3 INDIAN FERMENTED FOOD RECIPES for GUT HEALTH

3 INDIAN FERMENTED FOOD RECIPES for GUT HEALTH

Fermentation is a process of allowing controlled microbial growth for a set amount of time. India has had a rich history of fermenting foods. Fermented foods or drinks are rich sources of good microbes or probiotics that are great for our gut health. Fermented foods also provide ample amounts of vitamins like vitamin B12 and minerals like iron. Fermented foods also have easily digestible proteins that provide us ample amino acids with better bioavailability that ensure fewer gut problems.
In this video, I am sharing 3 Indian fermented food recipes for good gut health. These classic recipes from across India are very healthy, full of nutrition, and are easy to make too!

0:00 Intro
1:16 Importance of Fermentation
2:26 Red Rice Dosa
5:10 Handvo
8:33 Kanji

Created by: Nirupama

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Fermentation and the fermented food recipes are my favourite when it comes to 'Health Foods'. Great for the gut, great to boost nutrition status of the body and so good to taste as well! Do let me know if you know of any other Indian fermented food recipes. Cheers!

[padminivenkataraman]

The best fermented recipe is Idli. Healthy as well.

[seds]

my family is from portugal. we look up to indian culture and speak about it often. much love and appreciation

[malathimurthy]

I am a South Indian and we make Adai similar to your "handvo ", all the ingredients are same, in addition, you adding vegetables, we add green chilly, ginger, curry leaves, turmeric, hing and rock salt. Since "Adai" is prepared during Karthigai festival, we avoid using onions, rest of the days you can add chopped onions, coriander. We serve Adai with Avial( mixed vegetables with coconut) and a piece of jaggery (gud), and it taste yummy with gud 😊

[devarajn]

Excellent. To the point. No unwanted talk

[Blueskies]

I absolutely LOVE South Indian food, there are SO many vegetarian options!

[Alabanza.Musicversity]

This is wonderful! We have over 35% of our population of East Indian descent in Trinidad & Tobago and a unique variety of Indian foods like nowhere else in the world. I've never seen fermented options like this but we have quite a few of those ingredients so will definitely try some!

[MiruPathania-rmxr]

Very nice information about fermented recipes we make all except handvo, we also make curd recipe using small ground rai, yellow pumpkin, curd green chilli and salt , soak powderd rai 3 TSP in half cup curd overnight it ferments in summer next day add this mixture to curd about 500 gm add steamed pumpkin after cooling to the curd add salt, green chilli, pumpkin cooks on its own on slow fire, put less rai mix if mild taste is the need otherwise little stronger taste is better it is Jammu traditional raita

[cavenavasagam]

South Indians also make idli or Indian rice cakes, utthapam and Paniyaram with the same dosa batter with some variations. Sri Lankan tamils follow similar culture. Cannot forget fermented rice cooked prevous day and eaten the next day. They also make rice liquor similar way. Toddy is another liquor derived from the sap of the coconut tree with some fermentation.

[rashu]

Being a South Indian, I am familiar with dosa. Thanks for sharing HANDVO and kanji. Thanks a lot. For crispy and thin dosa don’t add oil to tava so that we can spread the batter easily.

[rakeshagrawal]

Mam, you forgot a very important and the most nutrition packed half fermented, predigested drink which gives highest nutrition and cooling effect to the people in Rajasthan, peculiarly western Rajasthan. The hottest place in India, Jaisalmer, Barmer, Jodhpur people drink Rajasthani Chach Rabri prepared from cooked Jaw Dalia. Because of this natural B12, Iron, Magnesium, Calcium drink most of the western Rajasthan people have a white reddish skin tone with nutrition. This is the most innovative and digestive and nutrition packed drink of Bharat and of the world for sure.

[rbrown]

I watched this video yesterday morning, and halfway through, I stopped it to rewind and follow the recipe for handve. I just had enough time to make it in the evening.
I used half the recipe as I live alone.
I didn’t have any curd so I used some of my kefir to help start the fermentation process. This worked so well, that when I had added the thinly sliced veggies and then baking powder, it became quite light and fluffy.
It cooked through to a beautiful golden brown and I turned it over to cook the other side as well. Didn’t have sesame seeds, so sprinkled liberally with crushed coriander seeds.
I made a few quick pickles and mixed some fresh mint with yogurt, then had these with a quarter of the handva. It was so delicious!
I have made enough for four meals and I’ve frozen the othe other three. Also, I had no digestive problems which I often do if I try to eat things like too much rice. I believe the fermentation process is so helpful to break down the indigestible parts of grains or legumes, so I’m very happy to have found this recipe.
I can’t have meat or fish because they give me terrible pain, and only have small meals, so I love to experiment. Indian cuisine has always been a favourite of mine.
Do try this one, everyone - it’s gorgeous! ❤

[Sabkasath]

Good that you have brought the traditional Indian fermented food to the light of new generation. YouTube generation is only pumped with the goodness of western and southeast asian food making one wonder whether Indian food is good at all.

[sumathiramesh]

Rice Kanji is very good for health .. esp during summer.

[krishnagiridhar]

Such a serene personality. Your voice is itself removes all stress from us. God bless you beta

[ambatiumamaheshwarilightbe]

Nice recipies u have shared to us ..loveley..
With all the health benifits..
We do make red rice dosha..
And cook every day..
Red poha also very testy..and good for health..ad u said B12..
When i had burning foot..unable to walk..my brother suggested to have red rice..within few minites pain left me..❤

[urvi]

Also add bottle gourd to the handvo. It gives softness. Just for info, traditionally it’s made with grated bottle gourd and eaten with tea.

[AshokKumar-srxj]

THANKS FOR THE NICE RECIPE and USEFUL GUIDANCE.

[vivekvivek-nnxo]

Cooking itself kills lots of good bacterias and thats why my favourite is rice kanji . I just mix rice +water+ 1 spoon curd + 2 whole green chili and leave it overnight in a clay pot. Add some tadka in morning. Simple and tasty.

[karimalalani]

Thanks for sharing delicious and healthy recipes along with the information.
I am so glad I found your channel.
Stay blessed ❤️