South Indian Breakfast Recipes

Well, today I am going to discuss South Indian breakfast recipes. South Indian breakfast is famous all over India and some part of the world as well. South Indians are spread worldwide and wherever they go they don’t forget to take their culture and their food. South Indian food naturally has the essence of spices grown on the farms of South India.

Top Five South Indian breakfast recipes

1. Dosa

Nowadays there is much variety of Dosa are available such as Chinese Dosa Chocolate Dosa, Schezwan Dosa, Cheese Dosa, Palak Dosa, etc. But the classic always remains classic and that is masala Dosa. Masala dosa is all time favorite South Indian breakfast for me.



  • 1½ cup Rice
  • ½  Urad dal
  • Salt to taste
  • Oil
  • Coriander seeds

Masala (Potato sabji):

  • 2 large boiled potatoes
  • 1 onion
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon of cumin seeds
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon red chili powder
  • 5-6 curry leaves
  • 1-2 green Chilies
  • 1 tablespoon oil
  • Salt to taste



  1. To make Dosa separately soak rice and dal in water for 6 to 8 hours.
  2. Take overnight soaked rice Urad dal and Coriander seeds into the grinder and make a smooth paste.
  3. Add salt and mix it well.
  4. Heat a pan with oil or ghee.
  5. Spread the batter on pan in a circular motion to make Dosa.
  6. Some people like to cook on both sides where some of it to cook only on one side it’s up to you how would you like to cook it.

Masala filling:

  1. Heat oil in a pan, add mustard seeds and cumin seeds and let them crackle.
  2. Then add curry leaves and chilies and let it fry for 30 seconds then add onion and spices.
  3. Fry onions for five minutes until the color of onion turn into golden brown.
  4. Add potatoes and mix and cook for some more time.
  5. Get your masala filling on Dosa, roll it and serve hot.

One masala Dosa contains:

  • 1 g of proteins
  • 4 g of fat
  • 7 g of carbohydrates
  • 6 g of fiber


2. Medu Vada Sambar

Medu Vada Sambar is made from Urad dal and it is one of the famous South Indian breakfast recipes. Very easy to cook and the taste is delicious.



  • 1 cup Urad dal
  • 1 teaspoon ginger
  • 1 to 2 green chilies
  • 1/4  coconut chopped into pieces
  • 1/2 teaspoon pepper
  • 1/2  teaspoon baking soda
  • Salt to taste


  • ½ cup of Arhar or Toor dal
  • 1 chopped tomato
  • 1 chopped onion
  • 1 chopped potato
  • ½ cup French beans
  • 2 small round brindle
  • 1 tablespoon tamarind soaked in water
  • 2 to 3 cup of water
  • 5 to 10 curry leaves
  • 1 to 2 garlic cloves
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 2 to 3 dry chilies
  • 2 tablespoon oil
  • A pinch of asafoetida,
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon chili powder



  1. Soak Urad dal for 3 to 4 hours and then grind it into a smooth paste without adding too much water.
  2. Add salt, pepper, finely chopped chilies, ginger, coconut, baking soda and mix well.
  3. Let the mixture sit for five minutes.
  4. Heat the oil in a pan, take a spoonful of batter and deep fry in the oil till its color gets golden.


  1. Soak dal in water for 30 minutes.
  2. Clean all the veggies and chop finely.
  3. Add 2 cups of water in dal and cook in the pressure cooker with 8 to 9 whistle.
  4. Now add turmeric powder, asafoetida, Salt, red chili powder, veggies, Sambar powder and tamarind pulp with some water if required.
  5. Then cook Sambar on low flame for next 8 to 10 minutes.
  6. In a small pan take oil, let it heat then add mustard seeds and cumin seeds.
  7. Once they crackle then add garlic red chilies, curry leaves, and asafoetida.
  8. When you see the color change of garlic and red chilies then pour it on this number.
  9. Stir it and your Sambar is ready to serve with Vada

1 bowl Vada Sambar with 2 vada contains:

  • 6 g of protein
  • 14 g of fat
  • 6 g of carbohydrates
  • 3 g of fiber

3. Idli Sambar

Idli is a favorite South Indian breakfast recipe option for them who are on diet. It makes your tummy full without adding much fat. Though steam Idli is a famous one, Master Chefs love to experiment and introduce new dishes made using steam Idli. Foodies are loving masala Idli and Idli Fry.



  • 2 cup of rice
  • 1/2 cup of water
  • 1/4 cup of poha
  • Pinch of baking soda (optional)
  • Salt to taste
  • Water for soaking and grinding


  • 1/2 Arhar Dal or Toor Dal
  • 3 drumsticks, to onion
  • 1 tomato
  • 1 to 2 green chilies
  • 1 tablespoon tamarind soaked in water
  • grated coconut
  • 1 teaspoon Sambar powder
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon red chili powder
  • 1 red chili
  • 1/2 teaspoon mustard
  • 1/2 teaspoon cumin
  • 1/4 teaspoon methi seeds
  • 2 garlic clove
  • Pinch of asafoetida,
  • Coriander leaves
  • Salt to taste



  1. Soak rice and poha together and Urad dal separately overnight.
  2. Grind rice and poha in a grinder.
  3. Grind Urad dal in the smooth paste and mix it with grinned rice and poha.
  4. Add a pinch of baking soda. (optional)
  5. Add salt and mix it well with the batter and keep the batter to get fermented for 7 to 8 hours.
  6. After the batter is fermented mix it well.
  7. Take the Idli mold, apply little oil and put the batter in each mold.
  8. Keep the flame on medium and let Idli cook for 10 minutes.
  9. After that open lead and with the use of knife or butter knife you can take out Idlis from the mold.


  1. Cook dal in a pressure cooker with 2 cups of water.
  2. In a separate pot add chopped vegetables drumstick and water and let it cook.
  3. When drumsticks are half cooked, then add ginger garlic paste turmeric, Salt, red chili powder, Sambar powder and continue to cook till drumsticks are fully cooked.
  4. Add tamarind juice and coconut, mix it well.
  5. Then add cooked dal to it, stir it well so that the dal Gate mashed. Let this mixture boil.
  6. For tempering heat oil in a small pan, add mustard seeds, cumin seeds and wait till they crackle.
  7. Add curry leaves, red chili, garlic, and asafoetida.
  8. Pour this tempering on sambar.
  9. Serve Idli with Sambar.

One bowl of Idli somebody having two Idlis contains:

  • 4 g of protein
  • 9 g of Fat
  • 45 g of carbohydrates
  • 9 g of fiber

4. Uttapam

When I was a kid, I used to say that Uttapam is a big brother of Dosa. As it is little thicker and has and can be topped with any vegetables like tomato, onion, capsicum, sweet corn, etc or we can use all these veggies together. One of the very healthy and tasty South Indian Breakfast Recipes.


  • 1 cup rice
  • 1/4 cup Urad dal
  • Salt to taste
  • Water for soaking
  • 1 tomato
  • 1 capsicum
  • 1 Onion
  • 1/2 cup sweet corn
  • Coriander leaves
  • 1 to 2 green chilies
  • Salt to taste


  1. Soak rice with poha and dal separately for 5 to 6 hours and grind it after that to get a smooth paste.
  2. Let it stay overnight for fermentation.
  3. Add salt to the batter and mix it well.
  4. Cut the vegetables.
  5. Heat the pan and add little oil.
  6. Take a spoonful of batter and spread on the pan in a circular motion, remember it should be thick.
  7. Spread vegetables on the surface of battle.
  8. Add oil from the side of the pan.
  9. Cover it with the lid and keep the flame on medium.
  10. When the base of the Pan gets golden brown it is ready to serve with chutney.

1 mixed vegetable Uttapam contains:

  • 7 g of protein
  • 2 g of fats
  • 2 g of Carbohydrates
  • 4 g of fiber

5. Gunta ponganalu / Paniyaram


You will not get this south Indian breakfast recipe dish in each and every restaurant in India like other south Indian breakfast dishes. But it’s unique test bring it to top five south Indian breakfast. It may not available in the restaurant but people love to cook it at home.


  • 1 cup rice
  • ½ cup Urad dal
  • ½ Chana dal
  • 1 Onion
  • 1-2 green chilies
  • 5-6 Curry leaves
  • ½ teaspoon Cumin seeds
  • ½ inch ginger
  • Salt to taste
  • Oil


  1. Soak Rice, Urad dal and Chana dal separately for 5 to 7 hours.
  2. Grind it separately and mix well.
  3. Keep mixture for 3 to 5 hours for fermentation.
  4. Add salt, cumin seeds, and finely chopped chilies, curry leaves, ginger, onion to the batter and mix it well.
  5. Take a gunta ponganalu or paniyaram pan and apply little oil.
  6. Pour batter into each mold and put a lid.
  7. When it becomes golden brown at the base then cook it from another side.
  8. Get cooked gunta ponganalu or paniyaram on the dish to serve with chutany.

6 pieces of  gunta ponganalu or paniyaram contains:

  • 8 g protein
  • 1 g fats
  • 9 g carbohydrates
  • 8 g fiber

So these are the top five South Indian breakfast recipes. In my next article, there will be another part of India and it’s delicious food recipes.

Read an article on Maharashtrian Breakfast Recipes

***Images Source:  Google


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  1. Reply

    Hi, I love your post. I recently finished an post on storing meat. I like to make my own meat for Christmas!. I will be creating a basic dessert to go with it. The children will be on holiday and I am sure they are going to love it.

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