UDUPI CUISINE

Udupi Cuisine is a cuisine from South India (Karnataka). It takes its name from Udupi, a city on the southwest coast of India in Tulunadu Region.

The ubiquitous Indian dish Dosa has its origin in Udupi. Coconut is one of the very main ingredients in Udupi Cuisine. Coconut is directly used or the oil of coconut is used in cooking. As Udupi is located in the coastal region, sea foods are one of the main foods for the people leaving here.

The fully coarse Udupi meal is served on a plantain leaf, which is traditionally kept on the ground. There is a very systematic order of serving food, and each dish is placed on the particular spot of plantain leaf. All people having the meal should begin and at the same time. Even if they complete their food, they have to wait for others to finish. A typical meal is served with these items: ghee, salt, pickle, kosambari, chutney, chitranna, papad, steamed rice, saru, majjige hulli, sweets, payasam and buttermilk.

Some of the popular dishes of Udupi cuisines are

MASALA DOSA

Masala Dosa is a dish which was invented by Udupi Hotels. It is made up of rice and lentils. It is served stuffed with potatoes, chutney and ghee to dip.

PATRODE

Patrode is a very popular dish during rainy season. It is made up of Colacasia leaves and rice. Spiced rice flour is applied to Colacasia leaves, rolled and steamed.

KOTTE KADUBU

Kotte Kadabu is one of the special dishes of Udupi. It is made up of rice and lentils. The batter is steamed in the jackfruit leaves and hence gives a special flavor.

GOLI BAJE

Goli Baje is also called as Mangalore bajji. It is made by preparing the batter from maida, coconut, and some of the spices and sugar, & then the batter is deep fried.