teamed rice cakes made from fermented rice and urad dal (black gram). Idlis are light, low in calories, and easy to digest. They are often served with sambar (a lentil-based vegetable stew) and chutneys.
Thin, crispy crepes made from fermented rice and urad dal batter. Dosas are versatile and can be filled with a variety of healthy fillings like potato (masala dosa), vegetables, or paneer. They are typically served with sambar and chutneys.
A savory porridge made from semolina (rava) or whole wheat (dalia). Upma is cooked with vegetables, spices, and sometimes nuts, making it a wholesome and nutritious breakfast option.
A type of dosa made from green gram (moong dal) batter. Pesarattu is rich in protein and fiber. It is often served with ginger chutney or coconut chutney.
Thick pancakes made from the same fermented batter used for idli and dosa. Uttapams are topped with chopped vegetables like onions, tomatoes, carrots, and chilies, making them a nutritious and filling breakfast choice.
A savory dish made from rice and split yellow moong dal, flavored with black pepper, cumin, curry leaves, and ghee. It is often served with coconut chutney or sambar.
A type of dosa made from a mixture of rice and various lentils (toor dal, chana dal, urad dal, and moong dal). Adai is high in protein and can be made more nutritious by adding vegetables to the batter.