Pipi bora zaidi za India Kusini
3 bora kulingana na 512 kura kutoka kwa watu: Hifadhi ya Mysore · Sakkarai pongal · Ada pradhaman. (Ilisasishwa 1 Okt 2018.)
Mysore pak, Tirunelveli halwa, payasam, pootharekulu na unni appam: peremende za Karnataka, Tamil Nadu, Kerala, Andhra na Telangana.
Imetafsiriwa kiotomatiki (asili katika English). Tazama asili
Juu 21
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1
Hifadhi ya Mysore
Unga mwingi wa gramu, sukari na samli fudge kutoka Mysore.
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2
Sakkarai pongal
Wali mtamu pamoja na siagi, korosho na samli.
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3
Ada pradhaman
Kerala payasam ya rice flakes, tui la nazi na jaggery.
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4
Pootharekulu
Andhra 'pipi za karatasi' za karatasi za wanga na sukari na samli.
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5
Obbattu (likizo)
Mkate bapa uliojaa dengu na siagi.
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6
Tirunelveli halwa
Halwa ya ngano glossy kutoka Tamil Nadu.
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7
Dharwad pedha
Maziwa ya karameli ni matamu kutoka Karnataka.
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8
Unni appam
Wali wa kukaanga, ndizi na maandazi ya jaga kutoka Kerala.
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9
Kakinada kaja
Crisp layered tamu kulowekwa katika syrup.
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10
Mara mbili kakutana
mkate wa kukaanga wa Hyderabad katika maziwa.
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11
Bandar laddu
Laddu kutoka Machilipatnam, Andhra Pradesh.
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12
Kovilpatti kadalai mittai
Karanga na jaggery brittle.
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13
Kuzhi paniyaram
Mchele na dumplings ya dengu kupikwa kwenye sufuria maalum.
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14
umwagaji wa Kesari
Semolina halwa na rangi ya zafarani.
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15
Adhirasam
Unga wa mchele uliokaanga sana na mikate ya jaggery.
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16
Gavvalu
Pipi za unga wa mchele wenye umbo la ganda.
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17
Kozhukattai
Maandazi ya mchele uliochomwa na nazi na jager.
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18
Ashoka halwa
Moong dal halwa kutoka Thiruvaiyaru.
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19
Qubani ka meetha
Kitindamlo cha parachichi kilichokaushwa cha Hyderabad.
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20
Boorelu
Mipira ya kukaanga iliyojaa chana dal na jaggery.
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21
Jaangiri
Gramu nyeusi iliyokaanga kwenye syrup.
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Maoni (12)
Sakkarai pongal on Pongal day with lots of ghee and cashews
Double ka meetha at every Hyderabadi wedding, love it
Pootharekulu from Atreyapuram is like eating sweet paper, amazing
Qubani ka meetha with fresh cream, my favourite dessert
Missing payasam in general, but ada pradhaman counts I guess
Mysore pak at number one, as it should be. The soft ghee version, not the hard one!
Both are great, just depends on the shop
Hard Mysore pak is the original, the soft one is a modern thing
Ada pradhaman at Onam sadya, the best part of the meal
Dharwad pedha should be higher!
Tirunelveli halwa from Iruttukadai, people queue every evening for it
Unni appam from the temple in Kerala tastes different, I swear