Forget Idli: Try these other steamed South Indian dishes for summer breakfast

As summer temperatures soar, the urge for a light and easy breakfast to satisfy hunger increases. Easy and light dishes not only make you feel light; they are also refreshing and good for the digestive system. While idli often tops the list of healthy South Indian breakfasts, several other steamed dishes deserve a place on your morning table. Made with minimal oil and packed with wholesome ingredients, these traditional favorites offer the perfect balance of nutrition and comfort during hot weather. Take a look.

It is a staple in Kerala, made by steaming layers of rice flour and freshly grated coconut in a cylindrical mold. It can be enjoyed with ripe banana, or traditionally, it is best enjoyed with kadala curry.

Also known as string hoppers, idiyappam is prepared by pressing rice dough into fine noodle-like strands and steaming them into soft nests. It is traditionally served with coconut milk, vegetable stew, or a mildly spiced curry for a breakfast that feels satisfying yet refreshing.

These are soft savory dumplings seasoned with lentils and spices to sweet versions filled with coconut and jaggery. These soft balls are a staple in the South Indian breakfast routine.

It is made with finger millet flour, and rich in fiber, calcium, and essential minerals. The steamed millet balls provide long-lasting energy, making them an excellent breakfast for busy mornings. It is traditionally served with sambar, leafy greens or a light curry.

It is a traditional steamed delicacy of Kerala, made by enclosing a sweet coconut filling inside a thin layer of rice dough and steaming it in a banana leaf. The name comes from the Malayalam words ela (leaf) and ada (rice cake). It is traditionally made with rice flour dough, grated coconut, and jaggery.