A North Karnataka and rural favorite — soft, earthy balls made from ragi flour. Traditionally eaten with spicy sambar or saaru. You don’t chew it — you swallow it whole! ¹⁾

A street snack of puffed rice, grated carrots, onions, green chilies, and coconut oil — flavored with mustard seeds and lemon juice. Crunchy, quick, and refreshing. ²⁾

A spicy, savory semolina dish from Bangalore, made with vegetables and a special masala called vangi bath powder. Served at tiffin spots across the state. ³⁾

A green leafy broth made using amaranth, spinach, or other local greens, simmered with dal and spices. It’s nutritious, tangy, and soul-warming. ⁴⁾

Flattened rice (poha) tossed in a tamarind-jaggery masala, giving it a sweet-sour-spicy twist. A unique variation of poha with strong Karnataka roots. ⁵⁾

Originating from the town of Maddur — these are crispy fritters made with rice flour, semolina, onions, and spices, flattened and fried until golden. A train station classic! ⁶⁾

Unlike regular sambars, this one uses no onion or garlic, and is sweetened with jaggery and flavored with freshly ground coconut masala. Deeply traditional and temple-style. ⁷⁾

A hot lentil-rice dish cooked with tamarind, spices, and vegetables — Karnataka's answer to risotto, but with a sharp tang and ghee drizzle. Hugely popular. ⁸⁾

A fiery chicken curry (Kori) served with crispy rice wafers (Rotti). Break the rotti into the curry and let it soak — spicy, crispy, and addictive. ⁹⁾

A curious jackfruit dumpling, made by steaming jackfruit pulp with rice flour in banana leaves. Sweet, sticky, and aromatic — a monsoon-season gem. ¹⁰⁾

A feather-light, lacy dosa from coastal Karnataka made only with soaked rice and water, no fermentation needed. Perfect with coconut chutney or fish curry. ¹¹⁾

A buttermilk-based curry with vegetables like ash gourd or cucumber, gently spiced with coconut paste and green chilies. Cooling and beautifully balanced. ¹²⁾

A staple of North Karnataka — flatbreads made from jowar (sorghum) flour, often served with spicy chutneys, brinjal curry, or green chili thecha. ¹³⁾

A sweet made from semolina, sugar, coconut, and ghee, often rolled into small laddus with a cashew on top. Prepared for festivals and temple offerings. ¹⁴⁾

A tangy, sweet curry made from split Bengal gram (chana dal), tamarind, and jaggery, thickened with roasted coconut. Bold, comforting, and very local. ¹⁵⁾