Tangy and slightly effervescent, fermented batter has a unique complexity, with a depth of flavor that develops through its natural fermentation process. This ingredient is essential in various Asian cuisines, particularly for creating light, airy pancakes and dumplings.
Where it comes from
Commonly found in Southeast Asian cooking, fermented batter often features in traditional dishes like dosa and idli, showcasing the region's rich history of fermentation.
In the kitchen
In cooking, fermented batter serves as a leavening agent, creating light textures in pancakes and dumplings while imparting a subtle tanginess that enhances flavor.
