Cuisine of Karnataka
Jump to navigation Jump to search
|This article is part of the series on|
|Part of a series on the|
Karnataka has some dishes similar to the rest of South India, especially to Tamil Nadu and Andhra Pradesh.
- Idli - steamed rice-cakes, prepared from a fermented batter of rice and black gram. Usually served alongside different kinds of chutney, sambar. Mavali Tiffin Room in Bengaluru invented the rava idli from semolina during a rice shortage in World War II.
- Dosa - crepes made from a fermented batter of rice and black gram eaten with sambar or chutney. There are different varieties of dosa: onion, masala, rava, etc. Karnataka specializes in masala dosa - a dosa filled with a potato-onion filling which originated on Karnataka coast and spread throughout the state. The famous Mysuru masala dosa has a chutney of red chillies, onion and garlic put on the dosa before the potato-onion filling.
- Vada - group of fried snacks typically eaten as accompaniments to larger meals. They include the most famous, the doughnut-shaped medu vada, the masala vada, and the rava vada. Maddur vada are a vada unique to Karnataka that are flatter and crispier than other varieties, originating in the town of Maddur.
- Pongal - called khara pongal (spicy pongal), it involves cooking rice and dal together and adding ghee, cumin and other spices. This is a favorite festival food of Sankranti Holiday
- Uttapam - This is a dosa type which is fluffier and more solid than typical dosa. It can be plain or with a vegetable added like tomato or onion
- Uppitu - This is a thick porridge-like food cooked with semolina, green chili and spices. Also called upma elsewhere in the country.
- Avalakki - Flattened parboiled rice cooked with spices. In Karnataka avalakki can be eaten with majjige or Gojju
- Raagi Mudde - One of the healthiest food in the world & it is very popular with the rural Karnataka. Enjoy this with Bassaru and Upsaaru.
- Upsaaru - Simplest sambar in all way. It's prepared with salt, water, grams, vegetables and some chillies.
- Bassaru - Which is prepared by using decanted water of dal and greens
- Mysore Pak - Very popular sweet dish which is prepared by using gram flour and ghee
- Bisi Bele Bath - is a spicy rice based dish. It is originated in the Mysore Palace and from there spread across.
- Chitranna - Chitranna is prepared using rice, onion, green chili, lemon or raw mango peel, coriander leaves and turmeric.
- Jolada Rotti - It is the staple diet of most North Karnataka. It is eaten with pulse curries, enne gai or with assorted chutneys.
- Holige (Obbattu) - Most popular sweet dish in Karnataka
- Neer Dosa - Very popular in Mangalore and Malenadu region .
- Media related to Cuisine of Karnataka at Wikimedia Commons
|This Karnataka-related article is a stub. You can help Wikipedia by expanding it.|
|This cuisine-related article is a stub. You can help Wikipedia by expanding it.|