Breakfast is the first meal of a day, most often eaten in the early morning before undertaking the day's work. Among English speakers, 'breakfast' can be used to refer to this meal or to refer to a meal composed of traditional breakfast foods Such as porridge and sausage served at any time of day. The word literally refers to breaking the fasting period of the prior night.
There is no standard Indian breakfast menu as almost each state in India has different specialties. However, one can broadly classify breakfast varieties in India into 2 types, North Indian and South Indian. The eastern and western parts of India also have individual breakfast items unique to their culture or state.
South Indian cuisine includes the cuisines of the five southern states of India: Andhra Pradesh, Karnataka, Kerala, Tamil Nadu and Telangana.
The similarities among the five states' cuisines include the presence of rice as a staple food, the use of lentils and spices, dried red chilies and fresh green chilies, coconut, and native fruits and vegetables including tamarind, plantain, Snake gourd, garlic, and ginger. The four cuisines have much in common and differ primarily in the spiciness of the food. A typical south Indian breakfast consists of idli, vada or dosa coupled with chutney and Sambar. Many variations of these dishes exist such as Sambar Vada and Masala dosa. Other popular south Indian breakfast items are Pongal, bisibelebath , upma, and Poori. The state of Kerala has some special breakfast items such as Appam, Parotta, puttu, idiyappam and Palappam.
South Indian Filter Coffee, with its stimulating aroma, is like an alarm clock that can wake you up even when you are dog-tired! An everyday beverage in Tamil Nadu and Karnataka, Filter Coffee has now become popular throughout the country. Filter Coffee is made using a special utensil that has two parts. The upper part has a perforated base, which allows the decoction to seep through into the lower half, which is basically a container. To make filter coffee, you need to put the coffee powder into the upper strainer-like container, press it using the special inverted-umbrella shaped attachment and top it with hot water. Slowly, decoction collects in the lower container. If you do not have this special coffee filter, you can line a strainer with muslin cloth, place it over a container.
Dosa is a type of pancake-crepe made from a fermented batter. Its main ingredients are rice and black gram. Dosa is a typical part of the South Indian diet and popular all over the Indian subcontinent. Traditionally, Dosa is served hot along with Sambar and chutney. It can be consumed with idli podi as well. This Dosa are different from the regular one. They are made with Semolina, Oats and Black gram lentils. Totally different from the daily version of Dosa. No rice in this Dosa batter so even healthy and perfect for weight watcher. Served this Dosa with Tomato Chutney and some Aloo masala. This is our 69th #Foodiemonday #bloghop Event, and this time we are back with some Southindian breakfast recipes. My contribution for this event is Healthy Diet Dosa which are packed with goodness of lentils, oats and Semolina. Check out the recipe below and Enjoyy the healthiness!!!!!!!!!!!
2 Cup Semolina
1 Cup Black Gram lentil, Soaked and Crushed
1/4 Cup Oats
1/2 Tbsp Dry Fenugreek leaves, Powdered (Optional)
1/4 Cup Yogurt
Salt to taste
1 Tbsp Oil
1. Take a Bowl and Soak the Black gram overnight, Drain the water from the lentil and crush the lentils in a paste form.
2. Now Take another Bowl and add Semolina, Oatst and yogurt mix them Very well. Add the lentil paste and dry fenugreek leaves powder in to the Semolina mixture.
3. Add some amount of water in the paste to reach the dosa batter consistency. This Dosa batter should not be so in liquid form. It should be little thick so that we can spread the Dosa perfectly on Tawa. Put this mixture aside at least for half and hour.
4. Add Salt and 1 Tbsp of Oil in the mixture.
5. Now place the nonstick Tawa on medium flame. lightly grease the Tawa with oil. and pour the 1 full big spoon batter in the center of the pan. Spread the batter in outward circular motion to get a thin dosa.
6. Pour desired quantity of oil on the sides of dosa. Cook till the dosa is crisp and golden brown. Spread Aloo masala to the dosa, fold and remove from the tawa.
Serve hot with Tomato chutney or Sambar.