With the great advantages and usefulness of fermentation, we have created a list of exotic Indian dishes, which you can prepare involving this process.
Ambali is a ragee or ragi-based fermented semi-liquid drink. Making ambali at home is too simple. This dish is very popular in the states of Karnataka as well as Tamil Nadu.
Poupar in Odisha, Enduri pitha is a flavourful cake, which is made during the Prathamastami celebration. A fermented batter of blanched rice and black gram gets applied on top of a turmeric leaf and after that it is folded mid-vain and prepared tenderly over the vapour.
Dhokla is steamed and very light to the digest. It can be loved and enjoyed by people of age brackets. The process of making dhokla is the just like idli, but it gets steamed in an open pan rather than covered. The fermentation helps in the tartness and offers it a distinctive taste. And the yeast in it produces folic acid which is a major source of Vitamin B9.
This special dish is an alkaline-fermented soybean product utilized as a main source of protein. It is very popular in Manipur and symbolized by its distinctive taste and glueyness. It boasts of a natural cocktail of bacteria that help in fermentation. One of the key organisms included in the fermentation of this item is Bacillus spp that controls swelling within the body.
This is a popular rice-made fermented item, which is soft and round. It is very popular in Sikkim and Darjeeling.
Rice or rice flour gets soaked during the night in cold water, and after that water is poured out. Soaked rice gets pounded making use of a wooden mortar and pounder. Then the rice gets blended with wheat flour, sugar, butter, cloves, cardamom, coconut, nutmeg and cinnamon. The powder gets kneaded into a soft dough with milk or water. Then the batter is left to ferment for a period of 2–4 hours. With the process of fermentation, healthy bacteria compriisng Lactobacilli, Pediococci, Enterococci, and Leuconostocs are there in selroti.