Saatega

Saatega is a traditional Indian dish originating from the state of Karnataka. It is a popular breakfast item, often served in South Indian households. The dish is typically prepared with a fermented batter made from rice and lentils, which is then cooked in a special pan called a "saatega" or "sattige." The name "saatega" comes from the Kannada words "satte" meaning seven and "ga" meaning eyes, referring to the seven holes in the traditional cooking vessel.

The batter is prepared by soaking rice and lentils overnight, grinding them into a coarse paste, and then fermenting the mixture. This fermentation process gives the batter a tangy flavor and a slightly spongy texture. The fermented batter is then poured into the saatega pan, which is heated on a stove until the batter sets and forms a thin, crispy layer on the bottom of the pan.

Once the batter has set, the saatega is flipped and cooked on the other side. This process is repeated until the batter is fully cooked and a crispy, golden-brown layer forms on both sides. The saatega is then cut into pieces and served with coconut chutney or sambar, a lentil-based vegetable stew. It is often accompanied by a cup of filter coffee or tea.

Saatega is a versatile dish that can be customized with various ingredients. Some variations include adding vegetables like onions, tomatoes, or spinach, or incorporating spices like cumin, coriander, or turmeric. Despite its simplicity, saatega is a beloved breakfast item in Karnataka, known for its unique taste and texture.