Rice, Jowar (Sorghum) and Ragi (also known as Finger millet) are the grains used in most dishes in Karnataka’s cuisine and these are the staples here. While Rice and Ragi are mostly consumed in South Karnataka, Sorghum is the primary grain in the food of North Karnataka.
Some popular dishes in Karnataka’s cuisine include Bisibele Bath (a porridge made of rice, dal (pulses), vegetables, spices and coconut), Ragi Mudde (steamed ragi balls), Jolada Rotti (unleavened Sorghum flatbread), and Akki rotti (unleavened rice flour flatbread).
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