South indian breakfast recipes

ADAI (A type of pancake made from dhals)

1c. rice2 hot green chilies
1/4 c. chana dhal3/4 cup water
1/4 c. urad dhal1/8tsp. asafoetida
1/4 c. toor dhalsalt to taste
2red chilies1/4cup vegetable oil

Mix rice and dhals together and soak in water for 3 hours. In a blender, grind the mixture of rice and dhals with the green and red chilies, adding about 3/4 cup of water. The mixture should not be ground finely. It should be of a coarse nature and a thicker consistency. Mix asafoetida and salt with it. The batter should not need to be fermented. Adai can be made as soon as the batter is ready. Over medium heat, brush the griddle with oil. Pour 1/3 cup of batter over the griddle and spread it around. It should be thicker than Dosai. When golden brown, turn it over to cook the other side. Take it out of the griddle and serve hot. Makes about 8 Adais. Goes well with coconut chutney.

APPAM (A type of pancake made from rice flour)

1 c. rice

1/4 tsp. fenugreek

1 c. cooked rice

3/4 tsp. salt

1/2 c. water.

1/8 tsp. baking soda

1/4 c. vegetable oil

1/3 c. coconut milk

Batter has to be ready a day ahead of making this dish . Mix rice and fenugreek together in water for 3 hours. Grind it in a blender very finely with cooked rice and salt, adding about 1/2 cup of water. Leave the batter on the top of the refrigerator or inside the oven for 24 hours to be fermented. An hour before making Appam add coconut milk and baking soda and make sure that the batter is of pouring consistency. Over medium heat, spray oil in a fry pan which has a round bottom. When hot, add 1 tablespoon of dough in the middle of the pan. Holding the side handles of the shake it in such a way that the batter will spread allover the bottom of the pan and make a circle. Close pan with a lid. In 2 minutes open lid to see if there is any uncooked dough. If not, Appam is ready. Makes 8 Appams. Eat with sugar and coconut milk. Brown or white sugar can be added with the batter if you prefer it to be sweet. Reduce salt to 1/4 teaspoon if adding sugar.

CHAPPATHI (A flat round bread made from wheat flour)

1 c. wholewheat flour2 Tbsp. vegetable oil
1/4 c. allpurpose flour1/2c. water
fordough) 1/4c. all purpose flour
1/2tsp. salt(for dusting)

Mix flours, salt, oil and water and make a dough. Knead the dough for about 8 – 10 minutes to make it soft. Cover it with a damp cloth and leave it aside for about 1 to 3 hours. After 3 hours knead the dough again and divide it into 8 small balls. Roll the balls into a thin round pastry, of about 5 inches in diameter. If it sticks to the surface when you flatten the ball, you may dip the pastry in the extra all purpose flour and keep the surface dusted with flour.

Over medium heat on a hot griddle, place the uncooked CHAPPATHI. When one side becomes slightly brown, turn it over for the other side to be cooked. Take it out of the griddle and hold chappathi with tongs over a medium flame on the top of a gas range. Expose both sides of chappathi to the flame for a few seconds. It will puff beautifully. Serve it hot. Apply melted butter. Tastes good when eaten with kurma. 2 to 3 servings.

PLAIN DOSAI (Rice pancakes)

1c. rice7Tbsp. water
1/4c. urad dhal1tsp. salt
1/4tsp. fenugreek12 tsp. melted butter
1Tbsp. cooked rice  

The batter for Dosai has to be ready a day ahead during the summer and two days ahead during winter before preparation. Soak rice and urad dhal separately for 3 hours. Fenugreek can be soaked with urad dhal. In a blender, grind soaked rice with 1 tablespoon of cooked rice and 3 tablespoons of water. Urad dhal and fenugreek have be ground with 4 tablespoons of water. Mix ground dough together well adding salt. Keep the batter outside on top of the refrigerator for 24 hours to be fermented. Grease a fry pan or griddle with butter over medium heat. Pour 1/2 cup of batter over griddle and spread it into a thin round pastry. Pour 1 teaspoon of melted butter around it and another teaspoon of melted butter on top. When bubbles appear on top of the batter, about 2 minutes after being poured, turn it over. When both sides become golden brown, remove from griddle and serve hot. Makes 6 Dosai. Good to eat with coconut chutney and sambar.


1 egg per dosai                                                  2 tsp. vegetable oil per dosai

Make batter ready as for plain dosai .Beat an egg in a cup with a fork. Grease hot griddle with 1 teaspoon of oil over medium heat. Pour 1/2 cup of batter over the griddle and spread it with a spoon into a round pastry. Pour the 1 beaten egg over the dosai. Add 1 teaspoon of oil around dosai. In about 3 minutes you’ll see bubbles on the top of the dosai. Turn dosai over for the other side to be cooked. Remove from skillet when golden brown. Serve hot.


1 Tbsp. butter (melted) per                    1/2 c. onion cut long

dosai                                                                        per dosai

Make the batter as described for plain dosai. Pour 1/2 cup of batter from pitcher into greased. skillet. O.n top of the pancakes, spread 1/2 cup long thin cut onions and sprinkle 1 tablespoon of melted butter over it. Turn pancakes when bubbles appear. When it becomes golden brown, remove from skillet.


Ingredients for Filling:

3 medium sized potatoes

1/2 c. carrots and peas (frozen)

3 Tbsp. oil

1/2 tsp. mustard seeds

1/2 tsp. urad dhal

1/2 tsp. chana dhal

2 c. onions (chopped lengthwise)

1/2 tsp. ginger chopped

2 Tbsp. hot green chilies chopped

1 Tbsp. coriander leaves chopped 1/8 tsp. turmeric

1 tsp. salt

1/4 tsp. lime juice

1 c. water

Boil potatoes and peel the skin off. Cut potatoes into small squares. Boil carrots and peas with 1/4 cup of water. When cooked, strain any extra water. . In a frying pan over medium heat, heat the oil. Add mustard seeds, urad dhal, chana dhal and saute. When the dhals turn into golden colors add the onion, ginger, chilies, coriander leaves and turmeric. Cook over slow fire. Add prepared vegetables and salt and saute. Add lime juice and 1 cup of water. Let the mixture come to a full boil. When half of the water evaporates, remove from heat and the filling is ready. Make plain dosai on griddle. When both sides of dosai become golden brown, put 1/2 cup of the above described potato filling in the middle and fold it in half circle shape. Each dosai takes 1/2 cup of the potato filling.

AVAL DOSAI (A type of pancake made from rice flakes called aval which can be obtained only in the Indian stores.)

2 c. rice1/1c. yogurt
3/4 c. aval (thick) or 1 c.salt to taste
aval (thin)1/4c. vegetable oil

Soak rice in water for 3 hours. Wash aval and soak it in yogurt or buttermilk. Grind aval with yogurt and rice. Use enough water to make the batter a pouring consistency. The batter should neither be too thick nor too thin. If to be used immediately, more yogurt may be added as per taste. Grease the skillet over medium heat. Pour 1/3 cup of batter and spread it into a thin round pancake. When golden brown, turn it over. Makes about 15. Tastes good with chutney or sambar.


1 c. all purpose flour11/2 tsp. salt
1/2 c. buttermilk pancake mix3c. water
11/2 Tbsp. whole wheat flour2tsp. cumin seed
11/2 Tbsp. rice flour1tsp. mustard seed
11/2Tbsp. creamofwheat1tsp. green pepper chopped
11/2Tbsp. creamofrice1/2 c. oil

1/4 c. buttermilk

Mix ingredients (1 through 8) in water and make the batter. Leave the batter out for3 hours. After 3 hours, fry cumin seeds, mustard seeds, green pepper with 2 tablespoons of oil in a skillet over medium heat until they pop up. As soon as you hear the cracking noise, pour this mixture into the already prepared batter and mix it well. Over medium fire, grease the skillet. Pour 1/2 cup of batter over skillet and spread It around Into a thin pastry with a spoon. Spread 1 teaspoon of oil around pancake. When the flour on top of the pancake seems to be cooked, turn it over. When golden brown, remove from skillet. Serve hot. Makes 10 dosai. Eat with coconut chutney and sambar.

IDLI (Steamed rice patties)

The dough for idli has to be ready a day ahead of preparation. Soak rice and urad dhal separately for 3 hours. Blend soaked rice with 1 tablespoon of water, cooked rice with 1 tablespoon of water and urad dhal with 1/3 cup of water. All three items have to be ground finely. Mix all three batters together adding the needed salt also. Keep the batter outside on top of the refrigerator for 24 hours to be fermented . If using idli plates that go inside the pressure cooker, grease the plates with oil and fill the holes with batter. Steam cook inside the pressure cooker far 7 minutes . If using idli plates that have its own steamer (idlipan) spread damp white cloth on the top of the holes and fill the holes with batter and steam cook . Makes about 10 idlis. Eat with coconut chutney, sambar and idlipodi. (Note: Idlipodi is a powder made from sauteing 1 cup of red chilies, 1/2 cup of urad dhal, 1/4 cup of chana dhal and 1/4 cup of sesame seeds in a drop of oil until golden brown and then grinding them into a coarse powder.)

Cream of Wheat IDLI (Steam cooked patties made with cream of wheat)

1/2 c. urad dhal

1 c. water

1 c. cream of wheat

salt to taste


Batter has to be ready a day ahead of preparation. Soak urad dhal in water for 3 hours and grind it with 1/2 cup of water. Put cream of wheat on the damp white cloth which goes over the idli plates and steam cook for 10 minutes. Mix steam cooked cream of wheat with urad dhal batter, and salt adding about 1/2 cup of water. Leave the batter outside for 24 hours to be fermented. Pour batter over the cloth spread on the holes of the idli plate and steam cook either inside idli pan or inside a pressure cooker.

KICHADI (A preparation with rice sticks)

8oz. ricesticks1c. frozen peas and carrots
3c. water 2green peppers
1potato1small onion, chopped
1tomato5Tbsp. oil.
Spices to be sauteed first:  
1/2 tsp. fennel seeds1/2 tsp. cinnamon
1tsp. garlic (chopped)2cloves
1/2 tsp. ginger (chopped)2cardamom
1/8 tsp. turmeric2tsp. salt

Boil rice sticks with 3 cups of water in a saucepan until they become soft (not too soft). Drain excess water and keep it aside. Cut all vegetables into small sizes except onion which should be cut lengthwise. In a frying pan, heat oil and saute fennel seeds, garlic, ginger, cinnamon, cloves and cardamom. Two minutes after adding these, add turmeric, pepper and chopped onion. Keep stirring the mixture. Two minutes later, add the rest of the vegetables and salt. Keep stirring until all the vegetables become soft. When vegetables are cooked, add the cooked rice sticks and mix the whole mixture and remove from stove. Tastes good when served hot.

PARATTA (An Indian bread)

2c. 011 purpose flour1/2c. cold water
1/2 c. oil1/4c. oil (to sprinkle
1tsp. saltand fry)

Mix the flour, salt, oil and water to make the dough. Knead it and make it smooth like a play-dough. Divide the dough into 6 small balls. Cover it wit a damp cloth and leave it aside for about 3 hours. After 3 hours, take each ball separately, dip it in a little oil and spread the ball into a very thin round pastry. Spread it as far as it can go. Applying little oil, fold the round pastry into pleats like making a hand fan. Holding the pleats in one hand, twirl the foldings into a round flat patty. Leave the pastries in a pan airtight for 15 minutes. After 15 minutes, sprinkle oil on each pastry. Roll them out into circle of 4 inches in diameter without unfolding the pleats. Grease the skillet over medium heat. Drop paratta on the skillet. When it turns slightly brown, turn it over for the other side to be cooked. Take it out when golden brown. Apply melted butter to make it soft. Keep parattas airtight. Good to eat when hot. Goes well with meat or vegetable kurma.


1/2 call purpose flour3/4c water
1c. wheat flour1/4tsp. salt
11/2Tbsp. butter (melted)1 c. vegetable oil

Combine all purpose flour, wheat flour and salt in a mixing bowl. Heat butter until it is very hot and smells. Pour it in the mixing bowl over the flour carefully and mix slowly. Then add water gradually and knead to a light, but smooth dough. Knead on a lightly floured surface several minutes, until smooth and and elastic. Pinch off about 1 tablespoon dough and form a small ball. You can make about 25 balls. With a rolling pin, flatten the balls as much as it can go into thin round pastries. Fry in

hot oil until puffed and become golden. Takes only a few seconds for each to be deep fried. Good to eat when it is hot. Serve it with potatoes. Poori looks and tastes more or less like the flour tortillas (sold in all grocery stores to make tacos) being deep fried in oil.

PUTTU (Steam cooked rice flour)

1 c. rice flour1/2c.sugar
1/8tsp. salt1/2c.coconut
1/2c. water7 podscardamom

Mix rice flour, salt and water and steam cook in a pressure cooker for 5 minutes. Add sugar, coconut and powdered cardamom. Mix well. Can be served as a snack also. Makes into 2 cups.

UPPUMA A cream of wheat preparation more or less like the Southern grits but is mixed with Indian spices

1c. cream of wheat1/2tsp. ginger pieces
1/2 tsp. mustard seeds2Tbsp. onions {chopped)
20 cashew nuts 1hot green pepper, chopped
2tsp. split uraddhal2c. water
4Tbsp. vegetableoil3/4tsp. salt

Slightly brown cream of wheat for 4 minutes i.n a skillet over medium heat and set it aside. In another pan, saute mustard seeds, cashew nuts, urad dhal in oil over medium heat until golden brown. Add ginger, onion, chopped green pepper and let it simmer uncovered for three minutes. Add 2 cups of water and salt with the boiling ingredients. Let the water come to a full boil. Add the browned cream of wheat while stirring. Keep on stirring for 5-7 minutes and by that time cream of wheat will be well cooked. It is good when served hot. Cooked uppuma comes up to 3 cups. Eat uppuma with chutney or yogurt and pickles.

VENPONGAL (A rice preparation with moong dhal)

3c. water1stick butter
1/3 c. moong dhal1tsp. wholeblack pepper
1c. rice20 cashew nuts
1tsp. salt1tsp. cuminseeds

Add 3 cups of water with moong dhal, rice and salt and cook it on the stove over medium heat. When the mixture becomes soft and the water is gone, take it out of the stove. If you cook it in a pressure cooker it will be cooked in 5 minutes. Over medium heat, melt the butter in a frying pan. Add the pepper to it and saute. Add the cashew nuts. A minute later add the cumin seeds. As soon as the pepper and cumin seeds start to pop and the cashews turn golden brown, remove the pan from the stove and pour the golden mixture into the cooked rice and moong dhal. Serve it hot. Eat venpongal with Sambar. Serves enough for 4 people.


2c. rice1tsp. mustard
1c. urad dhal1/2 tsp. turmeric powder
1/4 head cauliflower6tsp. oil
1carrot1Tbsp. curry leaves
1potato2Tbsp. coriander leaves
i onion chopped
2tsp. coconut flakes1tsp. salt
  1tsp. masala powder (optional)

Prepare batter as for IDLY (in the Breakfast Section) using the rice and urad dhal. Peel potato. Shred carrot and potato. Cut onion and cauliflower into small pieces. In a fry pan, heat 4 tsp. oil and saute cut vegetables and coconut flakes for 5-10 minutes. Add salt, turmeric and the optional masala powder. In another fry pan, saute mustard seeds in 2 tsp. oil until they pop, add curry leaves and swirl for a minute. Add to batter. Add the coriander leaves to the batter and mix well. Grease idly-plates. First add 2 Tbsp. of batter to each hollow then 1 tsp. fried vegetables, then top off with 1 Tbsp. of the batter. Steam cook for 5-7 minutes.


6slices whitebread2green chillies
2large onion,sliced4cloves garlic
1large tomato, sliced1tsp. coriander powder
1Tbsp. ghee 1/4 c. chopped coriander
1tsp. mustardseeds leaves

salt to taste

Cut bread slices into medium sized cubes. Heal ghee and saute mustard seeds until they pop. Add sliced onions and when golden brown, add green chillies, garlic, coriander powder, nd sliced tomato pieces. When gravy becomes thick, add bread cubes and cook till bread is soaked and soft. Add coriander leaves and mix uppuma well.


6tsp. grated coconutlime-sized turmeric
2tsp. pottu kadalai2Tbsp. coriander leaves
11/ tsp. coriander seeds1/2 onion chopped
1Tbsp. poppy seeds3cloves garlic
4red chilliessalt to taste
ghee for frying6slices white bread

Grind first 10 ingredients into a fine paste, adding very little water. Smear on both sides of the bread slices. Shallow fry in a little ghee until brown. Serve with coconut chutney.

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