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South Indian Breakfast is popular throughout the world. It is the preferred breakfast option of most Indians as it is healthy and filling. It helps in maintaining consistent energy for a long time. Some recipes have stood the test of time and still preferred today they are the precious traditional South Indian breakfast which we all love.

Key Health Benefits:

• Aids gut health : The overnight fermentation process acts as a probiotic and makes it easier to digest by easily breaking down the food particles.
• Aids in weight management : South Indian breakfast is low in calories, low-fat and rich in fibre, keeping you full for a longer time. The method of cooking is usually stemming and sauting do not need much oil.
• Rich in protein : Lentils and rice combination in dosa, uttapam and idli are a good source of both proteins and carbohydrates.
• Good source of fiber: Vegetables are used in making sambar and other dishes as upma. They help in the fiber intake
• Anti-oxidants and vitamins: The use of spices in cooking helps in nourishing the body. Turmeric has anti-oxidant and anti-inflammatory properties. The use of cumin and asafoetida aids in proper digestion. Curry leaves are a good source of vitamins and anti-oxidants.

 

 

Tips for making South Indian Breakfast:

Here are some useful tips to make a good South Indian breakfast:
Planning : It is good to plan ahead for the next morning. You can chop the vegetables nd keep them in air-tight containers in the refrigerator.
Quality Ingredients: Use good quality rice and lentils to make idli and dosa.Use fresh coconut, it gives a good taste.
Make a batter: When you have time, make a batter of idli or dosa and keep in the refrigerator. It is not only handy but saves the day.
Invest in tawa: Buy a good quality skillet. It eases the work and durable for many years.
Handy Ingredients: Keep a jar of roasted semolina in the refrigerator. It will help when you are juggling many tasks.
Spices: The most used spices are mustard, asafoetida, turmeric and cumin.

The Various Breakfast Options

In South India, delicious breakfast is usually steaming hot, healthy and made with a fermented batter. Each region has its own kind of delicacies. For a foodie, it is heaven when you get a good tasty breakfast. Coconut. Rice and lentils are a few essentials in any South Indian home along with spices and vegetables.

IDLI

• Idli is a popular breakfast from South India. They are soft steamed cakes made with a batter of lentil and rice.
• Idli is preferred for three reasons:
• It is a fermented food. It contains probiotics which is good for the gut, enhances nutrient absorption and is easily digested.
• The process of cooking makes it a healthier option.
• It is ideal for people of all ages. It is ideal to serve for the toddlers and sick patients.
• It is vegan and gluten-free.

Accompaniments :

• Chutney - It is the most preferred accompaniment. Various kinds of chutney can be served with idli. The most preferred is coconut chutney.
• Sambar - It is made with lentils and vegetables and cooked with a spice mix.
• Podi - When there is no accompaniment, a podi can be used.
• Ghee- Idlis taste good when served with ghee and podi.
• Butter - Hot idlis with a dollop of butter along with chutney and sambar is heaven.

Variations in Idli 

Idli is made in different ways in different parts of South India.


1. Thatte IdliIn :In Coastal Karnataka the batter is steamed in set  of plates, Tatte is the kannada word for a plate..

2. Halsina ele Idli is prepared in small cups made with jackfruit leaves. They lend a good aroma to it. Making the cups is an art and needs time and patience.

3. Mallige Idli - In Tamil Nadu, idlis soft as jasmine are popular. It is called Mallige Idli.

4. Kanchipuram Idli is made tastier with the addition of spices in it.

5.Jowar and Ragi Idli - Millets are used instead of rice. It has gained popularity among health conscious people. It is also ideal for eople with diabetes.

Equipments needed to make Idli:

Idli Cooker along with the idli plates are needed to make it. You can steam them in a pressure cooker but you need the idli stand. Plates for Thatte Idli too are available in the market.

URAD DAL WADA

Wada is a doughnut shaped, deep fried savour snack. It is usually served with idli. The other dish that resonates with idli is wada. Deep fried, doughnut shaped, crispy on the outside, they are utterly delicious as a snack.

Accompaniments:

• Coconut chutney is usually served with wada.
• Sambar can also be used with it.
  

  Equipments :

A thick bottom pan and slotted ladle for frying the wada.

DOSA

Having a dosa batter in the refrigerator is handy. It helps in the easy preparation of various kind of breakfast dishes. Dosa, Gundapongal and Utaapam are all made with the same batter.

Masala Dosa a thin, lacey crepe made on a heated griddle. It is usually served for breakfast.

Accompaniments:

• Potato Stir Fry- It is a delicious side dish served with dosa. Potatoes cooked along with onion are put inside the dosa and served.
• Coconut chutney - It is served with dosa.
• Red chutney - It is smeared in the dosa and served. It is onion based chutney.
• Peanut chutney - Chutney made with roasted peanuts tastes good with dosa. It is popular in Andhra Pradesh.

 

Equipments :

• A dosa tawa with a spatula to remove the dosa.
• You also need a dosa making spoon to pour the batter and rub inside out.
• A kadai for making stir fry.
  
  
  

Gundapongal or Paddu

 

It is another traditional breakfast made in South India. The batter is poured in the cavity of the appe pan and cooked. It is served with coconut chutney. The addition of onion, green chilli, ginger, and coriander enhances the taste of the dish.

Accompaniment:

• Coconut chutney
• Tomato chutney
• Onion chutney
  
  

 

Equipments:

You need a good Appe pan and a skewer to remove them once they are done. Also you need a bowl and a medium sized round spoon to pour the batter.

Utaappam

It is a thick pancake made with dosa batter. Onion and tomato pieces are added to it. It is filling and makes a tasty breakfast option.

Accompaniment:

It tastes good by itself. But one may use coconut chutney.

Equipment :

You need a Uttapam pan and a ladle for making it. Otherwise, you can use a curved skillet. It is ideal to cook thick dosas like uttapam or set dosa.

Dosa variety :

Apart from the regular dosa, many different kinds of dosa are prepared. Some need no fermentation, they can be prepared instantly once the batter is ready.

Neer dosa

It is popular in South Canara. It is made using only rice and coconut. It is a lacey crepe with pores.

Accompaniments:

• Onion chutney
• Stew - It is made with coconut milk and vegetables.
• Coconut chutney with garlic 
  
  Equipment :

Making neer dosa needs practice. You can easily make on a non-stick tawa..

Pesarattu

It is popular in Andhra Pradesh. It is made of moong dal. It is a protein rich breakfast and filling. It is usually served with upma and chutney.

Accompaniments:

• Coconut chutney
• Upma
• Onions for topping
  
  

  pesarattu

Adai/ Lentil Instant Dosa

It is a dosa made with rice and all other lentils. It needs no fermentation. It is popular in Tamil Nadu.

Accompaniments:

• Coconut chutney
• Lentil chutney
• Garlic Chutney

   

Ragi Dosa

Millets is increasingly used these days. Ragi Dosa is very popular these days. In one of the methods, the batter is fermented. It also has an instant version.

Accompaniments:

• Coconut chutney
• Onions and fresh chopped coriander
• Peanut chutney
  
  

  Instant Ragi Dosa

Jowar Dosa

Dosas made of jowar are crispy and tasty. Make them regularly as they are healthier.

Pongal 

It is a savoury dish of lentil and rice cooked together with spices.

Upittu / Upma

Ask anyone and it is a love and hate relationship with Upma. Uppittu or Upma is a traditional breakfast made with semolina. It is one of the easiest breakfast that can be made, it is ready in fifteen minutes. Vegetables may be added to upma..

Khara Bhat :

Khara Bhat is an upma made with vegetables and spice mix. It is popular in the city of Bangalore.

POHA

Next on the list which is commonly prepared is poha. It is healthy, easy to prepare for breakfast. Usually onions are added to it and it is called Kanda Poha in Maharashtra. The addition of potato pieces, peas, and groundnuts makes it tasty and filling.

Accompaniments:

• Mixture - It is usually topped with a mixture.
• Podi- Gram podi or groundnut podi makes a good accompaniment.

 

GOJJAVALAKKI

Gojjavalakki may be called as the sibling of Avalakki oggarranne. It is tangy in taste. It is made with the addition of tamarind puree, jaggery and rasam powder.

VERMICELLI UPMA

Vermicelli Upma is served with a chutney. It is flavorsome. Different brands of vermicelli are available in the market, one can use them as per their needs.

Accompaniment:

• Coconut chutney

 

Avalakki Bisibele

Avalakki Bisibele is one of the dishes you can make for breakfast. Unlike the usual Bisibelebath, it needs less time. Rice flakes and moong dal are the two main ingredients which are cooked with vegetables of our choice, tempered with spice mix and tamarind puree.It is filling and packed with nutrients. Lentils and flatrice are a good source of proteins, iron, and magnesium.

PONGAL

Savoury  Pongal is a spicy dish from Tamil Nadu. Different versions are prepared using semolina, millets and dalia.

MANDALA OGGARANE

Mandala Oggarrane is made using puffed rice. The soaked puffed rice is cooked along with spices, onion and tomato to make a tasty dish. It tastes good with Mirchi Bajji, a deep fried snack.

PURI

Puri is a traditional, deep fried flatbread usually served with a saagu. The dough is made into small discs and deep fried. The best puri are those which are puffed well.It is usually served with a saagu or chole.

 

Accompaniments:

• Saagu - It is a gravy-like dish made with boiled potatoes, onion and tomato.
• Chole - Puri and chole is a popular combination.\
• Potato Stir Fry- This is a popular accompaniment served with puri since time immemorial.

Variations:

1. Masala Puri has the addition of spices in it. It is usually served with a coconut chutney.
2. Aloo Puri is the favourite of many. Boiled potatoes are mixed in the dough along with spices and deep fried. It makes a good breakfast for the weekend.
   

   AKKI ROTI

Akki rotti is a flatbread made with rice flour. It is enriched with spices, coconut and onion. It is tasty and usually served with curds.

THALIPEETH

Thalipeeth is flatbread made with multiple flours. It is commonly made in Karnataka. It tastes good when served hot.

Appam is a savory pancake from Kerala. It is served with stew.

INSTANT IDLI

Rawa Idli : Idli made with semolina and curd tempered with a seasoning is often made in South India. It was made popular by MTR Foods as Rawa Idli

 

Accompaniment:

• Coconut chutney
• Saagu - It is a gravy-like dish made with onion and potato.
  

   

INSTANT RAGI IDLI

A healthy twist to the usual rawa idli is ragi idli.

CHOWCHOW BHAT:

Chow Chow Bhat is a unique combination served in Karnataka. Rawa Kesari and Khara Bhat are served as a combination. Rawa Kesari is a sweet dish made with semolina. Pineapple may be added to it. Rawa Kesari is spicy dish similar to upma but with the addition of a spice mix in it.

 

Accompaniments commonly used in South India

 

• Potato Stir Fry is often served with dosa. Boiled potatoes are peeled and mashed, put in a seasoning of mustard, green chilli, onion and cooked. It makes the meal more delicious and filling.
• Coconut chutney is used as an accompaniment with idli and dosa. It isa lso served with vermicelli upma.
• Saagu is a gravy-like dish made with onion, potato and tomato. It is served with puri.
• Peanut Chutney is another kind of chutney served with Idli and Dosa.
• Sambar is a lentil based savour accompaniment usuall made with the addition of vegetables in it. It is served with idli, dosa and wada.
• Stew is made with coconut milk and is often served with Neer Dosa.
• Variety of mixture as topping for poha and upma.
• Podis with idli, dosa, upma
• Pickles 

FILTER COFFEE:

 

Breakfast usually ends with a cup of filter coffee. The warmth and happiness of sipping on a cup of frothy coffee is unexplainable. Freshly brewed decoction mixed with hot milk is usually served in steel glass and dabarah.

Equipment:

Coffee Filter or percolator can be used to get the decoction.

Regionalwise Popular Dishes:

• Karnataka: Rawa Idli, Benne Dosa and Chow Chow Bhat are the regional dishes of Karnataka. Benne Dosa is a thick and soft dosa made with a dollop of butter in it from Davangere. Rawa Idli became famous when the Maravalli Tiffin Rooms started making it. Chow Chow Bhat is a unique combination of Rawa Kesari (Sheera as it is commonly called) and Masala Upma.
• Kerala : Kerala is known for its Puttu and Idiyappam. Puttu is a steamed crepe made from rice flour with a coconut filling. It is served with kadala curry. Idiyappam is served with coconut milk or stew.
• Tamilnadu / Andhra Pradesh : Dosa and Idli of different kind are served here.
  
  

Frequently Asked Questions:

1.Why should you opt for South Indian Breakfast ?
There are many variations which you can make. Some of them like upma and poha can be made in thirty minutes.
South Indian breakfast dishes are mostly fermented food. They are light on the tummy. Most of them are vegan and can be made gluten-free.
It is rich in protein and carbohydrates.
A batter once made can be used for three or four days. It saves the time of preparation.


2.Which is the most popular breakfast ?
Idli and Dosa are the most popular dishes.

3. Which is the most healthy breakfast ?
Idli is healthy as it is steamed. Serve it with sambar to make it more nutritious.

4. Which is the easiest breakfast to make ?
Upma can be made in fifteen minutes.

5. Can chutney be stored for a couple of days?
It is best to make it in small quantities and consume it. The taste deteriorates when kept for more than a day in the refrigerator.

6. Can sambar be stored in the refrigerator ?
Yes, put it in an air-tight container and keep it on the top shelf in the refrigerator.
7. How long does idli and dosa batter stay good ?
If refrigerated, it stays good for three to four days.
8. Which brand of vermicelli do you recommend ?
I like to use MTR brand vermicelli.
9. Can I add turmeric powder in the seasoning made for Upma ?
Yes, you may add a little, the colour of the dish changes.

10. Can I heat these dishes in the microwave ?
Idli, upma and poha can be heated in the microwave. It is not advisable to heat dosa or puri.

 

Final thoughts:

If you like South Indian breakfast, do explore more of it. If you are new to this cuisine, do give it a try. It is healthy, tasty and mostly vegetarian. The recipes are quite simple to follow. Dishes like upma and poha can be made easily in thirty minutes. For more such posts, do subscribe to get regular updates in your inbox. Follow @evergreendishes on Facebook and @foodiejayashree on Instagram.