11 Indian Cooking Techniques That Change the Flavor

10. Fermentation (Batter and Fermented Foods)

Fermentation transforms raw ingredients through beneficial microbes, producing acids, gases, and flavor compounds that shift texture and create complex sour and umami notes. In South India, fermented rice and urad dal batter yield fluffy idlis and tangy dosas with a mild, lifted aroma. Fermentation also enhances digestibility and creates depth unavailable from direct acid additions. Control temperature and timing for reliable results; warmer climates speed fermentation, while cooler homes need longer resting times or a warm spot near the oven. Small changes in batter hydration and inoculum (a spoon of old batter) affect sourness and texture. Fermented condiments and batters are a practical way to build layered flavors over days rather than minutes. For home cooks, start with a small batter batch to learn notes and consistency, and adjust resting times to match your kitchen’s climate.