Sel roti

Indian fermented food

Raw materials Microbes involved
Lactobacillus fermentum
[Link] (soaked and ground) Lactobacillus mesenteroides
[Link] / Jaggery Lactobacillus planturum
[Link] or Water (Help in acid production , improve
[Link] (optional) Digestibility & add mild sour flavour)
[Link] / Clove / Fennel Saccharomyces cerevisiae
Candida tropicalis
(Optional)
(help in leavening & produce carbon
[Link] or Oil (for deep frying)
dioxide )

Preparation Benefits
1. Soaking: Wash and soak rice for 6-8 hours. 1. Improved Digestion:Fermentation
2. Grinding:Drain and grind rice into a smooth breaks down complex carbs, making it
batter using water and milk. easier to digest .
3. Mixing: Add sugar or jaggery ,banana and 2. Probiotic Boost:Lactic acid bacteria
spices. may support gut health.
4. Fermentation : Keep the batter covered at
3. Help in reducing oxidative stress and
room temperature overnight (8-12 hrs) to
support metabolism
ferment naturally.
4. It is gluten -free because it's made
5. Frying : Heat oil or ghee in deep pan.
entirely from rice.
Pour the better in circular motion to form
5. It provide longer - lasting fullness.
ring.
6. Fry both side until golden brown and crisp.

Reference
Geographical
[Link]
location
qQ?si=wPzv2xRQ9Qe-UfKa
Northeast area (Sikkim & Assam)

Submitted by - Nikhil (2406027), Noora (2406028), Krishna (2406057)

 Solkadhi
Indian fermented food
Raw materials Microbes involved
Lactobacillus casei
[Link] (Garcinia indica )
Lactobacillus fermentum
[Link] Coconut Milk Lactobacillus plantarum
l [Link] & Green Chilly (optional) (This help in mild fermentation and improve
[Link] seeds
l
gut health).
Candida tropicalis
[Link] leaves Saccharomyces cerevisiae
[Link] (Helps in breakdown of sugars ,supports
[Link] lactic acid bacteria by creating favorable
condition ,enhance aroma ).
Preparation
1. Soak kokum in warm water for 12-
24 hours (Fermentation starts
Benefits
naturally). [Link] digestion : due to present of LAB
2. Extract coconut milk from grated and spices like cumin and garlic.
coconut using warm water. [Link] the body : Coconut water keep
l

3. Mix fermented kokum water with the body cool and hydrated and ideal
coconut milk.
l for hot climates
[Link] antioxidant (kokum) and
4. Add garlic ,chili ,cumin and salt .
healthy fats (coconut).
5. Let it sit for another 2-4 hours at
[Link] is suitable for lactose - intolerance
roomtemperature . because it's dairy free.
6. Stir well and serve chilled. [Link] in managing acidity .

Geographical
location Reference
l
the coastal regions of Maharashtra l
[Link]
(Konkan region) and Goa si=Bsin5XLzUAArNlP0

Submitted by - Nikhil (2406027), Noora (2406028), Krishna (2406057)

 International fermented food

Injera
Microbes involved
Raw materals Weissella confusa
Limosilactobacillus reuteri
[Link] flour (main ingredient - made Limosilactobacillus fermentum
from teff grains). These help sour the better and improve gut
[Link] health.
[Link] culture (called ersho usually Candida humilis, Saccharomyces
cerevisiae & Pichia species.
from previous fermentation).
This help with leavening ,making injera
spongy and add flavour.

Preparation Benefits
1. Mix teff flour and water to make 1. Rich in nutrients :Teff is high in iron,
smooth & thin batter.
calcium,fiber and protein .
2. Ferment 2-3 days at room
temperature (add ersho) 2. Gluten free : Naturally suitable for
3. Stir and adjust consistency with people with gluten intolerance.
water if needed. 3. Probiotic support : Fermentation add
4. Pour batter on hot flat pan (like beneficial microbes for gut health.
a pancake). 4. Low glycemic index : helps in regulate
5. Cover and cook for 2-3 minutes blood sugar level.
(no flipping ).and ready to serve 5. Improved digestion : Fermentation reduce
with stews.

Geographical
Injera antinutrients like phytates,making mineral
more absorable

location
Reference
Ethopia,Eritrea (Horn of Africa )
[Link]
si=TF2d4QQNSVUFP8jk

Submitted by - Nikhil (2406027), Noora (2406028), Krishna (2406057)

 INTERNATIONAL FERMENTED FOOD

OOGH
D ALSO KNOWN AS AYRAN

MICROBES
RAW MATERIALS
INVOLVED
1. Yogurt(plain & unsweetened). Streptococcus thermophilus
2. Cold water (adjust to taste). Lactobacillus delbrueckii subsp.
3. Salt. bulgaricus
4. Sugar or Lactose(serve as (contribute to sour taste and
food source for microbes that texture of doogh).
produce Carbon dioxide).
5. Dried mint(optional).

PREPARATION BENEFITS

1. Source of Calcium&protein :
1. Whisk the yogurt until it
provid essential nutrients for
becomes smooth and creamy.
strong bones ,teeth and muscle
2. Gradually add cold water
function.
while stirring &mix until the
2. Improve Digestion and probiotic
consistency is uniform and
rich
drinkable.
3. Hydration : Helping to rehydrate
3. Add salt to taste & mint
the body & provide cooling
4. Refrigerate for 1-2 hours
effects.
before serving.
4. Boosts Immunity : Probiotic
5. Ready to serve.
strengthen the immunity by
maintaining gut health bacteria.

GEOGRAPHICAL
REFERENCE
LOCATION
[Link]
Middle East & Central Asia
si=KH0zJWG7fM65StBm

Submitted by - Nikhil (2406027), Noora (2406028), Krishna (2406057)