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Udupi, a small town in the southern Indian state of Karnataka, is renowned for its delectable vegetarian fare, rooted in traditional recipes passed down through generations. From the crispy and savoury Masala Dosa to the tangy and refreshing Rasam, Udupi cuisine offers diverse flavours and textures that will leave you craving more. Join us as we explore the essence of Udupi cuisine and uncover the secrets behind these irresistible dishes.
No South Indian cuisine list is complete without dosa, and today we will introduce you to neer dosa. The name "neer dosa" means "water dosa", which gives you an idea of how light, fluffy, and soothing it can be. This Udupi speciality is made with two basic ingredients water and salt. It's also renowned for its simplicity and lack of fermentation.
Goli baje, or Mangalore bonda, is a popular snack in Karnataka. There are two variations of Goli baje, one made with potatoes and the other with vegetables. The vegetable bonda is a famous delicacy in Udupi and is made by coating it in besan and filling it with ingredients such as French beans, carrots, and coriander leaves.
Kosambari is a classic salad from South India that features nutritious ingredients like pulses, including Bengal gram and split green gram. It is seasoned with mustard seeds and is often enjoyed during festivals and special occasions. Additionally, it makes for an excellent side dish to accompany any meal.
Rasam Chawal is a delightful combination that can be enjoyed at any time. Compared to sambar, rasam has a more liquid texture and is seasoned with various spices. It is made with lentils, tamarind, kokum, jaggery, and other kitchen spices, which enhance its flavour.
