South Indian tiffin has so many specials but kanna!!! the SUPERSTAR OF SOUTH INDIAN TIFFIN IS DOSA.
• Plain Dosa
• Masala Dosa
•Mysore masala dosa
• Kal Dosai
• Ghee Roast
• Paper Dosa
• Adai Dosa
• Rava Dosa
• Ragi Dosa
• Madurai Kari Dosai
• Podi Dosai
• Egg Dosai
• Onion Dosa
• Set Dosa
• Wheat Dosa
• Coconut Dosa
• Paneer Dosa
South India - divided by states but united by dosa.
Dear readers,
If I had forgotten any dosa please feel free to comment
Here’s a quick (and slightly nostalgic) tour of what we usually have at home 👇
The king of Kerala breakfasts.
We usually have this with kadala curry (black chickpeas) or sometimes green lentil curry.
If we run out of curry, no problem — we Mallus are resourceful. Just grab a banana, or a pappadam, and you’re sorted.
If you like a non-veg twist, it pairs beautifully with fish curry, chicken curry, or beef curry.
👉 My favourite combo: puttu with molakitta meen curry (spicy fish curry) — or just with pappadam when nothing else is available!
Made from fermented rice dough. When kallu (toddy) is used for fermentation, it becomes kallappam.
We eat it with all the gravies mentioned above, plus chicken stew or vegetable stew (usually made with potatoes and coconut milk).
👉 My go-to combo: vellappam with kadala curry or molakitta meen curry. I will soak the appam by pouring the curry over it and leave it for a minute.
Ah, childhood memories!
A simple rice porridge (kanji) served with payaru upperi/thoran (green gram stir fry) and chutta pappadam (roasted pappadam).
Sometimes, we add coconut chutney or mango chammanthi on the side
Back in the day, we didn’t even bother with spoons. We used jackfruit leaves folded into a makeshift spoon. 😄
Not going deep into these, since most people already know them. But yes, they’re part of our regular breakfasts too.
Another rice-based dish. Usually eaten with vegetable stew, but honestly, it tastes amazing with fish curry, chicken curry, egg curry, or kadala curry.
Our go-to breakfast when groceries are low or we just want something quick.
I used to hate it as a kid, but now I actually enjoy it!
It’s great with banana, pappadam, or pickle.
After marriage, I discovered some gems from the Malabar region — and they’re now part of my favorites too!
Made from rice, these are very thin and soft — I can easily eat 10 in one go 😅
Usually served with fish curry or chicken curry, but my top pick is fish curry all the way!
This one’s thick and full of flavour. The dough is made from rice flour, grated coconut, shallots, curry leaves, and green chilies — coconut is a must!
It goes well with any curry, but honestly, I love eating it just as it is, for that rich coconut taste.
Also, a special mention for the Tamil Nadu-style kichadi — with vegetables and a bit of ghee magic. I actually make that for my family now. Adulting, huh? 😅
Kerala breakfasts are not just about filling your stomach — they’re about starting the day right.
Each dish has its own story, its own memory, and that unique “amma’s touch” that no restaurant can ever replicate. ❤️
PC: All photos taken from the internet.