Food and travel go hand in hand, and there’s no better way to delve deep into a holiday in  Kerala  than to try its most famous dishes . When you order the  local cuisine in Kerala you will be greeted with a smile and a nod if you are a foreigner and this  can also  help you make some  friends who will explain to you the nuances behind the dish  helping you to add the nuances as well to the lasting memory of your trip. Here are a list of popular breakfast dishes from God’s Own country that you can try out while experiencing Kerala Honeymoon Packages or Kerala tour Packages.

Kerala’s spread of morning dishes – vellayappam, Uppuma, iddli, puttu, masala dosa,appams etc. have been rated the best breakfast in the world by Travel & Leisure magazine. A must-try is the crisp lacy appam served with meat/vegetable stew.

Puttu  was among the dishes mentioned by National Geographic Traveler  as Worlds best breakfast and  the magazine described that ordering breakfast is a pleasure for the tongue with dishes like Puttu. Puttu is a breakfast dish of steamed cylinders of ground rice layered with coconut eaten usually with papadum, plantain, fish curry, jackfruit, mango, chicken curry and kadala curry.  Puttu is made by slowly adding water to ground rice until the correct texture is achieved. It is then spiced, formed and steamed with layers of grated coconut and served hot for breakfast. Puttu is generally cooked in a metal puttu kutti vessel with two sections. The lower section holds water and the upper section holds the puttu — where the rice mixture is inserted with layers of grated coconut. Perforated lids separate the sections to allow the steam to pass between them.  The best point to taste puttu is any of the tea shops in the villages of Kerala where it is served hot along with spicy kadala curry.

Appam is most frequently eaten with breakfast or dinner and is a fermented flat bread made out of Rice and Coconut. Appam is usually referred for various kinds of dishes like Idiyappam, Palappam, Velayappam, Kallappam, Vatayappam and so on however most of the Keralities identify themselves with Kallappam where “kall” (Malayalam) means toddy, which is used for fermentation. This type of appam is prepared in an appa kal (mould). Kallappam looks like a pancake. Appams or Kallappamsderive their shape from the small Appachatti in which they are cooked. They are fairly neutral in taste and mostly served with some spicy condiment or curry for breakfast or dinner. Appams are made from a batter using rice, yeast, salt and a little sugar. After the mixture has stood for a couple of hours, it can be fried in the appachatti with a little oil. In south-central Kerala, it is mostly served with Kadala (Chickpea) curry mutton or vegetable stew or egg roast.

Idlis are steam cakes that  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 are more readily metabolized by the body.

Most often eaten at breakfast or as a snack, idlis are usually served in pairs with chutney, sambar, or other accompaniments. Mixtures of crushed dry spices such as milagai podi are the preferred condiment for idlis eaten on the go. In the olden days, when the idli mold cooking plates were not popular or widely available, the thick idli batter was poured on a cloth tightly tied on the mouth of a concave deep cooking pan or tava half filled with water. A heavy lid was placed on the pan and the pot kept on the boil until the batter was cooked into idli. This was often a large idli depending on the circumference of the pan. It was then cut into bite-size pieces and eaten.

Dosa  is a fermented crepe or pancake made from rice batter and black lentils which is indigenous to and is a staple dish in the southern Indian states of Tamil Nadu, Karnataka, Kerala and Andhra Pradesh as well as being popular in Sri Lanka. It is rich in carbohydrates, contains no sugar or saturated fats. Its constituent ingredients of rice and lentils mean it is gluten-free and contains protein. Most popular versions of dosa include Masala Dosa, paper Dosa and Mysore Masala Dosa.