Top 6 authentic South Indian foods you should try

|

Today I’m going to expose you to some of the most well-known South Indian snacks, particularly those from the Karnataka coastline region. Well, each region has its own uniqueness in terms of food, culture, language, and so on, and we all adore it with great pride and hope that it will always be a native sentiment!

Tulunadu’s traditional snacks and delicacies include:

BUNS FROM MANGALORE
Have you ever heard the song “Hot Cross Buns!”? So, these are our native buns. Love the super fluffy pillowy soft swirls inside the deep fried soft and sweet bun. Mostly made at home and at small hotels with flour, bananas, sugar, curd, and a sprinkle of salt. You must taste it if you are in the Mangalorean regions.

MANGALORE BUNS

Have you ever heard the song “Hot Cross Buns!”? So, these are our native buns. Love the super fluffy pillowy soft swirls inside the deep fried soft and sweet bun. Mostly made at home and at small hotels with flour, bananas, sugar, curd, and a sprinkle of salt. You must taste it if you are in the Mangalorean regions.

PURI

In terms of blown shape, this is the sister of Buns, but it has a completely distinct taste, texture, and combo. Just wheat flour, salt, and water are kneaded thoroughly, formed into circular shapes, then deep fried to produce large blown beauties. You can serve it with mashed potatoes seasoned with curry or with any sweet cream, such as mango puree or shrikhand. Excellent for breakfast!

GOLI BAJE

One of the most popular nighttime snacks among coastal residents! This is known as Mangalore Bajji, Mangalore Bonda, or Bonda in different areas. But we Mangaloreans affectionately refer to it as Goli Baje, which translates to Goli means round and Baje means fritters, so it’s round ball fritters.

Made primarily of flour, it is flavored with green chilies, salt, sugar, coconut bits, and curry leaves before being deep fried. It’s a great pairing with a coconut-based chutney or dip!

MASALA DOSE

Although several places claim to be the inventors of this dish, it began in the kitchens of Udupi restaurants. Fermented rice-based batter is spread thinly on a heated skillet, then topped with a spicy dip and mashed potato spiced combination before being rolled into a canal or triangle form, as illustrated in the image.

As it becomes very moist and drowned, it pairs nicely with the south Indian sambar and coconut chutney dip.

CUTLET

One of my favorite dishes is one in which a mashed beetroot mixture with spices is shaped into a round or elongated shape, dipped in samolina, and shallow fried for a few minutes.

This snack goes well with ketchup and coriander chutney.

SAJJIGE BAJIL

This is a very old traditional cuisine that is usually enjoyed as a breakfast item. Samolina is seasoned with spices, chilies, and curry leaves, and is served with tempered flattened rice. Some people like to combine the two and eat it with a little sugar sprinkled on top, while others prefer to eat one of the two separately.

I hope you enjoyed this little read on local snacks. Thanks for reading my blog.




Leave a reply