From Poi to Parotta: 10 exquisite breads from South India

When we think of South Indian food, we picture dosas sizzling on a tawa, idlis steaming in a pot, or bowls of sambar bubbling away. But if you look closer, tucked into kitchens and bakeries across the region, there’s a whole other story being told; through bread. Not the kind you find in supermarkets, but breads born of rice, wheat, coconut, and millet; breads that carry the stamp of Portuguese settlers, local farmers, and generations of home cooks. Here are ten of them, each with its own personality.

Poi

In Goa, bread isn’t just food, it’s heritage. Poi, the wheat bread baked in wood-fired ovens, comes crusty on the outside and soft inside. It’s Portuguese in origin but has been claimed by Goan homes for centuries. Some tear it apart to soak in curry, others eat it with butter and tea - either way, it’s bread that feels both foreign and familiar.

AppamThe appam looks almost too pretty to eat: lacy edges circling a soft, spongy center. Made with rice and coconut milk left to ferment, it’s a breakfast classic in Kerala. Paired with vegetable stew or chicken curry, it’s the kind of food that fills you up but also feels delicate.

Neer dosa

In coastal Karnataka, neer dosa is as light as its name suggests. Just rice and water ground to a smooth batter, poured thin and white onto a hot griddle. It slips down effortlessly, pairing as well with spicy fish curry as with sweet coconut-jaggery filling. It’s humble, yet versatile.

Akki rotiRustic and hearty, akki roti is Karnataka’s countryside on a plate. Rice flour dough is mixed with onions, chillies, and coriander, patted by hand, and roasted on a tawa. Eaten with chutney or pickle, it’s everyday food that feels both filling and flavorful.

Ragi roti

Where there’s millet farming, there’s ragi roti. Made with finger millet flour, it’s earthy and nourishing - the kind of bread that has kept generations strong. It’s not fancy, but it carries the taste of soil and tradition in every bite.

Malabar parottaKerala’s Malabar parotta is pure indulgence. Dough is stretched, folded, and rolled until it becomes a stack of crisp, flaky layers. Golden outside, soft inside, it’s meant to be torn apart by hand and scooped into fiery curries. Few breads inspire the kind of loyalty this one does.

KallappamThicker than appam and made with coconut and sometimes toddy, kallappam has a mild sweetness and a faint tang. It’s common in Kerala’s Christian households, often appearing at Sunday feasts alongside meat stews. One bite and you understand why it’s saved for special meals.

PathiriPaper-thin, soft, and white as rice itself, pathiri is another Malabar gem. It’s rolled so fine it almost disappears on the tongue, leaving behind only the taste of the curry it’s eaten with. During Ramadan or weddings, stacks of pathiri are laid out as lovingly as sweets.

Madurai bun parotta

In Tamil Nadu, parotta culture takes a playful turn with the bun parotta. Fluffier and sweeter than the usual version, it’s a street-stall favorite in Madurai. Paired with spicy salna, it’s comfort food that has fueled many late-night gatherings.


Kulipaniyaram roti
Less known outside villages, kulipaniyaram roti is made from fermented rice and lentil batter. Cooked thick and slow, it’s crisp at the edges and spongy in the middle, carrying a smoky flavor when made on traditional stoves. It may not be famous, but it’s unforgettable once tasted.