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India lives on rice! There is hardly any dish which is yet to be explored that is made from rice. Fermenting rice and having it as a staple dish is quite common in different parts of the country. Fermented rice is significant in various culinary traditions due to its rich nutritional profile and digestive benefits. From aiding in digestion to providing a cooling effect, fermented rice is versatile and can be incorporated into a myriad of dishes, each offering unique flavours and health benefits.
Fermented rice turns ordinary ingredients into delicious, nourishing, and flavourful dishes. People love fermented rice recipes that are hundreds of years old because they taste great and are easy to make. This article consists of a number of Indian recipes, each with a distinct preparation method and taste profile, that highlight the adaptability of fermented rice.
Indian Dishes To Prepare With Fermented Rice
Panta Bhaat With Aloo Bhate
Panta Bhaat, a traditional Bengali dish, is prepared by soaking cooked rice in water overnight, allowing it to ferment naturally. This dish is typically served with aloo bhate, which is a flavourful mashed potato mix. The tangy and spicy flavour of the fermented rice is enhanced by the addition of finely chopped onions, fresh chillies, lemon juice, and mustard oil. Aloo Bhate complements this with its smooth texture, achieved by mashing boiled potatoes and mixing them with sautéed onions, chillies, and turmeric. The combination of Panta Bhaat and Aloo Bhate creates a delightful contrast of textures and flavours, making it a beloved dish in Bengal.
Ganji Annam
Ganji Annam, a staple breakfast in South India, particularly Andhra Pradesh, is a simple yet nutritious dish made by fermenting rice with curd and milk. Leftover rice is mixed with hot water and milk, and a small amount of curd is added to initiate the fermentation process. This mixture is left to ferment overnight. The next morning, it is garnished with onions and green chillies, providing a refreshing and tangy taste. Ganji Annam is often enjoyed with a side of pickles, adding a spicy and sour element to the mild, creamy texture of the fermented rice.
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Idli
Idli, a popular South Indian breakfast item consists of steamed fermented rice cakes. The batter is made by soaking parboiled rice and urad dal separately and then grinding them into a smooth paste. These pastes are mixed and left to ferment overnight, resulting in a batter that is light and airy. The fermented batter is then poured into greased idli moulds and steamed until fluffy. Idlies are typically served with chutney, sambar, or podi, making for a wholesome and nutritious meal. The soft, spongy texture of idlis, combined with their mild flavour, makes them a favourite breakfast option.
Chunka Dahi Pakhala
Chunka Dahi Pakhala, a refreshing dish from Odisha, involves fermenting cooked rice in water and curd. The rice is cooked and left to cool before being mixed with ginger, green chillies, and mango ginger. Curd and water are added, and the mixture is left to ferment overnight. The next day, the dish is finished with a tadka of mustard oil, mustard seeds, cumin seeds, dry red chillies, and curry leaves. This dish is typically served with a squeeze of lemon juice and is enjoyed with various side dishes like fried fish, mashed seasoned potatoes, or sautéed greens. The tangy and spicy flavours of Chunka Dahi Pakhala make it a popular dish that can be enjoyed in humid monsoon season.
Khapar Poli
Khapar Poli is a Maharashtrian pancake traditionally made with fermented rice batter and served with rabri. The rice is coarsely ground and left to ferment overnight, resulting in a batter with a unique flavour. Khapar poli batter is then poured onto a hot girdle and cooked until small bubbles form, indicating that it is done. You can serve this with rabri, a sweetened milk that has been boiled until thick and seasoned with nutmeg, cardamom, and sliced pistachios. The combination of the earthy flavour of the pancake and the rich sweetness of the rabri creates a delightful dessert that is both comforting and indulgent.
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Fermented rice, with its numerous health benefits and unique flavours, plays a crucial role in Indian cuisine. From the tangy Panta Bhaat to the soft and fluffy Idli, each dish showcases the versatility of this ancient ingredient. These recipes not only offer a taste of tradition but also highlight the culinary creativity that can be achieved with fermented rice.
