dakai

Dakai refers to a traditional dish originating from the Indian subcontinent, particularly popular in the states of West Bengal and Bangladesh. It is a type of savory pancake or crepe made from fermented rice and lentil batter. The key ingredient is usually a combination of rice (often parboiled rice, known as *seddho bhat*) and a lentil such as urad dal or moong dal.

The batter is prepared by soaking and grinding the rice and lentils, followed by a fermentation process that can take several hours or overnight. This fermentation gives the dakai its characteristic slightly sour taste and airy texture. The batter is then spread thinly onto a hot griddle or tawa, similar to how dosa or chilla are made. It is cooked until golden brown on both sides.

Dakai is typically served as a breakfast item or a light meal. It is commonly accompanied by various chutneys, such as tomato chutney or cilantro chutney, and sometimes served with a side of aloo bhaji (potato curry) or other vegetable preparations. The dish is known for its simple ingredients and satisfying taste, making it a staple in many households. Variations exist, with some recipes incorporating finely chopped onions or green chilies into the batter for added flavor.