15 Delicious Kerala Breakfast Recipes You Must Try

Kerala breakfast recipes are among the most delicious of all Indian breakfasts. The home ingredients molded into exotic shapes with a touch of Colonial influence makes Kerala breakfast palatable for all. Moreover, these dishes are healthy, tasty, and do not take too much time to prepare. Like Kerala, beautiful is its food! Want to try a few of these breakfast options Make these 15 Kerala breakfast recipes and wow everybody around you! Scroll down to get the full list.

15 Mouth-Watering Kerala Breakfast Recipes

1. Kerala Appam

Appam is a bowl-shaped thin rice pancake. This is one of the easiest Kerala breakfast recipes with rice flour. Here’s how you can prepare appam.

Ingredients

• 2 cups rice flour
• ½ cup grated coconut
• 1 cup cooked rice
• 1 teaspoon sugar
• 1 teaspoon dry yeast
• ¼ cup warm water
• Cooking spray
• Salt to taste

How To Prepare

1. Add sugar and dry yeast to warm water in a bowl. Keep it aside for 10-15 minutes till bubbles start to appear.
2. Soak the uncooked rice for at least 4 hours.
3. To make the batter, drain the soaked rice and mix it with the cooked rice and grated coconut.
4. Blend this mix into a smooth batter.
5. Add salt and the yeast and sugar solution to the batter. Let it ferment overnight.
6. In the morning, heat a skillet and grease it with cooking spray.
7. Add a ladle of the batter in the middle of the skillet.
8. Pick up the skillet and move it in a circular motion to spread the batter to make it into a thin pancake.
9. Cover it with a lid and let it cook on low flame till the edges become golden brown.
10. Remove the lid and serve the delicious appam with any curry.

2. Kadala Curry

Kadala curry is another special breakfast dish from Kerala. Bengal gram is the main ingredient here, and it goes best with appam, pattu, poori, chapati, or rice. Here’s the recipe.

Ingredients

• ¾ cup Bengal gram
• 2 cups water for soaking Bengal gram
• 2 ½ cups of water for boiling or pressure cooking Bengal gram
• ½ teaspoon fennel seeds
• 1-inch cinnamon bark
• 3 strands of mace
• 2 pinches of nutmeg powder
• 3 cloves
• ½ cup grated coconut
• ¼ cup coconut water
• ⅓ cup chopped onion
• ½-inch ginger chopped
• 10 curry leaves
• 2 green chilis
• ½ teaspoon mustard seeds
• ¼ teaspoon turmeric powder
• 1 teaspoon coriander powder
• ¼ teaspoon red chili powder
• 2 tablespoons olive oil or coconut oil
• Salt to taste

How To Prepare

1. Soak the Bengal gram in water overnight.
2. Add salt and boil the Bengal gram in water using a pressure cooker. Wait for 6-8 whistles.
3. Meanwhile, blend the grated coconut. Add coconut water if it becomes too dry.
4. Now, dry roast the fennel seeds, mace, nutmeg, clove, and cinnamon.
5. Grind the roasted spices and keep aside.
6. Add two tablespoons of olive oil or coconut oil to a pan and add mustard seeds.
7. When they start to crackle, add the chopped onions and saute for 1-2 minutes.
8. Add ginger and chopped green chili and let fry for 30 seconds.
9. Add the curry leaves and let cook till the onions turn translucent.
10. Add the powdered roasted spices, chili powder, and coriander powder and fry for 2 minutes.
11. Now, add the blended coconut paste and stir well for 4-5 minutes on a low flame.
12. Add the boiled Bengal gram and cook for about a minute.
13. Add two cups of water and salt to taste.
14. Let it come to a boil.
15. Switch off the flame.
16. Serve hot with appam or rice.

3. Kerala Vegetable Stew

The famous Kerala vegetable stew is full of flavors and can even become your favorite dish. It goes well with rice, chapati, and appam. Here’s the recipe.

Ingredients

• ½ cup cubed carrots
• ¼ cup cubed potatoes
• ¼ cup green peas
• ¼ cup chopped onion
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 3 cloves
• 2 cardamoms
• ½ teaspoon black peppercorns
• ½ cup thick coconut milk
• 1 ½ cups thin coconut milk
• 10 curry leaves
• 3 tablespoons coconut oil
• Salt to taste

How To Prepare

1. Crush the clove, cardamom, and black peppercorns.
2. In a heated pan, add coconut oil and
3. The crushed spices and cook for 30 seconds.
4. Add the chopped onions and cook till they become translucent.
5. Add the ginger and garlic paste and cook for a minute.
6. Add the cubed veggies and stir well.
7. After about 2 minutes, add the thin coconut milk and simmer. Let it cook for 10 minutes.
8. Now, add salt and the thick coconut milk and cook for 5-7 minutes.
9. Remove the pan from the flame and add curry leaves. Serve hot.

4. Nadan Mutta Curry (Kerala Egg Curry)

If you want to experience the true taste of Kerala, nadan mutta curry is a must. It is a breakfast favorite of many Keralites. And why not? It tastes so mouthwateringly delicious! You can have it with appam or steamed rice. Here is the recipe.

Ingredients

• 4 hard boiled eggs
• ¼ cup chopped onions
• 1 ½ teaspoons ginger paste
• 1 ½ teaspoons garlic paste
• ¼ cup chopped tomato
• ½ teaspoon fennel seeds
• 1 teaspoon red chili powder
• 2 teaspoons coriander powder
• 1 teaspoon garam masala
• ¾ cup coconut milk
• ½ teaspoon turmeric powder
• ¾ cup water
• 2 tablespoons coconut oil
• 5-6 curry leaves
• 1 chopped green chili
• 1 teaspoon ghee
• Salt to taste

How To Prepare

1. Heat oil in a pan.
2. Toss in the fennel seeds and curry leaves and cook for 20 seconds.
3. Add the chopped onions and cook till they become translucent.
4. Add chopped tomatoes and stir. Cover the pan. Keep stirring at intervals. Let it cook till the tomatoes soften.
5. Add ginger and garlic paste and cook for a minute.
6. Add the coriander powder, red chili powder, salt, and turmeric powder. Saute till the oil starts to leave the onion and tomato paste.
7. Add the chopped green chili and add water.
8. Let it come to a boil.
9. Add the boiled eggs.
10. Cover the pan and cook for 3 minutes.
11. Add the coconut milk, stir, and cover the lid. Cook for 2 minutes.
12. Remove from the flame and add a teaspoon of ghee. Your yummy nadan mutta curry is ready!

5. Idiyappam

Idiyappam or string hopper or sevai is a popular Kerala breakfast. It goes best with vegetable kurma, but if you want, you can also have it with vegetable stew or Kerala egg curry. Here’s how you can make it.

Ingredients

• 1 cup rice flour
• 1-1 ½ cups water
• 1 teaspoon gingelly oil
• Salt to taste

How To Prepare

1. Boil the water in a pan.
2. Use the boiled water to knead the flour into a sticky yet firm dough.
3. Now, take an Idiyappam press and press the dough through it to make strings of it.
4. You can use an idli maker and make small idiyappams.
5. Cook for 5 minutes. Serve hot.

6. Tomato Chutney

This tangy-sweet tomato chutney tastes great and is the perfect companion for idiyappam and dosas at breakfast. It needs very little time to cook. Here’s the recipe.

Ingredients

• 3 tomatoes
• 1/2 teaspoon chili powder
• 1 medium sized onion
• 2 tablespoons oil
• Salt to taste
• 6-7 curry leaves
• 1/2 teaspoon cumin powder
• A handful of coriander leaves

How To Prepare

1. Sauté the onions first.
2. Add sliced tomatoes and
3. The spices to the pan and continue frying.
4. Add the coriander leaves
5. And some water to the mix.

Tangy tomato chutney is ready!

7. Kerala Coconut Chutney

Coconut is an integral part of Kerala cuisine. From rice to bread, it is used extensively by Keralites in cooking. This chutney is perfect for serving with dosas and idli. Here’s how to prepare it.

Ingredients

• 1/2 cup grated coconut
• 1/2-inch ginger
• 1 green chili
• 10-15 curry leaves
• 1/4 cup onion
• 2 whole red chilies
• 1/2 teaspoon mustard seeds
• Salt to taste
• 1/4 cup water
• 1 tablespoon oil

How To Prepare

1. Mix the onion, green chilies, ginger, and coconut and grind with salt and water.
2. Sauté the curry leaves, onion pieces, whole red chilies, and mustard.
3. Mix it with the ground paste after taking it off the flame.
4. Add some water. The chutney is ready.

8. Kerala Style Idlis

Did you know that Idli is cooked in most households in Kerala more than twice a week? Preparing soft idlis is not difficult when you have an idli cooker and the necessary ingredients. Here is the recipe.

Ingredients

• 1 cup urad dal
• 3 cups raw rice
• 1 teaspoon fenugreek seeds
• Salt to taste

How To Prepare

1. Soak both the urad dal and rice for 30 minutes.
2.  Add the fenugreek seeds.
3. Make a thick paste of urad dal, rice, and fenugreek seeds.
4. Let the batter ferment overnight.
5. Add salt to it and make idli-shaped molds.
6. Grease the idli cooker with oil and place the molds in it.
7. Steam the idlis for 15 minutes. Serve hot with sambar.

9. Gothambu Dosa

Gothambu dosa is the yummiest Kerala breakfast recipes with wheat flour. This is a variation of the popular rice dosa in Kerala. It is served mostly in breakfasts and is diabetic-friendly. Check out its recipe.

Ingredients

• 1/2 cup wheat flour
• 2 tablespoons rice flour
• Salt to taste
• 1 finely chopped green chili
• A pinch of cumin seeds
• 5-6 curry leaves, finely chopped
• 1 1/4 cups water
• Oil

How To Prepare

1. Mix the ingredients in a bowl. Stir well.
2. Lightly grease a dosa tawa.
3. Spread the batter in a circular fashion on the tawa.
4. Cook until both the sides are crispy brown.
5. Serve hot with chutney and sambar.

10. Kerala Deep Fried Rice Rotti

This breakfast dish is popular in Northern Kerala. Made with coconut and parboiled rice, it is tasty and easy to make. Serve it with a hot and spicy curry. Here’s how you can make this yummy breakfast.

Ingredients

• 2 cups rice flour
• 1/2 cup chopped onions
• 1/2 teaspoon cumin seeds
• 2 cups water
• 1 cup grated coconut
• Salt to taste
• 1/2 teaspoon fennel seeds
• Oil

How To Prepare

1. Boil the water and add salt to it.
2. Add the rice flour and stir. Close the lid and keep it aside.
3. Blend the coconut, cumin seeds, fennel seeds, and onions in a blender.
4. Knead the rice flour without adding any more water.
5. Add the blended ingredients to the flour and mix well.
6. Make small balls from this dough. Dab some oil on your fingers and palms so that the dought does not stick to them.
7. Use a rolling pin to flatten the dough into small disks.
8. Heat oil in a pan.
9. Fry the flattened balls on both sides. Rice rotti is ready to eat!

11. Kalappam

Kallappam is a delicious Kerala breakfast that resembles a dosa to a great extent. You should serve it with fish or chicken curry or chutney for breakfast. Here is how you can make it.

Ingredients

• 1/4 cup coconut (grated)
• 1/4 teaspoon cumin seeds
• 2 cups raw rice
• 1 cup cooked rice
• 1/2 teaspoon yeast
• Salt to taste
• 1 tablespoon sugar

How To Make

1. Grind cumin seeds and coconut.
2. Mix with sugar and rice powder.
3. Add the yeast to the mix.
4. Let it ferment for some hours.
5. Add salt to the mix.
6. Heat oil in a pan and pour the batter into it with a large ladle.
7. Fry well on both sides.

12. Kerala Coconut Pudding

This tender coconut pudding is an ideal Kerala breakfast recipe for kids. This dessert should be stored in the fridge after cooking and served cool. Scroll down for the recipe.

Ingredients

• 2 cups tender coconut
• 2 cups tender coconut water
• 1 tin Milkmaid
• 1 1/2 cups milk
• 1/2 cup water
• 1/2 cup grated coconut
• 10 grams China grass
• 3 tablespoons sugar

How To Prepare

1. Grind the coconut pulp and coconut water and keep it aside.
2. Grind the grated coconut.
3. Boil sugar in the milk and Milkmaid mixture.
4. Add the tender coconut paste and milk to the china grass mixture.
5. Mix well and allow it to cool.

13. Mango Kichadi

Mango kichadi is a typical Kerala delicacy. It is a must-have during Onam. You may serve this to kids for breakfast as well. Curd is not used as mango itself has a sour taste. Here is how you can make it.

Ingredients

• 1 raw mango
• 1/2 cup curd
• 2 dry red chilies
• 3 green chilies
• 1/4 teaspoon fenugreek powder
• 1/2 teaspoon mustard seeds
• 1/2 cup coconut grated
• 1/4 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• Refined oil

How To Prepare

1. Chop the raw mango into pieces.
2. Grind the mustard seeds, cumin seeds, chilies, and grated coconut.
3. Fry the fenugreek seeds in oil and add the red chili pieces and
4. The chopped mangoes.
5. Add all the other ingredients with water. Let it cook for a while.

14. Kerala Fruit Salad

If your kids shy away from eating salads in breakfasts, try this nutritious and yummy Kerala style salad. The lemon juice adds a tangy note. Here is the recipe.

Ingredients

• 1/4 cup pineapple slices
• 1/4 cup banana slices
• 1/2 orange
• 1/4 cup grapes
• 2 tablespoons lemon juice
• 1/2 cup condensed milk
• 1/2 cup water
• 4 tablespoons sugar
• 1 clove
• 1/2 teaspoon cinnamon powder

How To Make

1. Boil cinnamon and clove in water.
2. Add the pineapple slices to it.
3. After it cools down, remove the herbs and
4. Add the remaining fruits to it.
5. Add lemon juice and condensed milk. Keep it in the fridge
6. And serve chilled.

15. Kerala Parippu Curry/Moong Dal

Kerala style moong dal, also called parippu curry, is a part of Onam cuisine. It tastes the best when served with hot rice or appalam. The spicy coconut mix used in the dish rejuvenates your taste buds. Here is how you can make it.

Ingredients

• 1/2 cup moong dal
• 1 teaspoon cumin seeds
• 1/4 cup grated coconut
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon mustard seeds
• 2 tablespoons coconut oil
• 2 dry red chilies
• 1/4 cup chopped shallots
• 1 green chili
• 7-8 curry leaves
• Salt to taste

How To Prepare

1. Dry roast the moong dal.
2. Cook it with salt and turmeric in a pressure cooker.
3. Make a paste of cumin seeds and green chili with the coconut.
4. Add the paste to the dal and boil it.
5. Sauté the curry leaves and mustard in oil.
6. Add the chopped shallots and red chili.
7. Add this hot mixture to the dal. Mix well.

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Author

Charushila BiswasHealth & Wellness Writer

 

Charushila is an ISSA certified Fitness Nutritionist and a Physical Exercise Therapist. Over a span of 6 years, she has authored more than 400 articles on diet, lifestyle, exercises, healthy food, and fitness equipment. She strives to inform, educate, and motivate her readers via authentic, straightforward, and fact-checked information.

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