10 Delicious Kerala Breakfast Recipes

10 Best Kerala Breakfast Recipes

Bored on what to make for breakfast? bored on eating on same regular stuff? No worries. You can make most important meal for the day more exciting with these 15 delicious Kerala breakfast recipes. Kerala cuisines are delicious, yummy, super easy and nutritious to prepare but also give you the best pleasure of creating something special for yourself and your loved ones.

1. Kerala Appam

Appam is a bowl shaped thin rice pancake. This is one of the best and easiest Kerala breakfast recipes with rice flour. here i will teach on how to prepare delicious appam

  • 2 cups rice flour
  • ½ cup grated coconut
  • 1 cup cooked rice
  • 1 teaspoon sugar
  • 1 teaspoon dry yeast
  • ¼ cup warm water
  • Cooking spray
  • Salt to taste
How To Prepare
  • Add sugar and dry yeast into warm water in a bowl. Keep it separate for 10 to 15 mins until bubbles start to appear.
  • Soak the uncooked rice for about 4 hours.
  • Inorder to make batter, drain soaked rice and combine it with cooked rice and grated coconut.
  • Blend this mix into a smooth batter.
  • ADd salt and yeast into sugar solution to batter. Allow it to ferment overnight.
  • In morning, heat a skillet and grease it with cooking spray.
  • Add a laddle of batter in the middle of skillet.
  • Pick up skillet and move into a circular motion to spread batter to make into a thin pancake.
  • Cover it with lid and allow it to cook on low flame until edges become golden brown.
  • Remove it from lid and serve the delicious appam with any curry

2. Kadala Curry

Kadala curry is one of the special breakfast recipe from Kerala. Bengal gram is one of the main ingredient here which goes eminent with puttu, appam, poori, chapathi or rice.Here is the recipe of Kadala curry.


  • Black chana – 3/4 cup
  • Onion – 2
  • Tomato – 3
  • Garlic, finely chopped – 1 tbsp
  • Red chilli powder – 1 tbsp
  • Coriander seeds powder – 1/2 tbsp
  • Garam masala powder – 1/2 tbsp
  • Lemon – 1/2
  • Coriander leaves, finely chopped – 1 tbsp
  • Salt – as needed

To grind to a paste

  • Coconut, grated – 1/2 cup
  • Cashew nuts – 8
  • Fennel seeds / Soambu – 3/4 tsp
  • Ginger – 1/2-inch piece
  • Green chilli – 3

To temper

  • Oil – 1 tbsp
  • Bay leaf – 1
  • Clove – 1
  • Cardamom – 1
  • Cumin seeds – 1 tsp
  • Curry leaves – 1 sprig


  • Soak Chana overnight with enough water.  Wash and change water morning, immerse the Chana in pressure cooker and cook it for 4 to 5 whistles with little salt.
  • Grind ingredients under “To grind” table to smooth paste with little water.
  • Into a heated pan and temper it with items under ‘To temper’ table in order.
  • Add finely chopped garlic and combine well until its fragrant.
  • Add finely chopped onions, fry it for few mins. Followed by finely chopped tomato. Add little salt, coriander seeds powder, red chilli powder and turmeric. Fry it in medium flame until tomatoes are mushy
  • Add cooked Chana with water and allow them to boil for 2 mins. Add ground paste and combine well. Adjust its water consistency.
  • Boil for 5-6 mins in medium flame and once its thick, switch off the flame, add lemon juice, coriander leaves and combine well.

3. Kerala Vegetable Stew


Famous Kerala vegetable stew has a full of flavors which can even become your favorite dish. This will go well with rice, chapati, and appam. Here’s the recipe.


For the raw ground paste

  • 1 cup fresh shredded coconut
  • ¼ cup cashews
  • 1 clove
  • 2 cardamom
  • 1 inch cinnamon
  • 1 tbsp fennel seeds
  • 2 green chillies
  • Boiled Vegetables
  • 1 cup carrots
  • 1 cup beans
  • 1 cup potatoes
  • 1 cup peas

Other Ingredients:

  • 2 tbsp peanut oil
  • 1 tbsp fennel seed
  • 1 tbsp cumin seed
  • 2 sprigs curry leaves (optional)
  • 1 medium onion, chopped
  • 1 tbsp salt
  • 1 tbsp cornstarch or maida


  • Raw ground paste: Grind all ingredients for about 1-2 cups of water into a smooth paste.
  • Boil for about 4 cups mixed vegetables until all done and keep it separate.
  • Heat oil in pan or Kadai. Add one tbsp of cumin seeds, fennel seeds and 2 sprig curry leaves and allow it to splutter. Add the chopped onions and salt. Saute until its slightly brown.
  • Add ground masala paste and allow it to simmer into low flame for about 5 mins.
  • Once raw smell goes away after 5 mins add boiled vegetables. Take a small cup and add a 1 tbsp of cornstarch or maida.
  • Add 1/2 cup water to make a slurry. Add slurry to become gravy. Slurry helps to thickening the gravy. Dont add corn starch or maida directly as it may create lump up. Simmer it for a 2 mins or more.
  • Serve it hot with chapati or roti.


4. Nadan Mutta Curry (Kerala Egg Curry)


Want to get the true taste of Kerala, nadan mutta curry is a must. It is the favorite of many Keralites. And why not? It tastes so mouth wateringly delicious! You can have serve it with appam or steamed rice. Here is the recipe.


  • 6 boiled and peeled egg
  • 2 finely chopped onion
  • one inch peeled and sliced ginger
  • 3/4 tbsp red chilli powder
  • 1 tbsp tamarind paste
  • 1/4 cup refined oil
  • 1 tbsp black mustard seeds
  • 2 pinch salt
  • 4 chopped tomato
  • 4 sliced and slit green chilli
  • 3/4 tbsp powdered turmeric
  • 1 1/2 teaspoon coriander powder
  • 1 handful curry leaves
  • 1 cinnamon stick
  • 100 ml coconut milk

For Garnishing

1 handful chopped coriander leaves

How to make Spicy Egg Curry

  • Heat oil at heavy bottomed pan over medium flame. Add mustard seeds and then fry well for about few seconds. Once it start to splutter then add onions, saute until it becomes golden brown. Now add cinnamon and chopped green chillies. Fry for about one to two mins. Add chopped tomatoes and cook it for about 10 mins.
  • Add ginger, turmeric powder, coriander powder, red chilli powder and saute it for a min. Cook all the spices until its oil separate. Add tamarind paste and one cup of water. Simmer for a min or two.
  • Add coconut milk, curry leaves and salt. Stir well and simmer it for a mins. Add eggs and simmer for about 3 to 5 mins over low flame. Stir gently to ensure that the eggs dont intact. Garnish it with coriander leaves. Serve it with hot rice or side dish with dosas.


5. Idiyappam


Idiyappam or string hopper or sevai is one the best Kerala breakfast. It goes well with vegetable Kurma but if you want you can also have it with vegetable stew or kerala egg curry. Have a look on how to prepare.
  • 1 cup rice flour
  • 1-1 ½ cups water
  • 1 teaspoon gingelly oil
  • Salt to taste
How To Prepare
  1. Boil up the water in a pan.
  2. Knead the flour into a sticky yet firm dough with hot water.
  3. Now you must take an Idiyappam press and press the dough through it to make strings of it.
  4. You can also make use of an idli maker and make small idiyappams.
  5. Cook for 5 minutes. Serve hot.

6. Tomato Chutney


This tangy-sweet tomato chutney have a great taste and is the perfect companion for idiyappam and dosas at breakfast. This needs very little time to cook. Here’s the recipe.


3 to 4 Ripe juice tomatoes
2 Garlic pods
1 tbsp Oil
1/4 tbsp Mustard
1/4 tbsp Cumin
1/4 tbsp Split urad dal
4 or5 Curry leaves
Pinch of Turmeric pwd
1 tbsp Red chilly pwd
1/4 tbsp Cumin pwd
1/4 tbsp Coriander pwd
Pinch of Asafetida
Fresh coriander leaves
Salt to taste


Wash and chop tomatoes into small slices
Into blender, smash tomatoes to puree along with garlic.
Heat oil in tawa.
Add mustard, cumin, split urad dal and curry leaves.
Allow them to splutter.
Add above ground tomato paste.
Allow it to cook on medium flame for about 3to 4 minutes.
Check at regular time and stir.
Add turmeric powder, cumin powder, red chilly powder, salt and coriander powder
Combine well
Add half cup water and allow them to boil.
Reduce heat and cook it for another 4 to 5 mins.
Finely add pinch of asafetida and turn off heat.
Garnish it with chopped coriander leaves.

7. Kerala Coconut Chutney


Coconut is the main part of Kerala cuisine. From rice to bread, it is used variously by Keralites in cooking. This chutney is one of the perfect for serving with dosas and idli. Here’s how to prepare it.


Grated coconut – 1/2 cup
Fried gram dal (pottukadalai) – 2 tbsp
Green chillies – 2
Salt & Water – As needed

To temper

Oil – 1 tsp
Mustard – 3/4 tbsp
Urad dal – 1 tbsp
Curry leaves – 1 sprig


Grate coconut, place it with fried gram dal, chilli, salt and water in a blender to grind it become until its smooth or desired consistency.

Temper it up with the above ingredients mentioned below the Temper table

That’s it, you can have it up with Idli, Dosa, Pongal, kichadi, upma, adai, vadai, rava dosa etc

8. Kerala Style Idlis


Did you know that Idli is cooked in most houses in Kerala more than twice a week? Preparing soft idlis is not difficult when you have an idli cooker and the necessary ingredients. Here is the recipe.

  • 1 cup urad dal
  • 3 cups raw rice
  • 1 teaspoon fenugreek seeds
  • Salt to taste
How To Prepare
  1. Soak on both the urad dal and rice for 30 mins.
  2.  Add the fenugreek seeds.
  3. Now make a thick paste of urad dal, rice, and fenugreek seeds.
  4. Allow the batter ferment overnight.
  5. Add salt into it and make idli-shaped molds.
  6. Grease up the idli cooker with oil and place the molds in it.
  7. Steam the idlis for 15 minutes. Serve it hot with sambar.

9. Kerala Deep Fried Rice Rotti


This breakfast dish is popular in Northern Kerala. This is made with coconut and parboiled rice, it is tasty and easy to make. Serve it with a hot and spicy curry. Here’s how you can make this yummy breakfast.

  • 2 cups rice flour
  • 1/2 cup chopped onions
  • 1/2 teaspoon cumin seeds
  • 2 cups water
  • 1 cup grated coconut
  • Salt to taste
  • 1/2 teaspoon fennel seeds
  • Oil
How To Prepare
  1. Boil the water and add salt to it.
  2. Add the rice flour and stir. Close the lid and keep it aside.
  3. Blend the coconut, cumin seeds, fennel seeds, and onions in a blender.
  4. Knead the rice flour without adding any more water.
  5. Add the blended ingredients to the flour and mix well.
  6. Make small balls from this dough. Dab some oil on your fingers and palms so that the dought does not stick to them.
  7. Use a rolling pin to flatten the dough into small disks.
  8. Heat oil in a pan.
  9. Fry the flattened balls on both sides. Rice rotti is ready to eat!

10. Kerala Parippu Curry/Moong Dal


Kerala style moong dal is also known as parippu curry, is a part of Onam cuisine. This tastes well when it’s served with hot rice or appalam. Spicy coconut mix used up in the dish rejuvenates your taste buds. Here is the recipe.

  • 1/2 cup moong dal
  • 1 tbsp cumin seeds
  • 1/4 cup grated coconut
  • 1/2 tbsp turmeric powder
  • 1/4 tbsp mustard seeds
  • 2 tbsp coconut oil
  • 2 dry red chilies
  • 1/4 cup chopped shallots
  • 1 green chili
  • 7-8 curry leaves
  • Salt to taste
How To Prepare
  1. Dry up roast the moong dal.
  2. Cook it up with salt and turmeric in a pressure cooker.
  3. Now make a paste of cumin seeds and green chili with the coconut.
  4. Add up the paste to the dal and boil it.
  5. Sauté it the curry leaves and mustard in oil.
  6. Add the chopped shallots and red chili.
  7. Add this hot mixture to the dal. Mix well.


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