Yele kadubu and onion chutney Recipe with Rice | Easy Vegetarian Dish — Simple Breakfast You Can Make Today

A celebrated classic from the Karnataka culinary tradition, this recipe has been enjoyed by generations of home cooks across India. Start your morning right with a nutritious, energy-boosting breakfast that keeps you going until lunch.

Whether you're a seasoned home chef or a curious beginner, this Yele kadubu and onion chutney recipe is designed to deliver restaurant-quality results in your own kitchen. The step-by-step video above walks you through every technique — from preparation to plating — so you can cook with confidence.

The recipe uses 5 key ingredients including rice flour, coconut, mustard seeds, onion chutney. Each serving contains approximately 180 calories, with 3g of protein — making it a guilt-free addition to your diet.

Did you know? A steamed Mangalorean dumpling. Fun fact: "Yele" means leaf, referring to banana-leaf wrapping—a technique borrowed from Kerala’s "ela ada." The onion chutney is a Udupi temple innovation, originally served with dosa. In coastal Karnataka, it’s a monsoon breakfast staple. Pro tip: Use fresh coconut for aroma—no grinding needed!