6 Must Try Local Dishes In Bangalore

I am a denizen of this lovely city and a foodie myself, which I think qualifies me to write about this topic that is very close to my heart - The must eat foods that visitors to our lovely city cannot and must not miss.

If you’re ready for a culinary expedition, here is the list of 10 must eat foods for Bangalore visitors and foodies. Just thinking and writing about these foods is making me feel hungry, so let’s get on with it.

# Simple plate of Idli Vada

Gone are those days when Idli and Vada were considered strictly a breakfast item. Nowadays, In Bangalore, steaming hot idlis are available at any time of the day. Believe me when I say that there are people who exist solely on platefuls of Idli Vada.

There are many side dishes that go well with Idli, but it is best served with sambar and coconut chutney. When I say sambar, it is not to be confused with the usual variety available elsewhere. My reference here is towards the tinge of sweetness in its flavour giving Karnataka’s sambar its uniqueness (they add Jaggery).

# Thatte Idli

“Thatte” in Kannada means plate. As the name suggests, these Idlis are much bigger in size compared to the normal Idli, and are about 4 inches in diameter.

These delectable fluffy things are also served with sambar and coconut chutney and (now comes the mouthwatering moment) a large dollop of homemade butter.

The chemistry between Thatte Idli and homemade butter cannot be explained in mere words. It is like Nirvana - you need to experience it to know it. But the last time I tried Thatte Idli, I was served Amul butter, the 10gm blister, which was a real turn off. So you be firm and insist on homemade butter.

# Rava Idli

Necessity is the mother of all inventions. The story I have heard is that there was a shortage of rice, the main ingredient of Idli, during WW-II. Mavalli Tiffin Rooms (MTR) replaced rice with semolina, and thus gave Rava Idli to the world.

This speciality of Karnataka is served with saagu (a local mix veg curry), coconut chutney and a liberal dash of ghee poured over the top. Who else can serve you the best Rava Idli in town than the inventors themselves, Mavalli Tiffin Rooms, Lalbagh Road.

# Benne (Butter) Masala Dosa

Not to be confused with Tamil Nadu style masala dosas, which have thin crusts as opposed to Karnataka’s slightly thicker crust.

Benne Masala Dosa, soft on the inside, is cooked with plenty of butter that gives its golden brown crust that delicious crunchy-ness!

It’s usually served with coconut chutney, and of course a big dollop of butter.

The best place to try out Benne Masala is at Central Tiffin Room (CTR), Margosa Road at its K.G. General Hospital end. This place has been dishing out this variety of dosas for more than six decades.

# Khali Dosa

This Karnataka specialty is a smaller (you get 2-3 Khali dosas to a set), thicker, softer and spongier version of the normal dosas. Boiled Kusubalakki (akki is rice in Kannada), a variety local to Karnataka, gives Khali dosa its soft and spongy texture.

It’s usually served with sambar or saag and chutney. The blend of Khali dosa and chutney is of such exquisite taste that even a gourmet spread will find it difficult to compete with. Then you have your Benne (butter) Khali Dosa which is served with a lavish dollop of butter on top.

# Ragi Mudde (Finger Millet Ball)

I am going a little rustic here. This wholesome food, rich in multi-nutrients, is traditional to Karnataka. This tennis ball sized Ragi Mudde by itself does not have an independent taste. It is the combination of Muddes and its accompaniments that tickle your taste buds.

Awesome when served with Avarekalu (Hyacinth Beans) saaru, Bassaru,
Hesarukalu (Green gram) saaru or Gojju (a sweet and sour chutney).

The best place to get your Ragi Mudde in Bangalore is Mudde Madappa Mess, Majestic.