South Indian Breakfast Recipes – Top 15 Tiffin Items List

Here is the list of South Indian breakfast recipes / Top 15 tiffin items that is commonly prepared in every vegetarian household. Not only in houses, but also in the breakfast menus of hotels/restaurants of Tamil nadu , Kerala and Karnataka. In this collection, some of them are authentic ones for which you need pre preparation and some of them are instant and easy to make tiffin recipes that I prepare at night for dinner. Soon I will try to compile a list of Instant South Indian breakfast recipes / tiffin recipes and make a separate post for that too.

Here you can find the links for Idli recipe (along with 15 varieties of idli recipes), Onion uttapam, Ven pongal recipe, Rava Kichdi recipe, Puffy poori, Crispy urad dal vada/Medhu vada, Parotta (quick version), Dosa, Crispy restaurant style rava dosa and Soft and spongy aapam recipe (without yeast and soda), Adai recipe, Rava idli(without soda), Karnataka special mysore masala dosa, Kerala puttu and last but not the least super soft spring hoppers/Idiyappam. You will find all these recipes with step by step images and video. I hope this list will help beginners.

Please check out the links for

• 15 Idli varieties
• 50 Chutney recipes
• 30 Idli sambar recipes
• Poori varieties
• 20 side dish for poori

If you are in Abroad/Cold countries and looking for Idli batter fermentation tips, check out this post .

I hope you find this South Indian tiffin items list useful to plan your breakfast menu quickly. Soon I will share a collection of easy and instant Indian breakfast recipes list.

Idli

Idli is a traditional South Indian breakfast recipe made from a batter of idli rice and urad dal (split black gram). To make idli, you typically use a combination of idli rice and dal which gives the idlis their soft and spongy texture. In Andhra and Karnataka, People make idli with idli rava as well.

The idli recipe involves soaking the rice and dal separately, then grinding them into a smooth batter. The ratio of dal and rice in the idli batter is typically 1:3, with three parts rice to one part dal. Once the batter ferments, it’s steamed in idli molds, producing fluffy, delicious rice idlis. The idli recipe ingredients are simple but require time and patience for the perfect result. Whether served with coconut chutney or sambar, idli is a beloved comfort food. With my 2 decades of experience, I have shared all the tips and tricks for making soft idli and crispy dosa batter. Do check this out.

Medhu vada

Medhu vada also known as medu vadai is a popular South Indian snack made from urad dal (split black gram), which is soaked and ground into a smooth batter. For a crispy medu vada recipe, the key is to ensure the batter is thick and fluffy, allowing it to fry into a crunchy, golden-brown donut-like shape. Medhu vada is often served with coconut chutney or sambar. Its one of the popular South Indian breakfast and snacks recipe.

Dosa

Dosa is a beloved South Indian dish made from a fermented batter of rice and urad dal (black gram). It is known for its crispy, thin texture and is typically served with a variety of chutneys and sambar. Check out my easy dosa batter recipe using rice flour and urad dal.

Ven Pongal

Ven Pongal is a classic South Indian breakfast recipe often served for breakfast or as a light meal. It’s made with rice, moong dal, and a blend of flavorful ingredients like black pepper, ginger, cumin seeds, and curry leaves. The dish is known for its soft, creamy texture and mild, comforting flavor. In Tamil, it’s called “Ven Pongal,” and it’s commonly served with coconut chutney and sambar. This hearty dish is nutritious and easy to digest, making it a favorite among all age groups.

Rava Kichadi

Rava Kichadi is a popular South Indian dish made with rava (semolina), and is a savory alternative to upma, though the two are often compared. The recipe includes ingredients like mustard seeds, urad dal, chana dal, curry leaves, green chilies, ginger, and a mix of vegetables like carrots and peas. When made in a pressure cooker, it’s a quick and easy option for breakfast or dinner. It also offers numerous benefits, being rich in carbohydrates and easy to digest, though it does contain around 200-250 calories per serving. In Tamil, it’s simply called “Rava Kichadi” and can be prepared in different variations to suit individual tastes.

Rava Idli

Rava idli is a quick and delicious South Indian breakfast and dinner recipe made from rava (semolina), and it can be prepared in various ways to suit different preferences. A key point about Rava Idli is that it can be made without curd (yogurt) and still turn out soft and fluffy. The recipe doesn’t always require Eno, though it’s often used for extra fluffiness. Unlike traditional idli, which undergoes fermentation, Rava idli can be prepared instantly without fermentation. It is often served with a side of chutney such as coconut chutney making it a perfect breakfast or light meal option.

Rava Dosa

Rava dosa is a crispy and flavorful South Indian delicacy made primarily with rava (semolina) and a few simple ingredients like water, cumin seeds, black pepper, and curry leaves. Served with chutney or sambar, rava dosa is a popular choice in many South Indian restaurants and can be made instantly for a satisfying meal.

Onion Uttapam

Onion Uthappam is a delicious and savory South Indian dish, often enjoyed for breakfast or as a snack. It’s made from a thick dosa-like batter, typically consisting of rice and urad dal, which is fermented to create a soft, fluffy texture. The key ingredients for onion uthappam include finely chopped onions, green chilies, curry leaves, and sometimes tomatoes, all of which are sprinkled on top of the batter before cooking. The uthappam is cooked on a griddle until golden brown on both sides, and it is usually served with coconut chutney and sambar. The dish is loved for its light yet filling nature, and its savory toppings make it a popular choice for anyone craving a comforting, flavorful meal.

Parotta

Parotta, also known as “Malabar Parotta,” is a popular and mouthwatering flatbread from Kerala, a southern state in India. This flaky, soft, and crispy delicacy is an essential part of Kerala’s food culture and has found its place in the hearts of food lovers worldwide. Known for its layered texture, Parotta is often served with a variety of curries like Salna, stews, or even as a snack on its own. Check out my simple and traditional Parotta recipe and enjoy this tasty treat at home.

Adai

Adai, a savory pancake, is a popular dish in Tamil Nadu, particularly cherished in Tamil Brahmin households. This protein-rich dish is made with a combination of rice, lentils, and spices, creating a crispy, crunchy, and wholesome treat. Adai is typically served for breakfast, lunch, or dinner, and it’s often enjoyed with a variety of chutneys or sambar.

Appam

Appam is a popular South Indian dish, especially loved in Kerala, known for its soft, fluffy texture and delicate crisp edges. Made from a fermented batter of rice and coconut milk, appams are typically served with vegetable stew, curry, or coconut milk. The unique circular shape, with a thicker center and thin, crisp edges makes appam a delightful and versatile dish for breakfast or dinner. Whether made traditionally with yeast or a simpler version with rice flour, appams are a comforting and flavorful staple in Kerala cuisine. Here I have shared appam recipe without using yeast and baking soda. Do check this out.

Idiyappam

Idiyappam, also known as “string hoppers,” is a popular South Indian and Sri Lankan dish made from rice flour. It is a delicate and nutritious dish that is often served as a breakfast or dinner item, typically accompanied by curry, coconut milk, or stew. In Kerala, idiyappam is commonly served with dishes like egg curry or vegetable stew, making it a versatile and comforting meal. Its simplicity and wholesome nature make it a favorite across the region, enjoyed by people of all ages.

Poori

Poori is a classic Indian deep-fried bread made from a simple dough of whole wheat flour, water, and a pinch of salt. It’s a beloved dish across India, often enjoyed for breakfast, lunch, or dinner. When rolled into small discs and deep-fried in hot oil, the dough puffs up into golden, crispy pockets that are soft and slightly chewy inside. Pooris are typically served with a variety of accompaniments such as potato masala, chickpea curry or Aamras in North India. Their light, airy texture and rich, indulgent flavor make them a comforting and satisfying treat. Whether served with a hearty curry or a sweet dish like halwa, poori is a versatile and delightful addition to any meal.

Chow Chow Bath

Chow Chow Bath is a popular and unique South Indian dish, especially cherished in Karnataka and parts of Tamil Nadu. It consists of two distinct parts: chow chow and bath. The “chow chow” refers to a savory dish, typically a spiced up vegetable upma, made with semolina (rava), cooked with mustard seeds, curry leaves, and vegetables like carrots, peas, and beans. The “bath” is a sweet rice dish, often flavored with jaggery, coconut, and cardamom, similar to a kesari or sweet pongal.

The combination of the mildly spicy chow chow and the sweet, fragrant bath creates a perfect balance of flavors. Chow Chow Bath is commonly served as a hearty breakfast or brunch in many South Indian homes and restaurants. It is typically accompanied by a side of coconut chutney or a spicy pickle, making it a fulfilling and satisfying meal. The contrasting flavors of the spicy and sweet components make it a delightful dish that’s both comforting and excitin

Puttu

Puttu is a traditional South Indian and Sri Lankan dish made from steamed rice flour and grated coconut. It is a popular breakfast item, especially in Kerala, and is known for its light, fluffy texture. Puttu is often served with a variety of accompaniments, such as banana, kadala curry (black chickpea curry), or coconut milk. Its simplicity, combined with its versatility, makes it a beloved comfort food for many. Whether enjoyed with savory curries or sweet sides, puttu is a wholesome and satisfying meal that’s sure to please all palates.

Masala dosa

Masala Dosa is a popular South Indian dish consisting of a crispy, thin rice crepe filled with a flavorful spiced potato mixture. The dosa is golden and crunchy on the outside, while the potato filling, made with onions, mustard seeds, turmeric, and curry leaves, adds a savory, mildly spicy taste. Served with chutneys and sambar, Masala Dosa is a delicious and satisfying meal, often enjoyed for breakfast or lunch, and is loved for its perfect balance of textures and flavors. This Mysore Masala Dosa is a Karnataka special breakfast and dinner recipe that is quite popular in restaurants.

7 taste uthappam

7 Taste Uthappam is a popular Indian dish, especially in Tamil Nadu, known for its delicious combination of flavors. The dish is made by topping a traditional uthappam with seven different ingredients, such as tomato (Thakkali), onions, carrots, peas, coriander, green chilies, and sometimes cheese or coconut making it a vibrant, flavorful treat. The uthappam recipe involves fermenting rice and lentil batter, which is then cooked like a thick pancake. This “7 Taste Uthappam” is one of the many variations of uttapam, which comes in different types, such as plain uttapam, onion uttapam, and tomato uthappam, each offering a unique twist to the classic dish.

Hotel style rava kesari

Rava Kesari is a popular South Indian dessert made with semolina (rava), sugar, ghee, and flavorings like cardamom, cashews, and raisins. The Rava Kesari recipe can also include milk for a creamier texture. It’s often made for festivals and special occasions. In Tamil cuisine, Rava Kesari is a beloved treat, and the Iyengar version may have subtle variations in preparation. This simple yet delicious dish is enjoyed across India, especially during celebrations. Though its a sweet / Dessert, it is usually served at breakfast along with idli, vada in South India.

• 15 Idli varieties
• 50 Chutney recipes
• 30 Idli sambar recipes
• Poori varieties
• 20 side dish for poori
• If you are in Abroad/Cold countries and looking for Idli batter fermentation tips, check out this post

Related Recipes

• Vegetable Uthappam Recipe – Mixed Vegetable Dosa
• 7 Taste Uthappam / 5 Taste Uthappam Recipe
• Chow Chow Kuzhambu Recipe – Chayote Gravy For Rice, Chapathi, Dosa
• Chow Chow Palya / Chow Chow Poriyal Without Onion
• Onion Uthappam Recipe – How To Make Onion Uttapam