Idli/Dosa Batter Fermented rice and urad dal batter used for idlis and dosas is not just delicious—it’s rich in beneficial bacteria. Eating steamed idlis or crispy dosas with cooling coconut ...

Panta Bhaat, a traditional Bengali and Assamese dish, utilizes leftover rice soaked overnight to create a cooling and gut-healthy summer meal. This fermented rice is rich in probiotics and ...

Fermented Dosa Batter is a traditional South Indian staple made from rice and urad dal. It is naturally fermented overnight and develops a light, tangy flavour and airy texture perfect for soft and ...

Fermentation enhances the probiotic content of curd rice, helping maintain a balanced gut microbiome—key to better digestion, immunity, and mood. The good bacteria in fermented curd rice break down ...

Water Kefir: Add kefir grains to sugar water, ferment for 24-48 hours, then strain out the grains and flavour the kefir with fruit juice or herbs. Tepache: Combine pineapple rinds and core with water, ...

Curd can be made by heating milk, cooling it, and adding a spoonful of plain curd. Let it incubate in a warm place for 6–12 hours. Salt chopped cabbage and veggies, mix with chilli paste and ...

Here is how Assam's traditional fermented rice beer is prepared.Photo: Instagram/sarahtodd Assam is a paradise for food lovers. The state's culinary delights strike the perfect blend of fresh, local ...

Given the amount of rice we eat, one such dish that is widely available in every type of rice is carbohydrates. Also Read: MasterChef Abinas Nayak Makes World’s Largest Pakhala Platter With 190+ Odia ...