There is a popular notion from the people outside South India that Idli and Dosa are only food items of South Indian states and people there eat them only but it’s a total misconception as there is an array of South Indian cuisines you shall try and know that there is much more in South Indian cuisines than only Dosa and Idli.
Putulu and Kadala curry (black pea curry) is one of the most common breakfast items in Kerala apart from idli and dosa. Here rice is steamed in a cylindrical shape and usually served with black pea curry. Bananas and papadam are used as side dishes. If you want to taste something other than idli and dosa, then it’s an ideal option. It’s a very light dish which makes it good for the stomach also.
SarvaPindi originated from Telangana and it’s a kind of savory pancake and rice flour, peanuts, chili, and chana dal are used to make it. People in Telangana usually take it as breakfast but since it’s a very light dish, you can eat it any time of the day. It’s an ideal food option for people who are vegan and prefer gluten-free foods.
Haalbai actually originated from Karnataka and from there it spread among other states of South India. Unlike the dishes mentioned above, it’s not a staple food and is prepared mostly during special occasions like any festival or marriage. It is made using coconut milk and rice flour. It can also be prepared by replacing rice flour with whole wheat flour. It’s mostly given as a dessert after meals or can be eaten with evening tea.
Allugedda is prepared using mashed potatoes and tomatoes, black gram, and onion. It’s mostly served as a side dish with the main meal and also with dosa. Allugedda is made quite spicy and hot according to the taste of the people. The requirements to prepare it are very simple.
