Idiyappam
Literally string hoppers, Idiyappam is a soft, fragile dish of rice flour, pressed thin to form noodles, and steamed. Delicate and convenient, it is typically served with coconut-based curries or vegetable stew.
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Paniyaram
Small, pan-fried dumplings, cooked from a batter of idli rice, urad dal, and fenugreek seeds. Mustard seeds and curry leaves give it a classic flavor, with fresh coconut chutney complementing it to perfection.
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Appam
A thin, soft pancake prepared from fermented rice batter and coconut milk, Appam is crispy on the edges and light at the center. It goes well with a scented coconut stew or vegetable curry.
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Puttu
A break-fast staple in Kerala, Tamil Nadu, and some parts of Karnataka, Puttu is a steamed cylindrical dish of rice flour interwoven with grated coconut. Banana, curry, or chickpea stew are normally served with it.
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Pongal
A soothing rice and lentil porridge, Pongal is spiced with ginger, cumin, and black pepper. Served hot with sambar and chutney, it is a filling way to begin the day.
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Medu Vada
These doughnut-shaped, deep-fried treats are made of urad dal batter and have a crunchy outside with a soft inside. Medu Vada is usually served with coconut chutney and sambar.
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