1. Besan chila / Besan & Vegetable Pancakes

Besan chila is a versatile recipe because you can give your own twist based on the vegetables available in your kitchen. In a bowl combine 2 cups of Besan (Chickpea Flour), ¼ cup each of chopped onions, tomatoes and capsicum. Add ½ tsp turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder, chopped coriander, a pinch of baking soda and salt to taste. Mix well by adding water gradually to make a batter. You will need about 1 cup of water. It should not be too runny.

Now in a nonstick pan, add a tsp of oil and spread half cup of the prepared batter. Cook like a pancake on both sides on low to medium flame. Enjoy with some mint or coriander chutney.

2. Methi Paratha

Whole wheat is a good source of fiber and when combined with chopped fresh fenugreek /methi leaves, it is a great option for a diabetic friendly breakfast. Combine 1 ½ cups of whole wheat flour, 4 tbsp of bajri flour (optional), 1 cup chopped methi leaves, two crushed garlic cloves, 1 tsp cumin seeds, chopped green chilies (optional), 2 tsp red chili powder, 1 tsp turmeric powder, 1 tsp coriander powder, 1 tbsp oil and salt to taste. Make a dough with gradually combining with water as required. The dough should not be too soft/sticky.

Make 1-inch balls and roll out the parathas. Cook on tawa on medium to high flame on both sides. Eat with a bowl of yogurt to complement the meal.

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3. Yogurt, Fruit & Nuts

Love starting your day with yogurt? Just combine a fruit of your choice, preferably some blue berries or strawberries. Fresh cut fruit on this is so much better than store bought ready yogurt bowls. Top it with some roughly chopped walnuts and you are all set. You can add some oats or mint for variations.

4. Sprouts Salad

Pulses like Moong are a rich source of protein and fiber. They help in controlling the blood sugar levels. Sprouted pulses are tasty, easy to digest and the body can absorb the nutrition better. Combine a bowl of sprouted moong, julienne carrots, chopped tomatoes, onions, coriander & mint (optional). Make the dressing with some olive oil, lemon juice and salt to taste. Mix the dressing with the salad and your breakfast is ready to eat.