Rava idli is a popular steamed semolina cake invented during World War II by the popular restaurant chain Mavalli Tiffin Rooms (MTR) in Bangalore, India. During the war, there was a shortage of rice, the main ingredient in traditional idli, so MTR decided to use semolina (rava) instead of rice to make idlis.

The batter for rava idli is typically made by mixing semolina, curd (dahi), and a leavening agent, which is why idli is light and fluffy. The batter is then allowed to rest for a few minutes before steaming. Apart from the semolina and curd, the batter usually includes ingredients like finely chopped coriander, cashews, mustard seeds, curry leaves, and ginger, which are added for additional flavor. 

Murukku is a popular Indian snack with a crunchy texture, usually made with rice flour and urad dal bean flour, combined together into a spiral-shaped paste that is deep-fried in oil. Most of these savory snacks are additionally flavored with cumin, onion powder, or chili.

Originating from Tamil Nadu, its name means twisted, referring to its unusual shape. Today, it is widely available throughout India, but it is most popular in Karnataka, Andhra Pradesh, Gujarat, and of course, Tamil Nadu. Murukku is often prepared for Indian festivities such as Diwali, Krishna Jayanti, and Vinayaka Chaturthi. 

Kozhukkatta is the name for Indian rice flour dumplings filled with jaggery and coconut. The dumplings are steamed and then usually served for breakfast, or consumed as a snack, when they are accompanied by tea on the side. In some cases, cooks like to add cardamom or ghee to the filling.

In Kerala, these dumplings are closely tied to Oshana Sunday celebrations, while in Tamil Nadu, kozhukkatta is associated with the elephant-faced god, Lord Ganesh, and it is prepared as an offering to receive his blessings for science, arts, and knowledge.

Kosambari is the most popular salad from the Indian state of Karnataka. The salad is made with split legumes such as bengal gram and green gram, and it is additionally seasoned with mustard seeds. The dish is well known for being easy to prepare and for having a high protein count.

It is popular as an appetizer at most feasts, celebrations, and festivals, while in most temples it is offered as prasada - a religious offering. Kosambari is often additionally flavored with cucumber slices or rice, and although it is usually served as an appetizer, it is also a healthy main meal or a snack.

Idli is a traditional, savory Indian cake that is a popular breakfast item in numerous South Indian households, although it can be found throughout the country. It is made with a batter consisting of fermented lentils and rice, which is then steamed.

These savory cakes are commonly served hot and consumed on their own, dipped into sambar or chutneys, or seasoned with numerous spices. With its huge popularity in India, there are also many other versions of idli, such as rava idli, which uses semolina instead of rice in the batter, or malli idli, which are idlis fried with curry leaves and coriander. 

Bonda is a bite-sized fried Indian snack. Often referred to as potato bonda, it is made with a spicy mashed potato filling that is dipped in gram flour batter, then fried until crispy. It is believed that the original bonda, which includes only mashed potatoes, originated in southern India.

However, there are numerous varieties and similar snacks found in almost every Indian state. In the north, a similar variety is known under the name batata vada, and it is commonly offered as a street food snack across the region. Furthermore, in Kerala, there are regional variants which replace the potatoes with tapioca, lentils, eggs, sweet potatoes, or even minced meat, and the gram flour coating is often replaced with plain or rice flour.