Breakfast is an important meal of the day, so it has to be healthy and nutritious. Mentioned below are some of the interesting breakfast recipes from Andhra, which are not only easy to prepare, but also delicious and wholesome.
Breakfast Dishes From Andhra
Attukula or Poha dosa are soft and spongy dosas, which are delicious yet simple and easy to make.
Rice – 2 cups, Attukulu/rice flakes/aval – ½ cup, sour buttermilk – 31/2 cups, methi seeds – 1 tsp, cooking soda – ¼ tsp, salt – ½ tsp and oil as required.
Soak poha, methi seeds and rice in thick buttermilk for 8 to 10 hours (overnight). Next morning, grind these ingredients to a fine paste. Add cooking soda and salt. Combine well and leave for two hours. The batter must be of pouring consistency. Pre-heat a tawa. Pour a ladle full of batter and spread it gently in circular motion. Cover and cook for one minute until dosa becomes brown. Flip and cook for another half minute without the lid. Serve this with the tasty Andra tomato chutney.
Attukulu or Poha is a versatile item that is commonly used in several preparations be it sweet or savoury dishes. Coriander Poha or Kothimeera Attukulu is a quick and flavourful dish, which can be served for breakfast or as an evening snack.
Poha/Attukulu/Beaten rice – 2 cups, ¼ tsp of turmeric powder, salt to taste. For grinding – 2 green chillies, 1/3 cup grated fresh coconut, ¾ cup of chopped fresh coriander leaves, 11/2 tsp lemon juice, ½ tsp rasam powder (optional), 1 tsp sugar or jaggery. For tempering you need – ½ tsp mustard seeds, 1 tsp urad dal, ½” cinnamon stick, a pinch of asafoetida, 1 sprig curry leaves, 11/2 tbsp oil.
Wash poha. Sprinkle 4 – 5 tbsp of water on poha and set aside. Grind coriander, chillies, fresh coconut, lemon juice, rasam powder and jaggery along with salt. Mix the ground paste with poha. Take a thick-bottomed pan and add oil. When oil is hot, add mustard, urad dhal and cinnamon stick. Fry until urad dal turns golden brown. Now add asafoetida, turmeric and curry leaves. Add poha and combine well. Serve warm.
Uggani or Puffed rice Upma is a popular dish of Rayalaseema region. This light yet filling upma is relished by everyone.
8 cups puffed rice, one large onion, 3 slit green chillies, ¼ tsp turmeric powder, 3 tbsp roasted chick peas, 1 tbsp desiccated coconut, 1 tsp lemon juice, a handful of roasted peanuts, salt to taste and fresh coriander leaves. For tempering – ½ tsp mustard seeds, ½ tsp cumin seeds, 11/2 tsp urad dal, one sprig curry leaves, 11/2 tbsp oil.
Fill a large bowl with water (about 4-5 litres). Add puffed rice into it and soak for about three minutes. Squeeze out the water and place the puffed rice in another bowl. Powder desiccated coconut and roasted chickpeas to a powder. Keep aside. Now, heat oil in a pan. Add mustard, cumin and urad dal. Sauté until urad dal turns golden brown. Now, add green chilli and curry leaves. Add chopped onions and fry for about six minutes. Add turmeric, puffed rice, salt and ground powder. Mix well. Add roasted peanuts and lemon juice. Garnish with some coriander leaves. Serve with papad, pakoras or mirchi bajji.
Pessarattu or Moong dal dosa is a popular Andhra breakfast recipe. This healthy dish is prepared using whole green gram
1 cup – whole green gram, ¼ split green gram (optional), 50 grams of rice (for crispness), ¼” ginger, green chillies, 1 tbsp jeera, 1 tbsp grated coconut, 2 tbsp finely chopped onion, finely chopped coriander leaves and salt to taste.
Soak green gram, rice and mung dhal (spit green gram) for 4 to 5 hours. Grind this along with green chillies, jeera and salt. Prepare dosas using this batter. Serve hot with ginger pickle or coconut chutney.
This is another delicious yet simple to make Andhra recipe for breakfast.
1 cup – cracked rice, ¼ tsp turmeric, salt to taste, ½ cup water, 11/2 cups butter milk, 1 red chilli, 1 sprig curry leaves, 3 – 4 green chillies, 1 tbsp Bengal gram, ½ tbsp urad dal, ½ tbsp cumin seeds, ¼ tbsp mustard, 2 tbsp oil.
Heat 2 tbsp oil in a pan. Add mustard, Bengal gram, urad dal, cumin seeds and red chillies. Sauté until the dals turn golden brown. Now add finely chopped chillies, grated ginger, curry leaves and turmeric. Fry for one minute. Add buttermilk and bring it to boil. Add cracked rice and salt. Mix well. Cook until the cracked rice is soft and serve hot with coconut chutney.