8 South Indian breakfasts made with rice

South Indian cuisine is known for its use of rice, making it a staple grain but also the star of many comforting and nutritious breakfast dishes. From steamed treats to crispy crepes, rice is used in many forms. Here are some of the popular and must-try South Indian breakfasts made with rice.

This is one of the most famous steamed dishes made with a fermented batter of rice and urad dal. It is soft and fluffy and is best served with sambar and coconut chutney.

It is made with soaked rice and lentil batter. The difference between dosa and idli batter is the consistency, where the former is spread thin on a hot griddle to create a crisp, golden crepe.

This dish is made by pouring the fermented rice batter thickly on the pan and topping it with chopped onions, tomatoes, chilies, or mixed vegetables.

It is made with ice and moong dal, tempered with ghee, pepper, cumin, and cashews, this dish is soft, warm, and soothing. It is often paired with coconut chutney and sambar.

This dish is made with leftover idli or dosa batter, seasoned with onions, chilies, and curry leaves. The batter is poured into a special appe pan to create crispy-on-the-outside, soft-on-the-inside dumplings.

It is a speciality of Kerala and is made with fermented rice and coconut batter. Cooked in a special curved pan, it has soft, spongy centers with thin, lacy edges.

It is a steamed delight too, and is made with rice flour, placed in cylindrical molds, layered with fresh grated coconut. It is best served with kadala curry.

It refers to fine, delicate noodles made from smooth rice flour dough, carefully pressed into thin strands, and then gently steamed. Soft, light, and naturally gluten-free, they are typically enjoyed with coconut milk, flavorful vegetable stew, or even jaggery and freshly grated coconut for a simple, satisfying sweet version.

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