palda

Palda is a traditional dish originating from the Indian subcontinent, particularly associated with the states of Odisha and West Bengal. The term "palda" refers to a type of thin, crispy pancake or crepe, often made from a batter similar to that of dosa or idli, but with distinct regional variations. The batter is typically prepared using rice flour, urad dal (black gram), and sometimes other ingredients like semolina or wheat flour, depending on the recipe. The mixture is fermented overnight to achieve a light, airy texture.

Palda is usually cooked on a hot griddle or tawa, spread thinly, and cooked until golden brown and crispy. It is often served as a breakfast item or a snack, accompanied by spiced potato curry, coconut chutney, or a tangy tamarind-based sauce. In Odisha, palda is commonly paired with *mahura* (a type of potato curry) and *chutney*, while in West Bengal, it may be served with *masala chai* or *sundal* (a mix of roasted vegetables and peanuts).

The dish has cultural significance in festivals and daily meals, symbolizing simplicity and tradition. Variations exist across regions, with some versions incorporating ingredients like jaggery, ginger, or green chilies for added flavor. Palda is also enjoyed in neighboring states like Bihar and Assam, where it may be adapted to local tastes. Its preparation reflects the culinary diversity of the Indian subcontinent, blending fermentation techniques with regional spices and ingredients.