5 South Indian Breakfast Recipes to Try

South Indian breakfast is renowned for its delicious diversity, vibrant flavours and nourishing qualities.

From the crisp and savoury dosas to the soft and fluffy idlis, South Indian cuisine offers a variety of breakfast dishes that are both satisfying and delightful.

Not only are they tasty, but they are also versatile as different ingredients can be added.

We present five must-try South Indian breakfast recipes that showcase the rich culinary traditions of the region.

Whether you’re looking to explore new tastes or recreate beloved classics, these recipes are sure to bring a touch of South India to your morning table.

Masala Dosa

This popular South Indian breakfast dish is light and flavorful.

A spiced potato filling is inside the crisp dosa and it is usually served alongside coconut chutney, tomato chutney and sambar.

While it is an enjoyable breakfast dish, its popularity extends beyond South India, making it a beloved dish across India and in Indian restaurants worldwide.

Ingredients

• 3 cup sona masuri rice
• ½ tsp fenugreek seeds
• Water (for soaking)
• 1 cup urad daal
• 2 tbsp toor daal
• 2 tbsp chana daal
• 1 cup poha, rinsed

For the Filling

• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp urad daal
• 1 tsp chana daal
• 1 dried red chilli
• A few curry leaves
• A pinch of asafoetida
• 2 Chillies, finely chopped
• 1-inch ginger, finely chopped
• 1 Onion, sliced
• ¼ tsp turmeric
• 1 tsp salt
• 3 potatoes, boiled and mashed
• 2 tbsp coriander, finely chopped
• 2 tbsp lemon juice

Method

1. In a large bowl, rinse the sona masuri rice and fenugreek seeds then leave to soak for four hours.
2. In another bowl, rinse urad daal, toor daal and chana daal then soak for two hours.
3. After soaking the daal, drain the water and transfer the daal to a grinder. Add water as needed and blend until you get a smooth paste, scraping the sides occasionally. Transfer the batter to a large vessel and set aside.
4. In the same grinder, add the soaked rice and one cup of rinsed poha. Gradually add water and scrape the sides while blending to a coarse paste. Transfer the rice batter to the same vessel and mix well.
5. Allow the batter to ferment in a warm place for at least eight hours or until it doubles in volume.
6. Once the batter is well fermented, mix it gently without disturbing the air pockets.
7. Transfer four cups of the fermented batter to a small bowl and add one teaspoon of salt. Mix well until the salt is fully incorporated. Set it aside.
8. To make the potato filling, heat oil in a large pan then add mustard seeds, urad daal, and chana daal, along with the dried red chilli, a few curry leaves, and asafoetida.
9. Add green chillies and grated ginger, frying well.
10. Add the onion until they soften.
11. Add the turmeric and salt, continuing to cook.
12. Mix in the potatoes then turn off the heat and stir in two tablespoons of chopped coriander and two tablespoons of lemon juice.
13. Mix well then set aside.
14. To prepare the dosa, pour a ladle of batter on a hot tawa.
15. Spread it so the batter is as thin as possible.
16. Evenly spread a tablespoon of butter.
17. Place two tablespoons of the filling in the centre.
18. Cook until the dosa turns golden brown and crispy.
19. Scrape the sides of the dosa and roll.
20. Serve with chutney and sambar.

This recipe was inspired by Hebbar’s Kitchen.

Uttapam

Uttapam is a South Indian breakfast pancake made with a fermented rice and daal batter.

Unlike dosa, uttapam is a little thicker and topped with different vegetables like onions, tomatoes and carrots.

This filling option can also become a pizza with a Desi twist if you melt mozzarella cheese on top.

Ingredients

• 2 cups idli batter
• 1 Onion, finely chopped
• ½ cup pepper, finely chopped
• ½ Tomato, finely chopped
• 3 Green chillies, finely chopped
• Oil
• Salt to taste

Method

1. Heat a cast iron pan and swirl some oil around the pan.
2. When hot, pour in a ladle of the batter and spread it around the pan. Ensure that it is thicker than a dosa batter spread.
3. Sprinkle onions, peppers, tomatoes and green chillies over the batter and gently spread with a spatula.
4. Drizzle one teaspoon of oil around the edges.
5. Cook for around three minutes until the bottom becomes light golden brown.
6. Flip over and cook for a further minute.
7. Once golden, transfer to a plate and serve with your choice of chutney.

This recipe was inspired by Food Viva.

Puttu

Puttu is steamed cylinders made of ground rice layered with coconut shavings.

Sometimes, it has a sweet or savoury filling.

Puttu is typically enjoyed as a breakfast dish served hot with sweet accompaniments such as palm sugar, or savoury like chana masala.

To make this, you will need a puttu steamer.

Ingredients

• 2 cups puttu flour
• ¼ tsp salt
• Water as required
• 1 cup coconut, grated

Method

1. In a large bowl, mix the flour and salt.
2. Gradually add the water and mix with your fingertips until the mixture reaches a crumbly consistency but is still moist.
3. Place some of the mixture into the steamer and layer with two tablespoons of grated coconut.
4. Alternate between the mixture and the coconut.
5. Close the cylindrical tube and steam for five minutes or until the steam starts to escape.
6. Once done, carefully open the steamer and gently push out the puttu using a wooden ladle.
7. Serve the puttu with kadala curry.

This recipe was inspired by Hebbar’s Kitchen.

Akki Roti

Akki roti is a staple South Indian breakfast and is usually made with onions, green chillies and grated carrots.

Golden brown and slightly crispy, this flatbread is typically enjoyed with coconut or tomato chutney.

Although primarily enjoyed for breakfast, akki roti can also be served for lunch or dinner.

Ingredients

• 1½ cups rice flour
• ½ cup onion, finely chopped
• ½ cup carrot, grated
• ¼ cup coriander, finely chopped
• 1 tsp ginger, finely chopped
• 2 tsp green chillies, finely chopped
• 1 tsp cumin seeds, crushed
• 5 tbsp coconut, grated
• 4½ tsp oil, for greasing and cooking

Method

1. Combine all the ingredients in a large bowl and using one cup of water, knead into a loose, soft dough.
2. Divide the dough into six equal portions.
3. Place a portion of the dough on butter paper and flatten with wet fingers to make a six-inch diameter circle.
4. Make three to four holes.
5. Heat a non-stick tava and grease with a quarter teaspoon of oil.
6. Place the akki roti onto the tava and gently remove the butter paper.
7. Evenly drizzle half a teaspoon of oil and cook on both sides until it is golden brown.
8. Repeat with the remaining dough then serve.

This recipe was inspired by Tarla Dalal.

Idli

This steamed savoury cake is made with fermented rice and lentil batter.

It is a popular South Indian breakfast that is commonly enjoyed with sambar and chutney.

Ingredients

• 800g idli rice
• 100g urad daal
• ½ tsp fenugreek seeds
• ¼ cup poha
• 2 tsp salt

Method

1. Rinse the rice until the water turns clear. Transfer to a large bowl and add fresh water to soak for six hours.
2. Do the same thing with the urad daal and soak with fenugreek seeds.
3. Thirty minutes before grinding, soak the poha in some water in a small bowl for around 30 minutes.
4. Drain the daal water then transfer the daal and fenugreek seeds to a blender with ice-cold water. Blend into a smooth paste then transfer to a large bowl.
5. Do the same with the rice and poha.
6. Place the mixture into the same bowl as the daal. Add salt and mix with your hands. The batter should have a thick pouring consistency.
7. Place the bowl in a warm area for fermentation.
8. To check the batter has fermented, add a little batter to some water. If it floats, it has fermented.
9. To make the idlis, add two cups of water to a steamer and let it come to a boil on medium-high heat.
10. At the same time, lightly grease the idli moulds with oil and add some batter.
11. Once the water in the steamer starts boiling, place the idli moulds with the insert in the steamer. Cover and steam the idli for around 10 minutes on medium-high heat.
12. Once steamed, remove the steamer from the heat and let it sit covered for two minutes.
13. Open the lid and let the idlis sit for a further five minutes then carefully remove from the moulds.
14. Serve hot with sambar and coconut chutney.

This recipe was inspired by Cook with Manali.

Exploring these five South Indian breakfast recipes is a delightful journey into the heart of a vibrant and diverse culinary tradition.

Each dish, with its unique flavours and textures, offers a taste of South India’s rich heritage and hospitality.

Whether you’re savouring the crispiness of masala dosa or the wholesome appeal of akki roti, these recipes bring a delicious start to your day.

Embrace the flavours of South India and transform your breakfast routine with these mouthwatering dishes that promise satisfaction and a touch of tradition in every bite.