Palak
A large, plate-sized idli (steamed rice cake) that's light and fluffy, typically served with chutney and sambar.
A variation of idli made from semolina (rava) instead of rice, mixed with yoghurt and steamed to create a soft and spongy texture.
A crispy dosa (fermented rice and lentil crepe) filled with a spiced potato filling and generously smeared with butter (benne), creating a deliciously rich and flavorful dish.
A traditional Karnataka dish made from finger millet flour (ragi flour) and water, cooked into a thick, dough-like consistency, and typically eaten with sambar or chutney.
A tangy and spicy rice dish flavoured with tamarind pulp, seasoned with a special blend of spices, and often mixed with peanuts and fried curry leaves for added crunch and flavour.
A hearty and flavorful rice dish cooked with lentils, vegetables, tamarind, and a special spice blend, giving it a unique taste that's both spicy and tangy.
Crispy puris (fried bread) served with a spicy and tangy masala made from mashed potatoes, onions, tomatoes, and a variety of spices, often enjoyed as a street food snack or part of a meal.
Also known as obbattu or puran poli, holige is a sweet flatbread made from flour dough stuffed with a sweet filling typically made from jaggery (unrefined cane sugar) and lentils, flavored with cardamom and nutmeg.