venjunni

Venjunni is a traditional South Indian dish, particularly popular in Kerala. It is a type of savory pancake or crepe made from fermented rice and lentil batter, similar to those used for idli and dosa. The batter is typically seasoned with salt and sometimes a pinch of asafoetida.

The preparation of venjunni involves soaking rice and urad dal (black gram lentil), grinding them into a smooth batter, and allowing it to ferment overnight. This fermentation process is crucial for the characteristic texture and slightly sour taste of the venjunni. Once fermented, the batter is spread thinly on a hot griddle, usually made of cast iron, and cooked until golden brown and crispy.

Venjunni is often served for breakfast or as a light snack. It is commonly accompanied by various chutneys, such as coconut chutney, tomato chutney, or mint chutney. It can also be served with sambar or pickles. The texture of venjunni can vary from soft and slightly chewy to thin and crispy, depending on the batter consistency and cooking method. It is a nutritious and easily digestible dish, making it a staple in many households.