Indian Vegetarian Recipes: Simple, Flavorful Dishes from Mysore

When you think of Indian vegetarian recipes, a wide range of plant-based meals from across India, especially those rooted in South Indian traditions like those from Mysore. Also known as vegetarian Indian cuisine, it’s not just about skipping meat—it’s about building deep, layered flavors using spices, legumes, grains, and fresh produce. These recipes aren’t fancy or complicated. They’re the kind of food that feeds families every day—simple, satisfying, and full of character.

At the heart of these meals are staples like dosa batter, a fermented mix of rice and urad dal that turns into crispy, golden pancakes, and biryani rice, parboiled basmati grains cooked with aromatic spices to stay separate and fluffy. You won’t find heavy cream or butter in most of these dishes. Instead, you’ll find coconut milk, tamarind, curry leaves, and turmeric—ingredients that give food its soul. And then there’s chutney pairings, the tangy, spicy, or sweet condiments that lift every bite, whether it’s with a dosa, samosa, or plain rice. These aren’t afterthoughts. They’re essential.

What makes these recipes special isn’t just the ingredients—it’s how they’re made. Fermenting batter overnight. Toasting spices until they smell like home. Balancing heat with lemon. Boiling rice just long enough so it doesn’t turn mushy. These aren’t tricks. They’re habits passed down through generations. And they’re all here—tested, explained, and broken down so you can get them right in your own kitchen, no matter where you live.

You’ll find guides on fixing soft dosas, making biryani rice perfectly every time, and using chutney beyond the plate. No fluff. No guesswork. Just clear, practical advice from real kitchens in Mysore. Whether you’re new to Indian cooking or you’ve been trying to nail that crispy dosa for years, you’ll find what you need below.