MINI TIFFIN - SOUTH INDIAN BREAKFAST MENU

      This Menu is one quick combination of South Indian Tiffin Items which suits well to be catered for a Breakfast or a Dinner.  The Menu in this post consists of Rava Kesari, Ven Pongal, Uzhundhu Vadai, Tiffin Sambar & Coconut Chutney.  And it is served along with a wonderful Dabara full of South Indian Filter Coffee. A simple Mini Tiffin Menu, which can easily be fixed with simple planning & preparations.

    Mini Tiffin is one Menu served commonly in South Indian Restaurants and specifically in Saravana Bhavan and Shree Annapoorna Gowrisankar, CBE.  I never miss a chance of ordering Mini Tiffin when I eat at these restaurants.  Though heavy for my standards, I gobble up each dish leaving my tummy full and sedated out of food.  The chance of eating these varieties cater only when I travel back to places where these restaurants exist.  To eat at Shree Annapoorna Gowrisankar, needless to say I need to go to my hometown CBE.   Saravana Bhavan have their outlet in Kuala Lumpur and Singapore.  So a trip to Singapore or KL is incomplete without eating at this place.

    The Mini Tiffin catered in Shree Annapoorna Gowrisankar and Saravana Bhavan usually consists of a Bowl of Mini Idli soaked up in Sambar, Uzhundhu Vadai, Plain Dosai or Mini Masal Dosai, Ven Pongal or Rava Kichadi & Kesari.  The platter would come along with 2-3 different varieties of Chutneys, Coconut Chutney, Kara Chutney, Kothamalli Pudina Chutney and a small bowl of Sambar.  Sometimes Pongal/Masal Dosai would be substituted with Poori and Potato Masala.

    Whatsoever, a heavy-heavy Breakfast and later the day gets to be like Potha Potha(in terms of my Son).  But when you get a chance of tasting all goodies in one platter, and it is possible only at times, then I would personally would never miss a chance.  And least to mention the Filter Coffee, which is an absolute showstopper.

    The menu in this post is a quick fix one with a few Tiffin items, not all the dishes mentioned in Mini Tiffin Menu, but just a few to satiate the so-called craving for Mini Tiffin.  This Menu happened a few days back.  I had planned to make Uzhundhu Vadai and Rava Kesari for evening snacks, and it got postponed to Dinner, then I added Ven Pongal to go along with the above two dishes.  Served it along with Sambar and Coconut Chutney and finished off the dinner with a strong cup of Filter Coffee. 

    So here goes a simple South Indian Breakfast/Dinner Platter and here it's as they display in South Indian Restaurants. Let me list it down in that style...

TODAY'S SPECIAL:

UZHUNDHU VADAI - உழுந்து வடை 

RAVA KESARI - ரவா கேசரி

VEN PONGAL - வெண் பொங்கல்

SAMBAR - சாம்பார்

CHUTNEY - தேங்காய் சட்னி

FILTER COFFEE - பில்டர் காபி 

 

MINI TIFFIN - SOUTH INDIAN BREAKFAST MENU

 

Cuisine - South Indian
Recipe Type - Breakfast/Dinner Menu
Difficulty - Medium
Serves - 3-4
Author - SM


Soaking Time - 30 minutes to 2 Hours
Preparation Time - 1 Hour
Cooking Time - 11/2 - 2 Hours.

 

For more TIFFIN ITEMS, Click here...

MINI TIFFIN - SOUTH INDIAN BREAKFAST MENU

UZHUNDHU VADAI

MINI TIFFIN - SOUTH INDIAN BREAKFAST MENU - UZHUNDHU VADAI

     Uzhundhu Vadai or Medhu Vadai is one ultimate tea time snack, or an item served in a Breakfast/Lunch Menu.  A call for a special South Indian Vegetarian Menu is incomplete without Uzhundhu Vadai.  Some Menus serve Paruppu Vadai instead of Uzhundhu Vadai too.

For a detailed recipe on UZHUNDHU VADAI/MEDHU VADAI, Click here...

     These crispy fritters are prepared with Urad Dhal.  Soaking and grinding it in a perfect way is the secret behind crispy Medhu Vadais. And ya, the quality of Urad Dhal plays a major role in the texture of a Uzhundhu Vadai. As the name suggests - Medhu Vadai which means 'Soft & Light' these Urad Dhal Fritters are Crispy, light and soft(inside).  I have always wondered why these Uzhundhu Vadais are prepared with a hole in the centre similar to Donuts.  That is the trick to ensure that they are evenly cooked, even at the centres.

      Simply season the Ulundhu Vadais with Pepper Corns, Curry Leaves or can add finely chopped Onions, Green Chillies and Ginger.  I usually grind Ginger and Green Chillies with Urad Dhal(Uzhundhu).

UZHUNDHU VADAI/MEDHU VADAI

For a detailed recipe on UZHUNDHU VADAI/MEDHU VADAI, Click here... 

     Uzhundhu Vadai is one main item in Mini Tiffin or in a South Indian Breakfast Menu.  Serve it along with hot-hot Sambar and Coconut Chutney.  Alternatively, soak them in hot Sambar and serve it as Sambar Vadais in this Menu.

For Different type of VADAI RECIPES, Click here...

RAVA KESARI

MINI TIFFIN - SOUTH INDIAN BREAKFAST MENU - RAVA KESARI

      A Classic Indian sweet which originated from the South Indian state of Karnataka colloquially called as Kesari Bhath.  This is one sweet which is not only served as a Dessert but even as a dish in a South Indian Tiffin/Breakfast Menu.  A scoop of Rava Kesari is a must-have in a good spread of South Indian Breakfast. Most of the restaurants and even you can see a scoop of Rava Kesari in a Wedding Breakfast Platter. And all the more this is one easy dish which can be made in a spree, a call for a sweet tooth can be quickly succumbed with this Rava Kesari.

For more KESARI RECIPES, Click here...

VEN PONGAL

MINI TIFFIN - SOUTH INDIAN BREAKFAST MENU - VEN PONGAL

 

    Ven Pongal/Khara Pongal is a distinct dish with a unique taste, few ingredients and less time to cook. So simple yet a rich dish. This dish is very nutritious due to its perfect blend of Carbohydrates and Proteins.  The spices used also makes the dish healthy.  This is a special breakfast dish served in Tamil Nadu and Southern parts of Andhra Pradesh.  The savoury variety of this dish includes Milagu Pongal, Khara Pongal and Puli Pongal.

    I have made Ven Pongal with Millets(Samai) in this Mini Tiffin Menu.  You can make the same recipe with Raw Rice or Semolina or any other Millet of your choice.  When perfectly cooked Ven Pongal is a dish to be devoured.  The fuming hot Ven Pongal served along with Sambar and Coconut chutney is one perfect combination.  

For more VEN PONGAL RECIPES, Click here...

 

Instead of Ven Pongal, you can also serve Upma or Rava Kichadi in this mini Tiffin Menu.

BROKEN WHEAT UPMA

RAVA KICHADI

 

SAMBAR

MINI TIFFIN - SOUTH INDIAN BREAKFAST MENU - TIFFIN SAMBAR

 

    Usually two different versions of Sambar, one version is the one suitable for serving along with Rice and the other one goes along with Tiffin Items.  But you can get easy with your preferred method to serve in this Mini Tiffin Menu.  I have made Tiffin Sambar, which is a quick version and also goes well with Pongal and Vadai.

    The consistency of Tiffin Sambar should be slightly thin compared to the Sambar prepared to go along with Rice.  Tiffin Sambar is colloquially called Hotel Sambar in South India, as Hotel is a common term used for a Restaurant.

For more SAMBAR RECIPES, Click here...

 

COCONUT CHUTNEY

MINI TIFFIN - SOUTH INDIAN BREAKFAST MENU - COCONUT CHUTNEY

 

    There are quite a variation of Chutneys and Coconut Chutney is one which comes to our mind on the first hand.  A quick version to suit almost all South Indian Tiffin and Snack items, this is one universal Chutney which goes along with most of the dishes.   This chutney is a default side dish in any South Indian Restaurant.
     This Coconut Chutney is  prepared with freshly grated coconuts.  Coconuts are ground to paste along with Roasted Bengal Gram Dhal(Pottukadalai) for a nutty flavour along with spices like Green Chillies, Ginger/Garlic/Shallots. A hint of tamarind can also be added to this Chutney.  It is tempered with Mustard Seeds, Urad dhal, Dry Chillies and Curry Leaves to enhance the overall flavour of Chutney, but tempering is purely optional, as they taste great as it is.  To make a thicker version (Getti Chutney) grind them with very less water.  Grinding them in Ammikkal (Stone Mortar and Pestle) gives a brighter note to this chutney.
 

For more CHUTNEY RECIPES, Click here...

 

FILTER COFFEE

MINI TIFFIN - SOUTH INDIAN BREAKFAST MENU - FILTER COFFEE

 

    There are many ways a coffee is made throughout the world.  But when it comes to my personal favourite I would always vote for a freshly brewed Filter Coffee.  South Indian filter coffee is a strong, milky coffee with decoction that’s made using a coffee filter, and served in a traditional Dabarah and Tumbler. Filter Coffee is one best combo, which goes hand in hand with a South Indian Breakfast Menu.  

For a detailed recipe on HOW TO MAKE FILTER COFFEE, Click here... 

    If you do not prefer or cannot get hold of this type of Coffee, get easy with any type of Instant Coffee, Black Coffee or any other preferred version of Coffee of your choice to finish off your Mini Tiffin Menu.  And Ya, if you are a Tea person then go ahead with your preferred Chai to team up with this Mini Tiffin.

MINI TIFFIN - SOUTH INDIAN BREAKFAST MENU

    A wonderful combination of simple South Indian Tiffin items for a great Breakfast/Dinner Menu. Just a bit of time, preparation and cooking, there you go with a heart contending & wholesome meal.

Kerala Style Christmas Breakfast Spread

"Kerala Christmas Breakfast: A Celebration of Traditional Kerala Christian Cuisine"

Classic Kerala Breakfast - Puttu, Kadala, Pazham, Pappadam

 

Kerala-Style Breakfast – Puttu, Kadala Curry, Pazham & Pappadam

പ്രാതൽ  – പുട്ട്, കടല, ചെറുപയർ, പഴം, പപ്പടം

“The aroma of freshly steamed Puttu and spicy Kadala Curry has this time-travel magic. For me, it’s an olfactory ticket to lazy Sunday mornings, steel tumblers of chaya, and echoing sounds from the kitchen. Only a true-blue Malayalee (or an honorary one!) can appreciate the tender crunch and coconutty soul of a well-made Puttu.”

Kerala Style Breakfast – A Nadan Affair of Rice, Roots & Routine 

    When breakfast is served down South in India, rice quietly takes centre stage—and quite unapologetically so. In Kerala, this translates into a spread of soulful rice-based classics like Puttu, Appam, Idiyappam, Pathiri, Idli, Dosa, Kanji and more.

    Look closer, and you’ll see a pattern—everything revolves around rice, rice batter or rice flour. Whether steamed, for cooked, these dishes are unmistakably ethnic to Kerala and its staple - Rice. And what ties it all together? A spectacular range of vegetarian and non-vegetarian curries that play the perfect supporting role.

Beyond the Star Cast – Where Rice Gets Real

    If you think Puttu and Appam are the crowd-pullers, wait till you meet the common man’s breakfast hero—Kanji - Rice Porridge. Specifically, pazhankanji (aka pazhayasadam)—that humble bowl of day-old rice soaked overnight.

    Born out of a no-waste philosophy from a time when refrigerators were unheard of, this dish not only survived—it thrived.  Packed with gut-friendly goodness and essential nutrients, kanji was (and still is) the power breakfast of Kerala’s hardworking peasants.  It’s cool, it’s rustic, and believe it or not, it’s even trending among the health-conscious today.

 

Let’s Talk Tapioca – The Rooted Favourite of a Malayalee

Now, we simply can’t skip kappa—Kerala’s beloved tapioca.

• Whether it's steamed with mulagu chalichathu, paired with spicy fish curry (kappayum meenum), or slow-cooked as kappa puzhukku or udachathu, it's earthy, comforting, and oh-so-Kerala.

• Once limited to humble home kitchens, tapioca has now swaggered into the limelight, thanks to Kerala’s Kallu Kadas (Toddy Shops) where it's served alongside local brew and fiery curries.

• Today, you'll find kappa making grand appearances on menus at top Kerala restaurants, stealing the show without even trying.

Related Read:
→ Kappa Meen Curry – A Match Made in Toddy Shacks
→ How to Make Mulagu Chalichathu – The Fiery Sidekick for Steamed Tapioca

 

Why Kerala Breakfast Is a Nutritional Win

    Kerala may not scream “macro-counting,” but our ancestors had it down. This cuisine ticks every box on the nutrition chart.

• Balanced carbohydrates from Rice or Tapioca

• Plant-based proteins from legumes like Kadala (black chickpeas) and Cherupayar (green moong)

• Fibre, vitamins and minerals from bananas, coconut and curry leaves

• And of course, the crispy indulgence of a well-fried nadan pappadam – for texture, crunch and pure joy

 

A Breakfast Plate Worth Waking Up For 

    Now, Here comes a classic Kerala-style breakfast (or dinner) platter—served just the way they scribble it on chalkboards across toddy shops and tea stalls: Puttu, Kadala Curry or Cheru Payar Curry, Pazham and Pappadam. 

    Simple, soulful, and unmistakably Nadan.

Today's Menu 

 ഇന്നത്തെ പ്രാതൽ - പുട്ട്, കടല, ചെറുപയർ, പഴം, പപ്പടം

Kerala Style Nadan Breakfast – Menu Board

 

    Puttu, Kadala Curry or Cheru Payar Curry, Pazham, and Pappadam – now that’s a plate that deserves a standing ovation! A hearty, wholesome, and heavenly combo—quintessentially Kerala, served in homes from Kasargod to Trivandrum.

• Puttu (പുട്ട്) – steamed cylinders of rice flour layered with grated coconut, traditionally moulded in a Cheratta (coconut shell) or modern puttu kutti. A gluten-free, fibre-rich base that fills you up just right.   

| Try the rustic Cheratta Puttu version here – where tradition meets taste.

• Kadala Curry (കടല കറി) – robust, coconut-spiced black chickpeas curry that sings in harmony with soft, crumbly puttu.

| Here’s the Kadala Curry Recipe – your go-to for the perfect Kerala breakfast.

Feeling indulgent? 

• Swap in Nadan Mutton Curry – a traditional Palakkad-style mutton curry that elevates the meal to a festive treat.

| Click here for Nadan Erachi Curry – a fiery twist for meat lovers.

• Cheru Payar Curry (ചെറുപയർ കറി) – a mild, soul-soothing curry made with green gram, coconut, and a tempering of mustard and curry leaves. A comforting, protein-rich alternative.  

| Find Cheru Payar Curry (Green Gram) Recipe here – earthy, simple, and delicious.

• Bananas or Steamed Bananas (Nendhra Pazham Puzhungiyathu) – either mashed into the puttu or eaten on the side, this sweet addition balances the spicy curries and adds potassium-packed goodness.  

| Here's the full recipe for (Steamed Bananas)Nendhra Pazham Puzhungiyathu – Kerala’s sweetest sidekick to Puttu.

• Pappadam – because in Kerala, a meal without that crisp pop of pappadam is like a story without a punchline. Absolute must.

    This breakfast plate is a celebration of textures, flavours, and heritage – balanced with carbohydrates, protein, fibre, and good fats – making it not just satisfying but truly nourishing.

“Pair it with a piping hot cup of Kattan Chaya or Kattan Kaapi for the full Kerala effect.”

A Meal, A Memory, A Typical Kerala Morning

    This humble but wholesome combo—Puttu, Kadala Curry / Cheru Payar Curry, Pazham and Pappadam—isn't just a meal. It’s a deep dive into Kerala’s culture, a celebration of simplicity, and a testament to how everyday food can nourish not just the body, but the soul. It's a divine combination, uniquely made in God's Own Country.

And the best part?

It’s a meal that fits breakfast, brunch and dinner without needing a wardrobe change.

Feeling Nostalgic?

→ Kerala Breakfast Menus – Traditional Kerala Style Breakfast Dishes

→ Kerala Palaharams – Snack Your Way Through Memory Lane

 🔗 Looking for More?  Explore More Kerala-Style Breakfast Platters – Straight from the Homes of God’s Own Country

Kerala-Style Breakfast Menu – Overview

• Cuisine: Kerala (South Indian)
• Recipe Type: Breakfast / Dinner Platter
• Difficulty Level: Medium
• Author: SM @ Essence of Life – Food

Time Estimate

• Soaking Time: Overnight / 8–10 Hours
• Preparation Time: About 1 Hour
• Cooking Time: 1½ to 2 Hours

🔗 Looking for More? Browse More Hearty Tiffin Ideas – From Appam, Idiyappams to Idli & Dosas , It’s All Here...

 

Puttu & Its Comrades (പുട്ടും പരിവാരങ്ങളും) – A Classic Kerala Breakfast Menu

Puttu & Comrades - Kadala, Pazham & Pappadam

Puttu (പുട്ട്) – The Steamed Soul of Kerala

    Say the word “Puttu,” and any Malayalee will instantly picture that soft, crumbly, coconut-layered log of goodness—steaming away in a puttu kutti or tucked neatly into a cheratta (coconut shell). It’s not just a breakfast dish; it’s a ritual.

What Is Puttu?

 

    Puttu is Kerala’s quintessential steamed rice cake, made with a simple blend of roasted rice flour and grated coconut, often stacked in layers and steamed to perfection. It’s gluten-free, fibre-rich, and versatile enough to swing both ways—savoury and sweet.

 | Click here for the full guide on how to make perfect Kerala Puttu from scratch.

 

Tools of the Trade

• Or in cheratta puttu – using emptied coconut shells (pure vintage vibes)
• Or even flat on a steamer plate when tools are scarce (it’ll still taste divine)

| Try the rustic charm of Cheratta Puttu here – no mould, just soul