Kadle Bajeel

Kadle Bajeel is a traditional Mangalorean breakfast dish. It is a combination of sweet and spicy poha served with spiced chanas (chana upkari). (Kadle is the tulu word for chana and bajeel for poha)

Mangalore being a coastal town, rice and coconut are commonly used ingredients in most Mangalorean dishes.  Most of the breakfast dishes/snacks like neer dosa, idlis, steamed bottlegourd cake and host of other dishes are made using rice. Poha (flattened rice) is served in different forms – sweet poha, poha served with upma, famously known as Sajjige Bajeel in Tulu and Kadle Bajeel which is a combination of sweet and spicy poha with chana upkari.  

Sajjige Bajeel and Kadle Bajeel were the two common/famous breakfast dishes in Mangalore. In fact, growing up, Kadle Bajeel used to be a regularly made breakfast dish at home. But over the last few years, these dishes somehow have taken a back seat making way for other dishes. However, I like to make these dishes once in a while so that my kids are also aware of these dishes, thus preserving the traditions so to say.


For the spice mix

½ tsp coconut oil
5 dry red chillies
2 tbsp coriander seeds
1 tbsp cumin seeds
few curry leaves
¼ tsp turmeric powder

For the Bajeel/Poha

1 ½ cups of thin flattened rice/ poha
¾ cup fresh, grated coconut
2 tbsp grated jaggery
a pinch of salt
3 spoons of spice mix
2 tsp chopped onions

For Chana Upkari

½ cup black chana
1 tbsp coconut oil
1 tsp mustard seeds
1 tsp udad dal
1 dry red chilli
few curry leaves
1 tbsp chopped oLnions
salt as per taste
2 tsp spice mx
2 tbsp fresh, grated coconut

Kadle Bajeel


For the spice mix

  • Heat ½ tsp coconut oil in a a pan.
  • Add dry red chillies, coriander seeds and  cumin seeds.
  • Saute for few seconds.
  • Add curry leaves and saute till the spices turn aromatic.
  • Allow the roasted spices to cool completely.
  • Transfer the spices to a mixer jar.
  • Add turmeric powder.
  • Blend to a fine powder.
  • Store this spice mix in an airtight container and use as and when required.

For the Kadle (chana upkari)

  • Wash and soak chanas in water for 6 to 7 hours.
  • Pressure cook the chanas with salt for 4 to 5 whistles.
  • The chanas should cook well and turn soft.
  • Keep the boiled chanas aside.
  • Heat coconut oil in a pan.
  • Add mustard seeds, udad dal, red chilly, curry leaves and saute for few seconds.
  • Add chopped onions, salt and saute till the onions turn soft.
  • Add boiled chanas and spice mix.
  • Mix well and cook for 2 minutes.
  • Finally add the grated fresh coconut and mix.
  • Keep this aside.

For the Bajeel (Poha)

  • In a mixing bowl, add grated coconut, grated jaggery, a pinch of salt, spice mix and chopped onions.
  • Mix well using your hands.
  • Add the poha and mix gently.
  • Poha should be coated well with the coconut jaggery mixture.

For serving kadle bajeel, add the chana upkari and poha in a plate. Serve hot with tea or coffee.






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