The practice of fermenting food has been passed down from generation to generation, resulting in a wide range of unique and deliciousfermented foods in India.

Here are some of the top unique Indian fermented foods:

1. Idli and Dosa:Idli and dosa are popular South Indian breakfast dishes made from fermented batter. The batter is made by soaking rice and lentils overnight, then grinding them into a fine paste and allowing the mixture to ferment for several hours. The fermentation process gives the batter a tangy flavor and a fluffy texture. Idli and dosa batter can be used to make a variety of dishes, including uttapam, appam, and paniyaram.
2. Kombucha:Kombucha is a fermented drink that originated in China but has gained popularity in India in recent years. It is made by fermenting sweetened tea with a SCOBY (symbiotic culture of bacteria and yeast) for several days. The resulting drink is effervescent and slightly sour, with a unique flavor that is often enhanced with added fruit or spices.
3. Kanji:Kanji is a traditional Punjabi drink made from fermented carrots and beets. The vegetables are soaked in water and seasoned with mustard seeds, salt, and chili powder, then left to ferment for several days. The resulting drink is tangy, spicy, and packed with probiotics.
4. Appam:Appam is a popular breakfast dish in Kerala, made from fermented rice batter. The batter is mixed with coconut milk and allowed to ferment overnight, then poured onto a special pan and cooked until crispy on the edges and fluffy in the middle. Appam is typically served with coconut chutney or spicy curry.
5. Dhokla:Dhokla is a savory snack from Gujarat made from fermented rice and chickpea flour batter. The batter is seasoned with green chilies, ginger, and other spices, then steamed until fluffy and spongy. Dhokla is often served with green chutney and tamarind chutney.
6. Natto:Natto is a Japanese dish that has become popular in some parts of India. It is made by fermenting soybeans with Bacillus subtilis for several days. The resulting dish is slimy, sticky, and has a strong flavor. Natto is often served with rice, vegetables, and soy sauce.
7. Kanji Wada:Kanji Wada is a popular street food in Rajasthan made from fermented moong dal (split green gram) and served with a spicy mustard sauce. The dal is soaked in water and seasoned with spices, then left to ferment for several days. The resulting dish is tangy, crunchy, and packed with flavor.
8. Chhurpi:Chhurpi is a traditional fermented cheese from the Himalayan regions of India. It is made from yak or cow milk and is often flavored with herbs or spices. Chhurpi is commonly used in dishes like thukpa (a noodle soup) or momos (dumplings).
9. Sauerkraut:Sauerkraut is a type of fermented cabbage that is popular in many parts of the world, including India. It is made by shredding cabbage and mixing it with salt and other spices, then allowing it to ferment for several days. The resulting dish is tangy, crunchy, and packed with probiotics.
10. Mor Kuzhambu:Mor Kuzhambu is a popular South Indian dish made from fermented yogurt and seasoned with curry leaves, mustard seeds, and other spices.

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Source: What are the top unique Indian fermented foods