After a period quality sleep, we all desire to kickstart our morning routine with a nutritious and healthy breakfast. Breakfast, the first meal of the day, should be full of nutrients to help you keep your energy levels up, and improve concentration. Many of us even try to lose weight by eating healthy the first thing in the morning. So, if you are on a weight-loss journey and looking for tasty yet healthy breakfast ideas, read on. Here are some Indian low-carb breakfast recipes to help you lose weight.

How do low-carb breakfast recipes help in weight loss?

Low carbohydrate breakfast recipes can aid in weight loss through several mechanisms.

1. Helps to reduce calorie intake

Some regular breakfasts, such as toast, and pastries, can be heavy in carbohydrates and calories. “Replacing these with low-carb choices like eggs, vegetables, and lean proteins, helps to reduce the overall calorie consumption, which is essential for weight reduction,” says dietician Indrani Ghosh.

2. Improves satiety

Low-carb breakfasts contain items strong in protein and healthy fats, which can keep you fuller for longer. This minimises the risk of overeating and binge-eating.

3. Aids in stabilising blood sugar levels

High-carb breakfasts, particularly those high in refined carbohydrates, such as sugary cereals and white bread, can lead to blood sugar spikes and crashes, resulting in increased appetite and cravings. “Low-carb choices assist in stabilising blood sugar levels, resulting in more constant energy and fewer cravings,” says the expert.

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4. Enhances fat burning

Less carbohydrate consumption leads to higher fat burning. This in turn helps in faster weight reduction.

Indian low-carb breakfast recipes for weight loss

Here are some of the best Indian low-carb breakfast recipes shared by chef Shipra Khanna –

1. Moong dal chilla

Ingredients

• 1 cup of moong dal
• 4-5 pieces of diced paneer or Indian cottage cheese
• 1 teaspoon of chaat masala
• 1 teaspoon of capsicum and cabbage (chopped)
• 1/2 teaspoon of chopped onions
• 1 teaspoon of cashew nuts
• Salt as per taste
• 1-2 teaspoons of ghee or clarified butter

Method

• After soaking the moong dal for a whole night, grind it into a smooth and flowing batter. Add a pinch of salt.
• After preheating the pan, pour 1 tablespoon of ghee and then add some batter over it in a circular motion.
• Add all of the vegetables along with the cashew nuts.
• Brush with ghee and turn to cook for a few more minutes.
• Serve with mint and sweet chutney.

2. Mixed dal dosa

Ingredients

• 1/4 cup of arhar dal
• 1/4 cup of green moong dal
• 1/4 cup of yellow moong dal
• 1/4 cup of chana dal (split chickpeas)
• 1/4 cup of urad dal (split black lentils)
• 1/2 cup of white or brown rice
• 1 tablespoon of jeera
• 3 whole red chilies
• Salt to taste

Method

• Soak all the dals in water, along with the rice, whole red chilies, and jeera. After covering the vessel, let it sit overnight. By soaking them, the rice and dal will get softer and rise to the surface.
• Next day, simply blend all the ingredients with a little water to create a smooth paste. Make sure the batter is the right consistency by adjusting the amount of water.
• When the dosa batter reaches the ideal consistency, add salt as per your taste.
• Now proceed to prepare the dosa as you normally would.
• You can eat your crisp, paper-thin dosa with coconut chutney and sambhar.

3. Cauliflower paratha

Ingredients

• 2 cups of cauliflower rice (grated cauliflower)
• 1/2 cup of ragi flour
• 1/4 cup of flaxseed meal
• 1/2 teaspoon of turmeric powder
• 1/2 teaspoon of cumin powder
• Salt to taste
• Ghee or oil for cooking

Method

• In a mixing bowl, combine cauliflower rice, ragi flour, flaxseed meal, turmeric powder, cumin powder, and salt. Mix well to form a dough.
• Divide the dough into small portions and shape them into round balls.
• Flatten each ball between your palms to form a disc.
• Heat a non-stick skillet over medium heat and grease with ghee or oil.
• Place the flattened dough on the skillet and cook until golden brown spots appear on both sides. Repeat with the remaining dough to make more parathas.
• Serve with yogurt or chutney.

4. Ragi flour pancakes

Ingredients

• 1/4 cup of ragi flour
• 2 eggs
• 1/4 cup of unsweetened almond milk (or any milk of your choice)
• 1/2 teaspoon of baking powder
• 1 tablespoon of jaggery
• Butter or coconut oil for cooking
• Maple syrup to drizzle

Method

• In a bowl, whisk together ragi flour, eggs, almond milk, baking powder, and sweetener if using until smooth.
• Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or coconut oil. Pour a small amount of batter onto the skillet to form pancakes.
• Cook for 2-3 minutes on each side until golden brown and cooked through.
• Serve the pancakes hot with maple syrup or fresh berries on top.

5. Masala scrambled eggs

Ingredients

• 4 eggs
• 1 small onion, finely chopped
• 1 small tomato, finely chopped
• 2 green chilies, finely chopped
• 1/2 teaspoon of turmeric powder
• 1/2 teaspoon of cumin powder
• Salt to taste
• Fresh coriander leaves for garnish
• Ghee or oil for cooking

Method

• In a bowl, beat the eggs until well combined.
• Heat ghee or oil in a pan over medium heat. Add chopped onions and green chilies, and sauté until onions turn translucent.
• Add chopped tomatoes and cook until they turn soft.
• Add turmeric powder, cumin powder, and salt. Mix well.
• Pour the beaten eggs into the pan and stir continuously until they are cooked to your desired consistency.
• Garnish with fresh coriander leaves before serving.
• Enjoy this flavourful and protein-rich Indian-style scrambled eggs for a low-carb breakfast or brunch.

6. Zucchini noodles with pesto

Ingredients

• 2 medium sized zucchinis
• Pesto sauce
• Cherry tomatoes, halved
• Parmesan cheese, grated
• Fresh basil leaves for garnish

Method

• Use a spiralizer to create zucchini noodles from the zucchinis.
• Heat a tablespoon of olive oil in a skillet over medium heat.
• Add the zucchini noodles to the skillet and sauté for 2-3 minutes until they are just tender.
• Stir in the pesto sauce and halved cherry tomatoes, and cook for another 1-2 minutes until heated through.
• Remove from heat and sprinkle with grated Parmesan cheese.
• Garnish with fresh basil leaves before serving.
• Enjoy this low-carb and flavourful alternative to traditional pasta dishes.