Can handvo or dhokla be considered probiotic if fermented overnight?

Question

Understand whether these Gujarati dishes retain probiotic benefits.

Answer 1

Yes, handvo and dhokla can be considered probiotic if fermented overnight, as the fermentation process encourages the growth of beneficial bacteria. These bacteria contribute to the food's probiotic properties.

Detailed Explanation:

Handvo and dhokla are traditional Indian dishes made from a batter of lentils, rice, and vegetables. The key to their probiotic potential lies in the fermentation process. When the batter is left to ferment overnight (or longer), naturally occurring bacteria, primarily lactic acid bacteria (LAB), multiply. These bacteria consume carbohydrates in the batter and produce lactic acid as a byproduct. This lactic acid not only gives the dishes their characteristic tangy flavor but also creates an environment that inhibits the growth of harmful bacteria. The increased presence of LAB, such as *Lactobacillus* and *Leuconostoc* species, contributes to the probiotic properties of the food. Probiotics are live microorganisms that, when consumed in adequate amounts, confer a health benefit on the host. While the exact strains and quantities of bacteria can vary depending on factors like the ingredients, temperature, and humidity, a properly fermented handvo or dhokla will generally contain a significant amount of beneficial bacteria.

Pro Tip:

To maximize the probiotic benefits, avoid overcooking the handvo or dhokla, as excessive heat can kill the beneficial bacteria. Steaming or baking at moderate temperatures is preferable.