A dosa is a thin batter-based pancake originating from South India, made from a fermented batter predominantly consisting of lentils and rice. Its main ingredients are rice and black gram, ground together in a fine, smooth batter with a dash of salt, then fermented. Dosas are a common dish in South Indian cuisine, but now have become popular all over the Indian subcontinent. Dosas are served hot along with chutney by tradition and sambar in recent times.
Kuih are bite-sized snack or dessert foods commonly found in Southeast Asia and China. It is a fairly broad term which may include items that would be called cakes, cookies, dumplings, pudding, biscuits, or pastries in English and are usually made from rice or glutinous rice. In China, where the term originates from, kueh or koé in the Min Nan languages refers to snacks which are typically made from rice but can occasionally be made from other grains such as wheat. The term kuih is widely used in Malaysia, Brunei, and Singapore, kueh is used in Singapore and Indonesia, kue is used in Indonesia only, all three refer to sweet or savoury desserts.
Rasam is a spicy South Indian soup. While it is sometimes served on its own as a soup, it is usually served as a side for rice, puttu, idiyappam, or dosa. In a traditional South Indian meal, it is part of a course that includes sambar rice and curd rice. Rasam has a distinct taste in comparison to sambar due to its own seasoning ingredients and is fluid in consistency. Chilled prepared versions are marketed commercially as well as rasam paste in bottles.
Golibaje or Mangalore bajji is an Indian fried food made from various flours and curd. In Tulu Nadu region, it is known as golibaje. Other names for the dish include Mangalore baje. This is widely famous in Andhra Pradesh and Telangana as Mysore bonda/bajji.
Idiyappam, also known as string hopper, indiappa, noolputtu, noolappam, or ottu shavige, is a rice noodle dish originating from the Indian states of Tamil Nadu, Kerala, and Karnataka. It consists of rice flour pressed into noodles, woven into a flat disc-like shape and steamed. The dish also spread to Southeast Asia, where it is called putu mayam in Malaysia and Singapore, and putu mayang in Indonesia.
Udupi cuisine is a cuisine of South India. It forms an important part of Tuluva-Mangalorean cuisine and takes its name from Udupi, a city on the southwest coast of India in the Tulunadu region. Udupi cuisine is strictly vegetarian and has its origin in the Tulu Ashta Mathas of Udupi founded by Madhvacharya.
Hebri is a town and taluk headquarters in the Udupi district of Karnataka, at the foot of the Western Ghats of India in Karnataka state. It was first inaugurated as a taluk in 2018. It is a main junction and a central point of roads leading to Mangalore, Brahmavar, Karkala, Kundapura, Agumbe and Udupi. The area's forests receive high rainfall throughout the year. Someshwara Wildlife Sanctuary is located nearby, which covers the entire route till Agumbe and the western Ghats. The sanctuary houses a number of endangered species including the King Cobra.
Neer dosa, literally meaning water dosa in Tulu and Kannada is a crêpe prepared from rice batter. Neer dosa is a delicacy from Tulu Nadu and part of Mangalorean cuisine.
South Indian cuisine includes the cuisines of the five southern states of India—Andhra Pradesh, Karnataka, Kerala, Tamil Nadu and Telangana—and the union territories of Lakshadweep, Pondicherry, and the Andaman and Nicobar Islands.There are typically vegetarian and non-vegetarian dishes for all five states. Additionally, all regions have typical main dishes, snacks, light meals, desserts, and drinks that are well known in their respective region.
Kori rotti is a spicy dish of Tulu Udupi-Mangalorean cuisine, a combination of red-chili and coconut milk based chicken curry and crisp, dry wafers made from boiled rice. Kori means chicken in Tulu.
Coconut rice is a dish prepared by soaking white rice in coconut milk or cooking it with coconut flakes. As both the coconut and the rice-plant are commonly found in the tropics all-around the world, coconut rice too is found in many cultures throughout the world, spanning across the equator from the Indian subcontinent, Southeast Asia, South America, Central America, East Africa, the Caribbean and Oceania.
Mangalorean Bangude Masala is a dish made of cooked mackerel fish served in households and eateries along the Karavalli coastline, in south-western India. This dish is popular in the coastal districts of Dakshin Kannada and Udupi. Mackerel is common along the Arabian Sea coastline, and is widely consumed in the states of Kerala, Karnataka, Goa and Maharashtra. Bangude (ಬಂಗುಡೆ), in Tulu, Konkani, Kannada and in the various dialects spoken along the Konkan/Karavalli coast, means mackerel.
The Mangalorean Catholic Cuisine is the cuisine of the Mangalorean Catholic community and is largely influenced by Mangalorean, Goan, Bombayer& Portuguese cuisines.
A sanna is a spongy, steamed, and savoury rice-coconut dumplings originating from the Konkan region, by the western coast of the Indian subcontinent. They are popular in Goa and Damaon, Mangalore, Bombay, and Bassein (Vasai), also especially among the Goans, both the Goan Hindus and Goan Christians, also among the Konkani migrants outside Konkan in Karnataka, Kerala. Also by the people of Konkan division, such as the Kuparis of the Bombay East Indian community.
Mangaloreans are a collection of diverse ethnic groups that hail from the historical locales of South Canara (Tulunaad) on the south western coast of Karnataka, India, particularly the residents native to Mangaluru.
Mangalorean cuisine is a collective name given to the cuisine of Mangalore.
Lepet (Javanese), Leupeut (Sundanese), or Lepat (Malay/Indonesian) is a type of sticky rice dumpling mixed with peanuts cooked with coconut milk and packed inside a janur or palm leaf. It is a delicacy commonly found in Javanese and Sundanese cuisine, and often consumed as a snack. It is similar to lontong, but with a stickier texture and richer flavor due to the use of coconut milk and peanuts.
Dumpling is a broad class of dishes that consist of pieces of dough, often wrapped around a filling. The dough can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, fish, tofu, cheese, vegetables, fruits or sweets. Dumplings may be prepared using a variety of methods, including baking, boiling, frying, simmering or steaming and are found in many world cuisines.
Mangalore Buns is a deep-fried bread originating from the Udupi-Mangalore region of Karnataka, India, and part of Mangalorean cuisine or Udupi cuisine. The buns are mild sweet, soft fluffy puris with all purpose flour and banana being the main ingredients. Usually served with a spicy coconut chutney and sambar, they are also eaten without any accompaniment. Variations of this dish also incorporate finger millet and Sorghum.
