What Are Some of the Worst South Indian Dishes You've Eaten?

As a true-blue South Indian, I often find myself experiencing dishes that are either divisive or, in my opinion, just don't hit the spot. Among the most universally despised is rava upma. This humble breakfast staple, made from rava (semolina), is a beloved item in South Indian households, but for those of us who find it distasteful, it's a whole different story.

Rava Upma: A Case for Divisiveness

Let's start with rava upma. While it may be a popular South Indian breakfast item, it certainly isn't to my taste. The texture is often dry and sandy, which doesn't agree well with my stomach, leading to feelings of discomfort that linger long after the meal.

The addition of sugar and mashed bananas to mitigate its perceived saltiness is a practice that transcends family and culture, especially among younger generations. However, this move often results in a dish that's both overload-ingly sweet and disgustingly salty, making it one of the worst dishes I've ever been forced to eat.

Other Dishes I Absolutely Don't Like

Besides rava upma, there are a few other South Indian dishes that I find utterly unappetizing:

Stuffed Idly

Stuffed idlys are a classic example of a dish that can quickly turn from a delectable breakfast treat into a gooey mess. The stuffing and the idli batter often create an unpleasant, gooey texture that makes the dish unenjoyable. For those who prefer the good old traditional idly, the stuffed version can be a challenge to appreciate.

Maida Paratha

Maida, or refined wheat flour, is far from my preferred choice for making parathas. These dishes are not only unhealthy but also result in a rubbery texture that leaves a lot to be desired in terms of taste and feel. Wheat flour parathas like these just don't measure up to the wholesome satisfaction of whole wheat alternatives.

Fried Idly

Fried idlys are another dish that stands out as an unpopular and questionable culinary choice. While idlys are typically a favorite, frying them in oil changes everything. The deep-frying process can result in an unappealing texture and a slightly off flavor, making these dishes a less-than-ideal breakfast option. The thought of traditional, fresh idly dipped in a bit of chutney or sambar is a far cry from the rubbery, fried sticks that are often served.

Non-Veg Dosa

Non-veg fillings in dosas are another area where the flavor profile can be robust to the point of being overwhelming. Chicken, fish, and egg dosas often strip away the subtle nuances that make dosas special. The increased fat content and strong flavors can detract from the delicate balance of flavors typically found in traditional dosas. While some may relish the added richness, others, like myself, find it an unnecessary detriment to the overall experience.

To conclude, while South Indian cuisine has much to offer in terms of delicious and nourishing dishes, there are a few that I personally find less than appetizing. From the gooey, stuffed idlys to the greasy, fried versions and the overpowering non-veg fillings in dosas, these dishes challenge even the most forgiving palates. Each of these has its own tale of culinary misadventure, making them a part of my divisively disappointing South Indian food experiences.