I am from Karnataka. Here are some signature/main dishes you should try when you are here:
- Bisibele Bath: A classic dish from the state of Karnataka made to a combination of rice, tur dal (lentil), assorted vegetables and freshly ground spices all mixed and cooked together.
2. Chitranna: is a favourite dish of Karnataka especially Bangalore, Mysore, Tumkur regions. One of the easy recipe yet liked by many people!
3. Puliogare: The tamarind rice or puliogare tastes sour, spicy hot and salty all at the same time.
4. Khara Pongal: or Huggi is a special dish prepared during the Dhanur Maasa in Sri Krishna Matt in Udupi. All the religious ceremonies held during this period will have the Khara Pongal (Huggi) prepared in the feast. This dish is excellent semi-solid rice lentil gruel and often served with a tangy and spicy tamarind
5. Akki Rotti: is a classic breakfast dish among Kodava food recipes. Rice roti is served with roasted sesame seeds chutney.
6. Mysore Pak: is a sweet dish from the south Indian cuisine, usually served as dessert. It is made of generous amounts of ghee (clarified butter), sugar and gram flour.
7. Neer Dose:
8. Mangalore Buns:
9. Jolada Rotti:
10. Badnekai Yennagai:
11. Goli Baje:
12. Maddur Vada:
13. Pathrode: A Konkani dish, the leaves of the colocasia plant are smeared with a paste and then steamed
14. Patholi: What makes these sweet rice dumplings special is not just that they are stuffed with jaggery-sweetened coconut, but that they are cooked in turmeric leaves, and this itself lends a special flavour to it.
P.S — There are many dishes which are made in each region of Karnataka and I have listed only a few.
P.P.S — Here are a few I have missed:
- Raagi Mudde and Bassaru —
As mentioned by Prabhuraj Swamy
- Belgavi Kunda —
- Dharwad Pedha —-
- Gokak Kardantu —
As pointed out by Atif Mohan
- Anjal fry —
- Kori Rotti —
