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Cuisine of Karnataka

The cuisine of Karnataka includes many vegetarian and non-vegetarian cuisines. The cusine varies accross regional and communal lines.


Breakfast dishes

Karnataka has breakfast 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, sambhar. Mavali Tiffin Room in Bengaluru invented the Rava Idli from rava (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 dosai: 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 chilis, Onion and garlic put on the dosa before the eruli-aaloogadde filling.
  • Vada - group of fried snacks typically eaten as accompaniments to larger meals. They include the most famous, the doghnut-shaped Medu vada, the masala vade, and the Rava Vada. Madhur vada are a vada unique to Karnataka that are flat, crispier and tastier than other Varieties, originating on the Maddur Station from Bengaluru to Mysuru.
  • Pongal - called Khara pongal (spicy pongal), it involves cooking rice and dal together and adding tuppa (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 dosai. It can be Plain or with Vegetable added like Tomato, Onion
  • Uppitu - This is a thick porrige-like Food cooked with Rava, Green Chili and Spices. Also called Upma around the Country
  • Avalaki - Flattened parboiled rice cooked with spices. In Karnataka avalaki can be eaten with Majge or Gojju

See also


External links