mutteripannu

Mutteripannu, also known as mutteripan, is a traditional South Indian dish originating from the state of Karnataka. It is a popular breakfast item, particularly in the coastal regions of Karnataka and in the neighboring state of Goa. The dish is made from a fermented batter of rice and urad dal, which is then cooked in a special pan called a mutteripannu or mutteripan. The pan is typically made of cast iron and has a unique design with a lid that allows steam to escape while cooking.

The batter is prepared by soaking rice and urad dal separately, grinding them into a smooth paste, and then mixing the two pastes together. The batter is then left to ferment for several hours, during which it develops a tangy flavor. The fermented batter is then poured into the mutteripannu and cooked over low heat until it sets into a thick, spongy cake.

Mutteripannu is typically served with coconut chutney and sambar, a lentil-based vegetable stew. The dish is known for its unique texture and flavor, which is a result of the fermentation process. It is a popular street food in South India and is often sold by vendors in the morning. The dish is also popular among vegetarians and is considered a healthy breakfast option due to its high protein content from the urad dal.