SHASHWAT NISHANT
A traditional breakfast originating from South India prepared using a fermented batter made from rice and lentils. Typically served alongside coconut chutney and sambar for added flavor.
Idli
Another popular South Indian delicacy crafted from a fermented batter comprising rice and urad dal (black gram), cooked until crispy on a griddle.
Dosa
A variation of dosa, thicker in texture, and topped with diced onions, tomatoes, or other ingredients, made from the same fermented rice and urad dal batter.
Uttapam
A specialty dish hailing from Kerala, appam is created from fermented rice batter and coconut milk, yielding a soft pancake with crispy edges.
Appam
A well-known snack originating from Gujarat, made from fermented chickpea flour batter, steamed until fluffy and light in texture.
Dhokla
A savory cake prepared from a fermented batter comprising rice and lentils, blended with grated vegetables such as bottle gourd, carrots, and peas.
Handvo
Fermented breakfast options provide probiotics beneficial for gut health, aiding digestion and facilitating nutrient absorption. This contributes to overall health and strengthens the immune system.
Benefits of fermented breakfast