The community has traditionally followed a strict
vegetarian sattvic diet consisting of seasonal fruits and vegetables (except onions and garlic),
whole grains, dairy, nuts, seeds, and oil. A typical breakfast item is
uppittu (a thick
semolina porridge with seasonings and vegetables). A typical dinner may include
saaru (a thin soup made with lentils,
tamarind, tomatoes, and spices) with rice, vegetable
palya, and
curd rice. Other Hoysala Karnataka dishes include: •
Badanekayi-aloogedde gojju, a
curry made with
eggplant and
potatoes •
Bili holige, similar to the rice flatbread
akki rotti but softer and suppler •
Gulpavate, a sweet made with dried fruit,
ghee,
jaggery, and toasted wheat flour •
Mysuru kootu, a Karnataka-style lentil and vegetable stew •
Nucchina unde,
quenelle-shaped lentil dumplings ==Titles and surnames==