Nukkamatta

Nukkamatta is a traditional Indian dish originating from the state of Karnataka, particularly from the region of Mysuru. It is a popular breakfast item, often served during festivals and special occasions. The dish is made from a fermented batter of rice and lentils, which is then cooked in a special pan called a "nukka" or "nukkamatta pan." The name "nukkamatta" comes from the Tamil word "nukka," which means "pan," and "matta," which means "to cook."

The batter is prepared by soaking rice and lentils together, then grinding them into a coarse paste. This paste is then mixed with water and allowed to ferment for several hours. The fermented batter is then poured into the nukka pan, which is heated on a low flame. The batter is cooked until it thickens and forms a crust on the bottom of the pan. The dish is typically served with coconut chutney and sambar, a lentil-based vegetable stew.

Nukkamatta is a nutritious dish, as it is made from whole grains and lentils, which are rich in proteins, fiber, and other essential nutrients. It is also a popular street food in Karnataka, with vendors selling nukkamatta on the streets of Mysuru and other cities. The dish has gained popularity beyond Karnataka, with variations of nukkamatta being prepared in other parts of India and even internationally. Despite its popularity, nukkamatta remains a humble and simple dish, reflecting the culinary traditions of Karnataka.