Fermented foods of India

Fermentation traditions documented in India, from everyday preserves to regional specialities.

Documented ferments

Idli/Dosa Batter

Idli/Dosa Batter

Idli/Dosa fermented batter

Staple/batter

Other🇮🇳 India

Dahi (Indian set curd)

Dahi (Indian set curd)

Dairy product

Dairy🇮🇳 India

Shrikhand (Indian strained yogurt dessert)

Shrikhand (Indian strained yogurt dessert)

Shrikhand (Indian strained yogurt sweetened dessert)

Dairy product

Dairy🇮🇳 India

Dhokla (Indian/Gujarati steamed fermented rice-and-chickpea batter cake)

Dhokla (Indian/Gujarati steamed fermented rice-and-chickpea batter cake)

Staple

Other🇮🇳 India

Appam (South Indian/Sri Lankan fermented rice-and-coconut batter bowl-shaped pancake)

Appam (South Indian/Sri Lankan fermented rice-and-coconut batter bowl-shaped pancake)

Bread/staple

Grain / Legume🇮🇳 India

Hawaijar (Manipuri fermented sticky soybean)

Hawaijar (Manipuri fermented sticky soybean)

Legume ferment/condiment

Grain / Legume🇮🇳 India

Tungrymbai (Khasi Bacillus-fermented soybean paste, Meghalaya, India)

Tungrymbai (Khasi Bacillus-fermented soybean paste, Meghalaya, India)

Legume ferment/condiment

Grain / Legume🇮🇳 India