Famous Food of Chikkamagaluru
Foodies will find Chikkamagaluru a pleasure since its cuisine presents the ideal fusion of regional ingredients and classic Malnad tastes.
Explore Ethnic Food Taste of Chikkamagalur
Chikkamagaluru, in the Malnad area of Karnataka, presents a wonderful range of regional cuisines shaped by its rich history and plenty of natural resources. Although certain groups prefer non-vegetarian dishes, generally the cuisine here is vegetarian. Emphasizing locally cultivated foods including rice, coconut, spices, and wild plants, the cuisine stresses Chikkamagaluru boasts several well-known cuisine like these:

Akki Rotti
Akki Rotti is a flatbread with traditional rice basis. Made with rice flour combined with spices, onions, occasionally greens, and then cooked on a hot griddle, it is. Usually paired with spicy sambar or coconut chutney, it Specialty: Loved for its simplicity and taste, this is a morning mainstay in the area.

Kadubu
Popular morning meal in Chikkamagaluru, kadubu are steamed rice dumplings. Made from either rice or ragi (finger millet), these dumplings occasionally are packed with coconut and jaggery for a sweet variation. Usually presented with chutney or sambar, or in the sweet form alongside ghee. Specialty: These are flexible since they are savory and sweet and have soft texture.

Neer Dosa
Made from a watery batter, Neer Dosa is a thin, delicate rice crube. In Kannada, the word "Neer" describes water, hence signifying the consistency of the batter. Usually presented with coconut chutney, sambar, or a dish like as chicken or fish curry, Neer Dosa Specialty: Popular dish all throughout the coastline and Malnad areas, including Chikkamagaluru; known for its delicate texture.

Bisi Bele Baath
Made with lentils, veggies, and a unique mix of spices, Bisi Bele Baath is a fiery rice meal. That translates in Kannada as "hot lentils rice". Often presented with papad and a dollop of ghee (clarified butter), alongside boondi—fried chickpea flour balls. Specialty: Popular all throughout Karnataka, particularly Chikkamagaluru, this comfort cuisine is prized for its rich taste and aromatic spices.

Puliyogare
Made with tamarind pulp, peanuts, and a variety of spices including mustard seeds, curry leaves, and red chilies, Puliyogare is a rice dish flavored in tamarind. Usually eaten on their own or alongside curd, or yogurt. Specialty: Often made during celebrations and other events, this sour rice dish is much sought for in Chikkamagaluru.

Maddur Vada
Made from rice flour, semolina, and onions plus spices like curry leaves and green chilies, Maddur Vada is a crispy fried snack. Usually savored as a tea-time snack or with coconut chutney, it Specialty: Popular snack in the area, it's crispy on the exterior and soft within and distinguished texture.

Pathrodden
Made from colocasia leaves (taro leaves) stacked with a fiery rice batter, pathrode is a steaming delicacy coiled up. The rolls are sliced once cooked, occasionally pan-fried for extra crispiness. One can eat it with curd or coconut chutney. Specialty: Loved for its mix of tastes and textures, this meal is particular to the Malnad area.

Ragi Mudde
Made with ragi (finger millet) flour and water, ragi mudde is a basic but satisfying meal fashioned into soft, spherical balls. In rural life, it is regarded as a basic food. Traditionally presented as soppu sauced from leafy greens or spicy saaru, or curry. Ragi is a very nutritious grain, hence this meal is quite healthful and high in fiber.

Halasinakayi Happala, Jackfruit Papad
This delicate jackfruit snack from Chikkamagaluru is unusual. To produce crisp papads, the jackfruit pulp is combined with spices and sun-dried. Usually presented as a crispy side dish or a snack, delivered alongside Specialty: The papad highlights the imaginative use of local ingredients by its sweet and fiery taste.

Ellu Holige (Sesame Flatbread)
Description: Sweet flatbread packed with a sesame seed and jaggery combination named Ellu Holige. It is especially created around celebrations like Sankranti. Often presented alongside ghee for a further degree of richness. Speciality: Combining the earthy tastes of sesame with the sweetness of jaggery, this dish is a holiday favourite in Chikkamagaluru.

Chigli Unde—Ant Hill Sweets
Made from ant eggs, jaggery, and coconut, this is a distinctive Malnad delicacy. Made during particular seasons, these sweets are regarded as delicacies in rural Chikkamagaluru. Usually consumed as a sweet snack, served alongside: Specialty: Chigli Unde captures the native gathering customs and creative use of natural ingredients in Malnad cuisine.

Kesari Bath
Made from semolina, sugar, and ghee, Kesari Bath is a sweet dish perfumed with saffron (Kesari) and topped with nuts. Usually consumed as a breakfast meal or dessert, occasionally accompanied by khara bath—a spicy semolina dish. Specialty: Rich in taste and texture, this dessert is a common delicacy during celebrations and important events.
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