Cuisine of Karnataka

The cuisine of Karnataka includes many vegetarian and non-vegetarian cuisines. The varieties reflect influences from and to the food habits of many regions and communities from the three neighbouring South Indian states, as well as the state of Maharashtra to its north. Some typical dishes include Bisi bele bath, Jolada rotti, Chapati, Ragi rotti, Akki rotti, Saaru, Huli, Vangi Bath, Khara Bath, Kesari Bath, Davanagere Benne Dosa, Ragi mudde, and Uppittu. The famous Masala Dosa traces its origin to Udupi cuisine. Plain and Rave Idli, MysoreMasala Dosa and Maddur Vade are popular in South Karnataka. Coorg district is famous for spicy varieties of pork curries while coastal Karnataka boasts of many tasty seafood specialities. Among sweets, Mysore Pak, Holige, or, Obbattu, Dharwad pedha, Chiroti are well known.

Although the ingredients differ from one region to another, a typical Kannadiga Oota (Kannadiga meal) includes the following dishes in the order specified and is served on a banana leaf: Uppu(salt), Kosambari, Pickle, Palya, Gojju, Raita, Dessert (Yes, it is a tradition to start your meal with a dessert - Paaysa), Thovve, Chitranna, Rice and Ghee After serving ghee to everyone, one may start the meal. This is done to ensure that everyone seated has been served all the dishes completely.

What follows next is a series of soup like dishes such as Saaru, Muddipalya, Majjige Huli or Kootu which is eaten with hot rice. Gojju or raita is served next; two or three desserts are served; fried dishes such as Aambode or Bonda are served next. The meal ends with a serving of curd rice.

There is some diversity in core food habits of North and South Karnataka. While northern-style dishes have jola and rice as the primary cereals the south uses ragi and rice.

North Karnataka Cuisine
The following is the typical menu of a vegetarian Northern Karnataka meal :

  • Rotti / Bhakri - Thin flatbread usually made from Jowar flour, baked on fire or iron skillet. Bajra and Wheat flour is also used as an alternative.
  • Enne-gai / Tumbu-gai - Small badane kaayi bulbs stuffed with dry stuffing including ground peanut, ground sesame, ginger, garlic, garam masala, salt, and then sauteed with onions and other spices. Aubergine is also substituted with any other suitable vegetable.
  • Shenga/Ellu chutney - A variety of powder/dry chutney made from ground peanut or sesame.
  • Kempu Khaara, also called "Ranjaka" - chutney paste made with/of red chillis, consumed as a condiment
  • Kosambari
  • Bele or kaaLu palya - Split, whole or sprouted kadale, hesaru, togari or masoor, cooked with greens such as methi, spinach, sabbasige and spring onion, and sauteed with onions, ginger, garlic and other spices.
  • mosaru bajji or raitha - salad involving yogurt
  • Raw Salads - of spring onion, onion, green chili, methi leaves, sometimes with oggaraNe of sasive and/or jeerige
  • Anna - Rice
  • Saaru - Tangy soup made with pepper,cumin, coriander seeds tomatoes and/or tamarind.
  • Happala
  • Mosaru and majjige
  • beNNe or tuppa

SOUTH KARNATAKA CUISINE
The South Karnataka or old Mysore region also known as Bayaluseeme or the plains including the present-day Kolara, Bengalooru, Mysooru, Tumakooru, Mandya, Haasana, Chamarajanagara. Ragi and Rice are the most important staple grains, Jowar and bajra are also cultivated and consumed in the drier parts of the region. The first meal of the day is the breakfast which is quite substantial. Regular meals consists of Ragi mudde or steamed dumpling made from ragi flour, a curry to roll bits of the dumpling often called Saaru, Rice and Yogurt. Optional accompaniments include a salad called Kosambari, various Palyas (fried, boiled or sauteed spicy vegetables) and assorted pickles.

Formal vegetarian meals are usually served in a particular order and required to be consumed in a particular order as well. These meals are served on Plantain leaves or Mutuka leaves, dry Tendu-like leaves staples together into big circular discs. First accompaniments are served which includes variety of Palya, Kosambari, sweet-savory gojju, hot spicy chutney Pickles, bajji, bonda, vade, Papads. The first course alternated between sweets and rice preparation. The second course is a set of curries to be consumed with rice. It generally starts with Tovve, a mild lentil dish laced with ghee, Majjige Huli, vegetables simmered in a mild yogurt sauce, followed by Huli, lentils and vegetables spiced and tempered with ghee, mustard, asafoetida and curry leaves. This is followed by tili Saaru which is a thin lentil stock spiced and laced with ghee and curry leaves. The final course of the meal is rice and curd with pickles. Buttermilk is also served to be consumed at the end of the meal.

The Hilly district of Kodagu (Coorg) also has its own unique cuisine which includes spicy meat (Pandi (Pork) Curry, Chicken, Mutton), Kadumbutt(Round balls made up of rice), Paputt, Thaliyaputt. The spicy meat curries derives a tangy taste from Kokum Kachampuli.

THE BRAHMIN COMMUNITY
Brahmin cuisine originated ages back in the homes of Tulu and Kanarese speaking Brahmins of Dakshina Kannada. They have been very ingenious in making exotic dishes out of things that you would not dream of cooking. Some of these traditional dishes have remained unchanged till today and appeal to all Indian palates alike . Some of course have changed a bit here and there to suit the modern generation style of cooking like and dislikes. Yet all of these have basically retained that very typing flavor of their origin.

THE G.S.B (KONKANI) COMMUNITY
The Aryans, originally from central Asia who came down to India and settled on the banks of river Saraswathi came to be known as Saraswaths. Later on some of them moved on to Goa and thence to the Karavali regions. These are the Gowda Saraswat Brahmins.

Basically vegetarians the G.S.Bs also include fish in their diet. Their cuisine has adapted itself to the Coastal habitat and includes a wide variety of culinary delights which are a culmination of the creative use of every part of plant life right from the fruits to the roots.

The G.S.Bs have retained the traditional flavor in the cookery .The methods and trends are the same as they were ages ago. The variety of the items used and the imaginative methods have given rise to numerous exotic and delicious dishes quite unique to this community. Modernity has not taken away the traditional values of their cooking at all.

THE BUNTS COMMUNITY
Bunts form one of the major tulu speaking communities of South Kanara. Their cuisine draws inspiration from the local produce and fruits found in this region .Rice is used imaginatively to create a vast rage of delicacies. The all time Bunt favorite is the chicken curry. Their Kori-Rotti combination is very well known and much sought after. Jackfruit, Banana, Mango etc., are used in various forms to prepare a wide variety of detectable dishes ranging from Kundapur to Kasargod, the bunt cuisine contains many variations in use of ingredients and methods of preparation. This has only enhanced the distinctive flavors of each region and lent freshness to the culinary marvels of the community.

THE CHRISTIAN COMMUNITY
Christians (Catholics) of Mangalore originally migrated from Goa in the 17 and 18th century. Their food habits and palates are more of Goan origin then that of other communities of South Kanara, their mother tongue being Konkani. However ,over the years there have been a mix of local influence in the Christian cooking. Hence certain dishes may carry the same name in Goa and Mangalore, but the taste differs to suit the local palates .So an unique identity has been created for the Christian dishes in Mangalore .This is evident if one goes to Bombay or other cosmopolitan cities where in some eating places, a distinctive board is displayed indicating "Goan dishes" or "Mangalorean Dishes"

KARNATAKA CUISINE-COMMON TO ALL REGIONS

Rice dishes

  • Bisi bele bath - rice cooked with dal, vegetables and spices; like huli with rice, but often richer
  • Vaangi baath - cooked rice mixed with vegetables cooked in oil and spices; the vegetables are usually made into a palya beforehand and the vaangi baath mixed before serving
  • Chitranna - cooked rice flavoured with spices, particularly oil-popped mustard seeds and turmeric
  • Mosaranna - curd rice sometimes given a fried spicy touch with fried lentils and oil-popped mustard seeds
  • Puliyogare - cooked rice flavoured with spicy tamarind paste
  • Maavinkaayi chitranna - cooked rice flavoured with raw green mango and spices
  • Nimbekaayi chitranna - cooked rice flavoured with lemon and spices
  • Avalakki - Akki (means rice), avalakki is baked flat rice that is soaked briefly and stirfried with cumin seeds, turmeric powder, peanuts, onions, green chillies, garnished with shredded coconuts and cilantro leaves
  • Mandakki - Puffed rice that is soaked briefly and stirfried with cumin seeds, turmeric powder, peanuts, roasted ground grams, onions, green chillies, garnished with shredded coconuts and cilantro leaves
Rotis & Chappatis
  • Ragi rotti - A flat thick pancake made with ragi dough and flavoured with chillies and onions; the dough is shaped and flattened by hand.
  • Akki rotti - A thick, flat pancake-like dish made with a dough of rice flour, chillies, onions and salt; the dough is shaped and flattened by hand.
  • Jolada rotti - A flat pancake dish made with a dough of Sorghum flour and salt; the dough is shaped and flattened by hand. Jowar may be sometimes replaced with bajra.
  • Ragi mudde - Steamed dumplings made by adding ragi flour to boiling water.
  • Gunpongalu - Also known as Gundupongla, Mane Kaavali (skillet with houses), or Poddu. It is made with a rice batter (similar to dose) and cooked in a special skillet with compartments.
  • Chapathi - flat unleavened bread made from wheat flour, water, oil and salt. Unlike rottis, the dough rolled with a rolling-pin.
Chutneys
  • Kadalekaayi chutney
  • Hurali chutney
  • Kaayi chutney- grated coconut ground with dal (kadale) salted and garnished with oil-fried mustard and curry leaves
  • Kaayi chutney (green) - grated coconut ground with dal, green chillies and coriander salted and garnished with oil-fried mustard and curry leaves
  • Kaayi chutney (red) - grated coconut chutney ground with dal and dried red chillies salted and garnished with oil-fried mustard and curry leaves
  • Maavina chutney - grated raw green mango ground with grated coconut, dal, salted and garnished oil-fried mustard and curry leaves
  • Heerekai chutney - grated ridge-gourd peel ground with grated coconut, dal, salted and garnished oil-fried mustard and curry leaves
  • Eerulli chutney - grated onion peel ground with grated coconut, dal, salted and garnished oil-fried mustard and curry leaves
  • Uddina Bele chutney - Fried Black Gram Dal with Tamarind, Red Chillies, salted and garnished oil-fried mustard and curry leaves
  • pudina chutney-fry pudina leaves along onion,groundnut,black gram,green chilli,tamrind.add sugar and grind to fine paste
Palya or side dishes
  • Hurali kaayi palya
  • Hurali palya
  • Hurali appala
  • Badnekaayi palya
  • Bendekaayi palya
  • Allugade palya

Kosambari
A salad prepared using simple ingredients such as lentils, green chillies and finely chopped coriander. The dish is generally finished with a tempering of mustard seeds and asafotida. Common variants include kosambari made with the above ingredients in addition to grated cucumber or carrot.

Sweet & Spicy dishes

  • Menasinakaayi gojju
  • HuNuse gojju - made with tamarind
  • Bendekaayi gojju - boiled ladies-finger vegetable (okra) cooked in a gravy sweetend with jaggery and soured by tamarind.
  • Tomato gojju - cooked cut or mashed tomato with a sweet-sour gravy.
  • EeruLLi(Onion) & Tomato gojju - cooked cut or mashed tomato mixed with cut onion with a sweet-sour gravy.
  • Haagalakaayi gojju - Bittergourd pieces marinated with salt and turmeric to remove some bitterness cooked with a sweet and sour gravy.
  • Thondekaayi gojju
Saaru or Main course
  • Huli- Combination of vegetables and lentils simmered with spices,coconut, tamarind and seasoned with Ghee, asafoetida, curry leaves and mustard, it is an integral part of every formal meal.
  • Majjige Huli- Cooked vegetables simmered in yogurt with coconut, spices, asafoetida, curry leaves and mustard.
  • Tovve- Mushy lentils cooked till creamy, spiked with spices and Ghee. Vegetables are also added to this dish like Ridged gourd, cucumber etc.
  • Obbatinna saaru - made from the left over broth while preparing the sweet obbattu.
  • Bas saaru - made from the broth of boiled lentils and spring beans
  • Mosoppinna/HuLisoppu saaru - made from lentils and spinach
  • Maskai- Combination of vegetables cooked and mashed with spices and seasoning.
  • meNasina saaru - rasam made from pepper, turmeric, and other spices
  • BeLe saaru - has toor dal as one of the ingredients
  • kaaLinna saaru- Legumes cooked with coconut, spices, tamarind and tempered with asafoetida, curry leaves and mustard. Popular legumes include Kadale kaalu or Chickpeas, Alasande Kaalu black eye peas, Hesaru kaalu moong beans, Hurali kaalu Horse gram, Avare kaalu Indian beans
  • Haagalakaayi saaru: Haagalakai, the Indian bitter gourd is simmered with coconut, tamarind and spices and spiked with Jaggery and asafoetida, curry leaves and mustard The bitterness of the gourd is cut through by the sweetness of the jaggery and tartness of the tamarind.
  • Gojju- traditionally this is thicker than the Saaru but thinner than chutney. It is served with hot rice and is sweet, tangy and spicy. It is served in between courses as a palate cleanser. It is made from diverse ingredients including eggplants, okra, fenugreek, tamarind,pineapple, bitter gourd, tomatoes,lemon-lime,etc.
  • Tambli - A yogurt based cold dish served with hot gravy. Optional ingredients in this dish includes vegetables and greens.
Sweets
  • Huggi - cooked rice & kadale or hesaru, with coconut, milk, elakki and sweetened with bella (jaggery)
  • GiNNu - sweetened, flavoured & steam boiled colostrum of cow, buffalo or goat
  • Kajjaya - Rice and jaggery fritters deep fried in Ghee.
  • Kadabu - deep fried (kari kadubu) or steamed pastry with assorted sweet filling.
  • karjikaayi - deep fried crisp pastry with dry sweet filling
  • unde - ball shaped sweets with variations
  • paayasa - milk & jaggery/sugar based porridge, with variation
  • obbattu or hOLige - stuffed or plain sweet flat bread/pancake/crepe with variations
  • sakkare achhu - little sugar statues/toys made during Sankranti
  • Haalubaayi - A fudge made with ground rice, jaggery and coconut
  • mysore pak- A fudge made with Chickpea flour, sugar and ghee.
  • dharwad pedha- Milk scalded and thickened with sugar. Synonymous with Dharwad
  • karadantu - Gokak town in Belgaum district of Karnataka is famous for the karadantu, the most famous form has a mixture of dry fruits and edible gum.
  • sheekaraNi - pulp of ripe fruit (usually mango or banana) with additions such as sugar, elakki, jaakayi, jaapatri, milk, etc.
  • Damrottu - Ash gourd toasted in ghee and simmered with sugar, milk solids and sweet spices
  • Kunda - prepared from thickened milk, a speciality from BeLagaavi
  • Badushah or Suralipoori
  • Sweet Pastries - The following can be grouped together. These are often accompanied by milled sugar, and/or warm milk flavoured with saffron and almonds.
  • kesaribhath, Sira - This is made of rice (or semolina in southern karnataka) cooked with sugar/jaggery, cardamom, saffron, milk, dry fruits (mostly raisins), and sometimes fresh fruits like banana, mango and pineapple. Popularly colored yellow/orange/saffron or left white. In North Karnataka, the semolina version is called Sihi Sajjige or Sheera or Sira; kesaribhath usually refers to the rice version.
  • Hayagreeva - A chickpea based dessert prepared on special occasions; popular amongst the Maadhwa community
  • Paramanna - Rice pudding with Ghee and Jaggery
  • Mamu Puri - Flour, Ghee, Sugar, Khoa, first khoa is packed between 2 halves of chapati then fried. It is exported mainly to gulf.
  • Maldi - A delicious sweet dish made of powdered 'baked wheat roties', poppy seed, jaggery, hurakadle (daria), and served with ghee. It is a must sweet on the occasion of marriages

Pickles
Pickles are usually raw seasoned vegetables & sea food, but there are cooked varieties as well called Bisi Uppinakayi (hot pickle). The seasoning varies from plain salt to spices like green chilli, red chilli powder, black pepper, whole and powdered mustard seeds, coriander seeds, etc. They significantly differ from North Indian pickles or achar in that considerably less oil is usually used in the pickles; salt is the main preservative.

  • Mavinkayi - Raw green mango
  • Midi Mavinkaayi - Immature raw mangoes, usually used whole
  • Amtekayi
  • Nimbekayi - Whole and sliced lemon and lime
  • Gaja Nimbekayi - A larger variety of lemon, resembling a grape fruit
  • Bettada Nellikayi
  • Nellikayi
  • Tomato
  • Heralikayi - a green citrus fruit, only the peel is used in the pickle.
  • Hagalakayi - bitter gourd
  • Prawn, shrimp & crab, especially in coastal areas
Snacks
  • Bonda or Bajji - deep fried vegetables (and sometimes chicken and seafood) in batter
  • Vadey - Ambode, Sabbakki vadey, Bele vadey etc.
  • Chakkuli
  • Nippattu
  • Kodubale
  • Aloo Bonda
  • baaLaka - deep fried vegetable & fruit chips or wafers. The vegetables are usually dried and seasoned with spices, and even butter milk. Common candidates are potato, sweet potato, yam, cassava, ripe jack fruit, banana, plantain, chilli, varieties of suitable green bean pods (usually gori kaayi/chaLLe kaayi), etc.

UDUPI CUISINE
Udupi cuisine takes its name from Udupi, a city on west coast of Karnataka. Udupi cuisine has its origin in Ashta mathas of Udupi founded by Shri Madhvacharya. Its core is a vast range of creative dishes emphasizing local vegetables and fruits.

MALENADU CUISINE
The Malenadu of Karnataka can be culturally (on basis food culuture) can be clearly divided as south malnad comprising Norhtern Somawarpete in Notrth Kodagu, Sakaleshapura, Mudigere, southern part of chickamagaluru taluk and western part of Belur and Alur taluks in Hassan. Central malnad consisting of chickamagalur, Koppa, malnad region of Shivmoga, and western ghat regions of Uttara Kannada. Even though Western ghat regions of Uttara knnada and Belagavi can be considered as Northern malnad the food culture of these regions is unaware to the rest of Malnad, may be due to inadequate communication with the other parts of malnad and Karnataka. Although many refer to the malenadu cuisine as an amalgam of Coorgi and Mangalorean cuisine, it has its own distinct style. And moreover Malenaadigaru(people hailing from Malnad) are considered to be natives to these part of Karnataka when compared with Coorgies( believed to be Greek soldires of Alexandar's era) and Bunts and Shetty's( Coastal, Mangalore, people who are claimed to be migrants, (Aarya's) from Northern India). So rather Malenaadu cuisine has traveled to the kitchens of Kodavas and Bunts would be a sensible line. The word "Malenaadu" means "land of mountain ranges". The cuisine is heavily influenced by the variety of fruits and vegetables available in the rich forests of western ghats. The ingredients like tender bamboo shoots, colocassia leaves, turmeric leaves, raw jackfruit are easily found in the Sahyadri ranges. Steaming is a favored the method of cooking in malenaadu. More often than not there is minimal use of oils in malenaadu cuisine.

Kaalu kadabu- small kadubus (dumplings) as small as Kaalu (beans) made by pounding water washed rice into powder and then steamed to make it enouigh sticky to make dumplings. Once the kadubus (thousands in number) are made is given typical malnad masale (red chili, oil, mustard, graped coconut, jeera, little tamrind juice, curry leaves, salt to taste, etc.) and served hot with hot thuppa (homemade ghee from cow's or buffalo's milk). Prepared around the region of Hanubalu, in Sakaleshpura taluk of Hassan district. Chattituttu- An evenning snack ususlly prepared by grinding rice with other ingriedients such as chilli, salt, coconut and tiny square sliced onions are added to make a thick mixture. Which then will be spread (1/2 inch to 3/4 inch thick and approximately 6 inches in diameter) over thoroughly oiled bisi henchu(hot tava) once it becomes hard enough kenda (burning charcoal) will be placed over it make it enough crispy. A delicious evening snack, mouth watering than paani puri and other stuffs. Prepared around the region of Hanubalu, in Sakaleshpura taluk of Hassan district.

  • kotte kadabu
  • kadabu
  • chicken saaru
  • chicken fry
  • voththu Shaavige with chicken curry
  • voththu shaavige with ghasghase paayasa or kaayi haalu - Steamed rice noodles with a sweet payasa or sweetened coconut milk.
  • votthushaavige uppittu - Steamed rice noodles stir fried with oil, mustard seeds, onions, green chillies and curry leaves.
  • akki rotti - rice rotti / flat bread made with rice.
  • Bamboo shoot pickle -Kalule' uppinakayi
  • Bamboo shoot curry - Kalule' palya
  • halasina haNinna kadabu, paayasa
  • Halasina haNinna happla
  • Maavina midi uppinnakkayi
  • Halasina haNinna dose - jackfruit dose
  • Akki Tari Kadabu - breakfast dish made with broken rice.
  • Gangala dose - steamed dosa
  • Angu or Thode-daaga - very thin sweet crepe made with a thin batter of rice and jaggery.
  • Kaayi Holige - a dessert made with fresh coconut ,jaggery and maida.
  • Haalu Payasa - rice pudding, falvored with turmeric leaves and cardamom.
  • Haalu Hittu - semi-soft milk pudding made with milk, rice paste and sugar.
  • Kesina Soppina Palya - A side dish prepared using colocasia leaves as the main ingredient. Served with akki rotti.
  • Kesuvina Gantu- A delicious dish made by rolling tender colocassia leaves and making a gantu( knot) sometimes a single hunk of rock salt and a garlic pettle willbe placed inside. The Gantu should be tight enough that it should not open while steaming. The steamed gantus are given little touch of tamrind juice and chilli. Can be consumed with akki rotti, rice, chapathi. Or just as it is.[Again a dish prepared in the region of Hanbalu in Sakaleshpura].
  • Thumbuli - a cool saaru usually made in summer using yogurt, ginger, pepper and other spices. Served with steamed rice.
  • Maaldi - a coarse cereal made from ground whole wheat, jaggery, black til and other ingredients. Usually served in a bowl with either milk or ghee.
  • Aralu pudi - a rice cereal made of ground toasted / puffed rice, Jaggery, Elaichi are pounded to powder thin. Usually served in a bowl with warm milk. This cereal is also used as a filling in a special dessert called hurulu kadabu.
  • Hoorulu kadabu - A traditional dessert made with aralu pudi, jaggery, coconut and other ingredients. The mixture is shaped and steamed in turmeric leaves.
  • Kaadu mavina haNnina saaru - a sweet and sour saaru made with whole tiny ripe mangoes. Served with cooked rice.
  • kaapi-Coffee- fresh grounded, filtered coffee well mixed with thick milk and sugar is a must. It's served at least five to six times a day in coffee growing regions of malnad such as Somawarapete,Sakaleshapura,Mudigere,Chickamagaluru taluk and western part of Belur and Alur taluks in Hassan.

KODAGU CUISINE
  • Kodagu's staple food is rice. Traditional dishes include
  • PanDi curry or pork curry
  • Kadambuttu or steamed rice dumplings
  • KoLi saaru or chicken curry
  • Bimbale curry or Bamboo shoot curry
  • Paputtu or steamed rice cake
  • Nool puttu and koLi curry

MANGALOREAN CUISINE (COASTAL KARNATAKA CUISINE)
Coconut is widely used in the mangalore cuisine. Traditional dishes include

  • KaNe fry or lady fish fry
  • Anjal/surmai/Kingfish fry
  • Crab Masala
  • Bundas Sukka/squid sukka
  • Dry fish chutny
  • Marwai/koyyolu Sukka (Shell Fish)
  • KoRi sukka /chicken sukka
  • KoRi roti Crisp flat rice pancake roasted on griddle without oil . Can be stored up to 6 months. Usually served with chicken curry,
  • KoRi Pundi
  • kundapura chicken/ koli talu
  • Kappa rotti/odu dose
  • Buns, Goli baje,ambade
  • Masala dosa
  • Idli-vada Sambar
  • Biscut rotti
  • Patrode, a special dish prepared by steaming stuffed colocasia leaves.
  • Neer dosa, A soft thin pancake made of batter of boiled rice, coconut milk and salt
  • Appam, guriyyappa(paddu)
  • Coconut Chutney
  • Uppittu
  • Beeja manoli upkari, or tendli and cashewnuts poriyal
  • wheat halwa, Kushmandu halwa
  • sheera
  • Sihi Samabar
  • menaskai
  • Jack fruit dishes
  • Modaka unde
  • Moode, Gunda
  • Semige/shyavige- Rice Noodle
  • Maavina Saaru preserved salted mango fruit cooked whole in a base of steam-cooked toor dal, eatend with red rice or Indian bread.
  • Saala - preserved salted jackfruit shallow fried with traditional oil-mustard seasoning. Eaten as a snack, or as dry vegetable in a meal.
  • Manni - is a traditional dessert made of rice, coconut and jaggery. It can also can be made of various flavours such as vegetables.
  • Ole Bella (Palm jaggery)
  • Halasina (Jackfruit) Happala, genasina(Sweet potato) happala

NAVAYATH CUISINE
The Navayath cuisine can be primarily found in the coastal districts of Karnataka, mainly in Uttara Kannada and Udupi. Rice, coconut, sea food, eggs, poultry, and mutton are widely used in the Navayath cuisine. Traditional dishes include

  • Ambut Lukha or fish curry prepared with coconut and spices.
  • Chambat Poli or flat rice pancake prepared by spreading batter on banana leaves and roasting on griddle with little oil . Usually served with mutton curry,
  • Navari - a special dish prepared by spreading rice batter with coconut filling stuffed in turmeric leaves. Filling may be sweet or spicy and cooking may be by steaming or by roasting on a griddle.
  • Shaofa pana appam, A soft thin pancake made of batter of rice, coconut milk and fennel leaves
  • Mudkule Rice dough cooked in Prawn curry.
  • Bhatkal Biryani, made of fish, shrimps, chicken or mutton with rice. It is famous globally.
  • Bhatkal halwa
  • Mushroom curry from seasonal natural mushroom from nearby forest is a delicacy during monsoon.
  • Amatya Godan or payasam, made of hog plum, rice flour, and jaggery cooked in coconut milk.
  • Shinonya Nevari is a preparation of rice and coconut batter filled in mussels with spices and steamed like idlis.

Ragi Mudde

Ragi Mudde also Ragi Sangati and colloquially simply referred to as either 'Mudde' (means 'lump') or 'HiTTu' (means flour) is a wholesome meal in the state of Karnataka and the Rayalaseema region in India. It is mainly popular with the rural folk of Karnataka. In Tamil Nadu, especially in Western Tamil Nadu it is called Ragi Kali. It is grown in Odisha as well, and it's called Mandia, but these days people prefer rice.

Karnataka Kannada Brahmin Food Recipes

Uddina Vada, Akki Rotti, Mysore Pak, Heerekai Palya, Huggi with gojju, Hunase saaru, Kai Obbattu, Baale Dindina Palya, Bendekai Gojju, Thuppa Anna, Yalaneer Payasa, Badnekai Podi, Dantina Soppu Palya, Mudsaaru, Appi Payasa, Viledele Bajji with Kadle bele Chutney, Jolada Rotti with Yennegai, Kai Sasve Chitranna, Paradi Payasa, Kadalekai Gugguri, Sandige Huli, Vagibath with Genasu Pachadi, Bele Holige, Balekai Bajji with Tenginakai Chutney, Kucchida Kadabu with Tenginakai Chutney, Bisi bele, Gojjina ambode, Sihi Kumbalakai Palya, Huli toove, Majjige huli And Rice and Sajappa are most common Brahmin Recipes.

Varities of Dosa

Dosa is a fermented crepe made from rice batter and black lentils. It is a staple dish in South Indian states of Andhra Pradesh, Karnataka, Tamil nadu, Kerala and Telangana. It is also popular in other parts of India, and other countries like Sri Lanka, Mauritius, Myanmar, Nepal, Bangladesh, Malaysia and Singapore. Common side dish served for Dosa and Idli are tomato chutney, onion chutney, Coconut chutney, Pudina Chatney, Green Chilli Chutney, kara chutney and peanut chutney.



Dosa is indigenous to South India; its exact birthplace in that region is a matter of conjecture. According to food historian K. T. Achaya, dosa (as dosai) was already in use in ancient Tamil country around the 1st century AD, as per references in the Sangam literature. According to P. Thankappan Nair, dosa originated in the Udupi town of present-day Karnataka.



In popular tradition, the origin of dosa is linked to Udupi, probably because of the dish's association with the Udupi restaurants. Also, the original Tamil dosa was softer and thicker. The thinner and crispier version of dosa, which became popular all over India, was first made in present-day Karnataka. Various types of dosa are listed below:

NameKey ingredients
Akki DosaDosa made of thick rice batter
Masala dosaspiced potatoes
Mini soya dosasoya milk and wheat flour
Pesarattu (Green Dosa)green gram
Light white dosarice and coconut
Mysore Masala Dosarice, black gram, fenugreek seeds
Onion Rava DosaSemolina, rice flour
Ragi Wheat DosaRagi, Whole Wheat Flour
Rava dosarava or sooji
Benne DosaButter and Butter
Neer dosawatery rice batter
Set dosaSmaller Dosa, usually provided in sets of 3

We have tried to list ut 99 Varities of Dosa commonly served.

Masala Dosa: Aloo Dry Masala Dosa, Baby Corn Masala Dosa, Gobi Masala Dosa, Green Peas Masala Dosa, Mushroom Masala Dosa, Palak Masala Dosa, Paneer Masala Dosa, Sweet Corn Masala Dosa, Mysore Masala Dosa, Pav Bhaji Masala Dosa, Chineese Masala Dosa

Chilly Dosa: Baby Corn Chilly Dosa, Gobi Chilli Dosa, Green Peas Chilly Dosa, Mushroom Chilly Dosa, Paneer Chilly Dosa, Palak Chilly Dosa, Palak Chilly Dosa, Sweet Corn Chilly Dosa

Combinations: Mushrrom Palak Dosa, Mushroom Paneer Dosa, Palak Paneer Dosa, Paneer Sweet Corn Dosa, SwwtCorn Baby Corn Dosa, Aloo Gobi Dosa, Aloo Palak Dosa, Aloo Gobi Dosa, Aloo Baby Corn Dosa, Aloo Sweet Corn Dosa, Chineese Mushroom Dosa, Pav Bhaji Mushroom Dosa, Spring Roll Mushroom Dosa

Schezwan Dosa: Plain Schezwan Dosa, Schezwan Aloo Dry Dosa, Schezwan Baby Corn Dosa, Schezwan Gobi Dosa, Schezwan Green Peas Dosa, Schezwan Mysore Dosa, Schezwan Palak Dosa, Schezwan Paneer Dosa, Schezwan Pav Bhaji Dosa, Schezwan Chineeese Dosa, Schezwan Sweet Corn Dosa, Schezwan Baby Corn Chilly Dosa, Schezwan Mushroom Chilly Dosa, Schezwan Paneer Chilly Chilly Dosa, Schezwan Palak Chilly Dosa, Scezwan Sweet Corn Chily Dosa.

Crispy mouth melting Kodubale recipes

Kodubale Ring Murukku
Kodubale Chakli/ Chakkuli
Kodubale Thenkuzhal Murukku
Nippattu/ Thattai
Rava Chakkuli

Karnataka Brahmin Sambar Recipe

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