Sourced with thanks from food.ndtv.com
How many of you have beyond enjoying Dosas among South Indian bread varieties? Are you aware of the various breads that form part of the South Indian cuisine? Here is a primer on the choices you have and if you haven’t tried any of them it’s time that did give each of them a shot. Check out the selection curated by the author in the article below. Team RetyrSmart
South Indian breads beyond Dosas that you must try
Of course it had to be the first one! Dosa is perhaps one of those south Indian breads that we never really thought of as a mere bread while gorging it with piping hot sambar and chutneys, isn’t it? Crispy, flaky and often stuffed with flavourful potato mix, dosa has all our heart when it comes to a lip-smacking south Indian staple.
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Kerala’s feathery soft appam is perhaps the first thing that comes to mind when thinking of pairing a south Indian stew or curry. A super thin rice flour and coconut pancake, appams are easy to make and are too delicious to resist!
One of the hot-selling items at any south Indian stall or restaurant across the country, uttapam is a savoury pancake that can be made with anything, from onions and tomatoes to corn and mushrooms, in the batter. Serve it with sambar, chutney or any of your favourite south Indian curries.
An almost-dosa but different than that, Adai is an Indian pancake, popularly made in Tamil Nadu, especially in Tanjavur district. It is made using lentils including toor dal, urad dal and a small amount of chana dal and rice. The difference between dosa and adai is that the latter does not go through fermentation process and is much thicker than a normal dosa.
Another thin, crepe-like preparation from Andhra that is known to be similar to dosa, pesarattu is made of green gram traditionally and served with ginger chutney in breakfast. It is a combination of two Telugu words- Pesara which means green gram and Attu that translates to dosa or crepe.
String hopper, nool puttu or noolappam is a noodle dish from Kerala and Tamil Nadu made into rice flour that is pressed into noodles. We are already craving some of these!
Another amazing breakfast dish from the region, Puttu is most often served with Kadala curry in Kerala. Made with steamed rice flour with coconut shavings, Puttu in Malayalam means ‘portioned’ and is made in cylindrical shape, and is sometimes stuffed with a sweet or savoury filling.
One can call it the south Indian cousin of Paratha, though parotta differs in terms of texture. Malabar Parotta is one of the most common ones; it is flaky, layered and extremely delicious!
- Akki Roti
Wholesome, rich and extremely delicious, akki roti is a flatbread from Karnataka that doesn’t need anything else to pair with. Akki is the Kannada name for rice and is made with rice flour along with grated vegetables and a host of spices. Serve with a chutney or simply have it as is!
Made with rice flour and coconut, orotti is referred to as pol roti in parts of Tamil Nadu and is a popular breakfast in Kerala. All you need to do is make dough of rice flour, coconut and salt and make rotis out of it! One can also use sugar instead of salt for a sweeter version of it.