Title: Karnataka
Content:  traditional headgear of southern Karnataka, while the pagadi or pataga (similar to the Rajasthani turban) is preferred in the northern areas of the state. Rice and Ragi form the staple food in South Karnataka, whereas Jolada rotti, Sorghum is staple to North Karnataka. Bisi bele bath, Jolada rotti, Ragi mudde, Uppittu, Benne Dose, Masala Dose and Maddur Vade are some of the popular food items in Karnataka. Among sweets, Mysore Pak, Karadantu of Gokak and Amingad, Belgaavi Kunda and Dharwad pedha are popular. Apart from this, coastal Karnataka and Kodagu have distinctive cuisines of their own. Udupi cuisine of coastal Karnataka is popular all over India.
Title: Karnataka cuisine
Content:  that are tedious to make. Other festival dishes include various kinds of kadubu (dumplings), made out of wheat or other flour and occasionally stuffed. The region is also known for its various powders, commonly put into cuisines. These are made of agasi (flax), yellu (sesame), shenga (groundnut), putani (roasted channa dal) and gurellu/ucchal (Niger seed), and are added as seasoning to various dishes. Cuisine in Belagavi is similar to Maharashtrian cuisine, including a prevalence of chilli. This cuisine also uses jola, has several Marathi dishes including rassa (a fiery curry made from chilis) or sukka (a dry fry). This area also uses more meat such as chicken or mutton, similar to Maharashtra. Cuisine in Hyderabad-Karnataka has influences from that region: including gongura. Popular dishes include many Hyderabadi favourites such as Biryani, keema balls, dalcha and bread ka meetha.
Title: Karnataka cuisine
Content:   North Karnataka cuisine, encompassing the region of North Karnataka, has a diverse collection of dishes. However, for the most part, these dishes are vegetarian due to the dominance of the vegetarian Lingayat community in the area. The cuisine is based on jowar (sorghum/millet) and wheat, made into jolada rotis, made from jowar. A typical Lingayat meal consists of jolada rotti, along with several kinds of curries and palyas. Palyas are made of vegetables sauted and seasoned with various spices. These include jawari doddmensinkayi palya (capsicum curry), gulagayi yennegai (Brinjal fry), jawari mensinkayi  (fried chilli), as well as majjige saaru (buttermilk curry). The palyas can be from any vegetable currently in season. Another common item is jhunka, steamed cubes of gram flour garnished with sesame and coriander. During festival times, Lingayats make soute bija huggi, pellets of broken wheat 
Title: Gram flour
Content:  Gram flour is in popular use in the Indian subcontinent and the Caribbean, where it is used to make the following: • A variety of snacks • Sev • Bhajjis • Bikaneri Bhujia • Bonda • Boondi • Chakli • Chila//Dhirda (besan dosa) • Dhokla/Khaman • Kadhi • Zunka/Pithala/Pithla • Laddu • Soan papdi • Mysore pak • Pakoras • Papadums • Patra In Andhra Pradesh, it is used in a curry with gram flour cakes called Senaga Pindi Kura (శెనగ పిండి కూర) and is eaten with Chapati or Puri, mostly during winter for breakfast. Chila (or chilla), a pancake made with gram flour batter, is a popular street food in India.
Title: South Indian cuisine
Content:   Karnataka has a very diverse cuisine. Some of the most popular and traditional south Indian breakfast preparations like idli, vada and masala dose are believed to have originated in the temple streets of Udupi in Karnataka. Described as being the mildest in terms of spice content among the cuisines of the five south Indian states, the traditional cuisine of Karnataka is known for its generous use of jaggery, palm sugar and limited use of chili powder; however, Northern Karnataka cuisine, which can be extremely hot in taste, is an exception. Since the percentage of vegetarians in Karnataka is higher than that of other southern states, vegetarian food enjoys widespread popularity. Dating back to the Iron Age, Karnataka's cuisine is said to be one of the oldest surviving in the country. It combines a range of flavours, ingredients and cooking techniques from its neighbouring states of Kerala, Andhra Pradesh and Tamil Nadu to the south and Maharashtra to the north, along with its own rich gastronomic history.
Title: South Indian cuisine
Content:  every meal in all the regions of Karnataka and is probably the most popular dairy product. Generally, yogurt with rice constitute the final course of a meal. Buttermilk laced with spices and curry leaves is also served with meals, especially during the summer. Ghee and butter are popular cooking mediums for those who can afford them, and are mostly reserved for festivals and special occasions. The South Karnataka cuisine is dominated by steamed rice, and ragi (finger millet) and the traditional dish is the Ragi ball (Ragi mudde). Other must-try dishes include Benne Dose (Butter dose), Akki Roti and Ragi Roti. Also, there is a vast variety of rice dishes, like Bisi bele bhath, Kesari Bath and Vangi Bath.
Title: Gram flour
Content:  Gram flour or besan is a pulse flour made from a type of ground chickpea called the gram chickpea. It is a staple ingredient in the cuisine of the Indian subcontinent, including in Indian, Bangladeshi, Burmese, Nepali, Pakistani, and Sri Lankan cuisines.
Title: South Indian cuisine
Content:  In North Karnataka, the staple grains are sorghum and pearl millet, along with rice. Rotis made out of these two grains, along with side dishes made of eggplant, fresh spiced salads of vegetables sometimes with raw lentils, spiced and stewed lentils are popular and routinely eaten. North Karnataka people also consume a variety of spicy condiments including chutney powders — Shenga pudi (ಶೇಂಗಾ ಪುಡಿ), Gurella pudi (ಗುರೆಳ್ಳ ಪುಡಿ), agasi pudi (ಅಗಸಿ ಪುಡಿ), Ellu chatni pudi (ಎಳ್ಳು ಚಟ್ನಿ ಪುಡಿ)—, raw chutneys and pickles. Of all the other regional cuisines in Karnataka, this is known for its fiery spice level and heat. Eateries called Khanavali, often run by families, serve inexpensive but tasty home-style food. Most of them are run by Veerashaiva 
Title: Congee
Content:  In Karnataka a plain rice porridge, or the thick supernatant water from overcooked rice, is known as ganji (ಗಂಜಿ). Kanji is also prepared with different grains available in different parts of Karnataka, for example minor millet or pearl millet, finger millet, broken wheat, maize. In Kerala it is eaten as a porridge with green lentils or chutney. Kanji is prepared with rice or ragi. Nuts and spices are added to the kanji depending on the economic status or health requirements. Rice kanji is prepared by boiling rice in large amounts of water. To this preparation, either milk and sugar (usually 
Title: Karnataka cuisine
Content:   The staples of South Karnataka food is rice and ragi (finger millet). Since rice is relatively expensive compared to ragi, ragi is the primary food for those living in rural areas. This cuisine uses some of the same dishes as Udupi cuisine: including kosambri and spiced rice. A typical meal consists of ragi mudde along with some sort of saaru: a stew including spices and a special ingredient. Bassaru is a spicy, lentil-based vegetable stew, while uppusaaru is a milder soup typically eaten with uppankai (pickle). The most popular saaru in the region is soppina saaru, made with greens, and is most commonly eaten on a working day. Another popular item is koli saaru, chicken sambar, but mutton is also consumed, especially during festivals. Other significant dishes are avarekalu, beans consumed during the winter, and bisi bele bath, a way of cooking rice along with vegetables, essentially combining sambar and rice in a single dish. The mud idli was invented in the 1940s, during a rice shortage, in MTR, Bengaluru. Other important dishes include upma (called upittu). Kodava cuisine has some significant differences from typical South Karnataka cuisine, the most important being the prevalence of pork dishes.

Question: Verify the following claims with "True" or "False": The Karnataka region enjoys bhajji that contain gram flour.
Answer: True