Vatitupsude

Vatitupsude is a traditional dish originating from the coastal regions of India, particularly from the states of Kerala and Tamil Nadu. It is a popular breakfast item, often served during festivals and special occasions. The dish is made from a fermented batter of rice and urad dal, which is then cooked in a special earthen pot called a "vatitup." The name "vatitupsude" is derived from the Tamil words "vatitup" (earthen pot) and "sude" (food).

The preparation of vatitupsude involves soaking rice and urad dal separately, grinding them into a smooth batter, and then mixing the two batters together. The combined batter is left to ferment for several hours, during which it develops a tangy flavor. The fermented batter is then poured into the vatitup, which is heated on a stove or over an open fire. The cooking process is slow and requires constant stirring to prevent the batter from sticking to the pot.

Once cooked, the vatitupsude is typically served with coconut chutney and sambar, a lentil-based vegetable stew. It is often accompanied by a side of steamed rice or idli, a type of savory cake made from a fermented batter of urad dal and rice. Vatitupsude is known for its unique taste and texture, which are a result of the fermentation process and the slow cooking method. It is a staple in many households during festivals and special occasions, and is also a popular street food in coastal India.