Wholesome South Indian Breakfast Dishes

South Indian breakfasts make for some of the most nutritious and filling breakfast dishes. They may be simple but are always a delicious combination of flavours, textures, and ingredients.

If you are looking for ideas on what breakfast to make at home, here are a couple of dishes to consider.

Chow Chow Bath

To a person hailing from the state of Karnataka in India, chow chow bath is that warm, comforting reminder of home, of the culture that their soul belongs to.

There’s something very healing in every nutty-sweet-spicy bite of this dish. Made of 3 elements, chow chow bath contains a portion of kesari bath (which is nothing but rava kesari), khara bath (which is a spicy-savoury dish like upma), and coconut chutney.

Many people confuse the name of the dish for either something that’s from Chinese cuisine or the vegetable chow chow. But that’s not the case.

Legend has it that this term became the norm in the 1980s when people began asking for mixed or “chow chow” portions of both khara bath and kesari bath.

It’ll take you a little over half an hour to prepare chow chow bath. In the end, you’ll find yourself revisiting this recipe time and time again.

Mangalore Buns

This dish is also from a region in Karnataka - the coastal city of Mangalore. Bananas, flour, sugar, cumin, and yoghurt are mixed to form a dough. These are rolled into buns and left to ferment overnight or for at least 8 hours. 

The fermentation process gives them a somewhat tangy flavour, balancing the sweetness of the banana and sugar. 

They are deep-fried until the outside turns crispy and golden brown. The texture of Mangalore buns is soft and flaky. Also known as banana buns, this dish is served with sambar, chutney or other side dishes. That said, a lot of people also prefer eating the buns without any accompaniments. 

You can prepare Mangalore buns for breakfast or as a snack. It is guaranteed to fill you with energy for hours to come. They also pair perfectly with a cup of South Indian filter kaapi.

Nei Pathiri

Originating from the Malabar region of Kerala, nei pathiri can be considered a relative of dosa, adai or chilla. It is a crepe-like dish made with ghee and rice. The nutty and simple flavours of nei pathiri are heightened when paired with a veg stew or a potato gravy dish.

Rice is a common ingredient in Kerala cuisine with several dishes being made of rice flour, beaten rice, and raw rice. You can see why nei pathiri would be popular not just in this Southern state but across India.