Jan 17, 2024, 07:34 PM IST
Fermented rice and urad dal, or black gram, are the main ingredients of these South Indian staples. These dishes gain probiotics and increased nutrient bioavailability from the fermentation process
In India, a variety of pickles are traditionally made by fermentation. For example, mango pickles have probiotic benefits because they are frequently fermented with spices, salt, and mustard oil
Dhokla is a steamed cake prepared with chickpea flour and fermented rice. It is a well-liked snack in Gujarat and other Indian states. The probiotic content and nutritional profile are improved by the fermentation process
Made with black carrots, mustard seeds, and water, kanji is a fermented beverage from North India. After a few days of fermentation, it produces a tart and probiotic-rich beverage
The fruit kokum is indigenous to the Indian Konkan region. A traditional beverage known as "Sol Kadhi" is made by fermenting kokum with coconut milk, which results in a cool, high-probiotic beverage
Traditional yogurt-based drink lassi can be fermented to increase the amount of probiotics it contains. For extra flavor, you can add spices like mint or cumin
Moong dal fritters are served with a fermented black carrot drink (Kanji) in the popular Rajasthani dish Kanji Wada. In addition to being tasty, this combination supports gut health
A fermented leafy green vegetable, gundruk is traditionally made in the Indian Himalayan region. It adds flavor and probiotics to soups and stews, which is why it's so popular
This content including advice provides generic information only. It is in no way a substitute for qualified medical opinion