DOSA
Dosa is a famous South Indian dish, made from a fermented batter of rice and urad dal (black gram). It is a thin, crispy pancake, typically golden brown, with a delightful crunch. Dosa can be enjoyed plain or filled with a spiced potato mixture, known as masala dosa. Commonly served with coconut chutney and sambar, this versatile dish is a breakfast favorite across India. It’s light, nutritious, and loved for its unique texture and flavor.
IDLI SAMBAR
Idli Sambar is a popular South Indian dish, often enjoyed for breakfast. Idli are soft, fluffy steamed cakes made from fermented rice and urad dal (black gram) batter. They are light and easy to digest. Sambar is a tangy, spicy lentil stew made with toor dal, tamarind, and mixed vegetables. The combination of idli dipped in sambar creates a flavorful, nutritious, and satisfying meal. Served with chutneys, this dish is loved across India for its taste and health benefits.
VADA
Vada is a traditional South Indian savory snack, usually made from urad dal (black gram) or chana dal (split chickpeas). The dough is spiced with ingredients like cumin seeds, curry leaves, and green chilies, then shaped into round doughnuts with a hole in the center. Vadas are deep-fried until golden and crispy on the outside, while soft inside. They’re often served with coconut chutney and sambar, making them a popular breakfast or snack.
RASAM
Rasam is a tangy, spicy South Indian soup made primarily with tamarind juice, tomatoes, and lentils, flavored with a blend of spices like black pepper, cumin, and mustard seeds. It’s known for its aromatic seasoning, including curry leaves, garlic, and asafoetida. Rasam is light, soothing, and usually served with rice, but can also be enjoyed as a soup. It’s cherished for its digestive benefits, warmth, and distinctive taste, making it a comforting dish.
UPMA
Upma is a popular South Indian breakfast dish made from semolina (rava or sooji). It’s cooked by roasting semolina and then simmering it with water, vegetables, and spices. The dish is flavored with mustard seeds, curry leaves, green chilies, and onions, giving it a savory taste. Upma has a soft, fluffy texture and is often garnished with roasted nuts, coriander, and lemon juice. It’s nutritious, quick to prepare, and enjoyed for its comforting, mild flavor.
APPAM
Appam is a traditional South Indian dish, especially popular in Kerala. It’s a soft, spongy pancake made from a fermented batter of rice and coconut. Appam has a lacy, crispy edge with a thick, fluffy center. It is typically served with coconut milk, vegetable stew, or curries like ishtu. Appam’s unique texture and mild flavor make it a breakfast favorite. It’s light, gluten-free, and often enjoyed for its delicate taste and versatility in pairing with both sweet and savory dishes.
PUTTU
Puttu is a traditional South Indian and Sri Lankan breakfast dish, especially popular in Kerala. It is made by steaming layers of ground rice flour and grated coconut in a cylindrical mold. The result is soft, crumbly rice cakes with a subtle coconut flavor. Puttu is typically served with sweet options like banana and sugar or savory sides like black chickpea curry (kadala curry). It’s a nutritious, gluten-free dish known for its simplicity and wholesome taste.
KERALA PAROTTA
Kerala Parotta, also known as Malabar Parotta, is a flaky, layered flatbread popular in Kerala. Made from refined flour (maida), it’s known for its soft, chewy texture and crispy layers. The dough is kneaded with oil, then rolled and folded repeatedly to create the layers before being cooked on a griddle. Kerala Parotta is usually enjoyed with spicy curries like chicken or beef curry. It’s loved for its rich taste and the satisfying crunch of its layers.
MYSORE PAK
Mysore Pak is a traditional Indian sweet made from gram flour, sugar, and ghee. Originating in the city of Mysore, Karnataka, it's known for its rich, melt-in-the-mouth texture and golden-brown color. The sweet has a crumbly and slightly porous texture, with a flavor that balances sweetness and a subtle nutty aroma. Mysore Pak is often served during festivals, celebrations, and special occasions. It comes in two varieties: a softer version with more ghee and a harder one with a more solid consistency.
