Breakfast with a twist

Ragi waffles. Cranberry Khandvi. A heathy Indian take on some non-Indian ingredients for a surprise family breakfast

Reading Time: 2 minutes


Tired of your traditional breakfast offerings? In the mood to experiment? Here’s a healthy, desi take on some non-desi ingredients!

These lip-smacking preparations – both healthy Indian breakfast recipes – come to us from reader Vijesh Modi, Sr. Sous Chef at The Deltin, Daman in western India. 

Ragi Waffles

  • Eggs 3
  • Jaggery 2 tbsp
  • Finger millet flour 1/2 cup
  • Grated coconut 1/2 cup
  • Cardamom powder 1 pinch
  • Cinnamon powder 1 pinch
  • Fresh cream 1/2 cup
  • Milk 1/2 cup
  • Butter for Greasing
  • Maple Syrup for Garnish
  • Chocolate sauce for Garnish
  • Almonds for Garnish
  • Pistachios for Garnish

Take eggs in a bowl, add jaggery and whisk them well.

Add finger millet flour, fresh cream, coconut, cardamom, cinnamon and milk.

Mix well to prepare a creamy batter.

Grease the electric waffle maker with butter.

Pour the batter in the moulds on the waffle maker.

Toast it for seven to eight minutes.

Transfer the waffles to a plate.

Garnish with some maple syrup and grated coconut.

Cranberry Khandvi with Home-made Cheese Stuffing

  • Gram flour 1/2 cup
  • Yogurt 1/2 cup
  • Cranberry juice 1/2 cup
  • Red chilli powder 1 – 1/2 tsp
  • Salt to taste

For stuffing

  • Cottage cheese 2 tbsp
  • Freshly grated coconut2 tbsp
  • Sugar 1 – 2 tsp
  • Green chilli 1 nos.
  • Coriander leaves
  • Sesame seeds 1/2 tsp
  • Salt to taste for tadka
  • Cooking oil 1/2 tbsp
  • Mustard seeds 1 tsp
  • Asafoetida 1 pinch
  • Green chilli 1 nos. for Garnishing
  • Freshly grated coconut 1 tsp

To begin making Cranberry Flavoured Stuffed Khandvi, in a mixing bowl, combine the paneer, along with fresh coconut, sugar, green chilli, cilantro, sesame seeds and salt to taste.

In a mixing bowl, combine besan, yogurt, Cranberry juice, red chilli powder and salt to taste.

Using a whisk, mix well to form a smooth batter.

Rest it for about 20-25 minutes. After this cook the mixture in a pan and stir constantly so that no lumps are formed. Cook it till it becomes really thick and soft.

Once it is very thick, spread just a little on the kitchen counter to check the batter is ready or not). If you are able to roll it than the batter is ready. If not, then cook it for some more time.

Once the batter is ready, spread it on the kitchen counter or on the greased inverted Thali. Spread into a thin layer using a bowl or a palette knife.

Once it is cool, cut it into strips. Once it is done spread the stuffing mixture all over the khandvi and roll them tightly.

Heat 1 tablespoon of oil in a pan and add mustard seeds, chopped green chillies and asafoetida.

When they splutter, pour it over the Cranberry flavoured khandvi. Garnish it with chopped cilantro and grated coconut.

These healthy indian breakfast recipes not only have a nutritious twist but also make the traditional dish look contemporary. Try them out today! 

READ MORE: Quick and quirky quinoa recipes

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