Best South Indian Delicacies

South Indian food is mainly known for its flow, smell and the irresistible taste that can be found all across the world. Be it the perfect combination of crispiness and nutty aroma in dosa or the Hyderabad briyani served directly from the clay pot – any dish you try here is a joy to eat. Dishes from South are not only delicious to eat, but also nourishing and digestible. Rice is the staple food of South India, where lentils, coconuts and spices are often used in abundant to bring out the brilliant blend of flavour, seasoning, nutrition, taste and appearance in the prepared dish. Here are 5 best South Indian Delicacies you must try to pamper your taste bud!


Vada is fried dish mostly consumed during breakfast. The dish is made using paste of legumes like (arhar) piegon pea, (chana) chickpea, vigna mungo (urad) mung, etc. Medu vada, masala vada, and keera vada are some of the different types of vada that are served with coconut chutneys and Sambar.


The term ‘medu vada’ means ‘soft’ in Kannada. These vada are usually soft inside and crispy outside, made in the shape of a doughnut using black lentils batter.


Masala vadas are also called as “aamai vada” in Tamil. These masala vada are prepared using whole lentils (toor dal).


Keerai vadai are similar to masala vadai and are very famous in small tea stalls. These keerai vadai are very healthy and nutritious as it has a lot of spinach in it.


Masala dosa is the most popular South Indian dish loved by people across world. It is found all over India and in few overseas countries. The dish is listed as number 49 on “World’s 50 Most Delicious food compiled by CNN Go in 2011”.

Dosa batter is made by soaking rice, urud dal and lentils overnight and then grinding the same to form a batter. The fermented batter is spread in a pan with a thin round layer, and oil/butter is added to make it crispy. Once the dosa is ready the stuffing inside is filled in the centre. The stuffing is made with boiled potatoes with a seasoning of mustard seeds and green chilli. Further for garnished one can use coriander leaves and lemon juice. This masala dosa is served hot with sambar and different types of chutney.


Appam is a famous dish of Kerala which is a type of pan cake made up of a fermented rice batter. It is preferred during breakfast and dinner, which can be served with tanga pal (coconut milk) or with kurma. Coconut is the main ingredient of this dish.


Puttu aka “steamed rice cake” is another common dish of South India mainly popular in Tamil Nadu, Kerala and some parts of Karnataka. It’s a breakfast dish having cylinder shape cooked using rice flour and coconut.Take rice flour in a large bowl; add water and salt to make smooth paste. Add 2 cups of water to the bottom vessel of Puttu maker and allow it to simmer till hot. Place the round perforated disc with holes inside the Puttu maker such that it fits well at the bottom of the mould. Place 1 layer of grated coconut at the bottom of the puttu maker (using puttu making vessel) then slowly add about 6 tbsps of the puttu powder. Place the lid over the puttu mould and place the mould over the bottom vessel. Allow it to cook for about 5 minutes and serve hot with chickpea curry or fruits like plantain, jackfruit, mango or banana. It tastes great with sweet black coffee.


Pesarattu is also known as moong dal dosa. It is one of healthy and nutritious option for breakfast and dinner made with whole moong beans or split lentils (green gram). The dish is most popularly found in Andhra Pradesh.Pesarattu is prepared by soaking the moong beans overnight. Grind the moong beans along with green chilli, ginger, asafoetida, coriander leaves, and salt by adding required amount of water. Finally rice flour is added into the batter. A round dosa is prepared with the batter with onions, green chillies and coriander leaves as its toppings. Pesarattu is served hot with upma or coconut chutney.

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