South Indian states make some of the cuisines similar to Kerala but the taste varies. Every North Indian perceives South Indian morning food is limited to Idli, Dosa and Sambar, that’s not true. Just catch a Kerala kitchen for breakfast, it’s way ahead in taste and variety. The cuisines such as Puttu, Appam, Rice Roti, Dosa etc. are best of its kind.
Kerala is known as God’s country. Once be there and taste these delicious breakfast cuisines. You can savour lunch and dinner cuisines yet the breakfast recipes in Kerala are for sure gonna make your day.
Appam is the rice flour pancake, one of the famous Kerala dishes. It has multi taste and shape in different locations of the state. It is one of the easiest breakfast dishes can be savoured with veg or non-veg curry. Let's look into the ingredients and recipes of delicious bowl-shaped pancake of Kerala.
Rice flour 2 cups
Grated Coconut ½ cup
Uncooked Rice 1 cup
1 teaspoon of sugar
Dry yeast 1 teaspoon
Warm Water ½ Cups
Mix sugar and dry yeast with warm water and keep them aside for 10-15 minutes until bubbles appear on the bowl.
Soak the uncooked rice for at least 4 hours
Drain the water from the soaked rice and mix it with cooked rice & grated coconut.
Blend them properly to make a smooth batter.
Mix sugar, yeast, salt and smooth batter(already prepared) and keep them overnight for fermentation.
Next morning heat skillet and grease it with a cooking spray.
Put a ladder of batter on the mid of skillet.
Pick up the skillet and move it in a circular motion so as to spread the batter into a thin pancake
Put back the skillet over the flame and cover it with a lid till the edges of pancake turn golden
Uncover the skillet and serve the delicious Appam with any curry
Picture Source: Healthy Food Recipes
Dosa is cooked from the overnight fermented ground lentils. It is spread over the pan with a few drops of ghee or oil to roast. Dosa is savoured as a staple food in other south Indian states yet Kerala Dosa is different for the ingredients used in each of the variety. You can check the ingredients and recipes videos to get the delicious Dosa of your own prepared.
Picture Source: traveltriangle.com
There are different versions of Puttu as per the ingredients used. I have taken one of the famous varieties Tapioca Puttu
½ Kg Grated Tapioca
½ Cup Powdered Rice
Grated Coconut 1 Cup
Boil some water in Pressure Cooker.
Mix the tapioca, Powdered rice and salt to taste. Keep it aside
When the pressure cooker stems place the puttu maker on the top of the pressure cooker. Completely cover the steam nozzle of the cooker.
Put some grated coconut in the puttu maker and on top of it place the mixture of tapioca and puttupodi.
Let the pressure cooker steam cook for 3-4 minutes. Remove the Puttu Maker from the steam nozzle and serve it hot with any non-veg curry.
Picture Source: Foodviva.com
It's the Malabari Pancake having a religious touch. The pancake needs rice powder, water and salt. to make the dough. It is one of the instant breakfast recipes. Mostly consumed at the coastal region of Kerala as a flatbread. There are different varieties of Pathri such as one smeared with Desi-Ghee and another fried bread without baking it. The preparation of Chapatti and Pathiri(Rice Roti) Is similar. The only difference is in ingredients used- in Pathiri Rice Powder is used rather wheat flour in Chapatti. It can be eaten with any spicy curry. Some people pour coconut milk over it and it is too-too delicious.
Rice Powder 2 cups
Water 1.5 Cups
Grated Coconut ½ cup
Salt to Taste
Oil for greasing
Make a dough of rice by pouring roasted rice and salt to taste on boiling water, let it cool in simmering flame. Make smooth with no lumps.
Picture Source: Youtube
Coconut is the staple food in Malayali homes. Coconut oil is used in all the food instead of sunflower or mustard oil. Coconut Chutney is supplementary to Dosa, Idli and also with other curries in meals.
1/2 cup of grated coconut
1/2-inch of ginger
10-15 curry leaves
1/4 cup of grated onion
2 whole red chillies
1/2 teaspoon mustard seeds
1/4 cup of water
1 tablespoon of oil
1 green chilli
1. Mix coconut, green chillies, the onion and ginger
2. Add salt to taste and some water on them and grind the mix.
3. Sauté the curry leaves, onion pieces, red chillies, and mustard till they turn light red 3. and start busting.
4. Take the sauteed ingredients off the flame and mix it with the coconut paste prepared.
5. Mix some water and the chutney is ready.
Picture Source: Kitchen Comer-Try it
It’s the sweet Kerala Breakfast cooked inside Banana Leaf. Children with sweet teeth are fond of Ela Ada.
Ingredients: Coconut Medley, Rice Paste, Jaggery and Cardamom
Layer Rice on Banana Leaf
A mix of coconut and jaggery is put as a filling
Rice layer is folded covering the mix over it
The banana leaf is steamed
Picture Source: Youtube
There are many versions of stew in Kerala and once you taste it may become your favourite dish.
Cubed carrots ½ cup
Cubed potatoes ¼ cup
Green peas ¼ cup
Chopped onion ¼ cup
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Black peppercorns ½ teaspoon
Thick coconut milk ½ cup
Thin coconut milk 1 ½ cups
Curry leaves 10
Coconut oil 3 tablespoons
Salt to taste
Smash the cardamom and black peppercorns and clove and bake them with coconut oil for 30 seconds
Add the chopped onions and cook till they become translucent.
Add the ginger and garlic paste and cook for a minute.
Add the cubed veggies and stir well.
After about 2 minutes, add the thin coconut milk and simmer. Let it cook for 10 minutes.
Now, add salt and thick coconut milk and cook for 5-7 minutes.
Remove the pan from the flame and add curry leaves. Serve hot(copy-paste)
Picture Source: Youtube
It is the most popular street food in Kerala. Also known as Malabar Parotta is similar to North Indian Parota in some recipes but ingredient and look varies. Its served as a breakfast food. The speciality is for the layer in it that is more soft and tasty in case applied yolk.
Following are the recipes for this amazing breakfast in Kerala
2 cups of maida
1 tsp of sugar
salt to taste
2 tbsp + 2 tsp of oil
water required to knead
4-5 tsp of oil as needed
Mix maida, sugar, salt and oil. Add water needed and start kneading for 15 minutes
cover the dough at least for 1 hour.
Make small balls of the dough and start flattening it with a thin layer.
Stretch the dough as much as possible from both the sides
Grease the stretched dough with edible oil
Using fingers start making folded pleats
Enlarge the pleated dough to its maximum
Roll the dough like a swiss roll and secure their ends by pressing softly
Grease your palm and press the rolls into moderately thin circles.
Take Tortilla Pan and heat it. Place the circle on the pan.
After a minute flip off and bake the other side. Grease them once you see golden brown spots on both sides.
Flip off for a couple of times. Crush it for layers
Finally, Kerala Parotta is ready to be savoured with any curry you like
Picture Source: Wikipedia
It is the Rice noodles. Different region people in Kerala call it in various names such as ‘nool appam’, ‘nool puttu’ Rice is made into dough and pressed into thin strings. It can be served with vegetable stew or vegetable kurma.
1 cup of rice flour
1-1 ½ cups of water
1 teaspoon gingelly oil
Salt to taste
Boil some water and use them in kneading the flour into the sticky firm dough.
Take an Idiyappam press and make strings out of the dough.
Take an Idli maker and put some strings on them
Steam for 5 minutes and the idiyappam is ready to be served hot.
There are some snacks relished by locals and visitors. Uzhnu Vada and Pazham Pori snacks go well with tea and are savoured almost all part of Kerala. For example, Banana Chips can be your travel partner. Kumbilappam of jackfruit increases appetite. The ingredients used in the cuisines are the symbol of Malabari and Malayali. Kerala people use Coconut oil instead of mustard oil, grated coconut and coconut chutney, tapioca and yam replace potato in snacks and curries.