11 South Indian Breakfast Recipes Healthier Than Cereal

2. Dosa (plain and masala)

Dosa is a thin, crepe-like pancake made from fermented rice and lentil batter. The fermentation step improves digestion and complements protein from the lentils, so a plain dosa already outperforms many cereals on protein and nutrient density. Masala dosa—stuffed with a spiced potato-onion filling—adds vegetables and complex carbs, making it a more filling option. Unlike sugary cereals, dosa meals avoid processed sweeteners and encourage savory fats and veggies that sustain energy longer. If you keep batter in the fridge, a quick scoop on a hot skillet makes a dosa in about three to five minutes. In India, dosas are breakfast favorites from Chennai to Bengaluru and are a common tiffin item too. For U.S. cooks, ready-made batter or mixes are widely available and gluten-free. To raise protein further, mix in a portion of moong dal or add a protein-rich chutney made from roasted chana. If you enjoy a crisp dosa with a soft potato masala, you get both texture and satiety—something plain cereal rarely offers. Quick pan techniques and a well-seasoned griddle help you mimic the dosa restaurant texture at home.