7 Easy Ways to Add Microgreens to Indian Meals

Most microgreen recipes online are salads and avocado toast. But you don't need to change how you eat — microgreens fit beautifully into the South Indian and North Indian food you already make at home. Here are seven easy ideas.

1. On top of dosa and uttapam

Sprinkle a handful of radish or mustard microgreens on your dosa just before folding, or press them onto an uttapam while it cooks. The peppery crunch pairs perfectly with coconut chutney.

2. Stirred into poha and upma

Add broccoli or pea shoots right at the end, after you switch off the stove. They wilt slightly and add colour and freshness to your breakfast.

3. In raita

Chop sunflower or radish microgreens and mix into curd with a pinch of salt, roasted jeera and black pepper. A cooling side that's ready in two minutes.

4. Inside parathas

Knead finely chopped mustard or radish microgreens into your paratha dough, or add them to aloo stuffing. Kids won't even notice the extra greens.

5. As a chaat topping

Bhel, sev puri, dahi puri — finish them with a pinch of microgreens instead of (or along with) coriander. It looks restaurant-style and tastes amazing.

6. In sandwiches and wraps

Bombay sandwich, paneer kathi roll or a simple cheese sandwich — layer sunflower shoots in for a juicy crunch. They hold up better than lettuce.

7. On dal, khichdi and curries

Add a handful on top of hot dal-chawal or khichdi just before serving. Pea shoots work especially well with mild dishes.

Quick tips for cooking with microgreens

• Add them last. Heat destroys delicate nutrients and texture — always add after cooking.
• Rinse just before use. Washing them in advance makes them wilt faster.
• Match the flavour. Mild (broccoli, pea) for everyday dishes; spicy (radish, mustard) for chaat and parathas.
• Use scissors. Snip directly over your plate for zero mess.

Looking for more ideas? Check out our recipes page. Ready to stock up? Browse our microgreens — delivered fresh across Bengaluru.