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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.

Dishes

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

References

External links