Fermented Indian breakfast

Fermented food is great for digestive health. 

Including fermented food, in breakfast, has been a practice, from ancient time, across India.

Here are few examples:

• Jalebi with curd
• Lassi
• Idly, Dosa, Utthapam
• Dahi poha with jaggery (Sweet curd with rice flakes) 
• Dhokla or Khaman (Salted baked cake)
• Roti kept overnight, with deshi ghee and milk (preferably room temperature; slightly warm or cold)
• Rice from previous dinner, with white organic butter or deshi ghee and jaggery
• Bread with white organic butter or pure deshi ghee (though bread is not great for health, avoid white refined-wheat 'maida' bread)
• Buttermilk

 

There are many more variations , combinations and other dishes which use fermented ingredients e.g Shrikhand (sweet yogurt), 'dal vada' (pulse cutlet), .'bhatura' (sourdough bread) etc. Use of refined flour, frying in oil or sugary delicacies may not remain as healthy like simpler fermented food, varieties. 

In south India Idli /Dosa with coconut chutney in morning meal, also Curd rice included after lunch is common. North Indians may eat Jalebi or Aloo paratha with Curd in first meal of the day and Buttermilk topped with herbs & spices may be included after lunch. While East Indians enjoy sweet Curd with Rice flakes , in the west they may prefer steamed cake 'Dhokla' for breakfast.

All above dishes, have fermented food as main ingredient and are popular breakfast in different states of India. This is with an understanding from Ayurveda, that fermented food provide gut bacteria & work great for digestive health. These bacteria are responsible for creating Vitamins in our intestines for e.g. Vitamin B12. 

Thereby, common Indian breakfast, might include fermented food, few times, every week. You may choose to follow the same for your family's good digestive health.