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This is a list of Indian dishes. Many of the dishes on this list are made all across India. ... Breakfast dish Dibba rotti: It is a breakfast item made in Andhra ...
This is a list of notable breakfast foods from A to Z. Breakfast is the meal taken after rising from a night's sleep, most often eaten in the early morning before undertaking a day's work. Among English speakers, breakfast can be used to refer to this meal or to refer to a meal composed of traditional breakfast foods such as eggs and much more.
However, one can broadly classify breakfast varieties in India into two types: North Indian and South Indian. The eastern and western parts of India also have individual breakfast items unique to their cultures and states. A typical south Indian breakfast consists of idli, [20] vada, or dosa [21] coupled with chutney and sambar.
A typical Andhra breakfast consists of a few of the items listed below. Usually it consists of idli, garelu a.k.a. vada (deep-fried lentil dough), minapattu, also known as dosa, (a rice- and lentil-based pancake or crepe). Tea, coffee with milk, or simply milk often accompany these dishes. The most common dishes consumed for breakfast are:
It refers to a light breakfast or a light tea-time meal at about 3 p.m., consisting of typical tea-time foods. [1] In certain parts of India, it can also refer to the midday luncheon or, in some regions of the Indian subcontinent, a between-meal snack. [2] When used in place of the word "lunch", however, it does not necessarily mean a light ...
A traditional breakfast in all of the South Indian states' cuisines, idli is a savoury cake that has become popular throughout India. The cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they ...
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Idli or idly (/ ˈ ɪ d l iː /; plural: idlis) or iddali or iddena is a type of savoury rice cake, originating from South India, popular as a breakfast food in Southern India and in Sri Lanka. The cakes are made by steaming a batter consisting of fermented de-husked black lentils and rice.