South Indian breakfast recipes

Dosa/dosai :Best known vegan gluten-free crepes which have fans all over the world. Add a filling you like between thin dosa and get creative juices out! Use the remaining batter for idli and uttapam and have a fresh breakfast everyday!

Fried idli is a snack cum breakfast which is made with left over idlis or those which became slightly hard. Air frying makes this simple recipe low in calories too.

Thick veggie pancake made with the dosa batter, which does not even need a chutney. Add the left over veggies to make your own variation daily. Bonus is vegan and gluten-free too.

Sweet pongal or khichdi made with jaggery lentils and brown rice.

Savoury pongal or light khichdi made with lentils and rice

These Indian style savoury donuts are all protein. Lentils need not be curry, they can be crispy too. Perfect match to soft steaming idli they are as yummy as they can be. Pair it with tangy chutney for a winning combo!

Pesarattu /Moong dal Dosa: Easy pick to increase your protein and iron in true Andhra style. Best known as MLA Pesarattu when served with some upma on the side along with chutney.

Tomato upma served with coconut chutney is an easy meal. This South Indian style savoury pudding is made with semolina. Can be made vegan too.

Kanjivaram idli/ Rava idli : Forgot to soak your lentils for idli batter? You can still fulfil your cravings and have a hearty breakfast. Semolina or sooji rava dumpling comes alive with grated carrots and some tempering and yogurt. Read the recipe here

South Indian style vermicelli upma which tastes just as great as the 2 min noodles. Add different veggies to make a new upma every week.

Tangy tomatoes make a wonderful treat. Perfect for brunch and a lazy brekkie. Bonus vegan and gluten-free.

When its raining mangoes and summer is here. Mango rice is a perfect brunch recipe. Helps you use those surplus mangoes too which otherwise go into the bin!

Tangy tamarind gives rice a makeover. If you love rice just like us, you will eat it in breakfast too. Make it for a picnic brunch and have a great time by leaving soon.

Have left over rice? Don't throw it. Make this citrus treat and eat it for brunch.

Long train journeys can never be complete without these crunchy munchies. Perfect for a weekend treat or even tea-time snack.

Perfect combo for any south Indian treat. Make it from fresh or frozen coconut. It gives that extra boost of fiber to all those lentil based recipes. Helps your gut and can be eaten with or without tempering if you are counting those calories.

Have loads of curry leaves? Dry them to make this yummy chutney powder. Add a spoonful of oil if vegan/ghee while serving with hot idli and dosa.

Instant tomato chutney makes a tangy relish and a great way to use any extra tomatoes. Refrigerate and use it with anything and everything you eat!