India is a vast country.
Its culture varies from one end to the other. Costumes vary. Language vary. And FOOD VARIES SO MUCH FROM ONE STATE TO THE OTHER…
Here is a South Indian Breakfast for you.
In south India, our breakfast is mainly rice based. In the North of India it is mainly wheat based.
HERE IS ONE COMMON DISH - we call it IDLI and the side dish (curry) is Sambar.
IDLI is prepared by making idli batter - rice and urud dal is added in 3 : 1 ratio and soaked for 6 - 8 hours and then ground. The batter is allowed to ferment overnight. In the morning, salt is added to the batter, then poured into Idli maker in the idli cooker - you can see the round shape - on the plate above 4 idli are kept in the photo - and once cooked, taken out from the idli cooker
You can eat idli with chutney or sambar.
Chutney - made with fresh coconut - in a mixer-grinder. Other ingredients used to grind the coconut are - a piece of ginger, green chilli, small piece of onion, salt to taste. You can add carrots / tomato / curd / coriander leaves / for changing the taste of chutney
Sambar - this is a vegetable curry prepared with dal and vegetables. Yummy yummy vegetarian curry - which can be mixed with the idli and eaten.
Below is a picture of DOSA or what you can call as RICE PANCAKES
DOSA also we make at home only - rice soaked for 6-8 hours,. then ground in a mixer-grinder. I have added so many things to the rice for better health benefits…walnuts a handful, 2 table spoons of flax seeds, two tablespoons of quinoa, little bit of bajra, millet, ragi, sesame seeds, a pinch of basil seeds - these have made the dosa a bit brown colored. Otherwise one gets white dosa just the same colour of Idli above.
Both the plates - all home made food.
I always try to make it as balanced as possible with carbohydrates, proteins, and fat in the right proportions, though we, Kerala people use too much of carbohydrates…