Do you know what a can of beer and idli have in common? They both are made with a process called fermentation. However, these two things also have something not in common, which is their benefits towards health.

While beer is not beneficial for your health at all, idli has many benefits, and thanks to our Indian culture, we have a lot of fermentation-based dishes from North to South and East to West.

So, in today's blog, we'll explore three Indian fermented dishes and their recipes and its benefits.

Indian Recipes to Make with Fermentation

●      Idli

Well, who doesn't know what an idli is? This South Indian dish, served with sambhar and coconut chutney, is not only in the South but also in the North. To prepare its batter, rice, and urad dal is soaked overnight. That's how fermentation is involved in making idlis.

1. Soak 2 cups of idli rice and 1 cup of urad dal separately for 4-6 hours.
2. Grind urad dal to a smooth batter, then rice to a coarse texture.
3. Mix both batters with salt and let ferment overnight.
4. Grease idli molds and pour batter into each cavity.
5. Steam idlis for 10-12 minutes until cooked through.
6. Serve hot with sambar and chutney. Enjoy!
   
   

●      Dhokla

Let's now explore a dish from the West Coast of India, Gujarat. Famous for its sweet touch even in spicy dishes, Gujarat offers you Dhokla, a dish made with gram flour, which is first fermented. Fermentation is important in Dhokla's making, giving it that fluffy texture.

1. Mix 1 cup of chickpea flour (besan) with 1/2 cup of yogurt, 1/4 cup of water, and salt.
2. Add 1 teaspoon of ginger, 1 teaspoon of green chili paste, and 1 tablespoon of oil to the batter.
3. Stir well to form a smooth batter and let it rest for 10 minutes.
4. In a steamer, heat water and place a greased dhokla plate or a shallow dish.
5. Pour the batter into the plate and steam for 15-20 minutes until a toothpick comes out clean.
6. Once done, temper with mustard seeds, curry leaves, and green chilies.
7. Cut into squares, garnish with coriander leaves, and serve with green chutney. Enjoy your fluffy dhoklas!
   
   

●      Dosa

Another lightweight fermented dish to make at your home is Dosa. To try this dish, we again have to head south. The making of this dish is quite similar to idli, but instead of steaming the batter, it is spread over a thick iron pan. Here's how to make it.

1. Soak 2 cups of rice and 1/2 cup of urad dal separately for 4-6 hours.
2. Grind urad dal to a smooth batter, then rice to a fine texture.
3. Mix both batters with salt and let ferment overnight or for 8 hours.
4. Heat a non-stick skillet and pour a ladleful of batter onto it.
5. Spread the batter in a circular motion to form a thin dosa.
6. Drizzle oil around the edges and cook until golden brown.
7. Flip and cook the other side until crisp.
8. Serve hot with chutney, sambhar, or potato masala. Enjoy crispy dosas!

Fermented Food: Unveiling the Unexpected Health Perks!

Just like the list of fermented dishes you can make, the list of its benefits is long. Here are the benefits that you can get by adding fermented food to your diet: