The cuisine of Karnataka includes many vegetarian and
non-vegetarian cuisines that reflect influences from the neighboring regions
and communities, as well as the state of Maharashtra
to its North. Udipi, Malenadu, Kodagu, Mangalorean and Navayath cuisines are a
part of cuisines of Karnataka.
South Karnataka is famous
for its typical dishes like the Bisi bele
bath, Jolada rotti, Chapati, Ragi rotti, Akki rotti,
Saaru, Huli, Vangi Bath,
Khara Bath, Kesari Bath,
Devanagere Benne Dosa, Ragi mudde and Uppittu. Masala Dosa is quite famous and traces its origin to Udupi cuisine. Plain and Rave Idli,
Mysore Masala Dosa and Maddur Vade are popularly known as snack or tiffin
is famous for its tasty seafood specialities and pork curries. The popular dish
of Northern Karnataka is Jola and rice whereas a regular meal in South Karnataka consists of Ragi mudde or steamed
dumpling made from ragi flour served with a curry known as Saaru, accompanied
by various Palyas (fried, boiled or sauteed spicy vegetables) along with
assorted pickle and kosambari (salad), Yoghurt.
Coorg, the hilly district of Kodagu has its unique cuisine
that includes: spicy meat (Pork, Chicken & Mutton) dishes. Kadumbutt (round balls made up of rice), Paputt,
Thaliyaputt. The spicy meat curries derives a tangy taste from Kokum Kachampuli.
Among the sweets
- Mysore Pak,
Dharwad pedha, Chiroti are popularly well known. There are also a variety of
Payasa (Payasam or Kheer) like the Shavige Payasa (made of vermicelli), Gasgase
Payasa (made of poppy seeds, coconut and jaggery), Seeme Akki payasa
(prepared with Tapioca, sugar and milk) and many more. Obbattu or Holigem a
sweet stuffed pancake/ crepe is also popular sweet meat.
mix besan gram flour with little ghee and sieve
Take sugar in thick bottomed saucer.Add water and let it boil to form sugar syruptill it is soft ball stage.Melt the ghee in a bowl.Now add the flour slowly to the sugar syrup and mix rapidly so that no lumps are formed.Then add the hot ghee to the flour , stirring continuously .Cook till the mixture becomes frothy and ghee seperates.Spread out on a greased plate. Cut into squares when firm.