With a topography as wide and varied, Andhra’s food habits also differ vastly within the region. The Nizami influence on Andhra Pradesh and Telangana may have put it on the world map thanks to its iconic Hyderabadi biryani and salan, but at the same time, there is a part of Andhra that is so arid that it is not even conducive to grow rice, so they opt for millets like Ragi for their everyday needs. And how dare we forget a part of Andhra cuisine that prides in its coastal delights? In other words, Andhra Pradesh’s cuisine is a mixed bag, and a bag full of surprises. There are so many things you can have for breakfast itself, that one is often spoiled for choice.
From Dosas to Vadas, Upmas to Bondas, when in Andhra, you are never out of variety. And if you live for king-size breakfast, then you have arrived at the right place, We handpicked the best breakfast foods from Andhra Pradesh that will leave you cravings for more. Let’s get started.
Here are five breakfast foods from Andhra you must not miss at any cost
Pesarattu
The soft dosa, more like a thin pancake is made with a batter of green gram, or mung bean. It is replete with healthy protein and cooked on tawa with a trace amount of oil. The dosa is so wholesome and flavourful that it does not require to be paired with sambhar. It is traditionally paired with sharp ginger chutney. Pesarattu, when filled with upma, is known as Upma Pesarattu, which is also a popular breakfast delicacy.
Atukula Dosa
Andhra Pradesh is popular for its unique varieties of Dosa. Other than using mung beans,they also use interesting items like poha. Poha are rice flakes that are called Atukulu in Andhra Pradesh. This dosa is whiter and softer in comparison to the regular dosa made of rice batter.
Pulusu Upindi
Tamarind holds a key place in Telegu cuisine. The tangy fruit is used to flavour curries, soups, stews and even consumed in with rice. Pulusu Upindi is a kind of a tangy upma, with dry consistency, which is made with rice flour, peanuts and tamarind extract. It could be served with pickle or yoghurt.
Thapala Chekkalu
It is a deep-fried, crispy, rice and dal-based vada made with onions, curry leaves and chilli. It is flat and deep, brown in colour and goes best with any chutney. We personally like to pair it with coconut chutney.
Punugulu
If you know anything about Andhra cuisine, you certainly know about this fried dumpling or bonda which is made with typical, idli-dosa batter. Crispy outside and soft inside, this is a common morning and evening snack in most Andhra households. You can pair it with coconut chutney or spicy tomato chutney.
So, which dishes among these would you be cooking next? Do let us know.
