Finding a healthy breakfast that is comfortable for the digestive system is difficult, but these seven South Indian breakfast options may help you.
Idli: Rice and lentil batter are fermented to create these steamed rice cakes. They are typically served with sambar and coconut chutney.
Dosa: fermented rice and lentil batter are combined to create this thin, crispy pancake. Try it either way, with or without the masala dosa, potato filling.
Upma: is a savoury porridge flavoured with spices, veggies, and occasionally nuts, and made with semolina (sooji).
Rava Uttapam: is a thick, savoury pancake topped with chopped vegetables that is made from a batter of yoghurt and semolina (sooji).
Pongal: is a hearty dish consisting of cooked rice and lentils seasoned with cashews, cumin, and black pepper.
Appam: These delicate, lacy pancakes are made with a fermented batter made of rice and coconut milk. Because of their somewhat sweet flavour, they pair well with stews prepared with coconut milk or with coconut milk that has been sweetened.
Adai: This type of dosa is made from a batter consisting of rice and mixed lentils, and is usually served with avial, a mixed vegetable curry.
Semiya Upma: This is a version of upma made with spices, onions, and cooked vermicelli noodles.