Top 20 Authentic Dishes Of Karnataka

Top 20 Authentic Dishes Of Karnataka

Karnataka is a southwestern Indian state recognized for its diversified landscape, rich cultural legacy, and economic prominence. It combines ancient traditions with current development, with historical sites like Hampi and Mysore Palace coexisting with busy tech clusters, innovative commercial practices, and educational institutions. Here are the top 20 Authentic Dishes of Karnataka :

1.Neer Dosa

The Kannada word “neer” means “water,” and “dosa” is the name of a slender, crispy pancake. The rice and coconut are combined with water to form an incredibly thin and runny batter for this meal. Neer Dosa is distinguished from other dosas by its delicate, paper-thin texture and mildly sweet flavor.


2.Korri Gassi

Korri Gassi curry, a typical Karnataka meal, is made with savory chunks of chicken or other meats cooked in a thick, aromatic coconut stew. The use of red chili peppers and other spices gives the stew a deep crimson coloring. The dish is accompanied by steamed rice or appam.


3.Kundapura Koli Saaru

Kundapura Koli Saaru takes its name from Kundapura, a seaside town in the Indian state of Karnataka. Tamarind is a necessary component that contributes to the curry’s delectable acidity. Before cooking, most recipes call for marinating chicken pieces in a yogurt and spice mixture.


4.Mysore Masala Dosa

It is a savory food with pancake-like features originating in Mysore, Karnataka and it is prepared with fermented rice and lentil batter. It offers a unique twist while remaining similar to the traditional Masala Dosa. Red chutney is smeared on the internal side of the dosa before the savory potato masala mixture is spread to distinguish it from its standard sibling. After that, it is folded and served hot.



Allugedda is a spicy side dish consisting of mashed potatoes, tomatoes, and other spices that work well with rice or dosa. It tastes a lot like any other traditional potato meal and is prepared with basic ingredients like mustard seeds, curry leaves,coriander, and a bit of hing.


6.Mysore Pak

The term “Mysore Pak” refers to a dish that originated in the royal cuisine of the Mysore Palace. It is a sweet treat defined by its distinct flavor and texture. Gram flour, ghee, and sugar are the three main ingredients of Mysore Pak. People all across the world buy this delectable dessert on special occasions.


7.Coorg Paandi Curry

In this meal, juicy slices of pig (called “paandi” in the indigenous Kodava language) is fried in a fragrant masala combination. Paandi Curry is well-known for using traditional ingredients that highlight Coorg’s distinct culinary heritage, such as kodampuli.


8.Bisi Bele Bath

“Bisi Bele Bath” means “hot lentil rice.” It is a one-pot dish with rice, toor dal, and a unique spice blend. In addition to lentils and rice, it contains a range of vegetables such as carrots, peas, and beans. It’s a beautiful supper that perfectly embodies South Indian food.


9.Mangalorean Biryani

Mangalorean Biryani has a coastal flavor due to its origin in Mangalore. Depending on personal preferences, one could incorporate prawns, mutton, or chicken. This biryani’s main ingredient is aromatic Basmati rice. It uses the dum cooking method, in which rice is stacked in a heavy pot with marinated meat and slowly cooked over low heat.


10.Kane Rava Fry

Kane rava fry is a famous seafood dish that uses the fish Kane, also known as ladyfish or silver whiting. The fish is coated with rava (semolina), marinated in a delightful combination, then shallow-fried till crispy golden brown. Kane Rava Fry is an all-time favorite due to its crisp, spicy, and tangy characteristics.


11.Udupi Sambar

This sambar is a traditional dish in Udupi cuisine, renowned for its use of locally sourced ingredients. It’s created using a simple lentil base and a fragrant spice blend, as well as veggies like tomatoes, okra, drumsticks, and brinjal. Due to the use of jaggery, it has a gently sweet undertone. It can be served as a standalone soup or with side dishes.


12.Mango Chutney

Mango chutney is a zesty relish made from ripe mangoes. It can be enjoyed as a side dish with dosas, idlis, and rice or as a dip with snacks such as samosas or pakoras. It is an integral part of South Indian cuisine due to its vivid sweet and sour flavor, especially during mango season when ripe mangoes are abundant.


13.Mysore Bonda

It’s a spherical, savory fritter with a crunchy outside that’s deep-fried. Urad dal, rice flour, green chilies, curry leaves, and ginger are used to make Mysore Bonda. It is typically served as a teatime snack or as a breakfast complement with coconut chutney and sambar.



It’s a creamy, gently spicy vegetable curry. The primary ingredients are a variety of vegetables simmered in a coconut-based gravy, including potatoes, carrots, beans, and peas. Sagu is a flexible dish that can be customized by including different vegetables. Poori, dosa, and chapati are common accompaniments.


15.Jolada Rotti

Jolada Rotti, also known as Jowar Roti, is a classic flatbread. The primary ingredient is sorghum flour, a gluten-free, healthy grain. Because of its rustic and earthy flavor, Jolada Rotti is a popular dish usually served with chutneys, vegetable curries, or a blend of fresh yogurt and onions.



It is simply a loaded brinjal meal that showcases Karnataka’s extraordinary cuisine and cooking methods. Brinjals are traditionally split open and stuffed with a spiced mixture of crushed lentils, roasted spices, and grated coconut. After being shallow-fried, the brinjals are cooked in a slightly sour and sweet tamarind and jaggery sauce.



This dish is served with a thick, rich gravy made from various ingredients such as tamarind, tomatoes, jaggery, or sugar, and a spice blend. The primary components of a Gojju might vary, but common veggies include okra, eggplant, and bitter gourd. It is served with rice as a side dish.



It’s an incredible rice meal created by combining cooked rice with a spice mixture called “puliyogare,” which contains tamarind, mustard seeds, peanuts, red chilies, and other spices. There are numerous variations, like lemon Chitranna and a green version with coriander and green chilies. It’s common at weddings and festivals.


19.Tatte Idli

This dish comprises soft, fluffy, and slightly sour rice cakes and is served with chutneys and sambar. Tatte Idli is served in an unconventional manner. “Tatte” is a Kannada word that means “plate”. Instead of the traditional round or oval form, Tatte Idli is poured over a wide plate, giving it its shape.


20.Maddur Vada

Maddur Vada is prepared from a basic dough that includes rice flour, semolina, all-purpose flour, grated coconut, curry leaves, green chilies, and various spices. Flat discs of dough are formed and deep-fried. The surface of the vada has an appealing crunch, while the inside has a softer texture. It tastes flavorful and a little peppery. It’s a typical evening snack best served hot with tomato ketchup or coconut chutney.