Karnataka’s cuisine includes several delectable non-vegetarian and vegetarian dishes. This is one of the oldest cuisines surviving today, which can be traced back to Iron Age. The variety of this cuisine has a great influence on the dishes of other states including Maharashtra, Kerala, Andhra Pradesh and Tamil Nadu.
Breakfast Recipes of Karnataka
Chow Chow Bath
Also known as Khara Bath and Kesari Bath, this is a glorious combination prepared from semolina. The savory Khara Bath or Upma is prepared with ghee, chillies and coriander while its twin the Kesari Bath is made using ghee, sugar and semolina. The platter is served with tasty coconut chutney.
The paper-thin bread is deep fried and served with tasty coconut based vegetable curry known as sagu along with coconut chutney.
Rava Idly is not bland as the plain idly as it is spiced up with dal, mustard, coriander and garnished with cashews and carrot. It is prepared using semolina. This steamed and spongy idly is twice as tasty as the rice idly.
The savoury donut shaped vada is prepared using Blackgram dal. Spices and peppercorns further enhance the taste of these deep fried vadas. It is fluffy inside and is crisp and crunchy on the outside.
This is a tasty mix of spices, vegetables, curry leaves, rice and black peppercorns. The tasty and filling rice bath is served with curd and chutney.
This is definitely a true Mangalorean treat. The bun is perfectly crunchy outside and is mildly sweet. The texture is same as a poori. It is prepared using whole-wheat flour or all-purpose flour or both the flours are mixed in equal quantities.
Benne Masala Dose
Rice and dhal are the main ingredients of this dosa, which is ground to a fine paste and left for fermenting overnight. The batter is used to make thin awesome tasting Indian crepe (dosa). Benne dose is stuffed with potatoes and drizzled with ghee or butter, which gives it a crispy texture on the outside yet it is lush and fluffy inside.
Avalakki is the baked flat rice. This is soaked briefly in water and stir fried with mustard, cumin seeds, peanuts, onions, turmeric powder and green chillies. The dish is garnished with shredded coconut and coriander leaves.
Instead of rice, semolina is used to make this dosa and it can be prepared instantly. A traditional tempering with a quick mix of green chillies, coriander and chopped onions add excellent flavour and taste to the batter. It is indeed a tempting option for breakfast.
This interesting recipe is a slight variation to the popular semolina upma. Vermicelli is used here instead of semolina to make a lip smacking breakfast dish. Mixed vegetables can be added to make it a delicious and wholesome meal.
The spongy and soft dosa’s are perfect for breakfast. The sumptuous and melt-in-the-mouth dish is named set dosa because they are served in pairs. The satiating dosas are contrast to the normal crispy and golden dosas. They are wonderful to relish with sambhar, sagu and chutney.
This is a dish prepared using rice, which is unique to the Udupi or Dakshin Kannada region. Neer means water and it is named neer dose because the batter is quite watery. It is served with sambhar or chutney or with grated coconut and jaggery mixture.
This is super easy and super quick recipe to make, as you don’t have to grind anything. You need to make a batter using ragi (millet) flour, desiccated coconut and salt. Serve the dosa with chutney or sambar.