CleanPlate

Fermentation shows up all over Indian cooking, often without anyone calling it that. Curd, idli and dosa batter, dhokla, kanji, and most pickles all rely on the same basic process: naturally occurring bacteria or yeast breaking down sugars and starches over time.

A few things happen during this process that are worth knowing. Some nutrients become easier for the body to absorb. Fermented batters, for example, can have more available B vitamins than the raw grains and lentils they’re made from. Fermentation can also reduce certain compounds in legumes that make them harder to digest.

There’s also the live culture angle. Curd and similar fermented dairy contain live bacteria that contribute to gut health, though how much benefit any single serving provides depends on the strain and how the product was made and stored.

None of this requires buying anything special. A bowl of curd with lunch, or batter left to ferment overnight for dosa, is already doing this work.