The Karnataka breakfast food is very popular in the country. One of the main reasons for its popularity can be traced back to its origins.
The traditional breakfast, Khara Bhaat, is very popular with the locals of Karnataka. Almost all the communities in Karnataka eat it. Other traditional breakfast items are Jolada Roti, Chitranna and Akki Roti.
The word ‘Khara’ means spiciness, and the ingredients of Khara Bhaat have a high level of spiciness. The Karnataka breakfast food is mainly served with coconut chutney, curry leaves and tomato chutney.
Some get very elaborate recipes for making Khara Bhaat so that even the ingredients to be used are decided well in advance.
What do people in Karnataka eat for breakfast?
Traditional Karnataka breakfast food includes Khara Bhaat, Jolada Roti, Chitranna (a sour gruel made from Bengal gram), and Akki Roti. Chitranna is also called seviyan or lachha paratha. The word ‘khara’ means spiciness with a high level of spiciness in the recipe.
Some get elaborate recipes for making Khara bhaat, so ingredients are decided well in advance. Also, it’s served with coconut chutney and tomato chutney. Jolada Roti, a special kind of bread made from jowar, is also used to make sandwiches.
Some people use it as roti with vegetables and pickles. It’s usually eaten for breakfast, but sometimes, it can be an evening snack too. Chitranna is very popular in Karnataka and is consumed by almost all communities. It is a sour gruel made from Bengal gram and very nutritious with protein, calcium, carbohydrates etc.
Top 10 Delicious Karnataka Breakfast Food Recipes One Should Try
1) Khara Bhath:
Ingredients:
2 cups Rice 3/4 cup Cooked Toor Dal 1 tsp Mustard Seeds 1 tsp Urad Dal 1 tsp Chana Dal Salt to taste Ghee for garnishing For the masala (roast and grind): 4 dry red chillies 1-inch piece of Ginger 10 Curry Leaves 2 tsp Cumin Seeds 1/4 tsp Asafoetida
Method:
Soak rice and to or dal for about 5 hours. Grind red chillies, ginger, and curry. Leave coarsely. Drain the Water completely from the dal and keep it ready. Heat Ghee in a pan and add mustard seeds. When they start to splutter, add urad and chana dal. Fry them well for about 5-8 minutes. Add grind masala and fry for another 3 – 5 minutes. The dal will get a nice brownish colour. Now add rice along with salt and 2 cups of Water. Mix well without any lumps and cook till the rice is completely done. Garnish with Ghee and serve hot.
2)Akki Roti:
Ingredients:
2 cup Rice Flour 1/4 cup Urad Dal Powder or Skinned Split Black Gram Salt to taste oil for greasing
Method:
Mix rice flour, urad dal powder, salt in a bowl. Add Water little by little and mix into a semi-soft dough. Heat a Tawa and grease it with oil from the sides. Place the dough in the centre of the pan and spread it using your fingers evenly into a circle or roti shape, making sure that it is not thick in any place. Make few holes on top so that steam can escape. Cook on both sides till it turns light brown. Serve hot with chutney, curry and pickle of your choice.
3) Chitranna:
Ingredients:
1/2 cup Rice 1/4 cup Urad Dal 3-4 tbsp Grated Coconut 2 Red Chillies Salt to taste oil for seasoning
Method:
Wash rice and dal together and soak it for about 3 hours. Grind the soaked mixture and red chillies, grated coconut and salt into a fine paste—heat oil in a pan for seasoning. Pour the batter into the hot oil and spread it evenly into a circle shape. Add 1 tsp of oil around the edges to prevent it from getting brown. Once the edges turn brown, flip it over and cook for another 2-3 minutes until done.
4) Jolada Roti:
Ingredients:
1 cup Jowar Flour Salt to taste Water For Roasting
Method:
Mix jowar flour with some salt in a bowl. Add Water little by little and make a semi-soft dough. Grease your hand with oil and knead the dough well for about 10 – 15 minutes so that it gets soft. Divide the dough into equal-sized balls. Take a ball, flatten it out using your fingers or roll it into a small circle with the help of a rolling pin: heat Tawa and cook roti on both sides.
5) Handvo:
Ingredients:
1 cup Bengal Gram Flour (Besan) 1/4 cup Rice Flour Salt to taste oil for greasing Water as required
Method:
Combine besan, rice flour, salt in a bowl. Add Water little by little and make a dough. The dough should neither be thick nor too thin (the consistency of chapati dough). Grease your hand with oil and knead the dough well for about 10 -15 minutes so that it gets soft. Make equal-sized balls out of the dough. Take a ball, flatten it out using your fingers or roll it into a small circle with the help of a rolling pin. Heat Tawa and cook roti on both sides till it turns golden brown.
6) Dosa Batter:
Ingredients:
1 cup Grated Coconut 2-3 Green Chillies Salt to taste
Method:
Grind grated coconut, green chillies and salt into a fine paste using little water. Add the batter to a mixing bowl and add water little by little to make it semi-thick inconsistency. Do not add too much water as then the dosa won’t be crispy. Heat Tawa and grease it with oil. Pour a ladleful of batter onto the tawa and spread it evenly into a thin circle. Add oil around the edges to prevent it from getting brown. Once the edges turn brown, flip it over and cook for another 2-3 minutes until done.
7) Aval Upma:
Ingredients:
1 cup Broken Wheat 1/4th cup Urad Dal Salt to taste oil for seasoning Mustard Seeds and Asafoetida a pinch
Method:
Wash broken wheat and urad dal together and soak it for about 3 hours. Drain off the water completely. Heat oil in a pan, add mustard seeds, asafoetida and cook until they splutter. Now add the soaked mixture along with salt into the hot oil. Stir continuously till the mixture turns light brown. Serve hot with chutney, curry and pickle of your choice.
8) Oats Masala Dosa:
Ingredients:
1 cup Oat Flour 2 tsp Rice Flour 1/2 cup Grated Carrot Salt to taste Water for making dough Oil for greasing Mustard Seeds a pinch
Method:
Take oat flour, rice flour, salt with grated carrot in a bowl. Add Water little by little and make dough. The dough should neither be thick nor too thin (like that of chapati dough). Grease your hand with oil and knead the dough well for about 10 -15 minutes so that it gets soft. Make equal-sized balls out of the dough. Take a ball, flatten it out using your fingers or roll it into a small circle with the help of a rolling pin. Heat Tawa and cook the roti on both sides until it turns golden brown.
9) Ragi Methi Mixture:
Ingredients:
1 cup Ragi Flour Salt to taste 1/4th cup Fresh Fenugreek Leaves (Finely Chopped) 1/2 tsp Cumin Seeds
Method:
Mix ragi flour with salt, cumin seeds and finely chopped methi leaves. Add Water little by little and make a dough. The dough should neither be thick nor too thin (like that of chapati dough). Grease your hand with oil and knead the dough well for about 10 -15 minutes so that it gets soft. Make equal-sized balls out of the dough. Take a ball, flatten it out using your fingers or roll it into a small circle with the help of a rolling pin. Heat Tawa and cook the roti on both sides until it turns golden brown.
10) Paratha:
Ingredients:
2 cup Wheat Flour 1/4th cup Ghee (Melted) Salt to taste Water as required Oil for greasing Mustard Seeds a pinch Cumin Seeds a pinch Coriander Leaves (Finely Chopped)
How to make Paratha:
Add the Ghee, salt and wheat flour to a bowl. Mix well with your hand and add Water as required to knead soft dough. The dough should not be thick nor too thin (like that of chapaties). Make equal-sized balls out of the dough. Take a ball, flatten it out using your fingers or roll it into a small circle with the help of a rolling pin. Heat Tawa and cook the Paratha on both sides until it turns golden brown.
The Bottom Line
That concludes this blog post on Karnataka Breakfast Food. I hope you found it interesting and informative! Should there be any questions or comments, please leave them below in the comment section. Have a great day!!!
