An idiyappam recipe made with lemon, chili and ginger
Breakfast
Explore a wide collection of traditional and easy South Indian breakfast recipes, including soft idli, crispy dosai, pongal, adai, upma, uthappam, idiyappam, semiya, and healthy millet or oats-based dishes. These vegetarian breakfast recipes include everyday Tamil favorites, quick tiffin ideas, fermented batter recipes, lunch box options, and comforting dishes served with chutney, sambar, or milagai podi.
Coconut Idiyappam
Coconut Idiyappam is a sweet dish and is made by mixing of coconut and sugar to the Idiyappam.
Idiyappam Upma
Idiyappam Upma is a light, tangy stir-fry where loosened idiyappam strings are sautéed with mustard, urad dal, onions, chillies, ginger and curry leaves, then finished with lemon juice and coconut.
Curd Oats
This recipe is similar to preparing “Curd Rice”. The only change is that we are substituting rice with oats. Serve with any pickle.
Rawa Idli – Method 2
Enjoy a flavorful twist on traditional South Indian breakfast with these quick and easy rava idlis. Packed with tangy flavors and perfect for meal prep!
Oats Idli
Oats Idli is a quick, fluffy steamed snack made with roasted rava and coarse oats powder tempered with spices, then mixed with curd and a touch of soda. Steam until soft, with golden cashews tucked inside.
Wheat Rawa Adai
A dish made with wheat rawa (Dalia) and mixed dals is served for breakfast or dinner.
Aval Oats Idli
A healthy breakfast recipe made oats and aval. This is served with chutney and sambar.
Lemon Aval (Poha)
Discover the delightful flavors of Lemon Aval, a tangy South Indian dish made with poha, lemon juice, and aromatic spices. Perfect for breakfast or a snack!
Semiya (Vermicelli) Idli – Method 2
A breakfast dish made with vermicelli, rawa and yoghurt
Oats Corn Adai
Oats Corn Adai is a delicious and nutritious dish made from a combination of oats and cornmeal along with onion and chillies.
Oats and wheat flour dosai
This dosai made with oats and wheat flour can be served with chutney/sambar. This is easy to make and no need for long fermentation like the plain dosai.