Breakfast

Sada dosa

For breakfast coconut chutney is an ubiquitous usually lightly spiced coconut paste/sauce.  Sometimes sambar, the tomato based soup with veggies that is eaten with rice for lunch and dinner, is also served.  There are many ways to consume coconut chutney and sambar.  The guesthouse serves two forms of dosas, which are Indian crepes.  The sada dosa (left) is a plain dosa made of pancake-like batter of rice and lentils.  The other is the lighter and more elastic neer dosa made with rice only (below).  South India has many other varieties of dosas. 

Neer dosa

Idli (below) are little cakes made by steaming a batter of rice and lentils.   The guesthouse rotates serving neer dosa, sada dosa, and idli for breakfast. Thus, breakfast is the most varied meal.  Note that rice is the primary ingredient for breakfast, lunch, and dinner. 

Idli

The Food Court has other breakfast options.  Masala dosa is a large crisp dosa with potato and onion stuffing that is commonly eaten for breakfast or a snack but not served at the guesthouse.  A photo is on the lunch post.   Poori Bhaji (below) is fried puffed wheat dough used to eat masala that I often have for lunch.  Mangalore buns are a local fried doughy batter that includes mashed bananas.  Upma is spiced seminola with onion, nuts, and raisens. Vada is a fried, donut-shaped, and made from dahl (lentils, peas, or beans), chickpeas, or potato.  All these items are served with coconut curry and sometimes sambar. I think the Guesthouse coconut chutney above usually includes some green chilis and is greener and spicier than than the Food Court's chutney below.

Poori Bhaji

I have now completed my daily epic trilogy: breakfast, lunch, and dinner.