Check out South Indian recipe options for breakfast!

In today’s blog we will discuss few healthy breakfast options in South Indian recipe. Breakfast is the first meal of the day, typically eaten in the morning after waking up. It commonly consists of foods such as cereal, eggs, toast, fruit, yogurt, and beverages like coffee or juice. The word “breakfast” is derived from “breaking the fast,” referring to the period of fasting overnight while sleeping.

Indian breakfasts vary greatly across regions, reflecting the diverse culinary traditions of the country. From idli and dosa in the south to parathas and chole bhature in the north, breakfast dishes are deeply rooted in cultural heritage.
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Some healthy South Indian breakfast options:

These detailed recipes will help you prepare delicious and healthy South Indian breakfast options at home. Enjoy your meal!

Idli

Ingredients:

• 1 cup idli rice or parboiled rice
• 1/2 cup urad dal (split black gram)
• Salt to taste

Instructions:

• Rinse the rice and urad dal separately and soak them in water for 4-6 hours.
• Drain the water and grind the urad dal to a smooth and fluffy batter using little water.
• Grind the rice to a slightly coarse texture and mix it with the urad dal batter.
• Add salt to the batter and mix well. Allow it to ferment overnight or for 8-10 hours.
• Grease the idli molds and pour the batter into each mold.
• Steam the idli in a steamer for about 10-12 minutes until they are cooked through.
• Serve hot with sambar and coconut chutney.

Dosa

Ingredients:

• 1 cup rice
• 1/2 cup urad dal (split black gram)
• 1/4 cup fenugreek seeds
• Salt to taste

Instructions:

• Rinse the rice, urad dal, and fenugreek seeds separately and soak them in water for 4-6 hours.
• Drain the water and grind them together to a smooth batter. Add water as needed to achieve a pouring consistency.
• Add salt to the batter and mix well. Allow it to ferment overnight or for 8-10 hours.
• Heat a non-stick skillet or dosa pan over medium heat. Pour a ladleful of batter onto the skillet and spread it in a circular motion to make a thin dosa.
• Drizzle some oil around the edges and cook until the bottom turns golden brown.
• Flip the dosa and cook for a minute on the other side.
• Serve hot with chutney and sambar.

Adai

Ingredients:

• cup mixed lentils (equal parts of chana dal, toor dal, urad dal, and moong dal)
• 1 cup rice
• 2-3 dry red chilies
• 1-inch piece of ginger
• 2-3 cloves of garlic
• A handful of curry leaves
• Salt to taste

Instructions:

• Rinse the lentils and rice together and soak them in water for 4-6 hours.
• Drain the water and grind them along with dry red chilies, ginger, and garlic to a coarse batter.
• Add curry leaves and salt to the batter and mix well.
• Heat a skillet or dosa pan over medium heat. Pour a ladleful of batter onto the skillet and spread it into a thick pancake.
• Drizzle some oil around the edges and cook until both sides are golden brown and crispy.
• Serve hot with coconut chutney or avial.

Ragi Dosa

Ingredients:

• 1 cup ragi (finger millet) flour
• 1/2 cup rice flour
• 1/2 cup yogurt
• 1 onion, finely chopped
• 1 green chili, finely chopped
• A handful of coriander leaves, chopped
• Salt to taste

Instructions:

• In a mixing bowl, combine ragi flour, rice flour, yogurt, chopped onion, green chili, coriander leaves, and salt.
• Add water gradually to make a smooth batter with a pouring consistency.
• Heat a non-stick skillet or dosa pan over medium heat. Pour a ladleful of batter onto the skillet and spread it into a thin dosa.
• Drizzle some oil around the edges and cook until the bottom turns golden brown and crispy.
• Flip the dosa and cook for a minute on the other side.
• 6. Serve hot with chutney or sambar.