Idlis and dosas are the most common breakfast or dinner dish in most South Indian homes, a stock of idli or dosa batter is always there in the refrigerator. Apart from the plain idli and dosa, there are also ones made with millets and vegetables and then there are also other tiffin varieties like adais, upmas, khichidis and paniyarams too. I have made a collection of all of the South Indian Breakfast/Dinner dishes that I have posted in my blog, try them out and enjoy..
Idlis are generally made with fermented batter, but I have made some instant idlis too where the batter need not be fermented. The idli batter should not be very smooth, it should have a slightly coarse texture and should be thicker, check out here for the basic idli/dosa batter..
Dosas And Adais
Before we start with the list of dosas and adais, let me tell you the difference between the two, dosas are thin and crispy or sometimes even thick and soft whereas adais are thick and crispy. Usually the batter used for making dosas is smoother and thinner than the batter used for making adais. Dosas can be made with both instant fresh batter or fermented batter, whereas mostly adais are made with fresh batter that's not fermented. Well there ends the difference and you can still make dosas with adai batter by making the batter thin, now let's get to the collection..
Upmas And Khichdis
Upmas and Khichidis are generally made with wheat semolina/rava/sooji and vermicelli/semiya, but we can also make upmas with oats, aval/poha and millets too, here is the list of upmas and khichidis in my blog..
Pongal is a rice and dal/lentil preparation, flavored with ghee and served with sambar and chutney, and of course we can replace the rice with more healthy options like millets and broken wheat.
There are other tiffin dishes like appam and paniyarams that don't fall into the above categories.