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Honnavar, Karnataka is a beautiful coastal town in Uttara Kannada district. It is home to Bali like waterfalls, pristine greenery and small mangrove islets.

Similar to tramways but with a higher passenger capacity, the LRT mode of mass transit exists in cities such as Nottingham, Salt Lake City and Valencia.

Want to get away from the crowds in Bangalore? Explore some offbeat India? Here's 7 off the beaten track places to visit in Karnataka, India.

Festivals are a great way to be a part of the culture of a place. Plan your trip to the state around these famous festivals of Karnataka.

Sri Chamundeshwari Temple located in Chamundi Hills which is 13 Kilometres away from the Mysuru City Karnataka State.

KHARA TELLAVU/MASALA NEER DOSA Today's recipe is from Mangaluru, in my Home State of Karnataka, home of the Tulu people. Many of us from Konkani GSB families also belong to Mangaluru and adjoining areas like Udupi, Bantwal, Kundapur, Karkala etc. It is natural, therefore that elsewhere in this blog you will find dishes from our Mangaluru area. Some of them are:- Kadale Manoli Sukka Mangalorean Channa Sukka Maanji Pulimunchi Today's recipe is for Masala Neer Dosa which is called Khara Tellavu ( this means Spicy Neer Dosa in the Tulu language). It calls for some practice to make. In my experience, to get good Neer Dosas you need to have the right consistency of the batter; and the right heat of the tawa. The Khara Tellavu can be served with coconut chutney or sweet accompaniment. Do try this out and I am sure you will love it. Ingredients:- Dosa Rice, 1 and 1/2 cups Byadgi Red Chillies, 4 Coriander Seeds, 2 tsp Onion, roughly chopped, 1/2 Coconut Gratings, 1/4 cup Coriander Leaves, finely chopped, 2 tbsp Salt, to taste Oil, for making dosas Method:- Wash the dosa rice and soak in adequate water for 4-5 hours Drain away the water In a mixer jar, first grind together the Byadgi red chillies, coriander seeds, onion and coconut gratings Once the chillies get crushed, add the soaked rice, salt, and 1/2 cup of water and grind to a smooth paste Transfer this to a large bowl and add required amount of water to get a runny batter of flowing, water consistency Add the finely chopped coriander leaves, mix well and check for salt- add if necessary Heat a non-stick tawa Cut onion into half and pierce with a fork or skewer, dip into oil and grease the tawa using this On high heat pour a ladle of the batter and swirl it quickly so that it spreads to the whole tawa Cover gaps if any by adding a little batter Cover and cook on high heat for about 1 minute, then remove the lid You will find that pores appear on the dosa Once the dosa leaves the sides of the pan, fold into half and again into one more half There is no need to flip the dosa Transfer to serving plate Repeat this process with the rest of the batter, make sure that you mix the batter well before making each of the dosas Serve Khara Tellavu or Masala Neer Dosa with chutney or curry of your choice

Flower fields, coffee plantations, spice gardens, and waterfalls - Karnataka has it all but...