padjapuid

Padjapuid is a traditional South Indian dish, originating from the state of Tamil Nadu. It is a popular breakfast item, typically served with idli or dosa. The dish is made from a fermented batter of rice and lentils, which is then cooked in a special pan called a padja. The padja is a shallow, round pan with a lid, which helps to steam the batter and give it a unique texture and flavor.

The batter for padjapuid is made by soaking rice and lentils together, then grinding them into a smooth paste. This paste is then mixed with water and allowed to ferment for several hours. The fermented batter is then poured into the padja and cooked until it sets. The padja is then turned over and cooked on the other side. This process is repeated until the batter is fully cooked.

Padjapuid is typically served with coconut chutney and sambar, a lentil-based vegetable stew. It is a popular dish in South India, particularly in the states of Tamil Nadu and Kerala. The dish is known for its unique texture and flavor, which is a result of the fermentation process and the use of the padja.