13 fermented dishes of India one absolutely needs to try

In India, there are many techniques used for preparing food, which makes the final dish healthier. One such practice is of fermentation. The tradition of fermentation is deeply rooted across India and is a natural technique that enhances flavor, boosts nutrition, and improves digestibility. The technique quietly nurtures beneficial microbes through batters, beverages, breads, and preserved greens. Here are 13 fermented dishes of India one absolutely needs to try.

It is one of the most famous and easy-to-digest fermented dishes of India. It is made from a batter of rice and urad dal that ferments overnight, which is steamed to perfection and served with sambar and chutney.

This is another tempting fermented dish of South India and is made with fermented rice and urad dal batter. It is mostly enjoyed as breakfast with sambar and coconut chutney.

These are delicate lacy pancakes from Kerala, made with fermented rice batter often enriched with coconut or toddy. Appams have crisp edges and a soft, spongy center and are best paired with vegetable stew.

This is steamed and fermented delight of Gujarat and is made with gram flour or rice-lentil batter. It's airy, spongy and is topped with a tempering of mustard seeds and curry leaves adding a burst of flavor.

This is a fermented rice dish made with cooked leftover rice, which is soaked overnight in water, undergoes mild fermentation, and is eaten with mustard oil, onions, and green chillies.

It is a winter delight and a tangy probiotic drink made from fermented black carrots and mustard seed. It is said to aid digestion and refresh the palate.

It is made by fermenting leafy greens like mustard or radish leaves and then drying them. It is later used in soups and curries.

It is prepared from fermented radish taproots, and has a strong aroma and distinctive taste. It is commonly cooked into soups and pickles in Himalayan households.

This is a traditional Himachali bread is made from fermented wheat dough and usually stuffed with walnut or poppy seed filling. It is steamed and served with ghee.

This deep-fried sweet dish is made with a fermentd batter, which gives it the right texture, sourness and character.

It is a traditional fermented ragi drink or porridge and is known for its cooling properties. It is rich in calcium too.

It is a savoury baked cake made from fermented rice and lentil batter and is packed with vegetables and sesame seeds.

It is a protein-rich multi-lentil crepe, which is made with fermented batter, enhacing the flavour and digestibility.

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