1. Idli :

Idli also romanized idly or iddly, plural idlis, is a traditional breakfast in south Indian households. Idli is savory cake of South India that is most popular throughout the southern part of India including Karnataka, Tamil Nadu, Pondicherry, Kerala, Andhra Pradesh and neighbouring countries like Sri Lanka. The cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils (dehusked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body.

2. Coconut chutney :

Coconut chutney is a South Indian spicy chutneysidedish and condiment, a speciality common in North Malabar. This is a coconut stew mixed with other spices and served with Idli, Dosai and even with cooked rice. It is made with two methods: liquid and solid. Generally, liquid Coconut Chutney is served with Idli and Dosai, whereas the solid one, locally known as Uruttu Chammanthi, is served with cooked rice at lunch and dinner. Ingredients for making uruttu chammanthi can vary from region to region. Generally the ingredients are coconut,dried red chillies, shallots and ginger. Other optional ingredients include tamarind, curry leaves, garlic and coriander powder. Most of the time, the red chillies are dry roasted in a pan before making uruttu chammanthi whereas in chammanthis used for idlis and dosas the chillies are not roasted. In Kerala, sometimes people make white chammanthis using green chillies instead of red chillies. This is generally served with idlis.

3. Papadum :

Papadam is a thin, crisp discshaped Indian food typically based on a seasoned dough made from black gram (urad flour), fried or cooked with dry heat. Flours made from other sources such as lentils, chickpeas, rice, or potato, can be used. Papadams are typically served as an accompaniment to a meal in India, or as an appetizer or snack, sometimes with toppings such as chopped onions, chopped carrots, chutneys or other dips and condiments. In certain parts of India, papadums which have been dried but not precooked are used in curries and vegetable dishes.

4. Biryani :

Biryani, biriani, biriyani, buriyani, beryani or beriani is a ricebased dish (usually using basmati) made with spices and chicken, mutton, fish, eggs or vegetables. The name is derived from the Persian word bery? meaning fried, roasted. It originated in Turkey or Persia and brought to South Asia by the Muslim travellers and merchants to the Mughal Empire.[citation needed] It was one of the most famous dishes in the kitchen of the Mughal Emperors. It is very popular in South Asia and is a key element of the Deccan Hyderabad, India. Biryani was traditionally prepared in earthenware pots and is known for its unique aroma, flavour and spices.

5. Karadantu :

Karadantu is a sweet delicacy unique to the state of Karnataka, India. Karadantu means friededible gum in the local language, Kannada. It is made of edible gum mixed with dry fruits and has a chewy texture. The other ingredients used in its preparation are fried bengal gram flour, jaggery and seeds of markingnut (Semecarpus anacardium) tree. Gokak town in Belgaum district and Amingarh of Hunagunda Taluk in Bagalkot district of Karnataka is famous for the karadantu produced in its sweet shops.

6. Bonda :

For the AustroAsiatic tribe dwelling in Orissa, India, see Bonda people. For their language, see Bonda language. For the village in Burkina Faso, see Bonda, Burkina Faso. For the Italian wine grape, see Bonda (grape).

7. Chapati :

Chapati, Chapatti, Chappati or Chapathi is an unleavened flatbread (also known as roti) from Nepal, Bangladesh, India and Pakistan. It is a common staple in South Asia as well as amongst South Asian expatriates throughout the world. Versions of the dish are also found in Central Asia and the Horn of Africa in countries such as Somalia but Somali flatbread is different from the Indian chapati and is more like a paratha, Kenya, Tanzania, and Uganda, with the laobing flatbread serving as a local variation in China. Chapati is known as sapati or doday in the Pashto language.