By Jasmine Kaur
Buttermilk aka chaas is commonly consumed as a summer drink in many parts of India but what’s interesting is how this souring agent amps up your breakfast spread.
Soft, spongy and light Indian-style crepes are usually made with rice flour. Add buttermilk and the taste turns sweet and sour, best eaten with coconut and mint chutney.
Straight from desi to videshi, scones are Scottish treats made with a combination of flour and buttermilk. Pour some milk on top after it is baked and enjoy.
Cornmeal is ground to perfection after which it is added to the flour and the prepared batter is spread in a bread container. This is then baked until golden-brown.
The leavened batter of waffles is flavoured with buttermilk which lends a distinct taste. Once they are toasted, one can add toppings like fruits, cream and more to it.
A classic South Indian breakfast staple, idli is made with rice flour and sometimes rava. Add buttermilk to flour and steam it well to be serve with coconut chutney.