South Indian breakfasts beyond the idli, upma, and masala dosas

Idli, upma, and masala dosas are an integral part of the traditional South Indian breakfast. But, that is just a tiny winy bit.  Say, hello to some nutritious and yummilicious brekkies.

1. Sevai

Sevai in Tamil and shavige in Kannada; these gluten free rice-noodles of South India are considered a gem among the breakfast recipes. Since these rice noodles are steamed, they are oil-free.

They are usually eaten along with chutneys, and sometimes just pickle.  Other versions like the tangy sevai which is tempered with spices with a dash of lemon, and the coconut sevai are popular as well.  Sevai made from millets like ragi is another healthy option!

2. Puliyogare

Not just breakfast, but also an integral part of festival luncheons and as prasadam in temples, Puliyogare is an all-time favourite. Steamed rice mixed with tamarind paste, tempered with groundnuts, and garnished with curry leaves, coriander and tadka – it’s lip-smacking!  And the Iyengar Puliyogare is said to be the tastiest!

3. Akki Rotti

This popular dish from Karnataka, when translated means rice bread. Rice flour is kneaded to make a soft dough. Often, freshly chopped onions, coriander leaves, grated carrots, cumin seeds are added while kneading and the mixture is then spread on a banana leaf, transferred to a tawa and cooked until it turns golden brown.  Eaten with a fresh dollop of ghee or fresh butter, it’s absolutely delicious.

4. Puttu Kadala

A signature dish from God’s own country, steamed rice and coconut cakes are served with black chickpeas curry. The curry either takes the distinctive gravy form or the dry form.

5. Pesarattu Dosa

A delicacy from Andhra Pradesh, Pesarattu dosa or the whole green moong dosa, makes for a nutritious breakfast. It’s often served with ginger chutney and upma. This wholesome, protein-laden breakfast, gives a healthy start to your day.

6. Paddu

This one has many names – Paddu or Guliappa in Kannada, and paniyaram in tamil. Made from the regular dosa batter, the spherical shaped dish is known for its unique flavour and texture.  Sometimes, the batter is sprinkled with chopped onion, chillies, coriander leaves and grated carrot for additional flavour.

7. Appam with stew

Traditionally, these soft fluffly dosas are made from batter fermented with toddy. However, most people today use yeast. When eaten with vegetable/ chicken/ mutton stew prepared with fresh coconut milk, you go Mmmmmm!

8. Ven Pongal

Rice and lentils, cooked and tempered with cumin, pepper, ginger and a dollop of home-made ghee, give birth to steaming hot Ven Pongal or Khara Pongal. It’s served with coconut chutney or sambar – whatever you choose, the pongal just gets tastier.

9. Ragi ambili

Ragi ambli, ragi koozh or ragi porridge is an ideal and more healthy alternative to continental breakfast like muesli or corn flakes. The butter milk with a hint of chilly and jeera powder, is often enjoyed during the summer. It not only aids in beating the heat, but is also rich in iron and calcium.

10. Kozhukattai

Kozhukattai is yet another healthy dish made from steamed, rice flour balls. Variations to the dish include a tempered version called the Kaara Pidi Kozhukattai, the  thanni Kozhukattai where the rice flour balls are served with the water in which it is cooked and the sweet versions which are made usually for festivities.

11. Gojju Avalakki

Gojju Avalakki also known as Huli Avalakki is yet another popular traditional breakfast from Karnataka made from coarsely ground beaten rice. The powder is soaked in tamarind water and sweetend with jaggery. Later, rasam powder is added and sauted. Tempered with roasted peanuts, and garnished with fresh grated coconut and chopped coriander leaves, it has lasting flavour.

12. Pathrode

This delectable Konkan dish is made from colocasia leaves stuffed with rice flour flavoured with spices, tamarind, and jaggery, which is later steamed.  It’s eaten with a generous amount of ghee, butter or coconut oil.

13. Bisibelebath

This rice-based dish is an all-time fav in Karnataka. The masala for the dish requires elaborate preparation. Rich in lentils, vegetables, and the masala that has a rich flavour of nutmeg and asafoetida, the dish is healthy and filling. It’s served with masala boondis, potato chips or coconut, and coriander leaves chutney.

And, then there are numerous versions of dosas and idlis, each with a distinctive taste and flavour; rice-based dishes like lemon rice, vangibath, and much more.

This is just a small introduction.

Also Read:

A food map of Andhra & Telengana: Where to eat what

A food map of Tamil Nadu: The ultimate guide to eating out there

A food map of Karnataka: The best things to eat in the state

9 Kerala dishes you must absolutely try before you die