VEGAN SPECIALITIES

Dosa

These rice pancakes, made from a batter fermented for 18-plus hours, can be either paper-thin or thick and fluffy. The most popular type, masala dosa, is stuffed with mashed potato, spices and curry leaves. Best eaten drenched in spicy sambar and coconut chutney.

Idli

Fluffy lentil cakes perfect for soaking up every last drop of the spicy curry they come with, idli (above) are dosa’s distant cousins — both are made out of fermented rice and dhal batter.

Masala vada

Indulgent lentil donuts made from a batter seasoned with spices, cumin seeds and curry leaves. Deep-fried until just crisp on the outside but still soft and chewy on the inside, they’re usually served with a fresh coconut chutney.

Akki roti

These roti are unique to Karnataka, Bengaluru’s home state, and are usually served for breakfast. They’re made by mixing rice flour with chopped onions, fresh coconut, spices and grated vegetables (often bottle gourd), then frying until crisp.

Paniyaram

A way to use up leftover idli and dosa batter, paniyaram are deep-fried rice-and-lentil dumplings with a moist, slightly fermented taste (thanks to the batter) and a savoury outside.