Vada

A South Indian savoury breakfast food, vadas are made from different legumes such as chickpeas, green gram, black gram, pigeon pea as also from potatoes and sago. The deep-fried savoury doughnut is served with sambar, and tomato and coconut chutneys. Sometimes, coconut chunks and peanuts are also added to the dough. 

Vada

Sambar

Traditionally served with rice, sambar is a stew made from seasoned vegetable, lentils and tamarind. This tangy delicacy is a staple in South Indian cuisine, and is savoured with idli, dosa and vada. Typically, a sambar preparation consists of bottle gourd or drumstick however, other vegetables like eggplant, cucumber, lady finger, sweet potato, onion and tomato are also added. 

Sambar

Uthappam

Prepared from lentils and rice flour, uthappam is spread on a flat pan and seasoned with fresh vegetables. It is best eaten with sambar or coconut chutney. The uthappam is different from dosa in that it is much thicker and smaller, making use of more batter. It is fluffy and flavoursome, and at times is smeared with a combination of red chilli paste and ghee (clarified butter) while still on the pan.

Uthappam

Kanchipuram Idli

Made from rice or suji (semolina), idlis in Kanchipuram are best enjoyed with sambar and coconut chutney. To make idlis look more colourful and flavourful, different spices and vegetables are added. Ghee (clarified butter) is sometimes poured on top of hot idlis so that they melt in your mouth in an explosion of flavour and goodness. 

Kanchipuram Idli

Dosa

Made from fermented batter of rice and black gram, dosa is one of the most popular dishes in India that is conventionally served with sambar, a stuffing of potatoes and chutneys. The dosa now comes in hundreds of varieties, with modern twists, incorporating elements of other national and international cuisines. 

Dosa