Introduction
Tiffin isn’t just about eating; it’s more like a part of the day that feels familiar. In many homes, South Indian breakfast comes with rhythm: dosas sizzling, pongal simmering, and coconut chutney on the side. But now, lots of people don’t have gas stoves. They might live in hostels or small rentals, or they just prefer induction cooking for safety. Some even use it alongside regular cooking.
People say that you can’t really cook tiffin properly without a flame, but honestly, that’s not true. The trick is figuring out how to control the heat levels and picking the right pans or pots. It doesn’t feel the same at first, and you might need one or two failed tries, but most of the common dishes still turn out fine. You just have to cook slightly differently. These six recipes are good ones to begin with.
1. Rava Upma
This one’s usually ready fast, especially when you’re half-awake and need breakfast without fuss. First, take an induction-friendly kadai and heat some oil, just one spoon is enough. Put mustard seeds and wait until they pop, then add urad dal, ginger bits, green chillies, and a few curry leaves if you’ve got them. Stir for a minute or two, and add in chopped onions and fry them till they go soft. Now put the rava and roast it lightly till it smells nutty, not burnt. Pour boiling water in slowly while stirring the whole time. Keep mixing it gently and cover with a lid. On low power, it takes around 5 minutes. Then switch off and let it sit.
2. Onion Uttapam
You don’t really need a dosa tawa if your flat pan works with induction. Put some dosa batter in the middle of the pan, don’t spread it too thin. It’s okay if the edges are thick. Top it with chopped onions, maybe some tomatoes and green chillies, whatever you like. Coriander adds a nice taste too. Drizzle oil around the edges and cover it with a lid. Let it cook slowly till the base is golden and the top doesn’t look raw. You can flip it if you like both sides crisp. No need for sambhar if you’re running late, chutney or just plain curd will do.
3. Ven Pongal
For this, you’ll need an induction-compatible pressure cooker. Start by dry roasting moong dal for a couple of minutes, keep stirring or it’ll get too dark. Then add washed rice to it and pour in water. Usually, 1 part rice-dal mix and 4 parts water works well. Turn the power to high for one whistle, then reduce and let it simmer a bit. In a separate small pan, heat ghee, throw in cumin seeds, crushed pepper, grated ginger, curry leaves, and a pinch of hing. Once it’s all crackling, mix this into the pongal. Stir it slowly. It comes out soft, almost creamy, especially if you use enough ghee.
4. Podi Idli (With Instant Mix)
Even if you don’t have a full idli stand, you can still make this on induction. Just use a wide vessel with a lid and small bowls inside, like makeshift moulds. Prepare idli batter from a packet, add curd and water as it says on the pack. Grease the bowls with oil, pour batter, and place them inside the larger pot with a little water at the bottom. Cover it tightly and cook on low-medium heat for around 12 minutes. After they cool a bit, cut them into halves and toss them in a pan with some oil and idli podi. Shake the pan till the podi coats everything. It’s nice to pack for work too.
5. Tomato Bath (Masala Rice)
You can do this with leftover rice or even fresh rice if you cook it first. Heat oil in a pan and throw in mustard seeds. Once they start moving, add green chillies, curry leaves, and chopped onions. Fry till the onions look soft, and then add chopped tomatoes with turmeric, some salt, and one spoon of sambar powder. Stir it all together. Cook till the tomatoes start breaking down. When it looks like a thick masala, add rice and mix gently, don’t mash it. Let it sit for a couple of minutes before switching off. You can top it with ghee if you’re feeling indulgent.
6. Semiya Payasam (Sweet Vermicelli Kheer)
This one is a basic dessert but somehow always feels festive. Start with roasting some cashews and raisins in ghee on a low heat. Once they turn golden, take them out and keep aside. In the same ghee, add vermicelli and roast it slowly till it gets a nice brown tint. Pour in milk, don’t add too much too fast or it might boil over. Keep stirring now and then. After maybe 8 minutes, the semiya will soften. Then add sugar, a little cardamom powder, and a pinch of salt, yes, salt. Cook till it thickens slightly. Add the roasted nuts back in and stir it one last time. You can eat it warm or cold, it works both ways.