snagama

Snagama is a traditional Indian dish originating from the state of Karnataka. It is a popular breakfast item, particularly in the coastal regions of the state. The dish is made from fermented rice batter, which gives it a unique tangy flavor. The batter is typically prepared by soaking rice in water overnight, followed by grinding it into a smooth paste and then fermenting it with a starter culture. This fermentation process is crucial as it develops the characteristic tangy taste of snagama.

The fermented batter is then mixed with grated coconut, green chilies, curry leaves, and salt to make a thick batter. This batter is poured into a greased pan and cooked until it sets into a firm, spongy cake. Snagama is often served with coconut chutney or sambar, a lentil-based vegetable stew. It is a nutritious dish, rich in carbohydrates and fiber, and is often enjoyed for its tangy flavor and satisfying texture. The dish is a staple in many households in Karnataka and is celebrated for its simplicity and taste.