Idli is a rice dish that is steamed into small pancakes. It is teamed with a number of local dips, or chutneys and traditionally served with sambhar. Another popular combination is to pair an idli with a fried vada. This is served with the usual accompaniments of the side dishes. Traditionally a breakfast dish, idli is also enjoyed as a snack and can be made a part of any meal.

A thin, crepe-like pancake delicacy made from rice and black gram paste, dosa is a staple dish enjoyed at all times of the day. The batter is fermented before it is cooked and hence the dish has a subtly tangy flavour. It is made crispy and enjoyed either on its own or with a variety of fillings. Making a dosa requires expertise and seeing it getting made is as much fun as eating it is.

A traditional South Indian stew made of lentils, tamarind, and seasonal vegetables, sambhar is quite delicious. Traditionally, it is made with toor dal and a host of garden vegetables that are easily available locally. It is a common accompaniment with boiled rice, idli, uthappam and dosa.

Made from a light batter of overnight soaked lentils, this is a deep-fried delicacy that is quite popular in the region. The batter usually contains chunky pieces of ginger and whole black pepper. Vada is served with a range of dips called chutneys along with the vegetable stew called sambhar. There a number of variations of vada which are made with different batters.

Uthappam is a savoury delight common to these parts of the country. It is a thick pancake-like dish that comes with a number of savoury toppings cooked along with the batter. The dish is usually served with a range of dips called chutney as well as with a stew called sambhar. Made with soaked and ground rice and lentils, this is a local speciality and should not be missed.