vigalas

Vigalas is a traditional Indian dish originating from the state of Kerala. It is a popular breakfast dish, often served with filter coffee or tea. The dish is made from a fermented batter of rice and lentils, which is then cooked in a special pan called a vigala pan. The pan has a unique design with a lid that is slightly open, allowing steam to escape while cooking the batter. This process gives the vigalas its characteristic spongy texture.

The ingredients for vigalas typically include rice, urad dal (black gram), salt, and sometimes a pinch of asafoetida (hing) for flavor. The batter is left to ferment overnight, which gives it a tangy taste. The next day, the batter is cooked in the vigala pan, resulting in a soft, spongy cake that is often served with coconut chutney or sambar.

Vigalas is a staple in Kerala's culinary tradition and is enjoyed by people of all ages. It is a nutritious dish, providing a good source of carbohydrates and protein. The fermentation process also enhances the nutritional value of the dish by making it easier to digest and increasing the availability of certain vitamins and minerals. Despite its simplicity, vigalas holds a special place in Kerala's food culture and is often associated with the state's rich culinary heritage.