Bettadmele breakfast: A trek that rewards you with freshly made hot dosas on top of the hills

Experience Bettadmele Breakfast, a sustainable half-day trek at Hulukudibetta with hot dosas and stunning views

Crispy hot dosas on your plate are always a delight. Pair it with a breath taking view of the sunrise and that would be bliss. That plateful after an early morning trek is reward in itself and if that is your idea of a fun activity, Bettadmele Breakfast is a half-day trek experience that unfolds at Hulukudibetta, Doddaballapur.

Organised by Suyana, a travel group in the city, trekkers are served hot, crispy dosas with chutney, fruit, jaggery rasayana, and millet malt after the one-hour climb. Suyana was founded in 2019 by Sushma BV, an HR professional, and her husband Sunil S, an UPSC aspirant. In 2022, Sushma quit her job and now curates travel experiences with Sunil. 

The couple organises a trek every weekend throughout the year in two batches — an early morning batch at 5.30, followed by a morning group at 6.30. Those who opt for the early morning trek are instructed to reach the base at Doddaballapur by 5am using their own transport, while those who opt for the morning trek are provided with transport facilities from various points in the city such as JP Nagar, Koramangala, Richmond Circle, Majestic, Mekhri Bus stop, Hebbal and Yelahanka to reach the base by 6.30am.  

After a quick briefing session at the base, trek leaders guide the group to the top. Sushma says, “Our trek leaders not only ensure that participants follow the designated trail, but also keep the group engaged with fun activities.” 

Sushma and Sunil do not sleep the night before a trek. “We make all the food at home using fresh organic ingredients. We begin making the chutney, palya and rasayana around eleven, and complete it around two in the morning. Batter is made in the morning after the rice is soaked the previous night.”

Sushma elaborates on their operations. “Our team departs at around three in the morning with these items with traditional cast iron tawas, portable stoves and cans. We do not use non-stick pans and these tawas are quite heavy, so we have a team of about 15 people who work every weekend, carry this up the hill. They include a research scientist from IIST, lawyers, doctors and IT professionals with a common interest in travelling and curating experiences with us.” 

The team dishes out as many as 200-250 dosas atop the hill for breakfast.