Purihambad

Purihambad is a traditional dish originating from the state of Gujarat in India. It is a savory pancake or crepe made from a batter of fermented rice and urad dal (black gram lentils). The fermentation process is key to the texture and flavor of purihambad, giving it a slightly tangy taste and a soft, spongy interior.

The batter for purihambad is prepared by soaking rice and urad dal, grinding them together into a smooth paste, and then allowing the mixture to ferment for several hours, typically overnight. This fermentation allows natural yeasts to develop, contributing to the characteristic lightness of the final dish.

Once the batter has fermented, it is seasoned with salt and sometimes a pinch of asafoetida (hing) for added aroma. The batter is then poured onto a hot, greased griddle or tawa and spread thinly, similar to how one would make a dosa. It is cooked on both sides until golden brown and slightly crispy around the edges.

Purihambad is commonly served hot as a breakfast item or a light meal. It is typically accompanied by various chutneys, such as coconut chutney or coriander-mint chutney, and sometimes a dollop of yogurt or a vegetable sambar. The dish is appreciated for its simplicity, nutritional value, and satisfying taste.