Cuisine- North Karnataka
Belagavi Kunda is a sweet delicacy having its origins in Belagavi city of North Karnataka. How Belagavi Kunda is made: Milk or Khova (thickened form of milk derived from heating) and sugar are main ingredients of Belagavi Kunda. Milk is boiled extensively till it loses most of its water content and becomes a concentrate. Now sugar is added and stirred well. Cardamom powder and dry fruits are added in the final stage. Kunda is now ready to be served. Desired shape and size can be given by hand. Points to note:
- Belagavi Kunda is to be stored in a cool and dry place but long term refrigeration is not recommended.
- Kunda makes a perfect desert item after a lavish meal.
- Travelers visiting Belagavi take back with them generous quantities of Belagavi Kunda to distribute among friends and family.
Davanagere Benne Dose
Davanagere Benne Dose is a popular dosa variant originating in the city of Davanagere in North Karnataka. Davanagere Benne Dose is known for generous dosage of butter used on the dosa.
How to make Davanagere Benne Dose:
Davanagere Benne Dose is made from rice and urad dal batter fermented overnight. Light and crispy frying, topped with butter makes Davanagere benne Dose special. The piece of butter quickly warms up and melts into ghee as the dosa surface is hot.
Variations: Davanagere Benne Dose is often served in few variations- Benne Khali Dose (plain dose) and Benne Masala Dose (with potato smash inside)
Served with: Davanagere Benne dose is served with coconut chutney and sambar. Spicy chutney and sambar often complement the bland nature of dosa and potato smash.
Long Dosa: Some restaurants specialize in making unusually long size dosas- 3 to 4 feet in length, one dosa is adequate for the entire family. Do check if the restaurant you visited serves long or ultra long size dosa.
Where to get Davanagere Benne Dosa:
While the best city to try Davanagere Benne Dosa is Davanagere itself (260 kms north of Bengaluru), it is possible to find Davanagere Benne Dose hotels in many cities of Karnataka, including Bengaluru, Mysuru and Mangaluru.
Dharwad Peda is a delicious sweet having its origins in Dharwad city in North Karnataka. Dharwad Peda is over 175 years of history and has won GI (Geological Identification) tag. How Dharwad Peda is made: Paneer, milk and sugar are the main ingredients of Dharwad Peda. Milk used in Dharwad Peda is procured from Dharwad buffalos helping Dharwad Peda in its unique taste hard to duplicate with regular cow milk. Paneer is cut into pieces and warmed on moderate flames to eliminate moisture. This paneer is then treated with ghee, sugar and milk till the colour turns brown. This mix is crushed into smaller pieces using a blender. The crushed paneer-milk-sugar mix is pressed into a desirable shape and heated on a pan. Cardamom could be added for flavor. Final product is sugar rolled in white sugar powder and is ready to serve. Where to find Dharwad Peda: Best place to get Dharwad Peda is of course the city of Dharwad in North Karnataka. Dharwad is 440 kms North West of Bengaluru. Hubballi is the nearest airport (25 kms from Dharwad). Dharwad is well connected by rail and road to Bengaluru and other parts of Karnataka. Dharwad Peda is also available at several bakeries and sweet shops in other parts of Karnataka.
Jolada Rotti
Jolada Rotti or bread made from Sorghum. Jolada Rotti is a staple diet in North Karnataka and a must try when in Karnataka.
Jolada Rotti is an oil free, nutritious food
How Jolada Rotti is made:
Sorghum (Jowar) flour is mixed with warm water and dough is made. Small portion of dough is spread thin in a circular shape using a chapati roller or using bare hands. This dough is now heated on a tawa for several minutes to get Jolada Rotti. Several traditional homes are also known to heat Jolada rotti directly on the flame or on hot coal (kenda).
Served with: Jolada Rotti is often served with a salad of onions and cucumber, chutney pudi (Spicy powder), garlic chutney and spicy curries or sambar. Curry made from barbequed Brinjal (Badanekai Ennegai) and dal made from Methi (Menthya Pallya) are popular dishes to have Jolada Rotti with.
Where to find Jolada Rotti:
Jolada Rotti is commonly available in all restaurants in North Karnataka. These restaurants are locally known as ‘Khanavali’. Several restaurants in Bengaluru specialize in serving north Karnataka food, including Jolada Rotti. Many restaurants that serve plate meals (Thali) give an option to choose Jolada Rotti, Chapati or Rice as the main item. Use Food delivery apps to locate nearest restaurants near you that may be serving Jolada Rotti.
Raagi Ambali (Finger Millet Malt) is a healthy drink popular in several parts of Karnataka, particularly north. Karnataka is a leading producer of finger millet; hence the main ingredient of Ragi Ambali is easily available across the state. Health Benefits of Ragi Ambali:
- Helps in digestion
- Reduces body heat
- Helps controlling mouth ulcer
- Believed to help control diabetes.
- Works as a general refresher and hydrates when tired.
