Dvaani

Dvaani is a South Indian dish that originated in the state of Karnataka. It is a popular breakfast dish, typically served with idli or dosa. The dish is made from a fermented batter of rice and urad dal, which is then cooked in a special pan called a dvaani. The name "dvaani" comes from the Kannada word "dvaani," which means "to cook in a pan."

The batter for dvaani is made by soaking rice and urad dal separately for a few hours, then grinding them together to form a smooth batter. The batter is then fermented by adding a small amount of yeast or a starter culture. The fermented batter is then cooked in a dvaani, which is a shallow pan with a lid. The lid is placed on the pan, and the batter is cooked on low heat until it becomes thick and spongy.

Dvaani is typically served with coconut chutney and sambar. It is a popular dish in Karnataka and is often served during festivals and special occasions. The dish is also popular in other parts of South India, and variations of the dish can be found in different regions.