Bowl of misal with sprouted beans in red spicy gravy, topped with farsan, onion and coriander, served with buttered pavIndian

Misal Pav

A Maharashtrian-style breakfast of tender sprouted beans in a spicy coconut and onion gravy, topped with crunchy farsan and served with buttered, toasted pav. Filling, bold and easy to build in layers.

1 h 10 minServes 4
A bowl of sabudana khichdi with tapioca pearls, potato, peanuts and coriander beside a lemon wedgeIndian

Sabudana Khichdi

Soft, separate pearls of tapioca tossed with crunchy peanuts, potato, cumin and green chilli. A light, gluten-free breakfast that comes together quickly once the sabudana is soaked.

40 minServes 4
Golden lacy appams with fluffy white centres served with vegetable stew on a banana leafIndian

Appam

Soft, bowl-shaped rice and coconut pancakes from Kerala, with a fluffy white centre and crisp lacy edges. Start the batter the day before for a gentle sweet-sour flavour.

1 hServes 4
Indian

Medu Vada

Crisp-shelled, fluffy-centred South Indian doughnut fritters made from ground urad dal, black pepper and curry leaves. A satisfying breakfast to dunk in chutney and sambar.

4 h 55 minServes 4
Indian

Soft Steamed Idli

Light, fluffy steamed rice and lentil cakes from South India, made with a naturally fermented batter. Serve them hot with coconut chutney and sambar for an easy, filling breakfast.

55 minServes 4
Indian

Rava Dosa

Thin, lacy, crisp semolina crepes flavoured with cumin, pepper and curry leaves. No fermenting is needed, so you can go from pantry to plate in under an hour.

55 minServes 4
Indian

Masala Dosa

Thin, crisp fermented rice and lentil crepes wrapped around a turmeric potato and onion filling. Start the batter a day ahead, and you'll have a weekend breakfast that's worth the wait.

1 h 30 minServes 4
Indian

Bhature

Soft, puffed, golden fried breads made with a yogurt dough that rests until light and slightly tangy. Serve them hot with chole for a weekend breakfast.

2 h 45 minServes 4