South Indian meal ideas for breakfast
Tired of plain and boring bread-based breakfast ideas? If you want to eat a hearty breakfast, try South Indian recipes that are nourishing and light. These will boost your energy and are also fresh and delicious. Further, these hand-picked recipes are high in protein and are also perfect for a weight loss diet. So, what are you waiting for? Head to the kitchen and try these delicious recipes to kick-start your day!
Pesarattu (Green Gram Dosa)
- Ingredients
1 cup green gram, soaked overnight
1 green chili
A small piece of ginger
Salt to taste
Chopped onions and coriander leaves for topping
Oil for cooking
How to make Pesarattu
Drain the soaked green gram and blend it with green chili, ginger, and salt to make a smooth batter. Heat a griddle or non-stick pan and spread a ladleful of batter to make a thin dosa. Sprinkle chopped onions and coriander leaves on top. Put oil around the edges. Cook the dosa until crispy. Serve with coconut or tomato chutney.
Quinoa Upma
- Ingredients
1 cup quinoa
1 small onion, chopped
Mixed vegetables (carrots, peas, corn), chopped
1 teaspoon mustard seeds
1 teaspoon urad dal
A few curry leaves
2 green chilies, chopped
2 cups water
Salt to taste
Oil for cooking
How to make Quinoa Upma
Rinse the quinoa thoroughly and drain. Take a pan, heat oil in it and then add mustard seeds. Once they splutter, add urad dal, curry leaves, and green chilies. Add chopped onion and sauté until translucent. Then, add mixed vegetables. Pour in water and bring it to a boil. Add salt. Add the rinsed quinoa and stir well. Cover and cook on low heat until the quinoa is cooked and the water is absorbed. Serve hot with coconut chutney or yogurt.
Moong Dal Chilla
- Ingredients
1 cup split moong dal, soaked
1 small onion, finely chopped
1 small tomato, finely chopped
1 green chili, finely chopped
A handful of chopped coriander leaves
Salt to taste
½ teaspoon turmeric powder
Oil for cooking
How to make Moong Dal Chilla
Drain the soaked moong dal and blend it into a smooth batter using a little water. Mix in chopped onion, tomato, green chili, coriander leaves, salt, and turmeric powder. Heat a non-stick pan and grease it with a few drops of oil. Pour batter onto the pan and spread it to make a thin chilla. Cook on medium heat until golden brown. Serve hot with coconut chutney.