Kerala's Most Delicious Breakfast Dishes You Must Try

1) Idiyappam (Nool puttu)

Nool puttu

It is made of rice flour or ragi flour (Finger millet flour), salt and water. It is generally served as the main course at breakfast or dinner together with a curry (potato, egg, fish or meat curry) and coconut chutney. It is served with coconut milk and sugar in the Malabar region of Kerala.
"The Story of our Food", a book written by K. T. Achaya, an eminent Indian food scientist, and food historian, states that Idiyappam and Appam were already known in ancient Tamil country around 1st century AD, as per references in the Sangam literature.

2) Gothambu Dosa (wheat dosa)

wheat dosa

This crispy, instant wheat dosa is also her recipe. It is made using whole wheat flour or atta. A quick instant atta dosa recipe to make a healthy dinner, breakfast or meal with some chutney. Here they used only wheat flour to make this dosa recipe and for crisp texture, little ghee is used. It can be served with any easy chutney like red coconut chutney.

3) Puttu and Kadala Curry

Puttum kadalayum

Puttu and Kadala Curry is a breakfast of champions in Kerala. A wholesome meal in itself, this combination is popular for breakfast as it keeps full until lunch. Kadala curry is made with kala channa or Bengal gram, coconut oil and some subtle spices. The word 'Puttu' means portioned in Tamil language and makes for the ideal breakfast dish that is filling and healthy. It is made with rice flour and coconut. Try our brilliant recipe of Kadala Curry shared by Chef Niru Gupta. 

4) Vellayappam

Vellayappam

Vellayappam is a traditional Syrian-Christian breakfast in Kerala. It is made with a fermented rice batter and can be served with egg curry or a simple stew. It is thick and round in shape and is often accompanied with cumin seeds, shallots, and garlic. 

5) Pathiri 

Pathiri

Pathiri is a type of flat bread that is popularly enjoyed for breakfast in the coastal Malabar region of Kerala. The white dough is made with crushed rice which is then baked in special pans called Oadu. It is soft and chewy and can be enjoyed with a light curry or simply on its own. There are many versions of the Pathiri like the one smeared with desi ghee and the one stuffed with fish or meat. You can also fry the bread instead of baking it which is known as Poricha Pathiri.

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