How many calories are in one serving of Uddina Pole?

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.

Why didn't my batter ferment properly?

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.

Can I use regular rice instead of Idli rice?

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.

How is Uddina Pole different from a regular dosa?

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.

How do I store leftover batter?

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.

Home / Recipes / south_indian / Uddina Pole

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Uddina Pole

POPULARITY

0.0/5

TASTE SCORE

8/10

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.

PREP

20m

COOK

20m

SERVES

2 PIECES

535 cal

SERVINGS

INGREDIENTS

For 4 servings

1 cupUrad Dal · Skinned and split black gram lentils.2 cupIdli Rice · Parboiled rice is ideal for fermentation and texture.¼ cupThin Poha · Beaten rice flakes, helps in achieving softness.1 tspMethi Seeds · Fenugreek seeds, aid in fermentation and add flavor.1.5 tspSalt · Use rock salt or non-iodized salt for better fermentation.4 cupWater · As needed for soaking and grinding.4 tbspGhee · For cooking. Can be substituted with a neutral oil.

NUTRITION · PER SERVING

535

CALORIES · 2 PIECES

Protein19g · 14%

Carbs102g · 76%

Fat5g · 8%

Fiber11g

Sodium898mg

Potassium655mg

Phosphorus298mg

How we calculate →

INSTRUCTIONS

5 steps. 20 minutes total.

5 STEPS

1
Step 1
- a.Soak the Grains (6 hours)
- b.In a large bowl, combine the urad dal, idli rice, and methi seeds.
- c.Rinse them together under cool running water 3-4 times, until the water runs clear.
- d.Add enough fresh water to cover the ingredients by at least 2 inches. Let it soak for a minimum of 6 hours or up to 8 hours.
2
Step 2
- a.Grind the Batter (15 minutes)
- b.About 20 minutes before grinding, rinse the poha and soak it in just enough water to cover it completely. It will soften quickly.
- c.Drain all the water from the soaked dal and rice mixture.
- d.Transfer the drained dal-rice mix and the soaked poha (along with its water) to a wet grinder or a high-speed blender.
- e.Add about 1 cup of fresh water and start grinding. Gradually add more water as needed, scraping down the sides, until you get a smooth, flowing batter. The final consistency should be thick yet pourable, like pancake batter.
3
Step 3
- a.Ferment the Batter (10-12 hours)
- b.Pour the batter into a large container, ensuring it's only filled halfway to allow room for it to rise.
- c.Add the salt and mix thoroughly with your clean hands for about a minute. The warmth and natural flora from your hands aid in fermentation.
- d.Cover the container with a lid (do not seal it tightly) and place it in a warm, draft-free spot to ferment for 10-12 hours, or overnight.
- e.The batter is ready when it has visibly risen, is bubbly, and has a pleasant, tangy aroma.
4
Step 4
- a.Cook the Uddina Pole (20 minutes)
- b.Once fermented, gently stir the batter once or twice. Avoid over-mixing, as this will deflate the air bubbles.
- c.Heat a cast-iron or non-stick tawa (griddle) over medium heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
- d.Lightly grease the tawa with a little ghee.
- e.Pour a ladleful of batter (about 1/2 cup) onto the center of the tawa. Do not spread it thin like a regular dosa. Let it naturally form a thick pancake, about 6 inches in diameter.
- f.Drizzle about 1/2 teaspoon of ghee around the edges and on top.
- g.Cover with a lid and cook for 1-2 minutes on medium heat. The top surface will look cooked and small holes will appear.
- h.Flip the pole and cook the other side for another minute until it has light golden-brown spots. It does not need to be covered for the second side.
- i.Remove from the tawa and repeat the process with the remaining batter.
5
Step 5
- a.Serve
- b.Serve the hot, soft Uddina Pole immediately with coconut chutney, sambar, or a spicy chutney powder (podi).

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Fermentation is key. Place the batter in a warm place, like an oven with the light on (but oven off), for best results.
2
The batter consistency should be thick yet pourable, similar to a thick pancake batter. Don't make it runny.
3
Use a well-seasoned cast-iron tawa for a beautiful golden-brown color and non-stick performance.
4
Cook on a steady medium heat. High heat will brown the outside quickly, leaving the inside raw.
5
Do not over-mix the fermented batter. A gentle stir is enough to combine it before making the poles.

RECIPE VARIATIONS

Adapt it for your goals.

Savory Add ins

Savory Add-ins

Finely chopped onions, green chilies, coriander leaves, or grated ginger can be mixed into the batter just before cooking for extra flavor and texture.

Healthier Grain

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.

HEALTH BENEFITS

Why this is on our healthy list.

muscle

Rich in Plant-Based Protein

Urad dal is an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.

leaf

Promotes Gut Health

The fermentation process breaks down complex nutrients, making the pole easier to digest. It also introduces beneficial probiotics that support a healthy gut microbiome.

bolt

Sustained Energy Release

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.

heart

Good Source of Iron

Urad dal is a good source of iron, a mineral that is crucial for preventing anemia and maintaining healthy blood oxygen levels.

QUESTIONS?

Frequently asked questions

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.

PAIRS WELL WITH

Complete meals featuring this recipe

general_healthy·30 min·276 cal

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Uddina Pole

For 4 servings

5 steps. 20 minutes total.

Step 1

Step 2

Step 3

Step 4

Step 5