Breakfast
The most important meal of the day!Breakfast recipes for every Karnataka morning, from soft idli at sunrise to a slow Sunday plate of jolada rotti and chicken sukka.
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Veg breakfast
Non-veg breakfast
Healthy breakfast habits
Ferment it
Idli and dose batter is naturally fermented, which makes it easier to digest and adds B vitamins.
Add a millet
Swap a third of the rice in your batter for ragi or jowar for more fibre and a longer-lasting meal.
Pair with protein
Sambar, chutney with roasted chana, or a boiled egg balances a carb-heavy plate.
Idli is over a thousand years old
The earliest known mention of iddalige comes from Vaddaradhane, a Kannada text written around 920 CE. Back then it was made from urad dal alone; rice and long fermentation came later. The Kannada word ತಿಂಡಿ (tiffin) still means any light meal eaten outside lunch and dinner.
South Indian breakfast recipes
These breakfast recipes cover the full Karnataka morning: fermented idli and masala dosa, quick upma and khara bath, and the non-veg plates served in Bengaluru's military hotels.
Short on time? Rava dishes and rice bath are ready in 20 to 25 minutes. Planning ahead? One batch of batter gives you idli, dose and set dose across the week. Read our guide to the 10 Karnataka breakfast dishes worth trying, and fix flat batter with our dosa batter tips.
Healthy breakfast recipes
Swap some rice for ragi or jowar, add a protein like sambar or a boiled egg, and keep oil light. Most of these breakfast recipes are naturally fermented or steamed, which makes them easy on the stomach.
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