India’s cuisines are loved and appreciated across the globe. They are not only known for their unique ingredients but also unique cooking techniques. One of such unique techniques is fermentation. This technique is used by Indians regularly for ages and has given the country some of the simplest yet flavorful dishes. Fermentation is a natural process where tiny organisms like yeast or bacteria break down sugars in food, giving foods tangy flavors and helping them last longer. Here are five dishes in India that are made using the fermentation technique.
Best Dishes In India That Are Made Using the Fermentation Technique
1. Idli
Idli stands out as one of India’s most beloved fermented dishes. It originates from South India, particularly Tamil Nadu and Karnataka. To make this dish, a batter of soaked rice and urad dal is fermented overnight. This dish gets its signature fluffy and spongy texture from the fermentation technique after the batter is steamed in special molds. The fermentation breaks down complex carbs and proteins and also boosts probiotic content. this makes the disha a gut-friendly breakfast staple. It is paired with sambar and coconut chutney and tastes delicious. It is fermented for 8 to 12 hours.
2. Dosa
Dosa is another south Indian dish that is made out of the same fermented rice-urad dal batter as idli. The batter is transformed into a thin, golden crepe cooked on a hot tawa. A version of dosa is stuffed with spiced potatoes and is known as masala dosa across the globe. The process of fermentation doubles the batter volume with bubbles, giving it a nice subtle tang. Considering its nutritional value, this dish is a powerhouse disguised as comfort food enjoyed with coconut chutney and sambar. It is fermented for 8 to 12 hours.
3. Dhokla
Dhokla from Gujarat is a steamed, spongy snack made from rice and chickpea flour (besan) batter. this batter is fermented using curd or Eno (used for instant lift). The dish is bright yellow in colour with moist crumb, and mild sweet-sour bite. It is tempered post-steaming with mustard seeds, curry leaves, sesame, and green chilies. The dish is high in protein and uses very less oil and is a tea-time favorite. The batter for dhokla is generally fermented for about 8 to 10 hours.
4. Pakhala
Pakhala is an Odia fermented rice dish hailing Eastern India. It involves cooked rice mixed with water and curd and then is left to ferment overnight. This technique brings in a refreshing sourness which is perfect for Odisha‘s humid summers. This dish is a cooling staple which is generally relished with curd, fried fish, or veggies. The lactic fermentation by bacteria softens rice grains, infuses tangy probiotics, and preserves them without refrigeration. It is often seasoned with salt, lemon, and herbs for enhanced zest. Pakhala is generally fermented for 8 to 12 hours.
5. Tungtap
Tungtap, a fermented delicacy from Meghalaya‘s Khasi and Garo hills in Northeast India, ferments dried fish or pork with vegetables like black sesame or mustard leaves in earthen pots for weeks, yielding a pungent, umami-packed side that elevates rice or porridges with its intense salty-sour depth. This indigenous technique preserves proteins in hilly climates, fostering beneficial microbes that tenderize meat and amplify flavors through slow fermenting, often enjoyed raw or in curries during community feasts. It is fermented for many many weeks.
Summing Up
From the soft idli to the flavorful Tungtap, India has some amazing dishes that are made by fermentation technique that you should not at all miss and this list has it all. So, the next time you try them, you would know that they are all made using a very unique and age old technique.
