8 Of Karnataka’s Unexplored Regional Cuisine

Karnataka’s traditional cuisine derives inspiration from the state’s deep-rooted practices thriving in its interiors. From central Karnataka to Mangalore and Mysore, the food reflects influences from the neighbouring states as well as putting its own regional twist on the dish.

Here is a list of Karnataka’s famous dishes:-

I. Ragi Mudde

Hot ragi mudde balls are served usually with saaru or curry and are wholly dipped in and eaten with various kinds of vegetables. These dense millet balls ideally should be swallowed whole to get the full effect of its nutritious composition. Eaten popularly in the rural interiors of Karnataka, ragi mudde is immensely fibre rich, versatile and easy to make.

What you need:

• 2 + ¼ cups water
• salt
• 1 + 2 tsp ghee
• 1 cup + 2 tbsp raagi hittu or nachni flour

How to do it: Take water, salt and a drop of ghee and stir it well and get the water to boil. In a small bowl take 2 tbsp of ragi flour and ¼ cups of water. mix well and make a lump-free ragi water. pour the ragi water once the water begins to boil. stir continuously for 2 minutes. Spread 1 cup of ragi flour and boil for a minute without disturbing. now with the help of wooden stick or spatula, break the lumps gently by pushing the flour into the water. Further keeping the flame on low, mix continuously in one direction. Furthermore, add ghee and spread well for more flavours, cover and simmer for a minute and mix well and check if the raagi is cooked completely then divide and make a ball when its hot. Finally, serve ragi mudde recipe or ragi ball with sambar or curry of your choice.

II. Obbattu

Obattu is a sweet dish, also known as Puran-Poli in western India. In Karnataka, it is made from bele in Kannada, also known as dal. Obattu is made with wheat flour or maida, fine rava (semolina), jaggery, and sugar. All of which is amalgamated into a sweet dough. The stuffing for the dish is made with powdered jaggery, cardamom, and sometimes, coconut shreds. Obattu is also usually eaten in times of festival such as Karnataka’s Ugadi Habba which is also known as Gudi Padwa or New Year for a few states in the south.

What you need:

• 3 cup all-purpose flour
• 2 cup of cane sugar
• 2 teaspoon green cardamom
• 2 teaspoons turmeric
• oil as required
• 2 cup chana dal
• 4 teaspoon semolina
• 1 teaspoon of salt
• water as required

How to do it: Take 2 cups of chana dal and soak for about 10 minutes. Take a bowl and put 3 cups of all-purpose flour, 4 tsp of semolina. Add two teaspoons of turmeric and one teaspoon of salt in the bowl. Utilise water to make a firm dough. You can also sprinkle oil to give texture. Leave it for about an hour or so. Meanwhile, take a pressure cooker and cook the soaked Chana dal. After it is cooked properly, drain the water and put two cups of cane sugar. Place the cooker on medium flame and let it cook for about 15 minutes. Now grind them adding 2 tsp of cardamom in it in a grinder. Keep grinding it until the mixture turns smooth. Do not add water, let it remain thick. Now from the dough, take out balls and extend those ball with the help of your hands. Make another few medium-sized balls out of the prepared mixture (step-2), this time put them on the dough sheet, give extra care while you cover and seal them. Take a sheet (preferably non-plastic) and spray some oil and place the dough covered ball, start rolling it until it flattens and become fine chapatis. Put a griddle on medium flame, when hot enough, cook the chapatis till they turn golden brown. Your Obbattu is ready to be heartily eaten.

III. Mysore Dosa

The famous dosa is a staple of South Indian cuisine and has numerous creative variations. The Mysore Dosa consists of wholesome potato stuffing, red garlic chutney and is served with coconut chutney or sambar on the side.

What you need:-

• 1½ cup dosa rice / Sona Masuri rice
• ½ cup urad dal
• 1 tbsp tur dal
• 1 tbsp chana dal
• ¼ tsp methi or fenugreek seeds
• water for soaking
• ½ cup thin poha or aval / flattened rice or avalakki, washed

FOR ALOO BHAJI:

• 2 tsp oil
• 1 tsp mustard or rai
• ½ tsp cumin or jeera
• 1 tsp chana dal
• ½ tsp urad dal
• pinch of hing / asafoetida
• 1 dried red chilli
• few curry leaves
• ½ onion, finely chopped
• 1 green chilli, finely chopped
• 1-inch ginger, finely chopped
• ½ tsp turmeric / Haldi
• ½ tsp salt
• 3 potato, boiled & mashed
• 2 tbsp coriander, finely chopped
• 1 tbsp lemon juice

FOR RED CHUTNEY:

• 2 tsp oil
• 2 tbsp chana dal
• 1-inch ginger, chopped
• 3 clove garlic, chopped
• ½ onion, finely chopped
• 3 dried Kashmiri red chilli
• ¼ tsp turmeric / Haldi
• ½ tsp salt
• ¼ cup water, to blend

OTHER INGREDIENTS:

• ½ tsp salt
• ¼ tsp sugar
• butter for roasting

How to do it: Firstly prepare dosa batter, red chutney and aloo bhaji. once the dosa batter has fermented well mix it gently. Now add ½ tsp salt and ¼ tsp sugar to the batter and mix well. also heat the griddle and pour dosa. Add in 1 tsp of butter, 1 tbsp red chutney and spread. also, add in potato bhaji filling . Roast for 15-30 seconds and fold the dosa. Finally, serve Mysore masala dosa hot with coconut chutney and sambar.

IV. Bisi Bele Bath

Wafts of hot steaming Bise Bele Bath can be most popularly seen in weddings or traditional functions in the state. Bisi means hot, bele means lentils and bath means a dish made with rice. Mixing hot steaming vegetables, rice, and dal gives us this filling and wholesome one-pot meal. It is also known as bisi bele hulli anna (a hot, tangy dish with dal and rice). This particular dish is known to have been cooked in Mysore’s royal palace first; the recipe spread rapidly from there to the rest of the state.

You can find the recipe for Bisi Bele Bath here.

V. Kosambari

Kosambari is a fresh, healthy, quick side-dish made from cucumbers, lentils, and sometimes tomatoes. It is also sometimes seasoned with mustard seeds and thick curd can be added in too. Kosambari salad is great to eat with biryani or your regular meals to refresh your palate.

You can find the recipe for Kosambari here.

VI. Kesari Bath

Kesari Bath is a delight for the sweet tooth. ‘Kesari’ connotates the word saffron and ‘bath’ means rice in Kannada. Made with rava, Kesari bath is best suited to be eaten as a sweet after meals or before.

You can find the recipe for Kesari Bath here.

VII. Maddur Vada

In 2017, the Madur Vada turned 100 years old. From Mandya, a district in Karnataka, this fried snack is made from maida (refined flour) or flour and is stuffed with onions, curry leaves, and coconut shreds. The dough is then made into a patty and fried.

The story of this famous Vada originates from Ramachandra Budhya’s Vegetarian Tiffin Room at the Mandya station. It is said that his Vadas were incredibly popular amongst passengers who stopped at the juncture from Bengaluru to Mysuru. NDTV food writer, Ashwin Rajagopalan narrates, “one of the rare days, the train arrived early. He [Ramachandra] wasn’t quite ready with the pakoras. He chose a shortcut, opting to roll the dough flat and fry it like a vada; this innovative dish won the immediate approval of his customers.”

You can find the recipe for Maddur Vada here.

VIII. Kori gassi with Neer dosa

Neer dosa, which is made with rice and which literally translates to ‘water dosa’ in Kannada and Tulu, is an incredibly quick and light dish. Neer dosa is mostly eaten with sambar, chutneys, and curries. Kori gassi is a chicken gravy made with red chilli using coconut oil and garnished with coriander leaves. The combination of Kori gassi and slightly fried neer dosa originates from Mangalore.

You can find the recipe for Kori gassi here.

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