Fermentation is a real culinary trend these days, with foods prepared this way becoming a staple in more and more kitchens. It’s no wonder why. First, strong-flavored fermented foods are delicious.

A batch of batter will last for days - great whether you're looking for a gluten-free alternative to bread or just want a healthy meal. They’re a light, crisp (or sometimes deliciously spongy) vehicle ...

Stress and anxiety is one of the biggest causes of major lifestyle and health diseases. Our busy schedules and hectic lives leave little time for relaxation, thus causing mental health issues and ...

Fermentation is an age-old method to preserve food and enhance its flavour. From alcohol to yoghurt to Korean kimchi and our very own South Indian dishes like idli and dosa, everything goes through a ...

The length of fermentation time greatly depends on the ambient temperature. In warmer climates, the batter ferments faster, typically within 6 to 8 hours, while in colder environments, it might ...

Health benefits of fermented food: The expert said dosa, idli, sambar are naturally fermented, low-oil, high-fibre, probiotic-rich, and packed with protein, antioxidants, and gut-healing goodness ...

Comparing dosa to the Indian version of a pancake is a serious and reductive mistake, but one often made even by South Asians. Then again, there are so many variations of dosa from different regions ...

If your gut could talk, it would happily thank you every time you eat something fermented. These foods are full of natural probiotics, the friendly bacteria that support digestion, strengthen your ...

Gut health has become more important than ever, and probiotics are extremely beneficial. When it comes to probiotics in Indian diets, dahi (curd) often takes the spotlight. While it is indeed a ...

Adding a pinch of sugar to dosa batter enhances browning and crispiness without sweetening or affecting fermentation. Best added after fermentation or before cooking, it promotes caramelization for a ...