Forget Idli and Dosa: Try these 8 South Indian breakfast dishes

South Indian breakfast meals are often restricted to idli, dosa, or uttapam. However, the cuisine boasts quite a range of breakfast dishes beyond these classics that are equally filling and satisfying. Take a look at these South Indian breakfast dishes and give them a try.

Also called Andhra's answer to dosa, it is made with soaked green gram ground into a batter and cooked into a crisp crepe. It is rich in protein and is best served with mint or coconut chutney. To make this, you need to soak green moong overnight, wash and then blend into a smooth paste along with some ginger and green chiili. Season it with salt and pepper and your batter is ready.

Native to Tamil Nadu, this is a comforting dish made with rice and moong dal tempered with black pepper, cumin, curry leaves, and generous ghee. It is a classic temple-style comfort food.

Highly nutritious, it refers to steamed finger millet balls served with thin rasam or sambar. It is rich in calcium and fiber and makes for breakfast, especially in rural Karnataka.

This native dish of Kerala refers to soft, lacy-edged fermented rice pancakes paired with mildly spiced coconut milk stew, tempered with sautéed veggies or chicken.

This lesser-known dish is made from rice flour dumplings steamed after being tempered with spices.

It refers to a rice flour flatbread and is served with coconut-based curries or meat gravies.

This dish consists of steamed rice noodles pressed into delicate strands and is served with coconut milk, vegetable stew, or egg curry. For idiyappam, a specific tool is used to which rice flour semi-soft dough is added and then turned into noodles, which are steamed to perfection.

It is a traditional Kerala breakfast made by steaming rice flour with grated coconut in cylindrical moulds. It is commonly eaten with kadala curry.