18 Delicious South Indian Breakfast Recipes You Must Try

Did you ever have a south Indian breakfast? Do you know that the breakfast dishes from south India are a combination of taste and health? If you are looking forward to trying out a few of those recipes, you have landed on the right page!

This post talks about the best south Indian breakfast recipes you can ever find! Go ahead and read!

1. Idly:

Perennial favorite and the healthiest South Indian Breakfast, the idlis are easy to make, easy to digest and a favorite for all age groups!

Ingredients Required:

• Lentils/black gram dhal – 1 cup
• Rice (Ponni Rice) – 3 cups
• Fenugreek seeds – 1 tsp
• Water – As required
• Salt

Method Of Preparation:

1. Soak black gram dhal and fenugreek seeds together and ponni rice separately for 4 hours.
2. Wash and grind the gram dhal and fenugreek, and rice separately.
3. Mix the idly batter together by adding salt.
4. Keep the idly batter outside overnight until it ferments.
5. Pour the batter into greased molds and cook for 10 minutes.

2. Dosa:

The South Indian pancake or Crepe, which is commonly called dosa, is a good option for breakfast, lunch or even dinner.

Ingredients Required:

• Rice Flour or rice – 2 cups
• Urad Dal– 3/4 Cup
• Salt – 1 tsp
• Water – As Required
• Oil – As Required

Method Of Preparation:

1. Soak urad dal in water for at least 2-3 hours.
2. Grind dal adding required quantity of water to form a thick paste.
3. Grind the rice.
4. Mix the ground rice, dal, and salt to form a loose batter. You may have to add more water to get the required consistency.
5. Keep the batter overnight to ferment.
6. Heat a non-stick tava or griddle, pour one ladle full of batter and spread it as thin as possible to make thin and crisp dosas.
7. When the edges begin to become crisp (3-4 minutes), flip it over and keep for two more minutes.
8. You can apply a few drops of oil on the edges of the dosa to give it a better taste.

3. Idiyappam:

These steamed string hoppers make for a healthy breakfast. You can serve them with vegetable stew or any other curry.

Ingredients Required:

• Rice Flour – 2 cups
• Warm Water – 1.5 cups approx
• Salt – to taste
• Grated Coconut – 3/4 cup (optional)
• Sugar – 1 tsp

Method Of Preparation:

1. Take rice flour in a big bowl and add salt to it.
2. Start adding warm water and knead the rice flour to form smooth and soft dough, which is not sticky.
3. Apply a dab of oil on the insides of the “Idiyappam Maker” and fill it with the dough. Close it tightly.
4. Apply some oil to each mold of the Idly Plate and start squeezing the dough onto the molds in a circular motion.
5. You can also use any plain steaming plate instead of Idly Plates.
6. In a similar fashion, grease the steaming plate and squeeze the dough in a circular motion.
7. You can garnish each idiyappam with a little coconut mixed with sugar.
8. Steam the idiyappam in the Idly Maker for around 10 minutes.
9. Serve it hot with any curry of your choice.

[ Read: Yummy Indian Breakfast Recipes ]

4. Gouthambu Dosa:

A healthy and crispy pancake made of whole wheat. Try it today and serve with chutney.

Ingredients Required:

• Wheat flour 1/2 cup
• Salt to taste
• 1 big Onion
• A sprig of curry leaves
• Green chili 1 tsp
• Ginger, grated 1 tsp
• Rice flour a quarter cup
• Jeera1 teaspoon
• Water as needed (You could use buttermilk too)

Method Of Preparation:
Making The Batter:

1. Finely chop both the onion and chilies. Avoid cutting them coarsely.
2. In a mixing bowl, knead the finely chopped onion, ginger, chilies, salt, and flour. You may need to add water as you knead them together. Using a whisk can make things quicker!
3. For added flavor, use butter milk instead of water.
4. The consistency of the batter should be watery as in the case of dosa batter.

Dosa Making:

5. Heat a wide dosa pan and grease it with some vegetable oil. Pour the batter to form a ring beginning from the outside and then covering up the insides of the circle.
6. Remember, this dosa has to be thin, unlike pancakes, so adjust the consistency of the batter accordingly.
7. Drizzle some oil on the circumference of the dosa to make it crisp.
8. You can serve this cooked on one side, or flip and cook on both sides.

5. Ven Pongal:

This is one of the most popular breakfasts in Tamil Nadu made of rice and dal. Ven Pongal can make a scrumptious breakfast for those who spend long hours at work.

Ingredients Required:

• Rice 1 Cup
• Moong Dal 1/4 Cup
• Black Pepper Powder to taste
• Zeera Powder 1 Tbsp
• Ginger Paste 1 Tsp
• Dry Dinger (Sukku) 1 Tbsp
• Heeng 1 Tsp
• Cashew for garnishing
• Ghee 2 Tbsp
• Water 6 Cups
• Salt to taste

Method Of Preparation:

1. Wash rice and dal together and drain nicely.
2. In the rice cooker, heat 1 tbsp ghee.
3. Add rice and dal. Fry until the ghee coats the mixture.
4. Add the rest of the ingredients, except cashews.
5. Add water. Cover the lid and cook.
6. Keep testing the water level and stir frequently as it has a tendency to stick to the bottom.
7. When the rice gets fully mashed, garnish with cashews.

6. Puttu:

It is the most traditional and popular breakfast of Kerala. Also known as steamed rice cake.

Ingredients Required:

• Two cups rice powder
• Half cup grated coconut
• Water as required
• Salt to taste

Method Of Preparation:

1. In a large mixing bowl, combine together rice powder, a pinch of salt and a little water. Next, mix well until the powder is moist.
2. Take a pressure cooker and pour in water to about one-fourth the level. Place the cooker over medium heat, and let the water boil until it begins to steam.
3. While the water is still at a boil, add some grated coconut and rice flour mixture in layers into a puttu maker.
4. Next, place the puttu maker right onto the nozzle of the pressure cooker and allow for the contents to steam.
5. Let the puttu steam for about five minutes. This steam makes it soft and delectable.
6. To serve it hot, gently push out the rice puttu from the maker and serve with chana curry or bananas.

7. Medu Vada:

The deep fried doughnut shaped lentil dumpling is a favorite in every household down south. If you thought making them was an ordeal, let us show you how easy it is to dish out the hot vadas to go with your idlis.

Ingredients Required:

• 2 medium sized cups urad dal or skinned, split black gram
• 2 green chilies, finely chopped
• 1 teaspoon of cumin seeds
• 2 sprigs of curry leaves, finely chopped
• 1 medium sized onion, finely chopped
• 1 teaspoon black peppercorns, whole or crushed
• 1 tablespoon of chopped ginger
• Half a cup of finely chopped coconut pieces
• A few sprigs of coriander leaves, finely chopped
• Salt – one teaspoon
• Oil to fry
• Water to adjust consistency of the batter

[ Read: Yummy Indian Vegetarian Breakfast Recipes ]

Method Of Preparation:

1. Soak the urad dal overnight. If that is not possible, soak for at least four hours.
2. Next, pour the dal into a wet grinder and grind to a soft yet thick consistency. Add as little water as possible while preparing the batter.
3. If the batter becomes watery while grinding, you may add some urad dal flour to adjust the consistency.
4. Now, add all the above-mentioned spices, herbs and onions to the batter.
5. Also add salt to the batter.
6. In a medium sized wok, heat some oil.
7. Shape the batter into small balls, flatten them and make a small hole in between.
8. Next, slide the vadas into the oil and deep fry.
9. Remember not to heat the oil too much. The oil should be just medium hot.
10. Fry all the medu vadas one by one on both sides till you see them turn brown and crisp.
11. Using a tissue, remove excess oil from the vadas.
12. Serve the vadas hot, with idlis, sambar and coconut chutney.

8. Appam And Potato Stew:

The lacy soft pancake is a favorite Kerala breakfast dish.

Ingredients Required:

• Rice 1 Cup soaked in water for 6 hours
• Cooked rice 1⁄2 Cup
• Grated coconut 1 Cup
• Yeast 1 Teaspoon
• Sugar 1 1⁄2 Tablespoon, divided
• Salt To Taste
• Warm water 3 Tablespoon

Method Of Preparation:

1. In a small bowl, add warm water, yeast and 1 teaspoon of sugar. Mix gently and let it sit for 10 minutes or until used.
2. In a blender, add the soaked rice, cooked rice and grated coconut. Add water and blend it till they become smooth.
3. Pour it into a large bowl. Add the yeast mixture, the remaining sugar and salt for taste. Mix well. Cover and let it sit in a warm place overnight.
4. Mix the batter once to form a smooth and homogeneous batter.
5. Heat the appachetty/ small deep frying pan on medium low heat. Pour a ladle full of the fermented batter into it.
6. Holding the handle from both the sides, swirl the batter to form a thin layer on the sides of the pan and the rest of the batter settles in the middle.
7. Let it cook until it begins to leave the sides, and the center is fully cooked and set. Transfer appam onto a plate. Repeat this with the rest of the batter.
8. Serve with stew.

Potato Stew:

This favorite side dish is an accompaniment to many Kerala breakfasts.

Ingredients Required:

• Potatoes -2 medium, boiled and slightly mashed
• Onion -1, chopped
• Green Chilies – 3-4, slit open lengthwise
• Ginger -1” piece, chopped
• Garlic – 1 or 2 small cloves, chopped
• Curry Leaves – few
• Cinnamon – 1” piece
• Cloves -3
• Cardamoms -3
• Black Pepper, whole – 1tsp
• Thick coconut milk– ½ cup
• Thin coconut milk -2 cups
• Coconut oil – 1 tbsp
• Salt to taste

Method Of Preparation:

1. Heat oil in a pan and add all the spices like cinnamon, cloves, cardamoms, and black pepper and fry.
2. Next add chopped onions, ginger, garlic, green chilies and curry leaves. Stir fry until they become soft and translucent.
3. Add boiled and mashed potatoes and mix well.
4. Add thin coconut milk and salt. Allow to cook for 10 minutes or until the curry reaches a creamy thick consistency on a medium heat.
5. Add thick coconut milk and bring it to a boil. Serve hot with aapam or vetyappam.

9. Mysore Bonda And Coconut Chutney:

Mysore Bonda is one of the most popular south Indian breakfast varieties to try out.

Ingredients Required:

• ½ cup urad dal
• 1 to 1.5 tbsp rice flour
• ½ tsp crushed black pepper
• ½ inch ginger, finely chopped
• 1 green chili, chopped
• Chopped coconut
• Curry leaves, chopped
• A pinch of asafoetida
• Salt
• Water
• Oil for frying the vadas

Method Of Preparation:

1. Soak the urad dal overnight, drain and grind the lentils until they become smooth and fluffy, adding very little water.
2. Pour the batter into a bowl.
3. Mix all the ingredients, except oil.
4. Shape the batter into a round shape on your palms and slide these gently into the oil.
5. Fry in medium hot oil until the bondas are crisp and golden.
6. Serve hot.

Coconut Chutney:

Ingredients Required:

• ¼ cup grated coconut, fresh or frozen
• One tbsp roasted chana dal
• 1 or 2 green chillies, chopped
• 8-10 curry leaves fried in 1 or 2 tsp oil
• Water as required

Method Of Preparation:

1. Grind all the ingredients, along with the fried curry leaves, oil and a little water.
2. Serve the coconut chutney with Mysore bonda.

10. Kesari Bath:

This is a traditional sweet cuisine that is also called rava kesari. It is considered to be one of the breakfast sweets.

Ingredients Required:

• 1-cup semolina
• 1 1/2 cup water
• 1/2 cup sugar
• A dash of orange food color (optional)
• 4-5 tbsp Ghee/clarified butter
• 5-8 cashew nuts
• 2 tbsp raisins
• 1/3 cup pineapple chunks (optional)

Method Of Preparation:

1. In a deep-bottomed pan, roast the semolina for 5 minutes on medium low heat.
2. In another pan, add 1tbsp ghee/clarified butter.
3. Fry the cashew nuts and raisins until they turn golden brown.
4. Remove them from the pan and keep aside.
5. Add the remaining ghee to the pan.
6. To this add semolina and fry a little.
7. In a cup of warm water, dissolve the food color. Add this to the semolina. Pour the remaining 1/2 cup water and stir well on medium-low heat.
8. Add sugar and mix. After the water absorption, fold in pineapple chunks, cashew nuts, and raisins.
9. Leave it on low heat for a few minutes. Serve hot.

11. Upma And Sambar:

Upma and sambar are another tasty combination you can consider making for breakfast.

Ingredients Required:

• Sooji fine variety 3/4th cup
• Oil 1/4 cup
• Shallots 2 finely diced
• 8 Green chilies finely chopped or sliced
• A sprig of curry leaves
• Ginger freshly grated 1 teaspoon
• Channa Dal 2 teaspoons
• Mustard seeds
• Hing
• Urad dal 2 tsp
• Salt to taste
• Coconut grated 1 tablespoon

Method Of Preparation:

1. Roast the sooji in a wide pan until it becomes slightly warm and fragrant.
2. Set the sooji aside to cool.
3. While the sooji is cooling, heat some oil in a wide mouthed wok.
4. Toss in some mustard seeds, and wait for them to splutter. Now add the hing and curry leaves.
5. For added flavor, add the channa dal and urad dal into the seasoning. Keep stirring.
6. Throw in the shallots and saute. Add the chilies and ginger and continue to saute till they turn light brown.
7. Now add about 1 ½ cup of water.
8. Cover the wok, and bring the mixture to a rolling boil.
9. Once the mixture begins to bubble, it is time to reduce the heat and pour in the roasted sooji.
10. Be sure to keep stirring as you add the sooji to the mixture.
11. Cover the wok and allow to cook on a low flame for ten minutes.
12. Garnish with finely chopped coriander leaves.

[ Read: Easy Vegetarian Breakfast Recipes ]

Sambar:

The tasty lentil curry that goes with many breakfast recipes including upma, is easy to make and a protein rich side dish.

Ingredients Required:

• Half a cup toor dal
• Salt to taste
• A pinch of turmeric

Ingredients For Seasoning:

• 3 tablespoons of vegetable oil
• 1/2 teaspoon cumin seeds for seasoning
• 1/8 teaspoon fenugreek seed
• Mustard
• Tamarind pulp 2 teaspoons
• A pinch of asafetida (hing)
• 4 dry whole dried red chilies
• 1 medium sized tomato
• 1-½ cups mixed vegetables, cut into bite-size cubes (green beans, carrots, zucchini, radishes)
• Salt to taste
• A tablespoon of sambar powder of any leading brand

Method Of Preparation:

1. First, wash and then soak the dal in two large cups of water for about fifteen minutes.
2. In a pressure cooker, combine soaked dal with 2½ cups of water, salt and a pinch of turmeric.
3. Cook on medium high heat until the dal is both soft and mushy.
4. Use a spoon to mash the dal till it turns into a soft paste.

Prepare Seasoning:

1. Heat some oil in a copper bottomed saucepan. You can test the heat by adding a few cumin seeds or mustard seeds to the oil. If it splutters immediately, the oil is ready.
2. Once the oil is ready, add the cumin seeds, mustard seeds, and fenugreek seeds and allow them to crackle. Next add in some asafoetida, red chilies and curry leaves. Sauté for a few seconds.
3. Once the seasoning is ready, add to it the cubed tomatoes, vegetables, and a teaspoon of sambar powder. Allow this to simmer on a medium flame for a few minutes. After this has cooked for sometime, add the tamarind pulp, and ½ a cup of water.
4. Cover the pan with a plate and allow the vegetables to cook until they become tender and fragrant.
5. Into the cooked veggies, pour in the dal and allow to simmer. Sambar should be thin, like a soup, so adjust the consistency by adding some water.
6. Cook the sambar on a low flame for 15 minutes.

12. Semiya Upma:

It is another popular breakfast idea, also known as vermicelli. This is the Indian noodle breakfast popular with kids.

Ingredients Required:

• Vermicelli – 180 grams
• Onion -1 finely chopped
• Ginger – 1 inch piece finely chopped
• Green chili -1-2 finely chopped or slit
• Vegetables – finely chopped
• Beans -4
• Carrot -1
• Fresh or frozen Peas – handful
• Potato – chopped
• Oil -3 tsp
• Water – 400 ml or 1 3/4 cup

Ingredients For Seasoning:

• Mustard -1 tsp
• Urad dal – 1 tsp
• Hing/Asafetida – a generous pinch
• Red Chili – 2
• Curry leaves – little

Method Of Preparation:

1. Roast vermicelli in a tsp of ghee until it turns light golden brown.
2. Heat oil and add mustard seeds. When the mustard splutters, add hing, urad dal, red chilies and curry leaves.
3. When urad dal turns golden brown, add onions, green chilies, ginger, and sauté until onions become transparent.
4. Then add finely chopped vegetables and sauté until half cooked.
5. Add 400 ml water and salt as needed.
6. When water starts boiling, add the roasted vermicelli.
7. Cover and cook on low flames stirring occasionally, until it is done.
8. Serve hot with any chutney or pickle.

13. Poori And Aloo Masala:

The perennial favorite breakfast all over the country that no other combination can beat.

Ingredients Required:

• Wheat flour / Atta – 2 cups
• Salt – 1 tsp
• Semolina – 2 tbsp
• Water – 1 cup
• Oil – for deep frying

Method Of Preparation:

1. Mix wheat flour, semolina, salt and water together to make dough.
2. Knead nicely and let it rest for 15-20 minutes.
3. Divide the dough into equal sized round balls.
4. Roll it out into a circular shape..
5. Heat oil for frying in a deep pan. Once the oil turns hot, deep-fry the rolled out poori in it.
6. Press the center of the poori gently with a spoon. It helps the poori to puff up nicely.
7. Once it puffs up nicely, remove from oil and let it rest on the paper towels to remove excess oil.
8. Serve with potato masala.

Potato Masala:

The tasty accompaniment to poori and masala dosa, the potato masala can be made in both dry and semi gravy forms.

Ingredients Required:

• 4 large sized Potatoes – cut into cubes
• A large onion, finely chopped
• Ginger – 1.5 ” slice (finely chopped)
• Green Chilies – 3 (chopped)
• Turmeric Powder – a pinch
• Salt to taste
• A few sprigs of Cilantro for garnishing

Ingredients For Tempering:

• Oil – 2 tablespoon
• 1/4 teaspoon of Mustard seeds
• 1/4 teaspoons of Cumin seeds
• 10 Cashew Nuts
• 1 teaspoon of Channa Dal
• 1 teaspoon of Urad Dal
• 2 Dry Red Chillies
• 1 sprig of curry Leaves

Method Of Preparation:

1. Take potato cubes in a pan with about 2 cups of water and salt. Boil and cook them until they turn soft.
2. After sometime, mash up a few of the potato pieces using a masher or the back of a large spoon. Keep it aside.
3. Heat some oil in another pan and temper some mustard seeds and cumin seeds.
4. Add to the seasoning the dried red chilies, chana dal, and urad dal and sauté for a few minutes, until the dal turns reddish brown in color.
5. Now, add the nuts and sauté till they turn light brown.
6. Drop in the curry leaves, a pinch of turmeric powder, crushed ginger and chopped green chilies. Saute for half a minute.
7. Add the sliced onions and sauté until they turn tender. Do not wait until the onions turn brown.
8. Lastly, add the potatoes to the pan. Combine together, check for salt and simmer the mixture for 10 minutes.
9. Garnish with cilantro leaves and serve.

14. Masala Dosa:

A spicy dosa variety with a delicious filling of potatoes. This variety of dosa is easy to make and is an enjoyable snack.

Ingredients Required:

• Dosa batter – as needed
• Oil – as needed
• Potato masala

Method Of Preparation:

1. Pour a spoonful of batter on a hot dosa griddle. Immediately spread it using the back of the spoon in a concentric circular motion.
2. Add a few drops of oil/ghee/butter on top.
3. Cook the first side and you can flip the dosa or let it cook as it is.
4. Once the dosa is completely cooked, add the potato masala in the center
5. Close the masala with the dosa from both sides.
6. Serve with hot sambhar and chutney varieties.

15. Pesarattu:

A healthy dosa variety from Andhra Pradesh that will leave you asking for more.

Ingredients Required:

• Green chillies
• Salt
• Green gram
• Jeera
• Ginger
• Rice
• Medium sized onion

Method Of Preparation:

1. Soak green gram and rice for 6 hours.
2. Grind soaked green gram and rice with green chilies, ginger, salt, jeera and onions by adding water little by little until it gets the consistency of a dosa.
3. Now take a non-stick pan, heat it, pour a small cup of dosa batter in the middle, and spread it.
4. Fry it by applying oil on the edges and turn around.
5. Serve hot with either ginger chutney, coconut chutney or sambhar or upma.

16. Onion Uttappam:

A thick pancake laced with onions, this variety of dosa is spicy, crunchy and filling.

Ingredients Required:

• Onion – 1/2 cup finely chopped
• Tomato-1/2 cup finely chopped
• Idly batter – 1/2 cup and a little more
• Green chili – 1-2 minced
• Ginger – 1-inch piece minced
• Oil for making uttappams

Method Of Preparation:

1. In a bowl, combine onion, green chili and ginger. Sprinkle a little salt and mix it.
2. Heat a tawa, pour a ladle of batter and spread it to form a thick dosa. Uttappams should be thick.
3. After a minute, sprinkle the onion mixture all over the dosa. Gently press it with the dosa spatula
4. Drizzle a tsp of oil around the dosa.
5. Flip the dosa and let it cook the other side.
6. Remove the dosa from the tawa and serve hot with chutney or sambar.

17. Puli Semiya:

A tangy variant of the semiya upma, puli semiya is made of tamarind. This variety is a quick fix recipe that barely takes a few minutes to make and devour.

Ingredients Required:

• Vermicelli one cup
• Jaggery ½ tsp
• Chili powder ¾ tsp
• A small ball of tamarind
• Cilantro one sprig
• Curry leaves one sprig
• Two dried red chilies
• Grated coconut 2 tbsp
• Turmeric 1/8 tsp
• Water 1.5 cups
• Salt to taste

Ingredients For Seasoning:

• Oil to fry
• Mustard seeds
• Chana dal
• Urad dal

Method Of Preparation:

1. Soak the ball of tamarind in a 1 ½ cup of water.
2. Retain the water and throw the pulp away.
3. Now in a pan, roast the vermicelli till it turns lightly brown.
4. Heat the oil, and allow the mustard to splutter.
5. Add to the seasoning some urad dal, chana dal, red chilies and curry leaves.
6. When the dal begins to turn brown, add some peanuts for flavor and sauté for another two minutes.
7. Pour in some jaggery, turmeric and salt to this mixture.
8. Add tamarind water to the seasoning and bring it to a boil.
9. Once you begin to see the mixture boil, add the roasted semiya and allow it to simmer for 3-5 minutes.
10. Finally, add the grated coconut and cook for an additional two minutes on low flame.

18. Billa Kudumulu:

A traditional recipe often made for Ganesh chaturthi, this can also be made as a breakfast dish. It will serve as a perfect alternative when you are bored of the same old idlis and dosas. Not only is it a low-calorie snack, it is also easily digestible and yet filling.

Ingredients Required:

• Moong dal 1 tsp
• Water one medium sized cup
• Salt to taste
• Chana dal 1 tsp
• Rice flour 1 cup
• Grated coconut a quarter cup

Method Of Preparation:

In a thick bottomed kadai, mix all the ingredients and allow it to come to a boil.

There ends the top south Indian breakfast list that are both delicious and healthy. Now below are two recipes of chutneys that go well with the recipes mentioned above. Give a read!

1. Kara Chutney:

This is a spicy and delicious chutney that goes well with dosa, idly, uttapam. This chutney would be the best choice for those who like their food fiery and hot!

Ingredients Required:

• One cup of Shallots/pearl onions
• One large sized tomato
• 3-4 Red chilies
• 2 cloves Garlic
• A coin sized ball of tamarind
• Salt to taste

Ingredients For Seasoning:

• 3 tablespoons of Oil
• 1 teaspoon of Mustard seeds
• 3/4 teaspoons of urad dal
• A sprig of curry leaves

Method Of Preparation:

1. Grind together all the ingredients to a smooth paste.
2. Heat a few teaspoons of oil in a pan. When hot, add mustard seeds and wait till they splutter.
3. Next, add urad dal, curry leaves and the ground paste to the seasoning.
4. Cook the mixture over a medium flame until the mixture begins to ooze out of the oil.

2. Coriander Chutney:

And for those of you, who like chutney less spicy and yet appetizing, this is a chutney that is worth a try. Simple to make, this chutney can be eaten with a variety of breakfast items like idlis, dosas, and even pooris.

Ingredients Required:

• Coriander leaves – 1 medium sized bunch or 1 cup tightly packed
• Urad dal -2 tbsp
• Green chilies – 1-2
• Ginger – 1/2 inch piece
• Tamarind
• Coconut – 3 tbsp (grated)
• Oil -2 tsp
• Salt as required

Ingredients For Seasoning:

• Oil – 1 tsp
• Mustard – 1/4 tsp
• Split urad dal – 1/4 tsp

Method Of Preparation:

1. Heat 2 tsp of oil and fry urad dal until it turns light brown.
2. Then add green chilies, ginger, and fry for a few seconds. Switch off the flame.
3. Add coriander leaves, tamarind and sauté in the heat of the pan itself.
4. Then add grated coconut, sauté in the heat of the pan and leave it to cool.
5. Grind it with salt.
6. Heat a tsp of oil and add mustard seeds.When they splutter, add urad dal. When dal turns golden brown, pour the seasoning over the chutney.

These were a pick of some of our favorite and easy south Indian breakfast recipes. Not only are they easy to fix, but are also nutritious and wholesome. Try them today! Also, share your experiences with us on how the different recipes turned out be!

And if you know any other south Indian recipes for breakfast, share with us in the comments section below!

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Author

Tanya ChoudharyHealth & Wellness Writer

 

Tanya is an ISSA certified Specialist in Fitness & Nutrition. She specializes in writing articles on ingredients that benefit skin, hair, and health. She believes in the right health and lifestyle practices and strives to promote the same to everyone around her.

Read full bio of Tanya Choudhary