Breads are an integral part of mostly every cuisine, isn't it? From Mexican quesadillas to American wraps and, of course, a typical Indian meal is nothing without its flatbreads. Did you know that India alone has countless different types of breads in its many regional cuisines? While the northern region boasts of its tandoori naan and stuffed parathas, western region of Maharashtra has wholesome Thalipeeth to offer. But the southern region is one that hasn't got its fair share of popularity when it comes to breads.
While the south Indian cuisine is known for everything from light and comforting sambar and rasam to fiery Andhra curries, its breads are the silent sides to all the wholesome goodness it offers.
Here we have 10 South Indian breads that you must try!
1. Dosa
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.
2. Appam
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!
3. Uttapam
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.
4. Adai
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.
5. Pesarratu
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.