Welcome to a gastronomic adventure through the flavors of Karnataka! In this blog, we'll take you on a delectable journey exploring must-try cuisines that define the culinary landscape of this vibrant Indian state. Karnataka offers a diverse and flavorful array of delicacies that reflect its rich cultural heritage and culinary traditions. Whether you're a food enthusiast looking to discover new flavors or simply curious about Karnataka's culinary delights, get ready to tantalize your taste buds with these mouth-watering dishes!
So, sit back, relax, and let's delve into the irresistible flavors of Karnataka's must-try cuisines!
1. Holige/Obbattu
Holige or Obbattu is a traditional stuffed flatbread that's enjoyed as a dessert or snack in Karnataka. The outer layer is made from wheat flour or maida (all-purpose flour), while the filling can vary from sweetened lentils (dal), coconut, jaggery, to dry fruits and nuts. The dough is rolled out, stuffed with the filling, and then cooked on a griddle with ghee until golden and crispy. Holige/Obbattu is often served warm with a drizzle of ghee or a scoop of ice cream for an indulgent treat that's perfect for festivals and special occasions.
Holige Saaru is a type of Rasam which is made from the left over filling of obbattu and rasam powder to make a delicious tasting saaru. It is often prepared along with obbattu which is a sweet paratha and is equally like by everyone.
Bele holige or bele obbattu is prepared using chana dal or toor dal. In Karnataka bele holige recipe varies from region to region and is best with mavina shekarne (mango shake). Kayi holige or kayi obbattu or coconut poli is prepared using maida flour. Bili holige is very popular breakfast recipe in Karnataka.
2. Bisi Bele Bath
Bisi Bele Bath is a comforting and flavorful rice dish that originates from Karnataka. It's prepared by cooking rice and lentils together with a medley of vegetables like carrots, peas, beans, and potatoes. The key to its deliciousness lies in the special spice blend known as Bisi Bele Bath powder, which includes ingredients like coriander seeds, red chilies, fenugreek, cinnamon, cloves, and more. The resulting dish is aromatic, mildly spicy, and incredibly satisfying, often garnished with fried cashews and fresh coriander leaves.
Bisi bele bhath is a spicy, rice-based dish eaten with Kara Boondi.
3. Mysore Pak
Mysore Pak is a traditional sweet treat that hails from the city of Mysore in Karnataka. It's made from a few simple ingredients – gram flour (besan), ghee (clarified butter), and sugar – but the magic lies in the technique of cooking and the proportions used. The result is a dense, fudge-like sweet that melts in your mouth, leaving behind a rich, buttery flavour. It's often served as a dessert during festivals and special occasions, symbolising the sweetness of celebrations.
4. Akki Roti
Thalipattu or Akki Rotti is made of rice flour high is mixed with salt and water and kneaded well till the dough gets soft. Sliced onions and carrots, chopped dill leaves, coriander, cumin seeds and sesame seeds are added while kneading the dough. Eaten along with chutney.
Akki Roti is a unique flatbread made from rice flour, finely chopped onions, green chilies, coriander leaves, and sometimes grated coconut. Unlike the traditional wheat-based roti, Akki Roti has a distinct texture and flavour due to the rice flour. It's usually cooked on a hot griddle with a little oil until crispy and golden brown. This wholesome and gluten-free dish is commonly enjoyed with a variety of accompaniments such as spicy chutneys, yoghurt, or even a non-vegetarian curry for a hearty meal.
5. Coorg Pandi Curry
Coorg Pandi Curry is a spicy and flavorful pork curry that originates from the Coorg region of Karnataka. What sets this dish apart is the use of Coorg's signature spices such as black pepper, cloves, cinnamon, and Coorg vinegar, which gives it a unique tangy flavour. The pork is marinated in these spices and slow-cooked until tender, resulting in a rich and aromatic curry that pairs beautifully with steamed rice or traditional Coorgi breads like Kadambuttu or Akki Roti.
6. Neer Dosa
Dosa is a beloved South Indian dish that consists of a thin, crispy crepe made from fermented rice and lentil batter. The batter is spread thinly on a hot griddle, creating a golden-brown surface. Inside, it's filled with a spiced potato mixture, typically containing onions, mustard seeds, turmeric, and other flavorful ingredients. This dish is often served with coconut chutney, tangy sambar (a lentil-based vegetable stew), and a side of spicy tomato chutney for a perfect balance of flavours.
Neer dosa is another popular breakfast of coastal Karnataka. Neer Dosa is a delicacy from Tulu region and part of Udupi - Mangalorean cuisine. It is made of rice flour. It is served with curry and chutney. The dosa has a thin and white texture.
Neer Dosa, literally meaning "water dosa," is a thin, delicate crepe made from a batter of soaked rice blended with coconut and water. Unlike the fermented dosa batter, Neer Dosa batter requires no fermentation, making it quick and easy to prepare. The resulting dosa is soft, lacy, and mildly sweet, perfect for pairing with coconut chutney, vegetable curries, or even a sweet filling like jaggery and grated coconut for a delightful contrast of flavors.
7. Mangalorean Fish Curry
Mangalorean Fish Curry is a coastal delicacy that highlights Karnataka's love for seafood. Fresh fish, often varieties like pomfret, kingfish, or mackerel, are cooked in a tangy and spicy coconut-based curry. The key ingredients include coconut milk, tamarind for tanginess, and a blend of aromatic spices such as coriander, cumin, fenugreek, and red chilies. The result is a lip-smacking curry that captures the essence of coastal Karnataka's culinary traditions.
8. Ragi Mudde
Ragi Mudde is a traditional Karnataka dish made from finger millet flour (ragi flour) and water. It's a staple food in many parts of Karnataka, especially in rural areas. The ragi flour is cooked with water to form a thick, dough-like consistency, which is then shaped into round balls or dumplings. Ragi Mudde is typically enjoyed with spicy curries like sambar or rasam, providing a nutritious and filling meal that's also gluten-free and high in fibre.
Ragi mudde is an iconic dish of Karnataka along with Jolada Rotti. Ragi mudde, a store house of multi nutrients, has only two ingredients, the Ragi flour and water. Best with Sabsige Soppu Saaru and Majjige Saaru (butter milk sambar).
9. Udupi Sambar
Udupi Sambar is a flavorful and tangy lentil-based curry that originated in the Udupi region of Karnataka, known for its vegetarian cuisine. The sambar is made with a variety of vegetables like drumsticks, pumpkin, brinjal, and beans, cooked with a blend of spices including coriander, fenugreek, turmeric, and tamarind for tanginess. What sets Udupi Sambar apart is the absence of onions and garlic, making it suitable for those following a strict vegetarian or Sattvic diet. It's often served with steamed rice, idli, dosa, or vada for a wholesome meal experience.
10. Karadantu
Karadantu means fried-edible gum in the local language. It is made of edible gum mixed with dry fruits and has a chewy texture. The other ingredients used in its preparation are fried bengal gram flour, jaggery and seeds of marking-nut tree. Gokak is very famous for Karadant. Amingad town in Bagalkot district is also famous for the Karadantu produced in its sweet shops.
11. Gasagase Payasa
Gasagase Payasa is an all-time favourite sweet for kannadigas. The poppy seeds are ground along with rice and simmered in milk till it thickens and garnished with hot toasted cashew nuts and raisins with ghee.
12. Pathrode
Pathrode or patrode is a very tasty snacks or breakfast recipe prepared using rice and colocasia leaves. Pathrode or patrode is also familiar by name patra vadi or patra vada. Patrōḍe is made from Colocasia leaves, which grows abundantly in rainy season. Layers of masala, with or without Jaggery, is applied between Colocasia leaves, which is rolled and cooked.
13. Gojju
Pineapple Gojju is a sweet and spicy, tangy curry made using pineapples, typical to Karnataka. It is a festive dish and served during weddings and other celebrations when a traditional meal is served on a banana lead. Kumbalkai gojju is made from cooked pumpkin, coconut, red chili, sesame seeds and roasted gram.
14. Maddur vada
Maddur vada derives its name from the town of Maddur which is in the Mandya district of Karnataka. It is made of rice flour, semolina and maida flour which are mixed with sliced onion, curry leaves and grated coconut.
15. Tambli
Tambli, being a curd based cuisine, is consumed with rice. Tambli is derived from Kannada word thampu.
16. Sandige
Saṇḍige are a deep fried Papad like crispy snacks that can be prepared in a variety of ways. Usually it is made from rice or tapioca. They are prepared in summer, dried and stored for later use. They can be eaten as a snack or a side dish in meals. Saṇḍige is a comfort food for many people.
17. Ottu Shavige
In Karnataka, authentic ottu shavige or akki shavige is prepared by grinding the soaked rice. The rice batter is half cooked, dumplings are steamed and then finally pressed using the noodles mould (shavige mane).
18. Rave Unde
Rave Unde, one of the popular sweet in Karnataka. It is made of fine semolina (rava), dried coconut and sugar. milk and ghee are two ingredients often used to bind the mixture together.
19. Mandakki Oggarane
Mandalu/Mandakki Oggarane is a very famous popular snack and breakfast dish in the North Karnataka region. Mandakki Oggarane is served with Mirchi or menasinakayi bajji.It’s taste enhances with thile saaru (rasam) on it with kadle pudi (roasted channa dhal chutney) above it. Nargis Mandakki is a very popular mandakki recipe from davangere.
20. Chiroti
Chiroti is prepared by rolling out kneaded dough made of maida into layered circular shapes and then deep frying in ghee or refined oil. The outcome resembles a semi golden brown fluffy poori, which is then sprinkled liberally with powdered sugar and optionally grated almond and cashew. Add milk to it and enjoy chiroti.
21. Kori Rotti
Mangalore Cuisine yet again is most popular with some of the dishes found exclusively in Mangalore. Kori rotti, Chicken Sukka, Chicken ghee roast, Neer dosa, Pundi, Patrode, Mangalore Chicken curry, Mangalore Biriyani etc. are some of the well-known dishes.
Kori rotti is one of the best lunch items that you can find in Mangalore. It is a coastal chicken curry along with rice roti. Rice roti is crisp and is crushed to mix well with the chicken curry.
22. Mangalore Buns
Mangalore buns is very famous in coastal areas in Karnataka. Buns are mild sweet, soft fluffy puris made using all purpose flour and banana. Best with coconut chutney.23. Mangalore Bajji
Goli bajji or mangalore bajji is another famous dish of coastal area. Golibaje is another breakfast prepared from Maida. It is available in all hotels across coastal Karnataka. It is served with chutney. This is usually an evening snack in Mangalore. Its a soft and spongy made with purpose flour, spices and herbs. You can eat with chutney/tomato ketchup.
24. Karathe Kismuri
Karathe Kismuri is a typical mouth-watering and favorite side dish of the Konkan community from Mangalore in South India. It is made with deep fried karela or bitter gourd pieces in a coconut and aromatic coriander seed based curry tempered with roasted garlic. Paired with hot steaming rice and some dal, it is a perfect comforting meal!
25. Kadubu
Godhi Kadubu made of wheat, rice and urad powder mixed in proper measurement is steamed for about 5–10 minutes. Its best with Menthe Chutney with bit of ghee on it.
26. Maadhli
Maadhli is a karnataka sweet made in north Karnataka especially in villages. It is prepared during festivals with wheat flour, Rava, bengal gram, jaggery, dry coconuts. It tastes best with milk on it.27. Gudbud
Gudbud Icecream is a famous ice-cream of Mangaluru. The assorted ice-cream was invented in a gadibidi (hurry). Local folklore has it that one day a bunch of customers came late and since portions of one flavour weren’t enough, 3 assorted flavours were mixed and served with fruits, cherries and dry fruits. It became a hit. And the name stuck!28. Benne Dose
Davanagere benne dose or Davanagere Butter dosa is an icon of Davanagere. It is prepared by adding generous amount of benne (butter) along with coconut chutney and special white alu sabzi (normally alu sabzi are greenish yellow in color).29. Kunda
Famous in Belgaum, Kunda is prepared purely from milk and khowa. A correct quantity of khowa and sugar has to be mixed in milk before boiling it. Once the mixture starts boiling, it has to be continuously stirred until it takes a solid form.29. Mandige
Besides the iconic Belgaum Kunda, Belagavi is known for another sweet – mande or mandige. A crepe with a thin filling of sugar, ghee and khoa, it is made like a roomali roti on an upturned tava and folded like a dosa.Other Food Items That You Must Try in Karnataka
♦ Avalakki is similar to poha. Joladh rotti or Jowar rotti made of jowar is best with mulgai palya (brinjal sabsi), kalin palya (pulse sabzi) and with saaru (sambar).
♦ Dharwad peda has been accorded GI tag. The ingredients include milk, sugar and Dharwadi buffalo milk.
♦ Halbai is a popular sweet dish of Karnataka. It is prepared with rice and jaggery.
♦ Hesarbele paysa is one of the traditional payasa with Moong dal and Jaggery. ♦ Akki Payas or Akki Huggi is a North Karnataka rice variety, which is usually prepared during festivals along with Kadubu/Holige.
♦ Pumpkin idli is prepared using grated pumpkin and idli rava.
♦ Sabsige soppu or sabbasige soppu is a name in Kannada language for dill leaves. Bellulli (garlic) mandakki (puffed rice) and avalakki (flattened rice) is a favorite evening time snack for North Karnataka.
♦ Girmit is a tea time snacks or street food in Hubli Dharwad region of Karnataka.
♦ One more side sweet dish is Kobri Bellada gravy. ♦ Otthu savage can be used to prepare chitranna with lime mixed. This dish is famous in Bangalore and old Mysore regions.
♦ Halasina Yele Chilmi is unique steamed dessert made with rice past, coconut and jaggery in cones made out of jackfruit leaves.
♦ Bellary Cycle Kova is a very special sweet in Bellary which are sold in cycle.
Traditional Malnad cuisine emphasizes on using many locally available forest ingredients. As such it is very different from the cuisine of interior Karnataka. The best of Malnad cuisine can be enjoyed in rainy season.
♦ Boṇḍa is something very comforting about eating hot and spicy chili or banana bonda while it is raining outside.
♦ Mushroom curry is made using wild mushrooms that grow in Western Ghat forests during rainy season. Many wild mushrooms are not safe to eat, so it should not be harvested by those who do not have good knowledge about which are safe. It is better to buy these mushrooms from trusted villagers.
In rainy season, many seasonal streams are formed due to heavy rains. These are a good place to catch freshwater crabs. They are usually eaten with curry or is roasted. Turmeric plant grows rapidly in rainy season. It’s large, fragrant leaves are used as wrappings for cooking Kaḍubu or Steamed dumplings. They are eaten with Chutney for breakfast. There are different types of this dish like Cucumber Kaḍubu, Pumpkin Kaḍubu and Jackfruit Kaḍubu.
Leaves of hibiscus plant is ground and added to normal idly or dosa batter. It has a nice green color and herby flavor. They can also be made using the flower itself, which gives pink idly and dosa. Mango and Pineapple sāsive is a sweet made from Pineapple, Mango, Black grapes and grated coconut.
♦ Suḷiroṭṭi is a sweet consisting of mashed Jaggery and batter made from rice flour and grated coconut. This is cooked in Turmeric leaves. Plenty of Jackfruits grow in Malnad during the Summer. Jackfruit seeds can be dried and stored for later use. They can used in dishes as a substitute for Potato. Bamboo shoots grow in rainy season.
♦ Kannekuḍi, also known as soralekuḍi, is a plant that grows in Malnad region. Chutney is made from its leaves in rainy season.
♦ Koṅkaṇi khīr is a rice porridge made with Turmeric leaves for aroma. It is usually eaten with bitter gourd or ridge gourd curry.
Final Thoughts
The blog explores Karnataka's rich culinary heritage, highlighting 10 must-try cuisines that showcase the state's diverse flavours and traditions. It begins with the iconic Masala Dosa, a crispy crepe filled with spiced potato masala, and goes on to feature dishes like Bisi Bele Bath, a flavorful rice and lentil dish, and Mysore Pak, a sweet treat from Mysore. Other highlights include Akki Roti, Coorg Pandi Curry, Neer Dosa, Mangalorean Fish Curry, Ragi Mudde, Udupi Sambar, and Holige/Obbattu, each offering a unique taste experience.
