Cuisines of Udupi
Discover Udupi’s Sacred Temples, Rituals, and Spiritual Traditions That Inspire Peace and Devotion
Marwai Sukka / Calm sukka
Marwai Sukka, also known as Clam Sukka, is a beloved seafood delicacy from Udupi district. This dish features fresh clams cooked with grated coconut, aromatic spices, and a hint of tamarind, creating a perfect balance of flavors. Often enjoyed with neer dosa or rice, Marwai Sukka highlights Udupi’s coastal cuisine and its mastery of blending traditional spices with fresh seafood.
Kori Sukka / Chikken Sukka
Kori Sukka, also known as Chicken Sukka, is a popular Udupi dish celebrated for its rich flavors and unique preparation. Made with tender chicken cooked in a blend of roasted coconut, aromatic spices, and traditional masala, it offers a burst of coastal Karnataka flavors. Often served with neer dosa or rice, this dish is a must-try for food lovers exploring Udupi's culinary heritage.
Golibaje
Golibaje is a beloved snack from the coastal region of Karnataka, especially Udupi and Mangalore. Made from urad dal (black gram) batter, it is seasoned with spices like green chilies, ginger, curry leaves, and sometimes coconut. The batter is soaked, ground, and fermented to enhance its flavor. To prepare Golibaje, small portions of the batter are deep-fried until golden and crispy on the outside, while staying soft and fluffy on the inside. This delicious treat is typically served with coconut chutney or sambar, making it a popular snack for tea time or as an appetizer. The combination of its unique texture and flavorful spices makes Golibaje a favorite among South Indian snack lovers.
Buns
Udupi-Mangalore Buns is a deep-fried bread originating from the Udupi-Mangalore region of Karnataka, India, and part of Udupi cuisine. The buns are mild sweet, soft fluffy puris with all purpose flour and banana being the main ingredients. Usually served with a spicy coconut chutney and sambar, they are also eaten without any accompaniment. Variations of this dish also incorporate finger millet and Sorghum.
Neer Dosa
Neer Dose is a coastal Karnataka delicacy. Neer Dose literally translates to ‘Water Dosa’. Neer Dose is a dosa variant made out of batter made from soaked rice (no fermentation unlike regular Dosa or Idli). After a few hours of soaking, rice is grounded to make Neer Dose batter. A bit of salt is added for taste. Neer dose is often served with Jaggery + Coconut Gratings or vegetable curries and chutney. Non-vegetarian dishes such as Chicken Gravy can be opted as a great accompaniment with Neer dose. It is also accompanied with a non-vegetarian.
Kori Rotti
Kori Rotti is among the most favourite traditional delicacies of Tulunadu region. “Kori” means Chicken in Tulu and “Rotti” is crispy rice wafers easily available in local stores in Udupi. To enjoy this dish, the chicken gravy is poured on rotti and rice wafers are soaked and eaten while still crispy. The flavorful chicken gravy with rich coconut mixed with rotti makes it a delightful combination.
Rice Balls / Akki Pundi
Rice Balls / Akki Pundi is one of the healthy delicacies from the udupi and mangalore region made specifically for the morning breakfast. it is typically served with coconut chutney but tastes great when served with spicy chutney or any veg / nonveg curry. It requires little effort in making the food which can be served later. So it makes its entry to the top list of easy breakfast items. It can be served the next morning if prepared in the evening. There are various methods of preparing this particular dish and it can be done with either white or boiled rice.
Ghee Roast
Ghee Roast is popular Udupi dish made by slow-cooking marinated meat (like chicken or lamb) or vegetables in ghee (clarified butter) with aromatic spices. The spices typically include red chili, coriander, cumin, and garam masala, which are enhanced by the richness of ghee. The dish is known for its deep, caramelized flavor and is often served with rice, naan, or chapati. Popular variations include chicken ghee roast and seafood ghee roast, especially in coastal regions. Ghee adds a unique richness and is considered a healthier fat in traditional cooking.
Masala dosa
Masala dosa is a dish of South India. It is a type of dosa originating in the town of Udupi, Karnataka. While there is variation in the recipe from town to town the basic recipe typically starts with a fermented batter of parboiled rice, poha, and various legumes (black gram, pigeon peas, chickpeas), and incorporates various spices for flavour, such as fenugreek and dry red chilli. Traditionally served with potato curry, chutneys, and sambar, it is a common breakfast item in South India, though it can also be found in many other parts of the country and overseas. One common variant is the paper masala dosa, which is made with a thinner batter, resulting in a crisper, almost paper-thin final product.
Moode / Rice Pancake
Moode (Rice Pancake) is a traditional dish from the Udupi. It is a type of savory steamed rice cake, often prepared using rice flour, grated coconut, and spices. The dough is shaped into small discs and steamed, resulting in a soft, spongy texture. Moode is typically served with chutney or sambar and is commonly enjoyed for breakfast or as a snack. The dish is light, healthy, and has a mild, comforting flavor, making it a favorite in many households. It's similar to other regional steamed rice cakes like idli but has its own unique preparation and flavor profile
Patrode
Patrode is a traditional dish from Coastal Karnataka made using colocasia leaves (Kesuvina Ele). The leaves, grown near water streams, are carefully selected for their ideal ripeness and then layered with a mixture of rice flour, urad dal, spices, tamarind, and jaggery. These layers are rolled and steamed to create a flavorful, unique dish. Although colocasia leaves can cause itchiness when consumed raw, Patrode minimizes this by incorporating coconut oil and jaggery. The dish has a naturally sour taste, which is balanced with the sweetness of jaggery. Patrode can be enjoyed either in its rolled form or as a crushed dish, and it is commonly found in restaurants across Coastal Karnataka
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