The way you breakfast has such a big influence on how your day begins. Maybe it’s rushed and you’re just grabbing an apple on the way to work. Or maybe you enjoy slower mornings where you can calmly prepare a plate of idli and coconut chutney.
On our website, we have explored a lot of South Indian breakfast dishes that feel like home to many of you.
In this post, you’ll discover some more ideas to try for when you want something different from the usual dishes. The one thing we can guarantee? These dishes are just as delicious, nutritious & heartwarming!
Kothu Parotta
Kothu parotta is for those who crave savoury-spicy dishes for every meal. Do you find yourself thinking the more flavour, the better?
This dish is made of parotta (flatbread) that has been shredded and stir-fried with spices, vegetables, and some form of protein. While you can enjoy the dish by itself, it is served with raita.
Traditionally from Tamil Nadu, kothu parotta is also said to have an origin story in Sri Lanka.
It would take you around 30 minutes to make this dish at home. Pair it with our sweet Heritage kaapi blend that will be the perfect accompaniment to balance the spices in kothu parotta.
Poori Masala
Yet another savoury dish, the heart of poori masala is in the potato curry that is soft, nutty, has a creamy texture, and a hint of spice.
You scoop up mouthfuls of the potato with fluffy pieces of poori (deep fried flatbread), and before you know it you’ve finished the entire plate.
It’s also known as poori bhaji and is common in most South Indian states.
While this one is a classic breakfast dish, it is also enjoyed as a light lunch or even dinner because of how fulfilling it is. You might want to pair a plate of poori masala with our strong Traditional or Royale filter kaapi blend, both of which pack a punch.
Ragi Mudde
It’s surprising how easily you can make this dish from the state of Karnataka. Ragi mudde are nothing but ragi balls that have a chewy texture.
The main ingredients you’ll need are ragi (finger millet) flour and water. The flour and water are cooked into a dough-like consistency. Once it’s cooled, you roll it into balls.
For its accompaniment, you can choose to make sambar, rasam, or chutney - basically any spicy gravy-based dish to dip pieces of the ragi mudde into. The ragi mudde in itself doesn’t have much of a prominent taste so it soaks up the gravy well.
We would recommend pairing this dish with the smooth Monsoon filter kaapi blend.
Kappa & Chammanthi
When you first see a plate of kappa & chammanthi, it may not look too special. But ask any Keralite, and they will shower praises on this traditional dish.
Although it’s not for everyone, there’s something so comforting in a plate of kappa & chammanthi. It’s not overwhelming, doesn’t have too many flavours but it’s a simple classic that people can’t get over.
To make this dish at home, you’ll have to cut tapioca into bite-sized pieces and boil until it’s tender. This is served warm with a bowl of chutney on the side. The word “chammanthi” translates to chutney in Malayalam.
You can opt for the Kerala-style onion chutney, which is made with onions and green chillies, or prepare a spicier red chutney.
In between mouthfuls of kappa & chammanthi, you’ll find yourself enjoying sips of refreshing South Indian filter kaapi. Go for the Mysuru blend or the Heritage blend with this dish.
We have one last blog post in this “breakfast with filter kaapi” series remaining. Stay tuned to our blog by subscribing and get weekly newsletters all about filter kaapi & South Indian food delivered to your inbox.
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