Akki Roti - Rice flour roti

Akki rotti is a well known delicious dish in Karnataka, made for breakfast or evening dinner . It is SouthIndian Pan cake made of rice. It can be eaten plain or any vegetables can be added.

 They are spread on a plantain leaf or grease paper & cooked on a Pan.

 It is made of rice flour which is mixed with salt and water and kneaded well till the dough gets soft. Sliced onions, jeera, chopped green chillies, cilantro (coriander) can also be added while kneading the dough. Oil is spread over a tawa. A small amount of oil is spread over it and the tawa is placed over heat till the rotti turns golden brown. 

Akki rotti is served hot and is eaten along with chutney. Small amount of butter with akki rotti is also preferred. 

 

Lemon rice - Nimbehanu Chitharana

Lemon Rice also known as Nimbehanu Chitranna is a rice-based dish widely prepared in South India. It is comfortable food for travelling, because it stays fresh for longer time and can be consumed even after 6 hours. 

It is prepared by mixing cooked rice with a special seasoning called Oggarane.

Seasoning of mustard seeds, lentils fried ( chana dal & urad dal ) ,peanuts , curry leaves, green chillies, salt & lemon juice . Added Turmeric powder gives Chitranna its yellow color. Made in many festivals and occassions, the dish is especially popular in the south Indian state of Karnataka, where it has become a part of the daily diet. Served with Coconut chutney, pickle, sandige or tarkari palya.

Ragi Mudde - Finger millet

Ragi is mentioned in India by the ancient Sanskrit writers who refer to it as ‘Rajika’.

History says, ragi was first cultivated in Hallur region of Karnataka in the later Iron Age and has remained as one of the staple food choices of Karnataka since then. Ragi is also a widely grown annual plant in the arid areas of Africa and Asia.

Ragi Mudde is a multi nutrients & Mudde means lump or Hittu - i.e. flour a wholesome meal in the state of Karnataka, India.  It is mainly popular with the rural folk of Karnataka. It is also known as kali in Tamilnadu & ragi sangati in Andhra.

It is made up of only 2 ingredients Ragi flour & water.

Ragi Mudde is traditionally eaten with saaru (made of greens with sprouted grams or vegetables), but can also be eaten with yogurt or butter milk. . "Ragi Mudde-Bassaru" is a popular combination among the farming communities in Karnataka. Ragi mudde is rich in the same nutrients that are found in Finger millet - namely fibre, Calcium, and Iron.

A tablespoon of Ragi flour is first mixed with water to make a very thin paste and later added to a thick vessel containing water on a stove . As this mixture boils and reaches the brim of the vessel, ragi flour is added which forms a mound on top of boiling water. The flour is allowed to cook in  medium flame. Later with the help of a wooden stick , the flour is beaten to a smooth dough like consistency with no lumps. Thus prepared Ragi balls are broke down into smaller balls using fingers and swallowed hot dipping them in saaru, chutney or gojju . 

 

Bisibelebath

BISI BELE BATH is a mild spicy ,tangy rice based dish - Orgin of Karnataka, India.

Many people  are doing in different ways now a days.

It means bisi (hot) ,bele (lenthils) , bath (rice) , Bisi bele bath which translates to hot lenthil dish in kannada language, is a wholesome meal.

It is orginated in the Mysore palace & Vellore fort its spread across the states.
It includes Toor dal ,ghee , Asafoetida ,Tamarind water ,curry leaves & vegetables like carrot, beans, potato and spicy masala powder has unique flavour & taste.

Served hot with appala ,boondi ,chips ,potato chips & Raita (curd) and this dish is commonly found in restaurants that serve the Udupi Cuisine.

Bisi bele bhath was invented in the Mysore Palace 300 years ago as a vegetable free piping hot dish. A Kannada writer, K.T. Acharya, has traced the bath to a 10th century dish called Kattaogara. The Kattogara, he says in his book, “A Historical Dictionary of Indian Food,” was rice mixed with ghee, salt and garlic.