Vada

A South Indian savoury breakfast food, vadas are made from different ingredients like legumes such as chickpeas, green gram, black gram, pigeon pea and potatoes and sago. There are different types of vada, like medu and masala vada.

Vada

Upma

Also known as uppitu, upma is made as a thick porridge either from dry and roasted sooji (semolina) or from coarse rice flour. It is then flavoured with curry leaves. It is generally prepared for breakfast in South Indian households and is best served with curd.

Upma

Rasam Papad

While rasam is a south Indian soup prepared with tamarind, pepper, cumin, chilli pepper and regional spices, papad is a disc-shaped crispy food item made from peeled gram flour, cooked or fried.

Rasam Papad

Mysore Pak

The famous sweet, Mysore pak was first prepared in the kitchens of the Mysore Palace during the reign of Krishnaraja Wodeyar IV, by a palace cook named Kakasura Madappa. He made a concoction of gram flour, ghee (clarified butter) and sugar. When asked its name, Madappa having had nothing in mind, simply called it the ‘Mysore pak’. It is made of gram flour, clarified butter, sugar, cardamom powder and refined oil.

Mysore Pak

Idli

A yummy breakfast food throughout India, idlis are a type of rice or semolina cakes made by steaming a batter of de-husked fermented black lentils and rice or semolina.

Idli

Dosa

Made from fermented batter of rice and black gram, dosa is one of the most favoured dishes in the country and is conventionally served with sambhar (curry), stuffing of potatoes and chutney.

Dosa