SOUTH INDIAN BREAKFAST RECIPES

Breakfast is the most important meal of your whole day. Skip it, and your health is up for a toss. After a gap of 7-8 hours of sleep or having your last meal, your body feels weak and it demands energy once you begin your day, and we got to give our body the essential nutrients it needs in the form of ‘Breakfast’. This is where many of us fail to listen to what our system needs; we skip our breakfast hence we complain about many things such as Headache, Acidity, Indigestion, and Overeating. So never ever skip your breakfast. I personally feel no other breakfast is as filling and sumptuous as the South Indian Breakfast. It is Nutritious and tasty as well. I am going to write about Best 5 South Indian Breakfasts, that you can add to your breakfast menus which are easy to prepare and are tasty too. So note down my recipe friends.

Nothing can beat this Savoury. It’s the best invention in Indian food we have ever had. Period. Idlis are healthy (as it is steamed), yummy and tummy filling preparation which is loved by everyone from kids to adults. Add these soft, fluffy and steaming hot Idlis to your diet. Proportion of ingredients and fermentation is key to making nice and soft Idlis. You can have Idlis at any time of the day. Eat it for brunch or lunch or dinner. There are many varieties of Idlis that one could make like Rava Idli, Instant idli (MTR ones are really good), Tatte Idli, kancheepuram Idli, Masala Idli, Oats Idli etc, but our good old plain ones are my favourite. Idlis can also be made out of Ragi, Millets, Rava and Poha. I made Idlis with Idli Rava /Rice Sooji and Urad Dal .Please note down my recipe for it.

IDLI

Preparation Time: 12-14 Hours

Cooking Time: 12-15 Minutes

Serves: 20-24 Idlis

Ingredients:

  • Idli Rava/Rice Sooji – 3 Cups
  • Urad Dal -1 Cup
  • Fenugreek Seeds -7-8
  • Salt
  • Water

Method:

  • Soak the Idli Rava in a separate bowl for about 4-5 hours in enough water, and then soak Urad dal and Methi seeds together for 4-5 hours in another bowl.
  • Drain the water from Idli Rava, also drain the water from the Urad Dal and keep the water aside as you’ll need it while grinding it.
  • Now in a grinder add the soaked Urad Dal and methi seeds. Grind it to a smooth paste add little water if you feel the batter is very thick. Stir the batter in between with a spoon or a spatula, add more water if required.
  • Now add the soaked Idli Rava into the batter of Urad Dal and give it a good mix. Many prefer to grind both Idli Rava and Urad Dal together. But I prefer mixing soaked Idli Rava to the nicely grinded Urad Dal batter as it gives a nice grainy texture when steamed. Choice is yours.
  • Add some salt and mix it properly. Now cover the Idli batter for about 8 Hours to ferment. Remember your Idlis will turn soft and fluffy, only if you keep the batter for desired hours for fermenting.
  • Next day when you take the batter for making Idlis, you’ll see the batter would have risen, give it a good mix. Then take an Idli Stand, smear some oil in the moulds and pour the batter evenly. Pour some water in the Steamer let it boil. Place the Idli Stand into it, cover it with a lid and steam the Idlis for about 10-12 minutes you may steam for few more minutes if you feel it has not correctly steamed.
  • You can prepare the coconut chutney while the Idlis are steaming. I made Red Chilly+ Chana Dal +Coconut Chutney. You can also serve Idlis with Idli Podi/ Dry Chutney. 

And how can you eat your Idlis without dunking them into the piping hot Sambhar. Yes. I feel Sambhar is a must have accompaniment with Idlis. Note down my recipe for the Sambhar.

Ingredients:

  • Yellow dal/lentils/Toor dal  -1/2 cup
  • Onion -2 medium finely chopped
  • Potato – 1 medium chopped into small cubes
  • Tomato- 1 finely chopped
  • Green Chillies – 2-3 Slit
  • Drumsticks – cut into 5-6 pieces lengthwise (Optional)
  • Turmeric Powder – 1tsp
  • Red Chilli Powder – ½ tsp
  • Sambhar Powder -1 tsp
  • Mustard seeds -1/2 tsp
  • Curry Leaves -1 sprig
  • Oil -3 tbsp
  • Salt to Taste 
  • Finely chopped Coriander leaves for Garnishing

Method:

  • Pressure cook the Toor dal by adding 2 cups of water for about 2-3 whistles. (You may add Turmeric along with the dal here) or later while tempering. 
  • Take a Kadai, heat some oil, add mustard seeds, let it splutter then add curry leaves, chopped onions, cook until they turn translucent, add chopped Tomatoes, Potatoes, and drumsticks, and slit green chillies (optional).Add Turmeric powder. Saute them for around 2-3 minutes. Add little water and let the mixture boil for about 2-3 minutes.
  • Once the Tomatoes become soft and mushy add the cooked dal. Add little water. Check the consistency and add accordingly. Mix well then add red chilli powder, only ½ tsp or may be a little less than that. Add Sambhar Powder, homemade or readymade, I used MTR’s Sambhar Powder.
  • Add salt as per your taste.
  • Let the Sambhar boil nicely.
  • Lastly, add finely chopped Coriander leaves to it. Sambhar is ready to be served.

Watch out this space for more South Indian Breakfast Recipes.

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