Top 5 Mangalorean breakfast bites you should not miss!

Neer Dosa; (Panpole)

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Who can resist  the one and only Panpole/Neer Dosa? The Panpole as its called in Konkani and 'Neer Dosa'  in Tulu/Kannada is everybody’s favourite. Neer Dosa got its name from the expression "Neeru" which signifies "Water" in the nearby dialects of Mangalore to be specific Kannada and Tulu. The watery steadiness of the mix is what's behind the name. Its the Neer Dosa's effortlessness and simplicity of planning that has ruled in each Mangalorean’s house and has picked up a ton of acceptence outside Mangalore as well.

The Neer Dosa  is eaten for breakfast alongside chutney or gravies, some take the opportunity to appreciate  it with extra curries or a side dish of vegetables. These dosas are versatile to the point that it can be likewise presented amid lunch times as a backup to meat,seafood dishes. It is also eaten  like a shawarma roll  with a sweet filling made of new coconut and sugar/jaggery. It is a feast for children to cherish it with a liberal sprinkle of honey,sugar or fruit jam. 

Sajjige Rotti

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Sajjige in Mangalorean dialect, is rava and is utilized to make not merely upma but rather a super flavoursome breakfast called Sajjige Rotti. This dish can be as plain or hot as you wish. There are some who include ground cucumber and some who include carrots, and some who add curd and onions to this and some who don’t. Whatever the adornament, the essential mixture is made with rava.

You can give your usual dosa / idli  a break and head out for an unusual and tasty breakfast item. It is eaten with a lump of homemade butter or just jaggery-ghee or even pickle. For an out of the world taste eat it with chutney pudi and you will never forget the lingering taste.

 Pundi/Undi

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Seasoned, steamed rice dumplings are called undi/oondi in Konkani. They are a popular Mangalore - Udupi breakfast. They are also called pundi gatti in Tulu. 

Undis turn up at least once a fortnight in most Konkani homes. Steamed rice balls with a tangy seasoning are yum in itself. They taste extraordinary when hot undis are presented with heaps of oil on top and with a fiery coconut chutney or pickle.

Undis are made in so many different ways, I have seen many versions myself. people grind the rice well into a paste and make undi,  My granny uses boiled rice along with white rice grains to make undi, others utilize coconut milk to cook the rice grains, a lot of them also  use readily available packaged idli rava/rice  rava to make undi/pundi and so on.. 

Moode

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Made out Idli batter poured into moulds made out of screw pine leaves(moode oli). Traditionally they are made at home by the Hindu community of Mangalore but nowadays most people prefer to purchase from the market and as such you may find vendors who sell just that.

Moode taste amazing with any vegetarian or non vegetarian curry of your choice. Traditionally it is eaten with Padhengi Ghassi (whole green gram sprouts cooked in a spicy coconut based gravy). You can try moode for breakfast with some coconut chutney or chicken curry with coconut milk. Oh scrumptiousness! My mouth waters even as I consider it! Cant wait to eat them once more. 

Masala Poha

A standout amongst the most well-known weekend breakfast alternatives at our place is the beaten rice. Beaten rice (also called as flattened rice) is known to have a low GI (Glycemic Index) which in straightforward terms means that it doesn't let your blood sugar levels take off  too high. In Mangalore, beaten rice has various names -'pou' in the Konkani spoken by Catholics,  'avalakki' in Kannada, 'bajil' in Tulu and 'phovu' in the Konkani spoken by GSBs. 

Similarly it is prepared and eaten in a innumerable ways. Sweetened with sugar or jaggery and embellished with coconut or spiced up with green chillies, curry leaves and onions (Masala Pou or Theek Pou) - the combinations of ingredients are quite a few but they all end up in a delicious mixture to make a meagre yet satisfying meal. 

This snack tastes extremely scrumptious if you accidentally or intentionally spill some coffee into it. I am sure that many of you have eaten beaten rice like this. My friend and fellow Rider is an addict to another unique way of enjoying beaten rice, with a cup of curd!

Barpe!!

P.S ; Do check out the poha and curd addict’s blog on music,  if you want to know more about sound and music and its origins. It’s really an interesting blog which is called The Journey of Sound, please do check it out by clicking on the link https://journeyofsoundweb.wordpress.com/