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Some typical dishes include Bisi bele bath, Ragi rotti, Akki rotti, Saaru, Vangi Bath, Khara Bath, Kesari Bath, Davanagere Benne Dosa, Ragi mudde, and Uppittu.The famous Masala Dosa traces its origin to Udupi cuisine. Plain and Rave Idli, Mysore Masala Dosa and Maddur Vade are popular in South Karnataka. Coorg district is famous for spicy varieties of pork curries while coastal Karnataka boasts of many tasty sea food specialities. Among sweets, Mysore Pak, Dharwad pedha, Chiroti are well known. Although the ingredients differ from one region to another, a typical Kannadiga Oota (Kannadiga meal) includes the following dishes in the order specified and is served on a banana leaf: Kosambari, Pickle, Palya, Gojju, Raita, Dessert (Yes, it is a tradition to start your meal with a dessert - Paaysa), Thovve, Chitranna, Rice and Ghee After serving ghee to everyone, one may start the meal. This is done to ensure that everyone seated has been served all the dishes completely. What follows next is a series of soup like dishes such as Saaru, Majjige Huli or Kootu which is eaten with hot rice. Gojju or raita is served next; two or three desserts are served; fried dishes such as Aambode or Bonda are served next. The meal ends with a serving of curd rice. It is believed that every meal is a wholesome meal containing essential components of a healthy meal such as proteins, carbohydrates and vitamins. There is some diversity in core food habits of North and South Karnataka. While northern-style dishes have joLa and rice as the primary cereals the south uses ragi and rice.
North Karnataka CuisineThe North Karnataka Cuisine can be primarily found in the northern districts of Karnataka, including Bidar, Kalburgi, Vijapura, Bagalakote,Belagaavi, Raayachooru, Dharwad, Gadag, Haveri, Koppala, and parts of Ballari. The following are typical items in a typical vegetarian Northern Karnataka meal : rotti or bhakri; Badane kaayi gojju/enne-gai/tumbu-gai - Stuffed and/or sauteed; Shenga/Ellu dry chutney in powder form - sometimes called hindi (not hindi language) that roughly translates to "fodder"; kempu khaara - hot chutney paste made with/of red chillis, consumed as a condiment; kosambari; Bele palya - cooked split or whole beLe, chana, moong with greens such as methi and spinach, or spring onion; mosaru bajji or raitha - salad involving yogurt; Raw Salads - of spring onion, onion, green chili, methi leaves, sometimes with oggaraNe of sasive and/or jeerige; Rice; Saaru; Happala; Mosaru and majjige; beNNEe or tuppa;
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