13 Ancient Food Pairings Science Finally Caught Up With

5. Fermented Batter (Rice + Lentils) — Idli and Dosa

Fermentation is an ancient technique that modern food science now understands better. When rice and lentils are soaked and naturally fermented for idli or dosa, microbes break down complex carbohydrates and reduce compounds that interfere with mineral absorption, like phytic acid. Fermentation can also increase levels of certain B vitamins and improve digestibility. That’s why fermented breakfasts feel lighter and may be easier on the stomach than plain steamed rice. The bacteria involved are not the same as commercial probiotic strains, but the process still improves the batter’s nutritional profile and texture. In short, the idli‑dosa tradition wasn’t just about convenience; it improved food availability and digestion—an elegant, time‑tested form of food science in the home kitchen.