10 quick and easy traditional South Indian breakfast recipes

If you love South Indian food for breakfast, then here are 10 quick and easy traditional South Indian breakfast recipes which require minimal preparation time, making them ideal for a quick and delicious start to your morning.

Idli: Ferment a mixture of rice and urad dal overnight. Grind, add salt, and pour into idli molds. Steam for 10-15 minutes. Serve with coconut chutney and sambar.

Dosa: Soak rice and urad dal, grind into a smooth batter. Ferment overnight. Heat a pan, spread batter, drizzle oil, cook until crisp. Serve with chutney and sambar.

Upma: Roast semolina, sauté mustard seeds, curry leaves, onion, ginger, and green chilies. Add water, salt, and cook. Garnish with roasted nuts and cilantro.

Poha: Wash flattened rice, sauté with mustard seeds, curry leaves, onion, green chilies, and turmeric. Add peanuts, cooked potatoes, and season. Garnish with cilantro and serve.

Pongal: Cook rice and split yellow moong dal with water until soft. Season with ghee, cumin, black pepper, ginger, and curry leaves. Serve with coconut chutney.

Medu Vada: Soak urad dal, grind to a fluffy batter. Add salt, cumin, and pepper. Shape into donuts and deep-fry until golden brown. Serve with chutney or sambar.

Vermicelli Upma: Thin vermicelli sautéed with vegetables and spices. A light and delicious alternative to semolina upma.

Rava Kesari: Roast semolina, cook with ghee, sugar, and water. Add saffron, cardamom, and roasted nuts. Stir until it thickens. Serve as a sweet dish.

Appam: Soak rice and coconut, grind into a batter. Ferment overnight. Pour into a curved pan, cook covered. Serve with coconut milk or stew.

Semiya Payasam: A sweet, creamy dessert made from vermicelli, milk, sugar, and cardamom. Garnished with nuts for added texture.