Savidele

Savidele is a traditional dish originating from the Indian state of Kerala. It is a popular breakfast item, particularly in the coastal regions of the state. The dish is made from a fermented batter of rice and urad dal, which is then cooked in a special pan called a savidele pan. The pan is typically made of copper or brass and has a unique design with multiple compartments that allow the batter to cook evenly.

The savidele pan is heated over an open flame, and the batter is poured into the compartments. As the batter cooks, it puffs up and forms a fluffy, spongy texture. The dish is often served with coconut chutney or sambar, a lentil-based vegetable stew. Savidele is known for its unique taste and texture, which is a result of the fermentation process and the cooking method.

The dish is typically prepared by women in the household, and it is often served to guests as a sign of hospitality. Savidele is also a popular street food in Kerala, and it can be found in many local eateries and food stalls. The dish is a reflection of Kerala's rich culinary heritage and its unique blend of flavors and cooking techniques.