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South Indian cuisine has never failed to satisfy our palate. From light upma for breakfast to varieties of curry for lunch and dinner, the menu has options for every meal. Either you are craving to nibble some snack or a heavy meal, this cuisine will never let you go empty stomach. Now talking about the most loved dish, dosa. This thin pancake made with fermented batter of ground black gram and rice is everyone’s favourite even beyond the geographic boundary. They are served hot mostly with sambar and coconut chutney.
There are many varieties of this savoury delicacy like neer dosa and rava dosa but masala dosa is the most popular one among all, that is relished in almost every part of the country. But did you think that dosa is the only pancake that South India offers? No, there is more to explore in the platter. Every cuisine of the southern states has their own varieties of pancakes that can be relished with any kind of curry or chutney.
Here are five varieties of pancakes from Southern part of India, that is worth trying:
1. Uttapam
This crisp and crepe-like pancake is made with fermented rice lentil batter along with the topping of various vegetables and spices. This classic dish of South India is mostly savoured as breakfast and evening snack. Also known as oothapam, this delicious pancake can also be made with semolina instead of rice.
2. Adai
Being a popular breakfast in Tamil Nadu, this nutrient-rich pancake is made with rice, spices and various kinds of lentils like toor dal, chana dal and urad dal. Unlike dosa batter it does not require any fermentation therefore, it is quicker and easier to make. Adai is best paired with any kind of chutney or avial.
3. Appam
Made with fermented rice batter and coconut milk, it is a common breakfast in the state of Kerala and Tamil Nadu. This super-thin pancake is best served with South Indian stew or chutney. Also known as palappam, this tasty and lacy dish has thin and crispy edge with soft and fluffy centre. Appam also suits gluten-free and vegan diet.
4. Pesarratu
This heavy and filling pancake is from Andhra Pradesh that is made of a batter prepared with green gram, chilli, ginger-garlic and herbs. Also known as pesara dosa, it does not contain urad dal like other varieties and it is commonly eaten as breakfast or snack along with ginger chutney.
5. Sarva Pindi
Made from rice flour, sesame seeds, curry leaves and peanuts, this pancake is from the state of Telangana. Traditionally cooked in copper utensils, this spicy delicacy has a crispy top layer. It is easy to prepare and mostly served chutney of any kind. Also known as tappala chekka, it is a commonly relished breakfast of Telangana and Andhra Pradesh.
So, which one of these are you going to try first?
