kammal

Kammal is a traditional dish popular in the Indian state of Kerala. It is essentially a savory pancake or fritter, often made with rice flour, grated coconut, and various spices. The batter is typically prepared by soaking rice, grinding it into a fine paste, and then mixing it with fresh or desiccated coconut, onions, green chilies, ginger, and curry leaves. Other ingredients like fenugreek seeds or cumin might also be added for flavor.

The preparation of kammal involves frying small portions of the batter in hot oil until they turn golden brown and crispy. They can be made in various shapes and sizes, from small, bite-sized fritters to larger, flatter pancakes. Kammal is often served as a snack or appetizer, usually accompanied by chutneys or other dipping sauces. It is a common item in tea shops and homes across Kerala, particularly enjoyed during monsoon season. The texture of kammal is typically crispy on the outside and soft on the inside, with the coconut lending a distinct sweetness and aroma to the dish. Variations exist, with some recipes incorporating finely chopped vegetables or even small pieces of fish.