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Recipes

1504 records with their sources, across 11 categories.

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Recipes

306 recipes

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Illustrative finished ragi idli: six soft, reddish-brown steamed finger-millet cakes with fine grain speckling on a ceramic plate, with coconut chutney beside them.

Ragi idli

Ragi idli uses a source-specific naturally fermented grain and urad batter, then cooks it by steaming in moulds. The creator leaves some process measures unquantified.

Modern method
· Grains and starches
Plain rice-and-urad dosa, thin and crisp with a golden lacy surface, folded on a stainless-steel plate beside separate coconut chutney.

Rice and urad dosa

Rice and urad dosa uses a source-specific naturally fermented grain and urad batter, then cooks it by griddling. The creator leaves some process measures unquantified.

Modern method
· Grains and starches
Illustrative thin reddish-brown whole-ragi dosa from an overnight fermented batter, folded on a plate with plain chutney served separately; not a photograph of the source video batch.

Ragi dosa

Ragi dosa uses a source-specific naturally fermented grain and urad batter, then cooks it by griddling. The creator leaves some process measures unquantified.

Modern method
· Grains and starches
A shallow cream bowl of pale, fluffy steamed Attiéké cassava granules on a warm ivory background.
Elevated risk

Attiéké from fermented cassava pulp

Attiéké is an Ivorian staple of grated cassava fermented with a traditional inoculum, then pressed, sieved, granulated, dried and steamed into fine couscous-like grains.

Côte d’Ivoire · Modern method
· Grains and starches
A moist mound of uncooked Mawè, fermented maize dough, in a plain shallow bowl.

Mawè

Mawè is a spontaneously fermented maize or other cereal dough from Benin and neighbouring West Africa, soured by lactic bacteria and yeasts and used as the base for cooked pastes, porridges, breads and drinks.

Benin · Traditional method
· Grains and starches
A clear jar of date fruit yeast water with bubbles, its lid set aside; a bread-leavening intermediate.

Fruit yeast water

Fruit yeast water is a spontaneously fermented liquid made by soaking fruit in water, with or without sugar, to grow yeast for starting bread dough or a separate flour starter.

Japan · Modern method
· Grains and starches