Fermented Feasts: 8 Breakfasts Utilizing Indian Fermented Foods a must try

Uttapam: Thick rice and lentil pancakes, topped with various toppings, a South Indian delight.

Mysore Bonda: Deep-fried fermented urad dal (black gram) batter dumplings, often served with coconut chutney.

Neer Dosa: Thin, delicate rice crepes, a specialty of Karnataka, usually enjoyed with coconut chutney or curry.

Ragi Idli: Nutrient-rich finger millet idlis, a healthier variation of the traditional rice-based idli.

Kuzhi Paniyaram: Round, fluffy dumplings made from fermented rice and lentil batter, a popular snack in South India.

Appam: Lacy, fermented rice pancakes with a slightly sweet taste, a staple in Kerala.

Gundruk: Fermented leafy greens, often served as a side dish or mixed with other ingredients for added flavor.

Patra: Taro leaves smeared with spiced gram flour, rolled, and steamed, then sliced and shallow-fried, a unique snack from Gujarat.