Nanma

Nanma is a traditional South Indian dish, particularly popular in Kerala. It is a type of savory pancake or crepe made from rice flour and coconut. The batter is typically fermented, contributing to its unique texture and slightly sour taste. Nanma is often prepared for breakfast or as a snack.

The preparation involves soaking rice, grinding it with grated coconut and water to form a batter. This batter is then allowed to ferment overnight or for several hours. The fermented batter is cooked on a griddle, similar to how dosa or uthappam are made, until golden brown and slightly crisp around the edges.

Variations of nanma exist, with some recipes incorporating a small amount of fenugreek seeds or other spices to enhance the flavor. It is commonly served with various accompaniments, such as sambar, chutney, or even a simple sugar or jaggery syrup. The texture is soft and slightly spongy on the inside, with a crisp exterior. Nanma is a staple in many Kerala households and is appreciated for its simplicity and wholesome ingredients. It is a nutritious and easily digestible dish, making it a popular choice for all age groups.