Like in many other countries, Indian breakfasts are composed of salty items. In south India, the most common dishes are masala pooris, upuma, idlis and dosas.
The Indian daily routine
As in many other countries, Indian breakfasts are composed of salty items.
In South India, the most common dishes are masala pooris, upuma, idlis and dosas.
But what do those strange terms refer to?
To make masala poori, you first need to cook a gravy with potatoes, turmeric and red chili powder. It is then served between two pooris.
Pooris are little round breads that are made like chapatis, the only difference would be the way they’re cooked since pooris are fried.
Upuma is made with semolina (rava), lentils, green chilies, mustard seeds and ginger. It can be eaten with sambar or coconut chutney.
In Kerala it is also eaten with mashed bananas. It is generally eaten in the morning but since it can be cooked quickly and easily, it is a perfect snack.
Idlis are little steam cooked breads made with fermented lentil and rice flour. It is one of the healthiest dishes since it has no fat or gluten.
Plus, lentil and rice flour contain protein and they are more easily assimilated by the body thanks to the process of fermentation. Like upuma, it is eaten with sambar and coconut chutney.
Dosas are thin pancakes which contain the same flour than idlis (lentil and rice flour), hence it is also well known for being healthy.
Depending on how they are cooked they can be more or less crusty. They are cooked on a steel plate called tava. As many other breakfast dishes they are eaten with different chutneys.