Breakfast, South Indian style
South India has some of the world’s great breakfasts, almost all built on rice and lentils. Many start with a fermented batter of rice and urad dal, made once and used for three days:
- Masala dosa: the famous crisp crêpe with spiced potatoes.
- Idli: soft steamed rice cakes, light and healthy.
- Uttapam: thick pancakes topped with onion and tomato, best with day-old batter.
- Medu vada: crisp urad dal doughnuts.
- Appam with stew: Kerala’s lacy pancakes with coconut milk stew.
Quick breakfasts
No time to ferment? These take 20 minutes or less:
- Upma: savoury semolina with mustard seeds and curry leaves.
- Poha: flattened rice with onion, peanuts and lemon, from western India.
- Ven pongal: creamy rice and moong dal with ghee and black pepper.
Fermentation tips
Dosa and idli batter needs warmth (25–35°C) to rise. In cold weather, leave it in an oven with only the light on. A good batter doubles, smells pleasantly sour and is full of bubbles.
On the side
Serve with sambar, coconut chutney and a cup of filter coffee or masala chai.