neeruveresoonte

Neeruveresoonte is a traditional South Indian dish, primarily from the state of Karnataka. It is a savory snack made from fermented rice batter, similar to idli or dosa. The term "neeruveresoonte" translates to "rice battered in water," reflecting its preparation method. The batter is fermented overnight, which gives it a tangy flavor and a slightly spongy texture.

To prepare neeruveresoonte, rice is soaked in water for several hours, then ground into a smooth batter. This batter is left to ferment overnight in a warm place. The next day, the batter is tempered with mustard seeds, curry leaves, and green chilies, then poured into greased molds or directly onto a greased pan. The batter is cooked until it sets, then cut into pieces and fried until golden brown.

Neeruveresoonte is typically served as a snack or a side dish. It can be enjoyed on its own or accompanied by chutney or sambar. The dish is known for its unique taste and texture, which are a result of the fermentation process. It is a popular street food in Karnataka and is often sold by vendors in local markets and festivals.