The objective of this chapter is to cover discussion on starchy staples food recipes. Bajra (sajje) roti, chapati, churmary oggarani or churmary chuda, dosa, foxtail millet (navane) holige, idli, jowar (jola) mudde or kotra, jowar (jola) roti, jowar (jola) nuchu, madli, maize roti, masala rice or palav, paddu, poha or avalakki, puri, rice, rice papad, rice sandige, sabbakki or bagar, sago sandige, etc. are the staple food items which are covered in this chapter along with their basic information, ingredients used for making these recipes, and nutritional composition of these recipes.