Karokká

Karokká is a traditional dish originating from the Malabar region of India, particularly associated with Kerala cuisine. It is a type of savory pancake or crepe, typically made from rice flour and fermented lentil batter. The fermentation process is crucial for achieving the characteristic light and airy texture of karokká, as well as its slightly tangy flavor.

The preparation usually involves soaking rice and lentils, grinding them into a batter, and allowing it to ferment overnight. This batter is then cooked on a hot griddle, similar to how dosa or uthappam are made. Karokká can be prepared in various thicknesses and sizes, from thin and crispy to thicker and softer.

Common accompaniments for karokká include various chutneys, such as coconut chutney or tomato chutney, and sometimes a simple vegetable stew or sambar. It is often consumed for breakfast or as a light meal. While the basic ingredients remain consistent, regional variations might exist in the specific types of lentils used or the addition of spices to the batter. The dish is appreciated for its simplicity, nutritional value, and satisfying taste.