7 Quick And Delicious Breakfast Recipes For Busy Indian Students Abroad

Being a student studying abroad often means balancing a tight budget and limited time while still trying to eat healthy and delicious meals. It's no secret that eating out or ordering takeout regularly can put a dent in your finances. However, with some preparation and suitable recipes, you can kickstart your day with a wholesome, homemade breakfast that won't break the bank.

Isha Sharma for Indiatimes

Here are quick and straightforward breakfast options tailored for Indian students studying abroad.

These budget-friendly recipes are designed to improve your mornings, ensuring you start your day with a nutritious and satisfying meal. Whether you're hurrying to catch a lecture or simply looking for a taste of home in a foreign land, these breakfast ideas have covered you.

Isha Sharma for Indiatimes

Pro Tip: To streamline your breakfast preparation in the morning, consider prepping your vegetables the night before. Chop or dice the required veggies and store them in an airtight container in the refrigerator.

This time-saving hack will allow you to assemble your dishes quickly and efficiently, ensuring a wholesome and delicious breakfast without the morning rush. Read on!

1. Instant Semolina Uttapam (Rava Uttapam)

Isha Sharma for Indiatimes

To make instant Rava Uttapam, you'll need the following ingredients:

- 1 cup of semolina (rava or sooji)
- 1/4 cup of yogurt (curd)
- 1/2 cup of finely chopped onions
- 1/4 cup of finely chopped tomatoes
- 1/4 cup of finely chopped bell peppers (capsicum)
- 1-2 finely chopped green chilies (adjust to your spice preference)
- 1/2 inch piece of grated ginger
- A handful of fresh coriander leaves, finely chopped
- Salt to taste
- A pinch of baking soda (optional)
- Oil or ghee for cooking

For the Uttapam Batter:

1. add semolina and yogurt (curd) in a mixing bowl. Mix them well.

2. Add water gradually and make a smooth batter. The batter should be slightly thicker than regular dosa batter. Let it rest for 20-30 minutes. This resting time allows the semolina to absorb the moisture and swell up.

3. After resting, check the batter. If it has become too thick, add a little water to bring it to the desired consistency.

4. Add salt to taste and mix well.

5. If you prefer softer uttapams, mix a pinch of baking soda into the batter. This is optional, but it gives a fluffier texture to the uttapams.

For the Topping:

1. Heat a non-stick skillet or griddle (tava) and lightly grease it with oil or ghee.

2. Pour a ladle of semolina batter onto the skillet and spread it gently to form a small round uttapam.

3. Quickly sprinkle a generous amount of chopped onions, tomatoes, bell peppers, green chilies, ginger, and fresh coriander leaves on top of the uttapam. Press them gently into the batter with a spatula.

4. Drizzle some oil or ghee around the edges of the uttapam.

5. Cover it with a lid and cook on medium heat until the base turns golden brown and crispy.

6. Flip the uttapam and cook the other side until it's cooked and lightly browned.

7. Remove the Rava Uttapam from the griddle and serve hot with your favorite chutney or sambar.

Enjoy your homemade instant Rava Uttapam! (Hack: Even Ketchup tastes amazing with these savory uttapams.)

2. Besan chilla (gram flour pancakes)

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This is a quick and easy process. These chillas are not only nutritious but also delicious. Here's a simple recipe for you:

Ingredients:

- 1 cup besan (gram flour)
- 1/4 cup finely chopped tomatoes
- 1/4 cup finely chopped bell peppers (capsicum)
- 1-2 green chilies, finely chopped (adjust to your spice preference)
- 1/2-inch piece of grated ginger
- A handful of fresh coriander leaves, finely chopped
- 1/2 teaspoon cumin seeds
- Salt to taste
- A pinch of turmeric powder (optional)
- Water as needed
- 1-2 teaspoons of oil or ghee for cooking

- 1/4 cup finely chopped onions

Instructions:

1. Add besan (gram flour), cumin seeds, and salt in a mixing bowl. You can add a pinch of turmeric powder for color and flavor.

2. Add water and whisk the mixture to make a smooth batter. The batter should have a pouring consistency, similar to dosa batter.

3. Add the chopped onions, tomatoes, bell peppers, green chilies, grated ginger, and fresh coriander leaves to the batter. Mix everything well.

4. Heat a non-stick skillet or griddle (tava) and lightly grease it with oil or ghee.

5. Pour a ladle full of the besan batter onto the skillet and spread it gently to form a round chilla. You can make them as thick or as thin as you prefer.

6. Drizzle a few drops of oil or ghee around the edges of the chilla and a few drops on top.

7. Cook the chilla on medium heat until the base turns golden brown and crispy. Flip it and cook the other side until it's cooked and lightly browned.

8. Remove the besan chilla from the griddle and serve hot with your favorite chutney or yogurt.

You can also experiment with different toppings, such as grated cheese, spinach, or grated paneer, to make variations of this healthy dish. Enjoy your quick and nutritious besan chilla!

3. Oats Chilla:

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Oats are a good source of essential nutrients, including dietary fiber, vitamins, and minerals. When used in chilla, they add nutritional value to your breakfast.

Ingredients:

- 1 cup rolled oats

- 1/4 cup besan (gram flour)
- 1/4 cup finely chopped onions
- 1/4 cup finely chopped tomatoes
- 2-3 green chilies, finely chopped (adjust to your spice preference)
- 1/4 cup finely chopped fresh coriander leaves
- 1/4 cup grated carrot
- 1/4 cup finely chopped bell peppers (capsicum)
- 1/4 tsp turmeric powder
- 1/2 tsp red chili powder (adjust to taste)
- Salt to taste
- Water as needed
- 1-2 tbsp oil for cooking

Instructions:

1. add rolled oats, besan, chopped onions, tomatoes, green chilies, coriander leaves, grated carrot, bell peppers, turmeric powder, red chili powder, and salt in a mixing bowl.

2. Add water gradually to make a smooth batter. The consistency should be similar to that of dosa or pancake batter. Let the batter rest for 10-15 minutes.

3. Heat a non-stick or cast-iron skillet over medium heat and grease it with a few drops of oil.

4. Pour a ladleful of the batter onto the skillet and gently spread it in a circular motion to form a thin chilla.

5. Drizzle a few drops of oil around the edges of the chilla. Cook it until the edges start to brown.

6. Flip the chilla and cook the other side until it turns golden brown and crispy.

7. Repeat the process with the remaining batter to make more chillas.

8. Serve hot with your favorite chutney, yogurt, or sauce.

4. Bread Upma

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This quick and delicious Indian breakfast or snack is made from bread slices. Here's how to make it:

Ingredients:

- 4-5 slices of bread (white or whole wheat)
- 1 small onion, finely chopped
- 1 small tomato, finely chopped
- 1-2 green chilies, finely chopped (adjust to your spice preference)
- 1/2-inch piece of ginger, grated
- 8-10 curry leaves
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon red chili powder (adjust to your spice preference)
- A pinch of asafoetida (hing)
- Salt to taste
- 1-2 tablespoons cooking oil
- Fresh coriander leaves for garnish (optional)
- Lemon juice for garnish (optional)

Instructions:

1. Start by cutting the bread slices into bite-sized pieces. You can remove the edges if you prefer.

2. Heat oil in a pan or skillet over medium heat. Add mustard seeds, and when they start to splutter, add cumin seeds.

3. Add asafoetida (hing) and curry leaves. Saut¨¦ for a few seconds.

4. Add finely chopped onions and green chilies. Saut¨¦ until the onions become translucent.

5. Add grated ginger and saut¨¦ for a minute.

6. Add finely chopped tomatoes and cook until they turn soft and the oil starts to separate.

7. Reduce the heat to low and add turmeric powder, red chili powder, and salt. Mix well.

8. Now, add the bread pieces to the pan. Gently toss the bread pieces to coat them with the spice mixture. Cook for 2-3 minutes, stirring occasionally.

9. If the bread upma appears too dry, sprinkle a little water (about 2-3 tablespoons) to keep it moist. This step is optional and depends on your preference.

10. Cover the pan with a lid and let the bread upma cook for another 2-3 minutes on low heat.

11. Once the bread pieces have absorbed the flavors and spices, your bread upma is ready.

12. Garnish with fresh coriander leaves and squeeze lemon juice (if desired) before serving.

Bread upma is best enjoyed hot with coconut chutney or Ketchup, a great way to use leftover bread and make a quick, satisfying meal.

5. Masala Omelette and Toast

Isha Sharma/Indiatimes

Masala Omelette is a classic and quick breakfast option. Here's how to make it:

Ingredients:

For the Masala Omelette:

- 2 eggs
- 1 small onion, finely chopped
- 1 small tomato, finely chopped
- 1-2 green chilies, finely chopped (adjust to your spice preference)
- 1/4 cup chopped bell peppers (optional)
- 1/4 cup chopped fresh coriander leaves
- Salt to taste
- 1/4 teaspoon red chili powder (adjust to your spice preference)
- A pinch of turmeric powder
- Cooking oil or butter for frying

For the Toast:
- 2 slices of bread
- Butter for toasting

Instructions:

For the Masala Omelette:

1. Crack the eggs into a mixing bowl.

2. Add chopped onions, tomatoes, green chilies, bell peppers, and fresh coriander leaves to the eggs.

3. Season with salt, red chili powder, and a pinch of turmeric powder.

4. Whisk everything together until well combined.

5. Heat a non-stick pan over medium heat. Add a little oil or butter to the pan.

6. Pour the egg mixture into the pan and spread it evenly.

7. Cook the omelette on one side until it sets and becomes golden brown.

8. Flip the omelette and cook the other side until it's cooked through and golden brown.

9. Fold the omelette in half, then fold it again to form a triangle or roll it.

For the Toast:

1. Heat a separate pan or use a toaster.

2. Apply butter on one side of each bread slice.

3. Place the bread slices with the buttered side in the pan or toaster.

4. Toast them until they turn golden brown.

To Serve:

Serve the Masala Omelette alongside the toasted bread slices. You can also add Ketchup or chutney of your choice for extra flavor. Enjoy your delicious Masala Omelette and Toast breakfast!

Feel free to customize the omelette with your favorite ingredients, like cheese, mushrooms, or spinach. It's a versatile and tasty breakfast option.

6. Vegetable Sandwich

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Here's a quick and easy recipe for a delicious Indian Vegetable Sandwich:

**Ingredients:**

For the Sandwich Filling:
- 1 small onion, finely chopped
- 1 small tomato, finely chopped
- 1/2 cucumber, thinly sliced
- 1/2 bell pepper (capsicum), thinly sliced
- 1 small carrot, grated
- 2-3 tablespoons boiled and mashed potatoes (optional)
- 1/4 cup boiled and chopped mixed vegetables (peas, corn, etc.)
- 2-3 tablespoons fresh coriander leaves, chopped
- 1-2 green chilies, finely chopped (adjust to your spice preference)
- Salt to taste
- Black pepper to taste
- Chaat masala or sandwich masala (optional)
- Butter or ghee for toasting

For Assembling:
- Bread slices (white or whole wheat)
- Green chutney (made from mint and coriander leaves)
- Tomato ketchup

**Instructions:**

**For the Sandwich Filling:**

1. In a mixing bowl, combine the chopped onion, tomato, cucumber, bell pepper, grated carrot, mashed potatoes (if using), and boiled mixed vegetables.

2. Add chopped coriander leaves and finely chopped green chilies.

3. Season with salt, black pepper, and a pinch of chaat masala or sandwich masala if you like.

4. Mix everything to create a well-seasoned vegetable filling.

**For Assembling the Sandwich:**

1. Take two slices of bread.

2. Spread a layer of green chutney and tomato ketchup on one slice.

3. Place a generous amount of the vegetable filling on the slice with chutney.

4. Carefully press the other slice with Ketchup on the vegetable filling, creating a sandwich.

**For Toasting the Sandwich:**

1. Heat a sandwich maker or a pan on the stovetop.

2. If using a pan, add a little butter or ghee and place the sandwich in it.

3. Grill the sandwich until it turns golden brown and crispy on both sides.

**To Serve:**

Cut the sandwich diagonally into halves or quarters and serve it hot with additional green chutney and Ketchup on the side. Enjoy your quick and delicious Indian Vegetable Sandwich!

7. Paneer Sandwich

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Here's a quick and delicious Indian Paneer Sandwich recipe for breakfast:

**Ingredients:**

For the Paneer Filling:
- 200 grams of paneer (cottage cheese), crumbled
- 1 small onion, finely chopped
- 1 small tomato, finely chopped
- 1/2 bell pepper (capsicum), finely chopped
- 2-3 tablespoons of boiled and mashed peas
- 1 green chili, finely chopped (adjust to your spice preference)
- 1/2 teaspoon of cumin seeds
- 1/2 teaspoon of red chili powder (adjust to taste)
- 1/2 teaspoon of garam masala
- Salt to taste
- Cooking oil or ghee for saut¨¦ing

For Assembling:
- Bread slices (white or whole wheat)
- Butter or ghee for toasting
- Green chutney (optional)
- Tomato ketchup (optional)

**Instructions:**

**For the Paneer Filling:**

1. Heat a little oil or ghee in a pan. Add cumin seeds and let them splutter.

2. Add the chopped onions and green chilies. Saut¨¦ until the onions become translucent.

3. Add the chopped tomatoes and cook until they become soft and the oil separates.

4. Add the finely chopped bell pepper and boiled peas. Saut¨¦ for a few minutes until they become tender.

5. Now, add the crumbled paneer, red chili powder, garam masala, and salt. Mix everything well and cook for a few more minutes until the paneer is heated and well-spiced.

**For Assembling the Sandwich:**

1. Take two slices of bread.

2. If you like, spread a layer of green chutney or tomato ketchup on one or both slices.

3. Place a generous amount of the paneer filling on one slice.

4. Carefully press the other slice on top, creating a sandwich.

**For Toasting the Sandwich:**

1. Heat a sandwich maker or a pan on the stovetop.

2. If using a pan, add a little butter or ghee and place the sandwich in it.

3. Grill the sandwich until it turns golden brown and crispy on both sides.

**To Serve:**

Cut the Paneer Sandwich diagonally into halves or quarters and serve it hot with additional green chutney or tomato ketchup on the side.

8. Paneer Bhurji and Bun

**Ingredients:**
- 200g paneer (cottage cheese), crumbled
- 1 small onion, finely chopped
- 1 small tomato, finely chopped
- 1 green chili, finely chopped
- 1/2 teaspoon ginger-garlic paste
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- Salt to taste
- 2 tablespoons cooking oil
- Fresh coriander leaves, chopped, for garnish
- 2 burger buns or pav (Indian bread rolls)

**Instructions:**
1. Heat oil in a pan or skillet over medium heat. Add cumin seeds and let them splutter.

2. Add the finely chopped onions and saut¨¦ until they turn translucent.

3. Stir in the ginger-garlic paste and green chili. Saut¨¦ for a couple of minutes until the raw smell disappears.

4. Add the finely chopped tomatoes and cook until they become soft and the oil separates.

5. Add turmeric powder, red chili powder, and garam masala. Mix well.

6. Add the crumbled paneer (cottage cheese) and salt. Cook for a few minutes, stirring frequently, until the paneer is heated through and well combined with the spices.

7. Garnish with fresh coriander leaves and remove from heat.

8. To prepare the buns, you can either toast them lightly or use them as is.

9. Spoon the hot paneer bhurji onto the buns, close with the top half of the bun, and serve immediately.

*The options in this article were curated with the help of AI.*

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