The essence or the quintessence of south Indian breakfast is not to contemplate on calories, eat what you love, especially if cooked with love.
Almost 60 years ago a nutritionist Adelle Davis told “Eat breakfast like a king, lunch like a prince, and dinner like a pauper”. But we south Indians heard only the first part, so we reverberated the same for the second and third. Be it breakfast, lunch, or supper, we eat like a king. While 20% size zeros ponder over calories, the rest, including you and me, will drool on the aroma of sambar and the crispy crunchy dosa.
When Edward Anderson called Idli the most boring thing, my heart sank along with all south Indian food fanatics. What saved us is the befitting reply by Sasi Tharoor. What makes south Indian breakfast so addictive? it’s a combination of taste and nutrition. To kick start your day, these light recipes are great. So what is the gastronomy of these south Indian delicacies?
Puttu
There is no much big secret for a hot and steaming Kerala puttu.
The chemistry of rice powder and coconut scrapings put alternatively to the pot along with the kadala curry is a great combination. If you don’t want it that spicy try mixing with the banana and pappad along with sugar granules and a spoon of butter.
Pesarattu
The pride of Andhra, Pesarattu is a crispy,crepe-like dosa.
Rolled, folded thick or thin it goes well with sambar and whatever chutneys you have. High in protein and fibre, the dish needs only basic ingredients like whole green gram, rice, chillies and ginger. Regional varieties include the addition of nuts and veggies.
Venpongal
This dish of Tamilnadu with very simple ingredients transforms to its richness with the spices and ghee temperings. The nuts and spices give you a unique taste every time you bite them. This delicious dish goes well with sambar and chutney. People believe that eating this dish on Pongal day will bring luck and wealth.
Akki rotti
High in carbos and minerals, this soft and crispy flatbread is one of the best dishes to start your day. The authentic ones are made by flattening the dough on a banana leaf and flip-flopped on a Tawa. A choice of spicy chutneys, gun powder, even leftover chicken curry goes well with this.