Indian masala omelet is a traditional egg-based dish originating from South India. The dish is made with a combination of eggs, onions, green chili peppers, coriander, chili powder, and turmeric powder. The eggs are whisked with the other ingredients, and the mix is then cooked on both sides in a pan until the omelet becomes slightly crisp on the edges.

This spicy omelet is traditionally served for breakfast and it's recommended to eat it with pav (bread). If desired, it can be rolled in hot chapati flatbread. The dish is also often prepared and sold at street stalls in the area, and some vendors add ingredients such as tomatoes, coriander leaves, and cheese to the omelet.

Ishtu is a traditional dish originating from Kerala. This simple stew with a soupy consistency is made with a combination of onions, potatoes, ginger, green chili peppers, curry leaves, black peppercorns, and coconut milk. The ingredients are simmered until they become tender, and (optionally) a bit of coconut oil is added to the stew just before serving.

This creamy and rich dish is usually served for breakfast and it's traditionally accompanied by South Indian breakfast items such as appam, idli, or dosa.

Appam is a popular Indian bowl-shaped pancake made from a batter of rice and coconut milk. Typically consumed for breakfast or dinner, appam is most popular in Tamil Nadu, Sri Lanka, and Kerala, where it is culturally linked to the Syrian Christians called the Nasranis, who bake appam on a stone.

According to an American food writer and historian, Gil Marks, the pancake first appeared in the southern tip of India. Although not much is known about the history of appam, some also speculate that it originated from Jewish communities in India.

Today, it is traditionally served with spicy condiments such as coconut milk curry. 

Medu vada is an Indian snack that is visually similar to a doughnut, consisting of a deep-fried batter made from black lentils and seasonings such as fenugreek, cumin, pepper, chili, and ginger. The fritters are often served for breakfast with coconut chutney and sambar on the side.

It is believed that medu vada was invented in the city of Maddur, located in the region that is today known as Karnataka.

Pesara dosa (also called pesara attu or mung bean dosa) is India's national dish and one of the most popular breakfast foods in Andhra and Rajasthan. Dosa is the world's thinnest griddlecake, a paper-thin pancake made with an earthy batter that is left to ferment and rise for eight to ten hours.

It has a bubbly texture and a unique, complex, toasted, and buttery flavor. Pesara dosa is made with ground mung bean and batter, resulting in a unique flatbread that is healthy and quick to prepare. Additionally, ginger, cumin seeds, onions, and green chiles may be added to enhance the flavors. 

Visually similar to a pizza, uttapam is a South Indian dish consisting of a batter (based on rice and lentils) that is fried and topped with chopped vegetables such as onions, tomatoes, carrots, and chiles. There is also a version of the dish called mini uttapam, usually served in four pieces per portion, with variable toppings and a number of side dishes.

Traditionally, uttapam is accompanied by sambhar on the side - a rich lentil curry with the addition of onions, coconut, and eggplant.

Idli is a traditional, savory Indian cake that is a popular breakfast item in numerous South Indian households, although it can be found throughout the country. It is made with a batter consisting of fermented lentils and rice, which is then steamed.

These savory cakes are commonly served hot and consumed on their own, dipped into sambar or chutneys, or seasoned with numerous spices. With its huge popularity in India, there are also many other versions of idli, such as rava idli, which uses semolina instead of rice in the batter, or malli idli, which are idlis fried with curry leaves and coriander. 

This Indian crêpe is made with a very thin batter of rice flour, water, and salt. Unlike other Indian dosas which call for much thicker, and fermented batter, this version uses an unfermented and runny batter which is spread and cooked on a hot greased griddle, yielding soft and lacy pancakes.

The batter can alternatively be enhanced with freshly grated coconut or coconut milk. Neer dosa derives its name from the words neer, meaning water in Tulu, and dosa, referring to a traditional Indian thin pancake. These thin pancakes are a quintessential part of the Tulu Nadu region breakfasts, and they are usually served with chutneys, curries, and vegetable sagu dishes.

Kozhukkatta is the name for Indian rice flour dumplings filled with jaggery and coconut. The dumplings are steamed and then usually served for breakfast, or consumed as a snack, when they are accompanied by tea on the side. In some cases, cooks like to add cardamom or ghee to the filling.

In Kerala, these dumplings are closely tied to Oshana Sunday celebrations, while in Tamil Nadu, kozhukkatta is associated with the elephant-faced god, Lord Ganesh, and it is prepared as an offering to receive his blessings for science, arts, and knowledge.