Idli, dosa, upma, and vada represent South Indian breakfasts that are beloved all over the country. They are appetizing, filling, and like a warm hug. But did you notice that dishes tastes differently depending on where you eat them? Even though the name is the same, each South Indian state has their own spin to add. Every bite has its own characteristics based on the ingredients, cooking method, and local traditions. Let’s look at the differences in how Andhra Pradesh & Telangana, Karnataka, and Tamil Nadu serve these dishes.

Andhra Pradesh & Telangana: Spicy and Strong
In Andhra Pradesh and Telangana, the cuisine is known for being strong and bold, and their breakfasts are no exception.

Idli: Idli are soft and fluffy and perfect for soaking up spicy sambar. You won’t just get coconut chutney but, you will often get groundnut chutney (palli pachadi) or ginger chutney (allam pachadi). Many will add a little karam podi, which is a spicy powder mixed with oil for extra spice.
Dosa: Dosa are crispy with a golden color, and sometimes darker based on the coloration of the batter. One of the special out of this world dosa is called Pesarattu, which is made with green moong dal, which can be filled with onions, chilies, or even upma.
Upma: Upma, which can be found in all three states, is spicy with a lot of different ingredients.

Karnataka: Mild and Buttery
Karnataka breakfasts are mild, creative and usually paired with strong filter coffee.

Idli: You will find regular idlis along with Rava Idli (semolina and spices) and Thatte Idli which is large, soft and flat. The Rava Idli usually comes with vegetable sagu which is a mild curry.
Dosa: Karnataka is well known for Masala Dosa, which is thin and crispy with a mildly spiced potato filling. Benne Dosa is buttery and decadent while Set Dosa is soft, thick and served in sets of three.
Upma: Upma is a dish that has less spice and is often garnished with coconut or cashews for crunch.
Vada: Vada is the crispy, light, and wonderful when eaten with coconut chutney.
Sambar and Chutneys: The sambar dishes are somewhat sweet and made with a little jaggery. The chutneys are mild with lots of coconut. Don’t forget about the solid filter coffee. This is an essential.

Tamil Nadu: Traditional and Balanced
In Tamil Nadu, the cuisine is traditional to the core, with softer textures and balanced flavours.

Idli: Idlis are super soft and fluffy, and can be eaten as is, with coconut chutney, or with a sambar you can actually taste.
Dosa: The dosas can be selected as crispy Ghee Roast or softer, Kal Dosa. They are often accompanied by vada curry or a selection of chutneys.
Upma: Upma is simple and softer and milder than Andhra’s upma with less exciting spicing.
Vada: The crispy outside and soft interior of the vada are enjoyable with sambar.
Sambar and Chutneys: The sambar is made with tangy tamarind, flavored with a hint of sweet jaggery; and there are three chutneys available: coconut, tomato, or spicy red chili.

Idli, dosa, upma, and vada may be available on every South Indian breakfast table, but I promise that every region will have its interpretations. Andhra Pradesh and Telangana make them spicy and bold, Karnataka makes them mild and creative, while Tamil Nadu’s idli, dosa, vada, upma are soft and balanced. The next time you enjoy these dishes notice the taste difference—you’re consuming a piece of South India’s culture!

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