Kattuva

Kattuva is a traditional Indian dish originating from the state of Karnataka. It is a popular breakfast dish, typically served with idli or dosa. The dish is made from fermented rice and lentils, which are ground together to form a thick batter. The batter is then cooked in a special pan called a kattuva pan, which has a unique design with multiple compartments. The compartments allow the batter to cook evenly and develop a unique flavor.

The kattuva pan is traditionally made of cast iron and has a lid that fits snugly over the top. The batter is poured into the compartments, and the lid is placed on top. The pan is then heated on a stove until the batter thickens and turns golden brown. The kattuva is then removed from the pan and served hot.

Kattuva is a nutritious dish, as it is made from fermented rice and lentils, which are rich in protein and fiber. The fermentation process also helps to break down the carbohydrates in the rice, making it easier to digest. The dish is typically served with coconut chutney or sambar, which adds to its nutritional value.

Kattuva is a popular dish in Karnataka, and it is often served during festivals and special occasions. It is also a popular dish in other parts of India, particularly in the South. The dish is easy to make and can be customized to suit individual tastes. For example, some people add spices like cumin or coriander to the batter, while others prefer to keep it plain.