Fermented Foods, Indian Style

Fermented foods are a vital part of Indian cuisine, offering rich sources of probiotics and enhanced nutrition. Common examples include fermented dairy (dahi), rice-lentil batters (idli, dosa), and various regional specialities from western and southern India. These foods promote gut health, improve digestibility, and are culturally significant staples across the country. In this class, we will learn to make yogurt or dahi, prepare dhokla (steamed bread of various lentils and rice spiced with ginger, chilies and lemon), make dosai or dosa (crepes made of rice and urad dal), served with fresh coconut chutney, and end with lassi(churned yogurt drink flavored with rose water). Let’s get gut-healthy!