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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
6 Min
23/01/2026
It may be known for its cosmopolitan crowd, bustling cafes, and shiny restaurants that serve pancakes and avocado toasts, but Bangalore offers more than that. Come down to its roots, and you will find heritage-drenched classics like rava idli and thatte idli paired with frothy and piping hot filter kaapi (that beats your cold brews) in bustling eateries like MTR and CTR. Scroll on for the full Bengaluru breakfast spread.
Breakfast in Bengaluru consists of a South Indian spread, for Karnataka is the birthplace of multiple dishes. Take rava idli, neer dosa, and even thatte idli – all born in the state, and may have travelled outside the border, but the OG can only be found in the region. The authenticity preserved within the state, and you will find popular spots in Bengaluru itself, which are unbeatable.
Hailing from the coastal Karnataka region (Tulu Nadu – Mangalore, Udupi), neer dosa is made from a runny batter of soaked rice and grated coconut (at times). There is no fermentation needed, and it is made on a hot tava or pan, spread thin (very watery), often without flipping. Served with coconut chutney, sambar, or vegetable curry, you can find this dosa across Bengaluru. Hop on to Nishy’s Neer Dosa for their signature neer dosa or Taaza Thindi. For something more casual, try one of the many coastal South Indian restaurants in the city and even some Udupi or darshini‑style joints in Koramangala or Jayanagar.
Invented during World War II by the famous restaurant chain Mavalli Tiffin Rooms (MTR) in Bengaluru, rava idli was born due to a shortage of rice. They substituted rice with semolina (rava or sooji) to make idlis, which turned into this now‑classic variant. Like other idlis, it is typically served with sambar and coconut chutney. MTR still stands at the same spot in Lal Bagh and is a must-try for breakfast when in Bengaluru.
The Benne Dosa (literally meaning butter dosa in Kannada) traces its roots to the town of Davangere in Karnataka. It is believed to have been popularised around 1927‑28 by a woman named Chennamma, who ran a stall near Salavagi Drama Theatre in Davangere. It’s usually served with potato palya (a spiced potato side), coconut chutney, and sometimes sambar. What distinguishes Benne Dosa from a regular dosa is its richness and the inclusion of puffed rice. Grab benne dosa in the Central Tiffin Room (CTR) in Malleswaram, MTR, and Davangere Butter Dosa Hotel.
Thatte Idli (literally meaning plate idli) originates from Bidadi, a town on the Bengaluru‑Mysuru highway, in Ramanagara district. The name ‘thatte’ refers to the flat disc‑like plate in which it’s steamed, and it was once popular (still is) with highway travellers and workers. It uses the same idli batter, but sometimes might use poha (flattened rice) and sabudana (tapioca pearls) to improve softness and texture. You will find these at MTR, and also at places like Akash Kunigal Thatte Idli in Banashankari, and Veena Stores.
Appam, a soft, fermented rice pancake with crisp, lacy edges, is cooked on an inverted kadhai. It is usually served with just coconut milk or a mild coconut milk-based stew (usually made with vegetables, chicken, or mutton), making for a comforting South Indian breakfast. Appam might be more popular in Kerala and Tamil Nadu, but a few spots in Bengaluru do it quite well. Grab the best at Koshy’s on St. Mark’s Road, an old-world eatery where Sunday breakfasts often feature mutton stew with hot appams. You can also try Kaippunnyam Kerala Restaurant in Ashok Nagar or eateries dotting Kammanahalli for authentic Kerala-style variations.
Like other South Indian states and their capitals, masala dosa is also a favourite in Bengaluru. It’s perhaps the most iconic breakfast dish from down south, made with a rice-lentil fermented batter that is stuffed with a spiced potato filling. It’s served with coconut chutney and sambar. You will find it at CTR (Shri Sagar) in Malleshwaram and Vidyarthi Bhavan in Basavanagudi, both renowned for their dosas. Hotel Janatha and Umesh Dosa Point are other local favourites.
Thanks to the thriving coffee plantations in the south (Coorg, Chikmagalur, Nilgiris) established during colonial times, filter coffee (often with chicory) emerged as a popular brew in households and small eateries. Drinking filter kaapi is a cultural ritual, a way of hospitality, and an identity marker, especially among Brahmin communities and in South Indian towns. Served in a typical bowl and glass, you can grab a cuppa at the Brahmins' Coffee Bar and Mavalli Tiffin Room (MTR) for a traditional experience.
Bengaluru does not treat its breakfast as an afterthought – it’s a deeply rooted cultural ritual. Each dish, from the butter-laced benne dosa to the airy thatte idli, carries generations of tradition, innovation, and local pride. What sets the city apart is its ability to preserve these regional treasures while still welcoming new interpretations of cold brews, pancakes, and more.
