India GOWhat to eat in Murudeshwar
Neer dosa
"Water dosa": rice ground with so much water that the batter pours like milk and sets into a lace-thin, snow-white round. No fermentation, no spice: the whole skill is in the thinness.
Mangalore buns
Sweet, slightly sour puris made from over-ripe banana and curd left to rest overnight, then deep-fried until they balloon. Coastal Karnataka's breakfast, and nothing like a bun.
Udupi meals
The temple town runs on unlimited banana-leaf meals served between darshan hours.
Goli Baje
Udupi's fried dough balls: sour from fermented batter, soft inside, eaten with coconut chutney while still too hot to hold.
Idli
Steamed cakes of fermented rice and lentil batter, white and mild: the gentlest thing on any South Indian menu, and what the region feeds children and anyone recovering from something.
Medu Vada
A savoury lentil doughnut, crisp outside and airy inside, dropped into sambar or eaten with chutney.
Masala Dosa
A fermented rice-and-lentil crepe, crisp at the edges, wrapped around spiced potato. The batter ferments overnight, which is where the faint sourness comes from, and why a good dosa cannot be rushed.
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