3 INDIAN FERMENTED FOOD RECIPES for GUT HEALTH

[@scimplify7137]

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!

[@sekharsubramoney5848]

Dahi

[@vijayapatil3747]

Ambali

[@meenagodya8505]

You are really not good at this

[@scimplify7137]

@@meenagodya8505 You are free to not watch! Your perception of good might not matter to others.

[@radhaksarma1870]

In many homes in south India people used to put the leftover rice in clay pot, add some water to it and leave it overnight for fermentation..next day for the morning breakfast, this rice + curd used to be eaten after garnishing it with some shallots, tomato, green chilli and a little bit of ginger.

[@devarajn8744]

Excellent. To the point. No unwanted talk

[@shobharaniganti2533]

Exactly ❤

[@padminivenkataraman1896]

The best fermented recipe is Idli. Healthy as well.

[@sreesubedi3775]

Heard that cooking in high heat (as idlis and dosas) lose their probiotics and some nutrients.

[@seds94]

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

[@scimplify7137]

Thank you 🙏🏻

[@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!

[@MrsSheffield]

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

[@Sabkasath605]

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

[@rashu2992]

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.

[@SangeetaSingh-jl9eu]

Why is it so difficult to write Indian?

[@preethishetty6179]

Apart from kanji both in dosa & handvo the good microbes are dead . Try pickles instead or buttermilk or even over night rice eaten morning with pickle or curd without heating. Or ambali ( ragi , millets ) for gut bacteria.

[@rooparamadas3750]

She is just trying to say she is familiar with the dosa. In South of this great land of ours, it is made everyday. That is all she means.

[@abscichemclasses]

​@@SangeetaSingh-jl9euis it difficult to just shut up about it

[@MT-vi4le]

Well, she's educating and helping all diverse groups of people. Most people use english as second language ​@@SangeetaSingh-jl9eu

[@malathimurthy7222]

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 😊

[@scimplify7137]

Thanks for sharing

[@MiruPathania-rm4xr]

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

[@cavenavasagam6461]

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.

[@krishnagiridhar3692]

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

[@rbrown6476]

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! ❤

[@scimplify7137]

Wow!! Thanks so much for trying and sharing your feedback, means a lot 🙏🏻

[@kashmirasinha5587]

Even the gujju traditional way of whotedhokla recipe is equally good ...I always love all south indian food... idli, dosa handvo my favouritea( as gujuu...)

[@sandhyatumato5169]

Thanks for sharing. Love your passion and enthusiasm for healthy food

[@DeepakRattani]

Jai 🙏🌻💐🦜

[@SharmalaRichards]

@@scimplify7137

[@AshokKumar-sr2xj]

THANKS FOR THE NICE RECIPE and USEFUL GUIDANCE.

[@SyedMujthobaAlam]

THANK YOU FOR YOUR NICE PRESENTATION. I LEARNED SOMETHING NEW TODAY FROM YOU, THANK YOU AGAIN. FROM MANCHESTER,UK.

[@fragranthills]

Thank you for blessing me with your knowledge and culture.

[@rakeshagrawal3397]

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.

[@manjirichitnis5551]

Hello what is Jaw Dalia

[@rakeshagrawal3397]

@@manjirichitnis5551 Barley Dalia

[@karimalalani6437]

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

[@naavi786]

loved the Kanji making .. how ever I never tried Kanji. Would like to try this

[@ambatiumamaheshwarilightbe205]

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..❤

[@goldenera7th]

Thank you. Love the various fermentation recipes from India. Will definitely try and incorporate in my diet.

[@urvi1972]

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.

[@sumathiramesh79]

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

[@umeshshah4298]

Very best .thank you so much,you realy great.Good luck.

[@shahanamushtaq4359]

Today I made Handvo . And it tastes so delicious . I have already shared ur vlog with my sister n daughter . Thank you for the recipe . ❤️

[@juncospollack6281]

Glad to know all these fermented grain dosas♥️🥰🤗

[@БолотбекМукашев]

Thank you for good recipes!God bless you ❤❤❤

[@neelanjanamandal8139]

Poite bhat/ panta bhat is an another fermentation of cooked leftover rice, this is very popular in east india

[@Vinny-z8z]

Superb.........simply made easy and tempting 🎉🎉🎉🎉🎉

[@sophieamirian6726]

Thank you very much ❤very useful topic❤

[@simikapoor8042]

Thanks for the nice recipes...I regularly make kanji,and we eat the carrots too

[@ChetnaNand-n3r]

Truely a very traditional healthy recipe

[@mianmahmoodahmad6501]

Thank you, mam, for your knowledgeable video.

[@pratimathakkar64]

There are so many Gujarati and south indian recepies like this but we have no knowledge about the importance of it you have explained about it so thank you very much

[@highwaytohealth1040]

Thank u for explaining the importance of fermented foods❤

[@moosballysultanah1014]

Hello Madam. Im from Mauritius 🇲🇺. I appreciate this post n will try them..I read some comments..allow me to say i didn't study science in ipper classes but my Spiritual Guru infirms us 50 yrs ago that when we keep leftover cooked rice in fridge it emits an acid bad for health. Maybe this info can be useful for you as a food researcher to better help others. All the best Madam.

[@winterpark02]

Excellent recipes. Thanks

[@anasantosha]

I love India which I have visited many times for long stays, there's no other place like it ✨️❤ And I enjoy cooking Indian food though I'm no expert. I really like your channel and recipes, gut health and Indian food together, two things I'm truly interested in and always trying to learn more about. I like and appreciate your concise, clear and very pleasant style, and your in depth knowledge of nutritional science, I think you do a great job!! But I really miss the English name for some of the ingredients you use... I'm well aware some of them may not be translatable, but for the ones that are, could you please also give the English name? It would make things a lot easier for us living in far away places to get the ingredients. Thank you for all your work and best wishes from Spain 💫 🙏

[@ravirawat-be7pi]

Wonderful,kanji we make it but tell something to make it and preserve it for atlleast few months

[@meenalmuthiah8971]

The similar recipe is done in Tamil Nadu it is called Adai with little variation.without adding masala powders. And without fermentation.

[@simplylife8878]

I eat fermented rice everyday. It has hugely helped my digestive issues

[@RedRose-yp8ie]

Kindly share how you make fermented rice.

[@MandeepSingh-bv2zw]

How do u do it ?

[@preethishetty6179]

@@RedRose-yp8iecooked rice ( red rice / matta rice better , white rice will do ) is soaked in water in a mud pot overnight, morning eaten without heating with pickle or buttermilk, pinch of salt . Some add ginger or green chillies , onions but that is optional. Also traditionally know in agrarian families in south india as peasants breakfast it solves most digestive issues .

[@preethishetty6179]

@@MandeepSingh-bv2zwcheck comment below

[@simplylife8878]

Yes, cooked rice is soaked in water for 12 to 14 hours. Then eaten with some curd.

[@santiniketa7883]

U have missed the best Indian probiotic food. Cooked rice soaked overnight in water. It is known as Pakhela or Panfha bhat.

[@gardenandmore3779]

Agree! Its the easiest and tastes awesome

[@qondilenakiu_nyakeyodlamin7626]

Hi , if you can please tell me how it's prepared

[@poojayadav5547]

Dear can plz tell me the recipe 😊😊

[@Iamyunus2]

Yes it is simplest and tastiest probiotic

[@gardenandmore3779]

@@qondilenakiu_nyakeyodlamin7626 soak cooked rice overnight in a vessel and cover it . Let it sit on the kitchen counter ( do not refrigerate). It should have a slightly altered taste the next day Enjoy it next day with curd , sliced onion and green chillies with hot pakoras on the side. Basically anyway you fancy

[@meena_bala]

You can also use red rice poha to keep up with the theme…just a thought. The reason you are not able to spread your dosa is because in non-stick pans, you have to add oil on top of the dosa and not on the pan. Pan in itself is non-stick and on top it if u grease it, batter won’t listen to you while spreading. On cast iron one can spread 1-2 drops of oil before pouring the batter

[@saranpatel1114]

Dosa batter has to be a bit thinner as well to spread nicely. We have to add some water to the fermented batter to make it a bit runny and then make dosa.

[@jaishreechadee5083]

Thnk U for all your informations. Really interesting, and nicely explained. Watching from Mauritius N do have gut issues. Will definitely try all your recipes. 🙏

[@realpandit874]

Super recipes for hand picked fermented foods well explained.

[@jayaprabhu2511]

Thank you very much for the recipes . Can uou please show more fermented dishes

[@ksthiyagarajancbethiyagara6818]

Medicinal food complimentary, very good

[@rameshpadhi486]

The pakhal rice of Odisha is the best fermented food . It is delicious and can be consumed as part of any meal of the day.

[@javedsiddiqui54]

God bless you so sweet & informative in a very easy way !I will do it tomorow

[@jellytree2765]

Great video,very interesting topic.

[@premasivasubramaniam6621]

Thanks for sharing your recipes

[@Soullight09]

My favourite fermented Indian drink is Ambil or Koozh. Also Andhra style fermented rice ❤

[@vivekvivek-nn1xo]

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.

[@debaratibanerjee8138]

May I know the proportion of cooked rice : to water?? Thanks in advance

[@vivekvivek-nn1xo]

@@debaratibanerjee8138 just so its drenched in water till the top. If you want more soupy then add more as you like

[@shamiqazi4481]

What is tadka in urdu

[@chanakyagan]

In pondichery tamils pour some water in the cooked rice after the dinner with nothing and the morning it is taken naturally with salt

[@manjusikri2511]

Very well expressed and presented and sweet and short.Extreamly helpful.

[@tarafdaratanu]

Besh informative video baniyechhis. Kanji besh bhalo monay hochhe

[@gaurimshirke]

I love listening and learning from you. Please keep sharing more interesting and easy recipes. Thankyou 🙏

[@scimplify7137]

Thank you, I will

[@leelaturek9428]

I have never heard of kanji made this way. Sounds interesting. I am a south Indian and am very familiar with dosas and idles. You didn’t mention idles that can be made with the same batter and steam cooked.

[@uddamkumarrr]

Wow...loved the recipes and thankyou for your effort.

[@scimplify7137]

You are welcome 🙏🏻

[@monicadias5029]

Good Morning. Thank you ..Nice recipes. I must try

[@margarethowell4967]

This is amazing to watch and learn. Never seen red dosa or fermented drink. South Indian foos seems so so healthy. I hope to try some to make. Any recipe for dry itchy matured skin Diet and how to have good healthy skin. Recipe pls. Thanks.

[@bhawnabhawna7372]

I was looking for this handvo recipe will try it sure thank u

[@jainsaab3456]

Just a new subscriber mam....and m loving your channel ❤

[@senkasarvan5717]

Hello and big thank for your recipes! I would like to know if it is also possible to make kanji with common orange color carrots? Thank you for your response! 😊

[@aishvaryavenkataseetharama2757]

A few other fermented foods that has live good bacteria: fermented rice prepared from cooked rice allowed to ferment 10-16hrs, known as pazhayasoru/pazhayathu in Tamilnadu and Kerala /pakhalabath in odisha, consumed with salt, raw onions and green chilly with or without little curd. It's so popular that there is a pakhala divas(day) to celebrate the importance of fermented rice in odisha. Absolute cooler for the scorching summers and rich in vitB12 and needs no cooking. I combine some sprouted moong to boost the protein intake!

[@nisahahmad264]

Do u use raw sprouted moong dal? Thx

[@jayaawasthi1692]

I also make pakhala regularly. Tastes yum with curds and onion

[@aishvaryavenkataseetharama2757]

Yes I just add raw sprouts of moong, also gives a nice crunch@@nisahahmad264

[@khushbooJahanRiaz]

Thanks a lot was looking for easy indian fermented ....foods drinks....❤

[@wholefoodplantbasedmama5398]

What did you do with the other half of the black carrots?

[@kalakumar8513]

Thank you for yhis healthy version of dosai! ❤

[@sukhrajsurreywala]

Thanks for recipes its really helpful I am from canada love to watch your videos..

[@sandhyavishwasrao6192]

Very well explained ❤

[@antonydominicedwin6941]

Fermented leftover rice recipe ❤

[@sasichan1222]

Excellent JaiSriRam

[@shantibhaskaran772]

Thank you doing this , very thankful. How often Shld one drink kanji ?!

[@Prativa2835]

Wow.liked kanji

[@syedaliyantv955]

super shearing suji ki katli good job

[@Kotiyadavramesh]

Very useful

[@chrajeshcse]

Can gastritis patients eat these food please suggest

[@amitasmt]

Informative .. I generally make handvo in idli maker or appe maker..

[@piasethi5234]

Used the veggie laden Handvo as a pizza base. Just added tomatoes and cheese. Yum! But what has settled my stomach is a glass of kanji every day. Have eliminated chillies from it

[@TK-vb5yg]

Hi Nirupama I really liked your simple and basic approach to the wholesome knowledge of yours. Please specify that you did not say to wash the rice and daal before whereas you just washed poha, to my knowledge this has to with fermentation. But I was not sure. Please clarify.

[@hallowdoctors759]

Very good information

[@sparijat]

Better make kanji in a matka or earthen pot which restricts light and also keep it breathing nicely, like in our bodies…

[@Mauseeqi]

I like Handvo.. shall try it. Thanx from Pakistan 🙂

[@Sachkamatlashi]

I often prepare kanji and like it.

[@smitapathak3882]

Being a nutritionist how can you use non stick cookware!!!

[@meenupearl2897]

Simply great n explained nicely 👍

[@rasengan4480]

You are nothing short of magic

[@DushyantJoshi]

Many thanks for this. How about a traditional South Indian Rice Kanji?

[@sonalilahiri9976]

We in Bengal have Pantaa Bhaat.Its so good

[@sheiladhandhania9949]

Excellent

[@philparekh1114]

I am Gujarati, my mom used to make Khata Dhokla. Which was fermented over night. Now I buy instant mix to make Idalis, Dosa ,he Khata Dokla. My question is are they fermented or they have lots of baking soda in it?

[@shereenmusa775]

Gud Morning maam thank u for u healthy advice Shireen South Africa

[@kartikipatel3092]

There is an Odisha dish pakhala Bhat which is a fermented dish from india aswell

[@rupalikahlon4750]

1. What is a good time to have Kanji? Does it help to have it empty stomach or after a meal? 2. Generally what is the quantity one should consume 3. Can it be stored in the refrigerator and for how long?

[@aishasaeed1661]

Made handvo before, very tasty. Never seen red rice in UK. Or black carrots, I’m sure red/ orange carrots or beetroot will be fine too.

[@kulwaranmajjar7367]

Thanks for heathy recipe I’ll make ❤❤

[@sashikalasubramani2874]

Hi ..thanks for sharing. But don't add mustards raw like that. It should roasted dry or with oil

[@ShantilalBunkar-k8j]

So nice

[@GeorgeLazenby-c9f]

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

[@porchelviramr4404]

Thanks so much! 🙏🙏🙏🙏🙏

[@swethareddypareddy4733]

Heyy, hope you have a great day Love from India 🇮🇳

[@sarborichakraborty2726]

Love from India from me too❤

[@sarborichakraborty2726]

Loved your recipes. I’m sure it’ll be tasty too if made correctly

[@rooparamadas3750]

That's very nice and kind of you!! Lots of love to you and your family from Bangalore, India!! Namaste!!

[@narendraa9]

Hi mam, Thanks for the recipe. I would like to know if there is any relation between Methi seeds and fermentation.

[@shamssurani4725]

Thank you for sharing. Please send more

[@twinklesingh2498]

Our very own "Basi Pakhala" from Odisha is the best source of iron, potassium, and calcium.

[@firecrackerNJ2CA]

Basi meaning leftovers? What ingredients? I'm a bong!

[@Siddhartha-c5o]

Thanks for sharing the recipies.......