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A classic Udupi-Mangalore breakfast, Uddina Pole are soft, spongy, and savory pancakes made from a fermented batter of urad dal and rice. Unlike crispy dosas, these are prized for their pillowy texture, making them a comforting and delicious meal when served with fresh coconut chutney.
For 4 servings
Soak the Grains (6 hours)
Grind the Batter (15 minutes)
Ferment the Batter (10-12 hours)
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A classic Udupi-Mangalore breakfast, Uddina Pole are soft, spongy, and savory pancakes made from a fermented batter of urad dal and rice. Unlike crispy dosas, these are prized for their pillowy texture, making them a comforting and delicious meal when served with fresh coconut chutney.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 293.98 calories per serving with 14.08g of protein, it's a moderately challenging recipe perfect for breakfast or brunch.
Cook the Uddina Pole (20 minutes)
Serve
Finely chopped onions, green chilies, coriander leaves, or grated ginger can be mixed into the batter just before cooking for extra flavor and texture.
Replace half of the Idli rice with brown rice or millet for a higher fiber version. Note that this may slightly alter the texture and require adjusted soaking times.
Urad dal is an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
The fermentation process breaks down complex nutrients, making the pole easier to digest. It also introduces beneficial probiotics that support a healthy gut microbiome.
The combination of rice and lentils provides complex carbohydrates, which offer a steady and sustained release of energy, keeping you full and active for longer.
Urad dal is a good source of iron, a mineral that is crucial for preventing anemia and maintaining healthy blood oxygen levels.
Yes, it's a very nutritious breakfast. It's rich in plant-based protein and complex carbohydrates. The fermentation process makes it easy to digest and beneficial for gut health. Using minimal ghee or oil for cooking keeps it relatively low in fat.
One serving of two Uddina Pole contains approximately 590-610 calories, primarily from carbohydrates and protein. The exact count can vary based on the amount and type of fat (ghee/oil) used for cooking.
Fermentation is highly dependent on temperature. If your kitchen is cold, the batter won't rise. Try placing it in a warm, draft-free spot like an oven with only the light on. Also, ensure your dal and rice were soaked well and the batter isn't too watery. Using non-iodized salt (like rock salt) can also help.
While Idli rice (parboiled rice) gives the best soft and spongy texture, you can use other short-grain rice varieties like Sona Masoori as a substitute. The final texture might be slightly less fluffy.
Uddina Pole is thick, soft, and spongy, almost like a savory pancake. A regular dosa is typically thin and crispy. The ratio of urad dal to rice is also higher in Uddina Pole, which contributes to its characteristic softness.
Store leftover batter in an airtight container in the refrigerator for up to 3-4 days. The batter will continue to ferment slowly and may become more sour over time, which some people enjoy.