kokad

Kokad refers to a traditional dish popular in the Indian state of Maharashtra. It is a type of savory pancake or fritter made from a batter of ground lentils and rice, often flavored with spices like ginger, garlic, and chilies. The batter is typically fermented for a period, which contributes to its unique tangy taste and airy texture.

The preparation of kokad involves grinding soaked lentils and rice into a smooth batter. This batter is then seasoned with salt and other spices according to regional or personal preference. After fermentation, small portions of the batter are dropped onto a hot, greased pan or griddle and fried until golden brown and crisp on both sides. Some variations might include finely chopped onions, cilantro, or other vegetables mixed into the batter before cooking.

Kokad is usually served hot as a breakfast item or a snack. It is commonly accompanied by various chutneys, such as coconut chutney, mint chutney, or tamarind chutney. The dish is appreciated for its contrasting textures, being crispy on the outside and soft on the inside, and its satisfying flavor profile. It represents a simple yet delicious aspect of Maharashtrian culinary heritage, often prepared in homes during festive occasions or as a regular meal.