Ajori

Ajori is a traditional dish originating from the South Indian state of Karnataka, particularly popular in the coastal regions. It is a savory pancake or crepe, similar to a dosa, but made with a batter of rice and urad dal (black gram lentils). The distinctive characteristic of Ajori is the addition of finely chopped onions and sometimes other vegetables like green chilies and coriander leaves directly into the batter before cooking.

The batter for Ajori is fermented overnight, which gives it a slightly tangy flavor and a light, airy texture when cooked. The preparation involves heating a griddle or tawa, greasing it lightly, and then spreading a ladleful of the batter thinly over the surface. It is cooked until golden brown and crispy on both sides. Ajori is often served hot with coconut chutney, sambar, or a spicy pickle. It is a common breakfast item or snack and is appreciated for its simple ingredients and delicious taste. The dish's popularity stems from its accessibility and its role as a versatile accompaniment to various South Indian curries and side dishes.