Pongal is the rice dish from south India and Sri lanka, which is made from boling up with milk. It has varieties like venn pongal, sakkarai pongal, kozhi pongal, sanyasi pongal and thus fall under Tamil cuisine.
Vada is a savoury doughnut made from potatoes, lentils, or sometimes sago. It is made using urad dal or chana dal batter, and it is a crispy yet dense, donut-shaped affair.
Rasam is another spicy South Indian broth that is usually served as a supporting gravy along with rice. Compared to sambar, it must have a very particular flavor and watery consistency.
Sambar is a piquant stew made sour by tamarind, loaded with cooked vegetables and typically served hot with steaming rice.
Payasa is a South Indian special dessert, wherein milk and sugar are cooked together with rice or vermicelli, and delights that have pulse, jaggery, and coconut milk, adding sweet content, are also termed payasa.
Idli is a solid rice cake made by steaming a mixture of de-husked black lentils and rice fermented. It is typical quite popularly in South Indian and Sri Lankan breakfast.
Medu vada is a breakfast snack made from Vigna mungo, typically in a doughnut shape. It has a crispy outer and soft, floofy inside, usually relished as breakfast or snack.
A thin pancake prepared from a fermented batter of rice flour mixed with coconut milk is normally deep-fried similar to a wok in a pan called appachatti.
Ragi roti is a pancake made from ragi flour, which is mostly prepared in the southern parts of Karnataka, generally like akki rotti.