From mouthwatering dosae to Kadampulli & Mysore Pak: Karnataka is a food-lover's paradise

By Anirban Bora

Heavenly as Udupi, spicy as Coorg, sweet as Mysore Pak, sour as Kadampulli, fishy as Mangalorean and mild as a fine byadagi chilli, Karnataka,the birthplace of dosae is nothing short of a food lover’s paradise.

In my entire life I must have ordered dosa over a few thousand times and never once realised the mistake in pronounciation until I discussed Karnataka food with my friend Rupa Balachandar, foodie and former cooking show host.


Do-sae (not dosa or dosha) was created right here in the heart of Karnataka. There are so many varieties, it would take over a month of eating it at breakfast everyday and you still would not have not tried them all out!

Devanegere Benne Dosae
Slightly thicker than regular dosae with a crisp dark gold crust and served with a generous helping of freshly churned white butter.

Khali dosae
Nothing to do with the wrestler, thick and dimpled khali dosae is served with Gatti chutney (thick chutney and a runny one) and changes with regions. Coconut, kempu (fiery red chutney) or a peanut and coriander chutney.

Neer dosae
Another version made only with a thin rice flour batter that is freshly prepared and not fermented... making it accessible to have anytime of the day, it’s usually served with a gravy dish like chicken curry.

Mysore masala dosae
A spicy red hot chatney paste is smeared inside it before the potato filling is put. A scoop of butter enhances the flavour.

While the Idli is said to have originated from the Indonesian dish Kedli, the dosae was completely indigenous and has been quoted in many texts as early as the 13th century.

The beauty of this state’s cuisine is that because of it’s unique geographical position (Arabian Sea on one side and shared borders with other southern states) a unique flavour influenced by several cuisines was born. In the North, one can see the influence from Maharashtra, where Jowar and peanuts are display a dominance, whereas in the southern part, Ragi and coconut play an important role. Travel to any part of this diverse state and you will be welcomed/greeted by ‘Oota aitha’? (Have you eaten?) This shows how important food is to its people.

A typical North Karnataka festive or celebratory meal is eaten on a banana leaf, influenced by neighbourhood states and comprises of some beautiful delicacies.

Ennegai - Mini brinjals are stuffed with a mix of peanuts, sesame, garlic and other spices and cooked in a spicy thin gravy.
Kattin Saaru - The water from boiling any beans is made into a rasam type spicy water that is eaten with rice.
Heerekayi Palle - Ridgegourd stirfry that can be either wet or semi dry.
Mirchi Bajji - Green chillies Coates with besan batter and deep fried.
Zunkad Vadi - Cooked Gram flour pancake, cut in cubes and cooked with curry, methi, coriander leaves cumin and mustard seeds.

Udupi
Meal is served in many courses in a particular order followed by the strict rules of food placement.

"The popular Udupi cuisine got its name from Udupi, a city on west coast of Karnataka and has its origin in Ashta mathas of Udupi founded by Shri Madhavacharya," says Senior Chef Akshay Malhotra.

A typical banana leaf meal, vegetarian dishes made from only local produces and without onion or garlic following strictly the Sattvik - Ayurvedic prescribed ingredients. The representation is a basic one and placement and recipes can vary depending on family traditions.

The sambar of Karnataka is different from the Tamil Nadu version. While dry powders (podi) are used in Tamil Nadu, wet pastes are preferred in Karnataka. The serving protocol in traditional meals differs – in Tamil Nadu, sambar is served first and then rasam, but it is the opposite in Karnataka. The sambar here gets its fiery red colour from the famous byadagi chillies.

Byadagi - The chillis with wrinkled skin are like Kashmiri chillis and less in heat but create beautiful red colours in the sambars of Karnataka.

Mavinakay chitranna - Cooked rice flavoured with raw green mango and spices.

Vaangi bath - Also known as eggplant rice and a popular breakfast dish. Here the vegetables are usually made into a playa beforehand and mixed before serving.



Other than Dosae, the classic Bisi bele bath is common in all Kaannadiga kitchens. The spicy, wholesome rice meal lentil dish origined in the palace of Mysore. The state is diverse and as we move around, we encounter both brilliant vegetarian and coastal non-vegetarian recipes that completely differ from each other. Our space is finished as usual dear reader but keep watching this space for more on Malnadu, Kodagu, Mangalorian, Mysore and Bhatkali cuisines.