RE: What is the most underrated breakfast item in India?
Since you have mentioned breakfast item, my answer would be ‘Fermented rice’
This fermented rice is called ‘Chaldi Annam/Chaddi Annam’ in Telugu, ‘Pakal Bhat’ in Odia, ‘Panta bhat’ in Bengali, ‘Neeraagaram/Pazhaya Sadam’ in Tamil, ‘Bora chawal/Basi Bhaat’ in Chatisgarh, ‘Poita bhat/Ponta bhat’ in Assam, ‘Tangalu Anna/Tangalanna’ in Karnataka, ‘Pazham Kanji’ in Kerala.
This is basically made with leftover rice from previous day’s dinner or lunch.
Special earthen pots are used to ferment this rice. Leftover rice is transferred to this earthen pot. Water is added to this leftover rice so that rice is fully immersed plus 25% more. If there is any rice starch (Ganji in Telugu), it also is added.
After water is added it is left on the kitchen top at room temperature. The earthen pot restricts the temperature of the rice.
This is consumed as breakfast item next day morning. This item is consumed in two ways.
- Eat the rice along with the fermented water, adding a pinch of salt, a teaspoon oil and half teaspoon carom seeds (Vamu in Telugu). The fermented water is called ‘Taravani’ in Telugu. It is good source of vitamine B12 and in summer soothes the body heat. In olden days the excess fermented water (Tarvani) would be offered to thirsty wayfarer/traveler. Raw onion or pickle is good accompaniment to it.
- Excess water is drained and curd is mixed in the rice and consumed. This drained water is consumed whenever one felt thirsty or weak. Or it is offered to thirsty wayfarer/traveler. Raw onion or pickle is good accompaniment to it too.
In our childhood days, except for rich people, this was the breakfast item for all the kids. But today it is considered as ‘poor man’s breakfast’
Health benefits of fermented rice: Source:
The lactic acid bacteria break down the anti-nutritional factors in rice resulting in an improved bio-availability of micro-nutrients and minerals such as iron, potassium and calcium by several thousand percentage points.
For example, after 12 hours of fermentation of 100 grams of rice, the availability of iron changed from 3.4 mg to 73.91mg (an increase of 2073%).
Food scientists who researched on the food practices among various regions in the world and concluded that the South Asia’s tradition of consuming the previous day’s cooked rice soaked in plain water overnight, in the morning next day, as break-fast, is the best. It has the rare B6 B12 vitamins which are not otherwise easily available in other food supplements.
This rice generates and harbors trillions of beneficial bacteria that help digestion and has many disease fighting and immunity developing agents. The bacteria that grow in the intestines due to this rice safeguard the internal organs and keep them fit and ready. Consuming this rice helps quicker digestion and wards off ageing, bone related ailments and muscular pains. Brown rice is the best for this as its nutrients are retained intact.
So this is all about most underrated breakfast item in India, The fermented rice.