Karnataka has many different and diverse regions with their own unique Karnataka foods, being one of the mildest cuisines. North Karnataka, South Karnataka, Kodagu, Udupi, and Mangalore are the different regions of the state that have their own staples and specialties. While, rice, ragi, and millet are the staple food of Karnataka, let’s explore the other’s tastes.
Bisi Bele Bath
It is one of the most popular dishes of the state, which is essentially a blend of rice, lentils, vegetables, and spices. All these cooked together will create a must-try flavorful all- in- one dish.
Jolada Rotti
It is an Indian flatbread, popular in North Karnataka. It is made of jowar flour and salt, cooked on an iron skillet.
Tatte Idli
It is a steam rice cake made of a fermented batter of black lentils and rice. It is a popular variant of the traditional idli.
Mysore Pak
It is the most celebrated sweet of Karnataka, which was first created in the kitchens of Mysore Palace. The sweet is made of chickpea flour, ghee, and sugar.
Maddur Vada
It is a popular snack that gets a name from Maddur town. These are large and circular crispy vadas made with flour, onions, semolina, and spices.
Haalbai
It is one of the most popular sweet which is made with jaggery and without any dairy products. It is a fudge made from ground rice, coconut, jaggery, and coconut milk.
Ragi Mudde
It is the staple dish of rural Karnataka. It is made of ragi flour and water. It can be eaten with curry or said.
Kori Gassi
It is a chicken curry popular as the coastal region dish. The chicken is cooked with spices, tamarind, and ground fresh coconut.
Mysore Masala Dosa
Southern India is well- known for various types of Dosa. Likewise, Mysore Masala Dosa is famous in the Karnataka region. The dosa is smeared with chutneys stuffed with spicy potato filling.
Mangalore Bajji
It is a popular snack, also called the Goli page. It is made of flour, yogurt, gram flour, rice flour, onions, coconut, and green chilies.