Search
LoginTraditional South Indian Breakfast From Kerala, From Puttu To Porotta
6 Min
23/03/2026Traditional South Indian Breakfast From Kerala, From Puttu To Porotta
Traditional South Indian Breakfast From , From Puttu To Porotta
Kerala
Quick Summary
Like how rajma chawal, chole bhature and rotis unite North India, idlis, dosas and uttapams unite South India. But every state in the South has its own set of special traditional breakfast dishes, even Kerala. This is the state that gave the world its spice trade, its backwaters, and a food culture so layered it would make Julia Child take notes. Kerala’s breakfast staples rely heavily on rice, coconut, and non-vegetarian fare with fermented batters shaped in numerous ways.
Deep Dive
Centuries of spice trade brought Arab, Portuguese, Dutch, and Chinese influences to Kerala’s shores, and all of it filtered into the kitchen. Whether it is the Muslim Malabar north serving up pathiri with mutton curry, or a Syrian Christian household cracking open an earthen pot of overnight fermented kanji, every dish carries a story that stretches back further than most countries. So, what you get in a traditional South Indian breakfast from Kerala is centuries of cultural mixing, where coconut, rice, and spices come up in dishes that are hearty and simply delicious.
Puttu
Puttu is arguably one of the most iconic and traditional South Indian breakfast staples in Kerala. It’s a cylindrical steamed rice cake packed in alternating layers of coarsely ground rice flour and grated coconut. It is made using a puttu kutti, a two-section metal vessel designed specifically for the dish. The go-to pairing with puttu is kadala curry, a spiced black chickpea gravy slow-cooked with roasted coconut. For non-vegetarians, fish molee or meat curry is also a common side dish. Puttu can also be made with ragi, wheat, or corn flour.
Pathiri
This breakfast dish is a thin flatbread made from rice flour, rolled into soft discs and cooked dry on a flat tawa. It is a staple of Mappila cuisine, and its roots trace directly to the 7th century, when Arab spice traders settled along the Kerala coast, and local cooks adapted rice flour into a bread-like form that suited their visitors' preference for flatbreads. Pathiri is eaten for breakfast and dinner, always with a curry. Mutton stew, chicken curry, egg curry, and beef preparations are all common side dishes.
