5 SOUTH INDIAN BREAKFAST RECIPES

1. Kalathappam

Ingredients

• White rice – 250 gms
• Jaggery – 5 or 6 cubes
• Grated coconut – 30 gms
• Coconut water – 50 ml
• Shallots – 10 nos
• Coconut slivers – 2 tbsp
• Cardamom powder – a pinch
• Cumin powder – a pinch
• Ghee or Coconut oil – 1 tbsp

Method

Soak the white rice in water for 5 to 6 hrs. Then, grind rice and grated coconut by adding enough water and add cumin powder and cardamom powder into it. Now, mix the coconut water with the ground batter and keep it aside for 5 to 6 hrs. Melt the jaggery in a small amount of water and add this into the batter. Heat the pan and drizzle ghee on it, sauté the minced shallots until it brown and keep it aside. Take another pan and sauté the coconut slivers in the oil until it starts to brown. Now, add these fried shallots and slivers into the batter and transfer this into a greased pan. Bake it in a preheated oven at 180 degrees celsius for 25 to 30 minutes. Your traditional recipe, Kalathappam is ready to serve now.

2. Pesarattu

Ingredients

• Whole green gram – 500 gms
• Rice – 200 gms
• Chopped onion – 30 gms
• Chopped ginger – 20 gms
• Chopped green chili – 3 nos
• Chopped coriander – 10 gms
• Cumin seeds – 1 tsp
• Salt – 3 gms

Method

Soak green gram and rice in water for 4 to 6 hours. Make a coarse batter by grinding rice and green gram with half of the green chili, ginger, and salt, add adequate water gradually. Now, heat the pan and drizzle oil on it, when the pan is fully heated, pour some batter and spread in a round shape. Turn it over and sprinkle the remaining chopped ginger, onion, chilies over the sides. When both sides became golden brown color, serve your hot Pesarattu with hot chutneys.

3. Medu Wada

Ingredients

• Grams -1 kg
• Black gram – 150 gms
• Onion – 150 gms
• Peppercorn – 10 gms
• Cumin – 10 gms
• Chopped ginger – 20 gms
• Asafoetida – 10 gms
• Salt – 15 gms

Method

Soak black gram in the water for 4 hrs and grind it into a fine paste. Add chopped onion, peppercorn, cumin, chopped ginger, asafoetida, and salt into this paste. Mix the batter well, wet your hands and take the batter in a ball shape and roll it in your hand. Make a hole in the center and fry it in a deep fryer until it became golden brown. Your tasty Medu Wada is ready now.

4. Mysore Bonda

Ingredients

• Black gram – 1 kg
• Chopped coconut – 100 gms
• Chopped curry leaves – 20 gms
• Chopped coriander -20 gms
• Cumin seeds – 10 gms
• Asafoetida – 10 gms
• Peppercorn – 5 gms
• Salt – 15 gms
• Oil for frying – 1 liter

Method

Soak black gram in the water for 4 hrs and grind it into a fine paste. Add chopped curry leaves, coriander, coconut, cumin seeds, asafoetida, peppercorns, and salt into the ground paste. Mix the batter well, wet your hands and take the batter in a ball shape and roll it in your hand. Fry them in a deep fryer until they become golden brown. Your delicious Mysore Bonda is ready to eat now.

5. Rice Dumplings

Ingredients

• Rice flour – 400 gms
• Grated coconut – 100 gms
• Shallots – 120 gms
• Cumin seeds – 8 gms
• Garlic – 35 gms
• Salt – 8 gms

Method

Cook the rice flour and grated coconut till they change colour and allow it to cool down. Grind shallots, garlic, and cumin seeds, then add a little water to this mixture and bring it to a boil. Add this to the rice flour and knead well to make a soft dough. Leave a little dough aside and roll the remaining into small balls. Cook these in salted water for 10 minutes. Stir them lightly to avoid breakage. When the dumplings are nearly cooked, make a paste of the remaining dough by adding water to it then, add this paste to the dumplings and allow them to thicken.  Your mouth-watering Rice Dumplings would be perfect with hot chicken curry.

I wish these 5 South Indian breakfast recipes can make your mornings splendid.