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This article is part of the series on
Indian cuisine
Regional cuisines North India Awadhi Braj Haryana Kashmiri Kumauni Mughlai Punjabi Rajasthani Uttar Pradeshi South India Chettinad Hyderabadi Karnataka Kerala Mangalorean Mangalorean Catholic Saraswat Tamil Telangana Telugu Udupi East India Bengali Bhojpuri Bihari Jharkhandi Odia Maithil Angika West India Goan Gujarati Malvani & Konkani Marathi Parsi Sindhi Northeast India Arunachalese Assamese Meghalayan Manipuri Mizoram Naga Sikkimese Tripuri Other Anglo-Indian Fast food Indo-Chinese Jain (Satvika) Nepali
Ingredients, types of food Main dishes Soups and stews Desserts Bread Drinks Snack foods Spices Condiments
Preparation, cooking Handi Karahi Tava Tandoor Uruli Other
See also History Etiquette Indian chefs Cookbook: Cuisine of India
Related cuisines Nepalese cuisine Sri Lankan cuisine Bangladeshi cuisine Pakistani cuisine Bhutanese cuisine Tibetan cuisine Afghani cuisine
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This is a list of snacks common in South India.

• Achappam^[1]
• Avalose unda
• Bajji
• Bonda
• Dahi Vada
• Dosa
• Jhangri
• Kozhalappam
• Murukku
• Pakkavada
• Pesarattu
• Poori
• Punugulu
• Pazhampori
• Vada
  • Uzhunnuvada
  • Parippuvada
  • Ullivada
• Upma
• Uttapam
• Vattayappam^[1]

• List of snack foods from the Indian subcontinent