ಟಾಪ್ ಉತ್ತರ ಕರ್ನಾಟಕ ಅಡುಗೆ

Items to take: White jowar (sorghum) flour, hot water, salt, a little wheat flour optional for binding.
How to prepare: Mix flour with hot water and salt into a soft dough. Take a ball, pat it into a thin round on a damp cloth or board using wet hands. Transfer carefully to a hot tawa, sprinkle water on top, cook both sides until firm, then puff it directly on the flame.
Important to remember: The dough must be kneaded with hot water and used warm — cold dough cracks. Keep your hands wet while patting. Don't roll with a pin; pat by hand for the authentic texture.

Items to take: Small purple brinjals, groundnuts, dry coconut (copra), sesame seeds, dry red chillies, garlic, jaggery, tamarind, onion, curry leaves, oil.
How to prepare: Dry-roast groundnut, sesame, copra, and chillies, then grind with garlic, tamarind, and a little jaggery into a thick masala. Slit the brinjals keeping the stalk intact and stuff the masala inside. Fry onions in oil, place the stuffed brinjals, add the remaining masala with water, cover, and simmer on low until the brinjals turn soft and oil floats on top.
Important to remember: Use small tender brinjals so they cook evenly. Cook low and slow — rushing leaves the inside raw. The oil separating on top is the sign it's done.

Items to take: Besan (gram flour), onion, garlic, green chillies, mustard seeds, cumin, turmeric, curry leaves, coriander, oil, water.
How to prepare: Temper mustard, cumin, garlic, green chillies, and onion in oil. Add turmeric and water and bring to a boil. Slowly sprinkle in besan while stirring continuously to avoid lumps. Keep stirring until it thickens into a soft crumbly mass, then cover and steam for a few minutes. Finish with coriander.
Important to remember: Add besan gradually and never stop stirring, or it goes lumpy. It should stay soft and slightly moist — it firms up as it cools. Pairs best with jolada rotti.