10 Indian Style Recipes For Toddlers

10 Indian Style Recipes For Toddlers

Hey Everyone,

Toddlers are generally very picky when it comes to food. There are some food items which they cannot like howsoever awesome it tastes to you! Mothers struggle almost everyday to innovate new recipes which impresses their taste glands and they agree to finish it. Otherwise if you just cook any regular dish than surely expect that either they will create a fuss of the food or will simply refuse to put it into their mouth.

So, here is a compilation of ten different Indian Style Recipes for toddlers which are surely going to attract their eyes and taste buds! And moms can be happy finally seeing their kids enjoy these yummy recipes!

Moong Dal Chilla Recipe

12months babies dosa recipe


  • 1 small bowl of yellow moong dal (without the skin)
  • 1tsp besan
  • 1/2tsp Jeera powder
  • 1/2tsp Coriander powder
  • 2tbsp chopped coriander leaves
  • 1 small onion chopped finely
  • A pinch of turmeric (haldi)
  • Salt to taste
  • Ghee/ Butter to cook

Method of Preparation-

  • Blend the soaked dal( for about 6-7 hours) in the mixer along with the powders until the paste becomes really smooth. You can add water to adjust the consistency but don’t add too much.
  • Add the onion and chopped coriander leaves along with salt to this batter.
  • Grease and heat a non-stick pan on a medium flame. You can use butter or ghee to grease the utensil. You may opt to use regular oil too if you have introduced this to your kid already.
  • Once heated, pour the mixture onto the pan and spread with a spoon.
  • Dribble some butter/ghee/oil on the surface and flip the pancake in about 1min
  • Keep it on the flame till done and flip it over onto your plate

Fish Shape Paratha

Fish paratha recipe


  • Kneaded Dough (Wheat flour)- 1-2 lemon sized balls
  • Sabzi or Mashed vegetables for filling- I use paneer & potato leftover sabzi as filling
  • A knife
  • 2-3 tbspn Wheat flour

Method of Preparation-

  •  First take one dough ball and roll in with a rolling pin in an elliptical shape i.e elongated chapati like an oval shape.
  • Now put the leftover sabzi filling length wise on the chapati just in the middle of it.
  • Now with the help of a knife cut from the inner halves to the ends in equal parts. Cut three equal parts on each side of the chapati from the place where sabzi filling is there.
  • Now taking the top most cut parts, overlap both the sides on one another giving a cone shape to parantha. Place a black pepper ball in the middle of it.
  • Alternately overlap the equal cut parts from the sides of the chapati until there is only one part left which will form the tail part of this fish shape parantha!

Aaloo Cheese Tikki



  • 3 large potatoes (boiled & peeled)
  • 1 cup grated cheese
  • 1 cup bread crumbs
  • 2 tablespoons Sago or Sabudana (soaked properly)
  • 1 medium onion (finely chopped)
  • Black pepper as per taste (grounded)
  • Salt as per taste
  • Oil to deep fry

Method of Preparation-

Firstly take the boiled potatoes and mash them. Then add bread crumbs to it along with sago, onion, salt, black pepper powder, coriander powder & chaat masala and mix well all the ingredients together.

Now when the mixture is properly mashed divide it into small balls as per number of servings and flatten them at base. Now stuff cheese in the center of these balls and give the shape of tikkis or patties.

When all the balls are stuffed coat them with bread crumbs from both sides.

Place a frying pan or deep kadai, pour oil and on a medium flame deep fry these tikkis until they are golden brown.

Semiya/ Vermicelli Recipe



  • 1 cup Vermicelli
  • 1/2 tomato (chopped)
  • 1/2 medium sized potato (peeled & cut)
  • Handful of Peas (optional)
  • 1/2 tablespoon oil
  • 1 green chilli (chopped & optional)
  • 1/4 tablespoon cumin seeds
  • 2 tablespoon ghee (for roasting vermicelli )
  • Salt (as per taste)
  • 2 cups water

Method of Preparation-

First of all take a non-stick kadai and put ghee in it. Then add vermicelli into it and roast it properly until it turns golden brown. Throughout roasting constantly stir the vermicelli so that all of them get equally & properly roasted.

When the vermicelli turns out to be as desired then keep it aside and let it cool. In the kadai, pour some oil. Put cumin seeds and let it sputter. Add green chillies, peas, potato & tomatoes and stir it properly to let them absorb the oil.

Add salt and turmeric to the mixture and keep stirring and then 2 – 3 cups of water .It takes a while for the potatoes to get cooked.Once cooked  add vermicelli to it and let all the ingredients mix with the vermicelli.You might need to add more water for the vermicelli to get properly cooked.

Bring the mixture to a boil and cover the lid for 10 minutes. Check in between so that it doesn’t stick. Turn the flame off and transfer the dish in a serving bowl. You may use coriander leaves for garnishing and serve it.

Dahi Vade Recipe

dahi vade for kids


  • 1 cup Moon Dal ( soaked in hot water)
  • 2 tsp Oil
  • 1/4 tsp Shahi Jeera
  • 1/2 tsp Asfoetida
  • 1 tsp Red chilli powder
  • 1/2 tsp Turmeric Powder
  • Salt as per taste
  • 1/2 tsp Saunf Powder
  • 1/2 tsp Dry Mango Powder
  • 2 tbsp Fresh Coriander Leaves
  • 1/2 cup Bread Crumbs

Method of Preparation-

  • Take a non- stick frying pan and heat 2 tsp oil in it. Add shahi jeera and asfoetida along with the moong dal after straining it thoroughly under running water. Stir the mixture well.
  • Now add red chilli powder, turmeric powder, salt, roasted fennel powder and mix well.
  • Now transfer this mixture into a mixer jar  and coarsely grind the moon dal mixture without adding water to it.
  • Now transfer the grounded mixture in a bowl and add dry mango powder. Take freshly chopped coriander leaves and add along with white bread crumbs and mix very well.
  • Now heat sufficient oil in Kadai for deep frying purpose.
  • After that grease your palm with a little oil and take appropriate amount of mixture and give the shape of vadas. Now carefully put in in the heated oil and deep fry the vadas until they turn golden brown. As these will be fried they will turn crispy. Drain the excess oil on an absorbent sheet and transfer in a serving plate. Serve these vadas with your kid’s favorite sweet & sour tamarind chutney.

Paneer Bread Pakoda

paneer break pakoras


  • Bread slices (brown bread)
  • Gram flour (3-4 tablespoons)
  • Paneer (cottage cheese)
  • Salt
  • Black pepper powder
  • Oil (for deep frying)

Method of Preparation-

Mash paneer properly and salt and black pepper powder is added and mixed. One may also add few strands of coriander leaves to enhance the taste of bread pakoras.

Now the gram flour paste is prepared in which the stuffed pakora is dipped to bind them together in the form of pakora.

For that take gram flour in appropriate quantity and add salt, pepper, chilli powder (only if your child likes to have spicy) and mix well to form a smooth paste.

Now dip this stuffed slice in the gram flour paste properly on all sides and deep fry in the kadai until the bread slices turn orange. Bread is quickly fried so make sure to keep the flame high while putting the bread slices

Daliya Cutlet Recipe

daliya cutlet recipe


  • 1 cup Daliya
  • 1/2 Vegetables ( carrots+ peas)
  • 1 tsp Ginger-garlic paste
  • 1 Medium onion (chopped)
  • 1 red chilli (optional)
  • 1 tsp curry leaves ( chopped)
  • 2 tsp Cilantro leaves ( chopped)
  • 1 tsp Garam masala powder
  • 1/4 tsp chickpeas powder ( roasted chickpeas grounded into powder)
  • 2 tsp oil
  • Salt (as per taste)

Method of Preparation-

Take a pan and in little oil fry Daliya in it until the smell of the wheat is there. After that boil it in 1/4th cup of water. Incase it is not sufficient, add more water to it.

As the boiling continues, add the vegetable when the wheat appears half cooked. Add salt, as per taste and let everything cook completely.

Mash the cooked mixture. Now take a thick bottomed pan and heat 1 tsp oil in it. Add ginger-garlic paste in it and saute it for a couple of minutes.

Add chopped onions, red chilli (optional)  and the mashed mixture along with curry & cilantro leaves. Also add chickpeas powder, garam masala and cook for 3-4 minutes until everything gets mixed properly.

Besan Spinach Cheela

palak spinach toddler food recipe


  • 1 cup Besan (Gram flour)
  • 1 cup Spinach (finely chopped)
  • 1 tsp Ginger Paste
  • 1/4 tsp Red pepper powder
  • 1/4 tsp Carom seeds
  • 1/2 tsp Salt
  • 2-3 tbsp Oil/Butter

Method of Preparation-

  • First of all sieve the gram flour or besan in a bowl and add water in it. Now blend the mixture thoroughly in one direction to make a thick paste.
  • Pour the chopped spinach leaves, ginger paste, carom seeds, red pepper powder & salt and mix all the ingredients properly.
  • Keep the mixture for 10-12 minutes so that it gets mixed properly.
  • Now take a tawa or a shallow pan and heat it on a medium flame. Pour few drops of oil on the pan and with the help of a napkin paper spread it all over the pan.
  • Now pour 2-3 tbsp of the besan spinach batter on the tawa and spread it slightly with the ladle to forma round spread like a dosa.
  • Lower the flame when spreading the besan spinach batter because on a higher flame it will be difficult to make the cheela to a thin layer.
  • Let the cheela cook for a while until it turns light brown, now flip the cheela to the other side and cook well in the same way.

 Bread Paneer Roll



  • White bread slices- 4-5
  • Grated Paneer– 1/2 cup for 4-5 rolls
  • Chopped cilantro leaves
  • Fresh cream/malai- 1 tsp
  • Tomato ketchup as per taste
  • Salt and pepper to taste

Method of Preparation-

  • Take all the ingredients except bread in a bowl. Mix and make a smooth mixture.
  • Roll out the bread slices as thin as possible. Brown bread doesn’t roll very well as it is somewhat hard.
  • Put paneer filling and roll the slices.
  • Apply butter on the rolls and roast them on tava on all sides till they turn golden brown

Semolina Toast recipe-

Suzi toast for toddlers and kids


  • Semolina
  • Bread slices
  • Salt
  • Yogurt
  • Water
  • Tomatoes- cut into small pieces
  • Onions- chopped
  • Coriander leaves- finely chopped
  • Butter to cook

Method of Preparation-

  • Mix semolina, salt and yogurt in a bowl.
  • Add some water to adjust the consistency and mix well. Keep aside for 10 minutes.
  • Then add onions, tomatoes and coriander leaves to the semolina mixture.
  • Heat a non-stick pan and grease it with a little butter.
  • Place a bread slice on pan and spread some semolina batter on it. Let it cook for a few minutes on medium flame.
  • Then flip the bread and cook it from the batter-side for a few minutes.

Have you tried these Indian Style recipes?

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