South Indian Breakfast variations: The morning of South India is something special. As soon as the sun rises, the fragrance of idli, dosa, upma and vada starts spreading from the kitchen. These are not just food items, but the identity of the tradition and taste of every household. But have you ever noticed that Idli-Dosa looks alike in every state, but their taste is different? If the idli of Chennai is soft, then the dosa of Hyderabad is sharp and shocked. The masala dosa found in Bengaluru is famous all over the world. This difference is not just from the way to cook, but people everywhere change their taste, spices and materials according to their own. This is the reason that the same dish gives a completely new taste in different cities. Let us know how breakfast changes in Andhra-Telangana, Karnataka and Tamil Nadu.
1. Andhra and Telangana – Tart and Powerful Taste
Chilli and spices are used a lot in food here. The same glimpse is also seen in breakfast.
Idli: The Idolis here are very light and puffy. They are added to peanut chutney (palli pachadi), ginger chutney (allum packed) and spicy karam podi powder from above.
Dosa: The dosa here is kind and dark. A dosa named Pesratu is very famous here, which is made from green moong dal and has onion, chilli and ginger full. Many times a metaphor is also put inside it.
Upma: The upma here is spicy and spicy, in which curry leaves, mustard, green chillies and ginger are added.
Vada: The crispy vada in which green chili or black pepper is often filled with pungency.
Sambar and Chutney: Sambar is sour and pungent made of tamarind. The chutis are rich in peanuts, tomatoes, ginger and chili.
2. Karnataka – Butter filled, gentle in taste and incomplete without coffee
Here, there is a glimpse of sweetness and soft taste in food, along with strong filter coffee.
Idli: Rava Idli is a special item here, which is made from semolina and curd. Also, the stall idli which is wide and very soft.
Dosa: The spice dosa of Karnataka is very famous- it is full of light spices. Benne dosa contains a lot of butter and the set dosa is a plate of three soft dosa together.
Upma: The upma here is lighter and decorated with coconut or cashews from above.
Vada: Light and crispy vada, which is served with coconut chutney.
Sambar and Chutney: A little jaggery is added to the sambar, which makes it feel mild sweet. The amount of coconut is high in the chutis and they are made in very gentle taste.
3. Tamil Nadu – The smell of traditional taste and simplicity
The dishes here have less spices, but a deep taste.
Idli: Soft, white and absolutely light idolis, which are combined with coconut sauce and delicious sambar.
Dosa: Ghee Roast Dosa and Dosa are very much liked here. Ghee is roasted while dosa is thick and soft tomorrow.
Upma: Low spice, plain but aromatic upma.
Vada: Crisis from outside, slightly soft from inside. It is eaten by immersed in sambar or chutney.
Sambar and Chutney: The sambar here gives a balanced taste of tamarind with sourness and mild sweetness. Coconut, red chili, tomato and coriander are used in chutis.
Important thing
The food of every state is associated with the need and tradition there. Hot weather and spicy food in Andhra and Telangana have become the choice of people. Milk, coconut and butter are used more in Karnataka. Light, quick digestive and simple food is popular in Tamil Nadu.
