what to eat in karnataka

Jolada rotti is a specialty North Karnataka unleavened Indian bread made out of jowar (Sorghum). The name literally translates into sorghum bread. Jolada rotti is part of the staple diet of most of the districts of North Karnataka, where it is eaten with pulse curries such as Jhunka, enne gai or with assorted chutnies. Jollad Rotti is eaten with the following curries (Pallya): Stuffed bell pepper, stuffed brinjal (yengai), Bijapur style Brinjal (Tumbagayi) and Jawari Pundi Pallya, hesar kaalu, jhunkad vadi and any fresh salads. Chutneys that go well with jollad rotti include Shenga Hindi (a kind of peanut chutney with garlic), and aradidda khara. Jollad rotti can also be eaten with hot jhunka or pitla, known as jhunka bhakri or pitla bhakri; this is a famous combination in Belgaum and Maharashtra.

Ragi Mudde also Ragi Sangati is a wholesome meal in Karnataka and Rayalaseema region in India. It is mainly popular with the rural folk of Karnataka. In Tamil Nadu, especially in Western Tamil Nadu it is called Ragi Kali. It is grown in Odisha as well, and its called Mandia, but these days people prefer rice over it.

Gunpangalu Also known as Gundupongla, Mane Kaavali (skillet with houses), or Poddu. It is made with a rice batter (similar to dose) and cooked in a special skillet with compartments.

Chapati, Chapatti, Chappati or Chapathi is an unleavened flatbread (also known as roti) from Nepal, Bangladesh, India and Pakistan. It is a common staple in South Asia as well as amongst South Asian expatriates throughout the world. Versions of the dish are also found in Central Asia and the Horn of Africa in countries such as Somalia but Somali flatbread is different from the Indian chapati and is more like a paratha, Kenya, Tanzania, and Uganda, with the laobing flatbread serving as a local variation in China. Chapati is known as sapati or doday in the Pashto language.

Sambar is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines adapted in each to its taste and environment.

Laddu or Laddoo is a ballshaped sweet popular in Indian Subcontinent as well as regions with immigrants from the Subcontinent such as Hijaz. Laddu is made of flour and sugar with other ingredients that vary by recipe. It is often served at festive or religious occasions.

Kheer is a South Asian rice pudding made by boiling rice, broken wheat, or vermicelli with milk and sugar; it is flavoured with cardamom, raisins, saffron, cashew nuts, pistachios or almonds. It is typically served during a meal or as a dessert.

Porridge is a dish made by boiling ground, crushed, or chopped cereal in water, milk, or both, with optional flavourings, usually served hot in a bowl or dish. It may be sweetened with sugar or served as a savoury dish. The term is usually used for oat porridge (porridge oats); there are similar dishes made with other grains or legumes, but they often have other unique names, such as polenta, grits or kasha. A dish made of oats alone, either in crushed or meal form, or wholegrain, is known simply as oatmeal in the U.S. and in some areas of Canada. Hot cereals are often prepared as instant breakfasts.

The jackfruit (Artocarpus heterophyllus, also known as jack tree, jakfruit, or sometimes simply jack or jak) is a species of tree in the Artocarpus genus of the mulberry family (Moraceae). It is native to parts of South and Southeast Asia, and is believed to have originated in the southwestern rain forests of India, in presentday Kerala, coastal Karnataka and Maharashtra. The jackfruit tree is well suited to tropical lowlands, and its fruit is the largest treeborne fruit, reaching as much as 80 pounds (36 kg) in weight, 36 inches (90 cm) in length, and 20 inches (50 cm) in diameter.[9]

Semolina is the coarse, purified wheat middlings of durum wheat used in making pasta, breakfast cereals, puddings, and couscous. The term semolina is also used to designate coarse middlings from other varieties of wheat, and from other grains, such as rice and maize.