Ragi Mudde: Made of ragi flour is usually prepared by boiling the ragi flour in water. The resulting preparation is then rolled into a spherical form and consumed after applying ghee, with sambar in southern parts of India. Pediatricians recommend ragi for infants from 6 months onwards because of it's high nutrition content.
Kundapura Pathrode is prepared using 'colocasia' leaves usually grown in the monsoons.
Karavalli Kadabu: Also known as khotte, a popular Konkani dish and a festival preparation, gets a very distinguishing aroma from the jackfruit leaves in which it is wrapped.
Akki & Ragi Rotti: A karnataka speciality, Akki means rice in kannada. While one can make many kinds of akki rottis, the most common one is made with rice flour mixed with coconut, cumin seeds and salt. The Masala rotti is made using carrot, onion, coriander leaves, chilies and cumin seeds. One can also add methi leaves, dill leaves for specific flavor.