Appam & Stew
Appam, a lacy pancake made from fermented rice batter, is a beloved breakfast choice. This dish typically features a soft, fluffy center and crispy edges.
It is often served with a flavorful stew. The stew often contains a medley of vegetables like potatoes, carrots, and beans, simmered in a creamy coconut milk-based gravy. The combination of the soft appam and the savory stew offers a delightful blend of textures and tastes, perfect for a fulfilling breakfast.
Puttu & Kadala
Puttu, steamed cylinders of rice flour and coconut, is a popular breakfast item in Kerala. It’s usually prepared using a puttu maker, which allows the rice flour and grated coconut to steam together. This results in a fluffy and moist texture. Kadala curry, a chickpea-based curry, often accompanies puttu. This curry is rich, flavorful, and spiced with a blend of aromatic spices. The dish provides a hearty and comforting meal, ideal for a satisfying morning.
Upma Varieties
While upma itself is a familiar South Indian breakfast, there are numerous variations that add diversity. Rava upma, made from semolina, is a classic version. Another option is semiya upma, which uses vermicelli (seviyan) instead of semolina, offering a different texture and flavor. Vegetable upma is another popular alternative, incorporating various vegetables for added nutrition and taste. These variations demonstrate the flexibility of upma, allowing for diverse culinary experiences. Upma is usually seasoned with mustard seeds, curry leaves, and other spices, providing a savory and aromatic experience.
Pongal Delights
Pongal, a rice-based dish, is another prominent breakfast option, with sweet and savory varieties. Sweet Pongal features rice cooked with jaggery, milk, and often includes cashews and raisins. Savory Pongal (venn pongal) is made with rice, lentils, and spices, offering a savory experience. It's typically served with sambar and chutney. Pongal is known for its comforting and filling qualities, making it a good choice for a substantial breakfast. The dish reflects the region's culinary traditions and is a favorite among many.
Uttapam Variations
Uttapam, a thick pancake, allows for various toppings and fillings, making it a versatile breakfast choice. Plain uttapam provides a simple canvas for flavor. Vegetable uttapam incorporates chopped vegetables such as tomatoes, onions, and chilies into the batter. This provides a nutritious and flavorful experience. Onion uttapam uses onions as the primary topping, and is very popular. Each variation offers a different taste profile, making uttapam a customizable and satisfying breakfast.
Masala Dosa’s Relatives
Beyond the classic masala dosa, there are several variations. Paper dosa, a thin and crispy version, offers a different texture compared to the original. Rava dosa, made from semolina, provides a slightly different taste and texture. Each variation offers a new sensory experience. These variations highlight the creative possibilities within South Indian cuisine. The range extends the appeal of dosas beyond their standard preparation, maintaining a flavorful experience.
Idiyappam & Curry
Idiyappam, also known as string hoppers, are steamed rice noodles. These noodles are typically served with a curry. The light and airy texture of idiyappam pairs well with the rich, flavorful curry. The curry often contains vegetables or meat, providing a savory and satisfying combination. This breakfast is a good choice for those who prefer a lighter yet flavorful meal. The simplicity of the dish, combined with the richness of the curry, makes it a popular choice.
Poori & Potato
Poori, a deep-fried puffed bread, is a common breakfast item in many parts of India. It is typically served with a potato curry. The crispy texture of poori combined with the flavorful potato curry makes it a satisfying combination. Potato curry might include various spices and herbs, adding depth of flavour. The meal provides a hearty and comforting breakfast, suitable for a quick start to the day. This option represents a fusion of textures and tastes.
Bonda & Sambar
Bonda, a deep-fried snack made from lentil batter, offers a savory and crispy experience. There are numerous bonda varieties like potato bonda or vegetable bonda, offering variety. These are often accompanied by sambar. Sambar, a lentil-based vegetable stew, offers a flavorful accompaniment. The contrast between the crispy bonda and the warm sambar creates a pleasant experience. This dish reflects South Indian culinary traditions, suitable for a quick and tasty breakfast.
Pesarattu & Chutney
Pesarattu is a pancake made from green gram (moong dal) batter. It has a unique flavor and texture. It's often served with various chutneys. Chutneys provide different flavor profiles, from coconut to tomato and coriander. The combination of the savory pesarattu and the flavorful chutneys makes it a refreshing breakfast. It highlights the versatility of South Indian cuisine, appealing to various taste preferences. This option delivers a nutritious and delicious experience.
