A Comprehensive Guide to Probiotic and Fermented Foods of Madhya Pradesh

Madhya Pradesh, literally meaning "Central Province," is a state in the heart of India. It is landlocked and shares borders with Uttar Pradesh, Chhattisgarh, Maharashtra, Gujarat, and Rajasthan. The state has a tropical savanna climate (classification: Aw in most regions, with some areas of hot semi arid climate (BSh) in the western districts). The climate is characterized by distinct seasons: a hot summer (April to June) with temperatures from 35 to 45 degrees Celsius, a monsoon season (July to September) with moderate to high rainfall (800 to 1400 millimeters across the state), a mild autumn (October to November), and a cool winter (December to February) with temperatures dropping to 5 to 10 degrees Celsius in the northern and eastern regions. The state is divided into several geographic regions: the Malwa Plateau in the west (Indore, Ujjain, Dhar), the Narmada River Valley (the "Narmada Kshetra") running through the center, the Bundelkhand region in the north (Jhansi, Tikamgarh, Chhatarpur), the Baghelkhand region in the east (Rewa, Shahdol), and the Mahakoshal region in the southeast (Jabalpur, Mandla). Each region has its own microclimate and culinary traditions.

The state is home to the people of Madhya Pradesh, with a culinary heritage shaped by the diverse communities including the Malwi (Malwa region), Bundeli (Bundelkhand), Bagheli (Baghelkhand), Nimar (Narmada Valley), and significant tribal populations (Gond, Baiga, Bhil, Korku, Sahariya). The cuisine is predominantly vegetarian in the plains, but tribal communities incorporate meat, forest produce, and fermented foods unique to the central Indian forests. Madhya Pradesh is also the seat of the famous Jain pilgrimage sites (Khajuraho, Kundalpur), and Jain dietary restrictions (no root vegetables, no garlic, no onions, no fermented foods with live cultures after certain hours) influence some fermentation practices.

Fermented foods are an intrinsic part of the traditional diet of Madhya Pradesh, but the state is less famous for its ferments than South India or Gujarat. However, there are unique and important fermented foods, particularly those from tribal communities (fermented mahua flowers, fermented bamboo shoots, fermented forest produce) and the daily fermented dairy products (dahi, chaas, kadhi, rabdi) that are consumed across the state. The central location and varied climate create a fermentation tradition that borrows from North India (Bundelkhand, Baghelkhand) and West India (Malwa, Nimar) while adding unique forest based ferments.

Scientific studies have isolated several probiotic lactic acid bacteria from Madhya Pradesh's fermented foods, including various species of Lactobacillus, Lactococcus, Leuconostoc, Pediococcus, and Enterococcus. The tribal fermented beverages (mahua, salphi) have also been studied for their yeast diversity.

This document organizes the major fermented foods of Madhya Pradesh by substrate type: fermented grain and pulse products, fermented dairy products, fermented forest produce and tribal ferments, fermented pickles and condiments, fermented beverages (including alcoholic tribal beverages), and other miscellaneous ferments.

---

Part 1: Fermented Grain and Pulse Products

Madhya Pradesh is a major producer of wheat, rice, chickpea (chana), pigeon pea (tuvar), and soybean (particularly in the Malwa region). Fermented grain and pulse products are consumed daily, but many are cooked (killing live microbes) or are sun dried (like papad, bari, mangodi). Unique fermented products include "bhalla" (fermented lentil dumplings) and "dahi bada" (a specialty of Madhya Pradesh, particularly Indore).

Dahi Bada (Fermented lentil dumplings in yogurt)

Dahi bada (also called "dahi vada" or "dahi bhalla") is a quintessential Madhya Pradesh street food and snack, particularly famous in Indore (the commercial capital of the state). Urad dal (black gram) is soaked for 4 to 6 hours, then ground into a smooth batter with water, salt, ginger, and green chilies. The batter is left to ferment for 4 to 6 hours. The fermentation is driven by spontaneous LAB (from the dal, the grinding stone, and the environment). In the hot summer of the Malwa region (35 to 45 degrees Celsius), fermentation completes in 3 to 4 hours. After fermentation, the batter is shaped into small dumplings (bada) and deep fried until golden brown. The fried dumplings are then soaked in warm water (to remove excess oil) and then transferred to fresh, cold, whisked dahi (yogurt). The bada absorb the yogurt, becoming soft and tangy. The dish is served with sweet tamarind chutney (khatti meethi chutney), green chutney (coriander and mint), roasted cumin powder, black salt, and a sprinkle of chili powder. The fermentation of the batter makes the bada lighter, softer, and more digestible. The deep frying kills the LAB from the batter, but the final dish is served with live yogurt (dahi), making dahi bada a probiotic dish (from the yogurt, not from the fried bada). Dahi bada is consumed as a snack, appetizer, or as part of a meal.

Bhalla (Fermented lentil dumplings, similar to dahi bada but larger)

Bhalla is similar to dahi bada but is larger and often made from a mixture of urad dal and moong dal. The preparation and fermentation are identical. Bhalla is typically served with dahi (yogurt) and chutneys, often with the addition of boiled potatoes and chickpeas (chana) on top, making it more substantial. This variation is called "dahi bhalla" and is a popular chaat item across Madhya Pradesh, particularly in Bhopal, Indore, and Gwalior.

Bhutte ka Kees (Fermented corn snack, rare)

Bhutte ka kees is a famous Madhya Pradesh snack made from grated corn (bhutta), milk, and spices. The standard version is not fermented. However, a traditional variation in the Malwa region uses slightly sour buttermilk (chaas) to replace some of the fresh milk, and the mixture is left to ferment for 2 to 3 hours before cooking. The fermentation adds a tangy flavor and improves digestibility. The cooking kills live microbes.

Papad (Fermented lentil wafers)

Papad is a traditional fermented wafer made from lentil flour (urad dal, moong dal, chana dal, or a mixture). Madhya Pradesh is a major producer of papad, particularly in the Gwalior, Ujjain, and Indore regions. The process is identical to that in other states: lentil flour is mixed with water, salt, and a small amount of baking soda or leftover fermented batter, formed into a stiff dough, and left to ferment for 4 to 6 hours. After fermentation, the dough is rolled into thin rounds and sun dried for 1 to 3 days. The sun drying allows for continued surface fermentation by halotolerant LAB. The dried papad is stored. Before eating, it is roasted or deep fried, killing all live microbes. Papad is a staple accompaniment to meals. The fermentation enhances digestibility and reduces flatulence.

Bari (Sun dried fermented lentil dumplings)

Bari (also called "badi" or "vadi") are sun dried dumplings made from fermented lentil paste. Urad dal or moong dal is soaked, ground into a paste with water, salt, and spices (ginger, green chilies, asafoetida, sometimes fennel), and left to ferment for 4 to 6 hours. The fermented paste is then shaped into small dumplings and sun dried for 2 to 3 days. The sun drying allows for surface fermentation. The dried bari are stored and used as an ingredient in curries (bari ki sabzi) or added to dal. The cooking kills live microbes. Bari are particularly common in the Bundelkhand and Baghelkhand regions.

Mangodi (Fermented sun dried lentil dumplings, similar to bari)

Mangodi (also called "mangori") is similar to bari but is typically made from moong dal. Mangodi is used extensively in Madhya Pradesh cuisine, particularly in curries with spinach (palak mangodi) or potatoes (aloo mangodi). The fermentation process is identical.

Fermented Idli and Dosa (Regional adaptations)

While idli and dosa are South Indian dishes, they are widely consumed in Madhya Pradesh, particularly in cities like Indore, Bhopal, Jabalpur, and Gwalior. The batters are commercially available or homemade. The fermentation dynamics are similar to South India, but the cooler winter temperatures (5 to 10 degrees Celsius in northern MP) can slow fermentation. Households place the batter in a warm oven (with pilot light) or wrap it in a quilt. The steaming or cooking kills live microbes.

Handvo (Gujarati adaptation in western MP)

In the western districts of Madhya Pradesh (Indore, Ujjain, Ratlam, Dhar, Jhabua), which border Gujarat and Rajasthan, the Gujarati fermented snack "handvo" (described in the Gujarat guide) is also made. The preparation is identical. Handvo is consumed as a breakfast item or tea time snack. The baking kills live microbes.

Chilla (Fermented gram flour pancakes)

Chilla (also called "cheela" or "puda") is a savory pancake made from chickpea flour (besan) or a mixture of flours. A fermented version exists in some Madhya Pradesh households. Besan is mixed with sour buttermilk (chaas), water, salt, chopped onions, green chilies, and spices. The batter is left to ferment for 4 to 6 hours. After fermentation, it is poured onto a hot griddle (tawa) and cooked like a pancake. The cooking kills live microbes. Chilla is a popular breakfast or snack item, often served with chutney or yogurt.

---

Part 2: Fermented Dairy Products

Madhya Pradesh has a strong dairy tradition. The state is home to the "Sanchi" dairy cooperative (based in Ujjain), one of India's largest organic milk producers. Fermented dairy products are consumed daily across all regions and communities.

Dahi (Curd or Yogurt)

Dahi is prepared by boiling fresh cow or water buffalo milk, cooling to lukewarm (40 to 45 degrees Celsius), and inoculating with a starter culture from a previous batch of dahi (back slopping). The fermentation is driven by Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. In the hot summer months (35 to 45 degrees Celsius), dahi sets in 4 to 6 hours. In winter (5 to 10 degrees Celsius in northern MP), the inoculated milk is placed in a warm spot (near the hearth, inside a quilt wrapped pot) and may take 12 to 16 hours to set. Traditional households use earthen pots (matka) for setting dahi. Dahi is consumed daily, either plain, mixed with rice (dahi bhat), or used to make chaas, kadhi, lassi, and rabdi. Dahi is a genuine probiotic food.

Chaas (Spiced buttermilk)

Chaas is the most consumed fermented beverage in Madhya Pradesh, as in Gujarat and Rajasthan. It is prepared by churning fresh dahi to separate the butter, then diluting the buttermilk with water (typically 1:3 ratio of curd to water). The chaas is seasoned with salt, roasted cumin powder (jeera powder), black salt (kala namak), asafoetida (hing), and sometimes finely chopped green chilies, ginger, and coriander leaves. The Malwa region's chaas is similar to the Rajasthani version (saltier, more cumin), while the Bundelkhand region's chaas is closer to the Uttar Pradesh version (less salt, sometimes a touch of sugar). Chaas contains live lactic acid bacteria (Lactococcus lactis, Lactobacillus delbrueckii subsp. bulgaricus, Leuconostoc species). It is consumed with lunch and dinner, and is also drunk mid morning and late afternoon, especially in summer. It is a probiotic beverage.

Lassi (Sweet or salted fermented buttermilk)

Lassi is a thicker, richer fermented buttermilk beverage than chaas. It is made by churning fresh dahi with water (less water than chaas, resulting in a thicker consistency) and then adding sugar (sweet lassi) or salt (salted lassi). Sweet lassi is often flavored with rose water, cardamom powder (elaichi), or saffron (kesar). Salted lassi is flavored with roasted cumin powder and black salt. Lassi is a popular beverage in the northern and central districts of Madhya Pradesh (Gwalior, Shivpuri, Datia, Bhopal, Vidisha). Lassi contains live LAB and is a probiotic beverage. It is often served in large metal glasses (pint sized) as a refreshing drink.

Kadhi (Fermented yogurt curry)

Kadhi is a staple of the Madhya Pradesh thali, consumed almost daily in many households. Sour dahi (dahi that has fermented for 2 to 3 days, becoming more acidic) is whisked with chickpea flour (besan), water, ginger paste, green chilies, turmeric, and asafoetida. The mixture is heated gently (stirring continuously to prevent curdling) until it thickens. A tempering (tadka) of mustard seeds, cumin seeds, fenugreek seeds (methi), dried red chilies, and ghee is added. The Madhya Pradesh kadhi is typically medium thick, sour, and spicy (not sweet, unlike the Gujarati version). In the Malwa region, kadhi is often made with a small amount of jaggery (giving a subtle sweet sour balance). In the Bundelkhand region, kadhi is more sour and spicy. The heating step kills most live microbes if the kadhi is boiled. Traditional preparation involves gentle simmering (not boiling), preserving some probiotics. Kadhi is served with rice (kadhi chawal) or with khichdi.

Kadhi with Pakode (Fermented yogurt curry with fritters)

A very popular variation in Madhya Pradesh is kadhi with pakode (chickpea flour fritters). The pakode are made from besan batter (sometimes fermented with buttermilk for 1 to 2 hours), deep fried, and then added to the kadhi. This dish is a comfort food, especially during the monsoon season.

Rabdi (Fermented clotted sweet cream, different from Rajasthan)

In Madhya Pradesh, "rabdi" (or "rabri") refers to a sweet, clotted cream dessert made by boiling milk for hours, reducing it, and then adding sugar and cardamom. This is not fermented. However, in rural and tribal areas, a fermented version of rabdi similar to the Rajasthani fermented sour cream (described in the Rajasthan guide) exists. This product is rare and is confined to very traditional households. The fermented version is called "khatta rabri" or "dahi rabri" and is consumed as a condiment.

Ghee (From cultured butter)

Traditional Madhya Pradesh ghee (clarified butter) is made from cultured butter, not from fresh cream. Fresh dahi is churned to separate the butter (makhan). The butter is then heated to produce ghee. The culturing of the dahi gives the ghee a distinct, nutty, complex flavor. The heating kills all microbes, so ghee is not probiotic, but it is nutritionally superior to ghee made from fresh cream.

---

Part 3: Fermented Forest Produce and Tribal Ferments

This is the most distinctive part of Madhya Pradesh's fermentation tradition. The state has large tribal populations (Gond, Baiga, Bhil, Korku, Sahariya, Kol) living in the forested regions of the Satpura Range, Vindhya Range, and Maikal Hills (in the east). These communities have traditional knowledge of fermenting forest produce, including flowers, fruits, tubers, and bamboo shoots. Many of these ferments are used to produce alcoholic beverages, which are consumed in ritual, social, and daily contexts.

Mahua (Fermented flowers of Madhuca longifolia)

Mahua (Madhuca longifolia, also called "butter tree" or "honey tree") is a tree that grows abundantly in the forests of Madhya Pradesh. Its fleshy, sweet flowers are harvested in the spring (March to May). The flowers have a high sugar content (approximately 60 to 70 percent) and are a traditional source of sugar and alcohol for tribal communities. For fermentation, the fresh mahua flowers are collected, dried slightly, and then packed into earthen pots (matka) with water. No additional starter is added; the fermentation relies on wild yeasts present on the flowers (primarily Saccharomyces cerevisiae, Hanseniaspora, and Pichia species). The pot is sealed and left to ferment for 3 to 5 days. The resulting beverage is called "mahua daru" (mahua liquor) or "mahua mahua." It is a mildly alcoholic (4 to 8 percent alcohol), sweet, sour, effervescent drink with a distinct floral aroma. Mahua daru is consumed fresh (within 5 to 7 days) as a social and ritual beverage. It is also distilled (through traditional pot stills) to produce a stronger liquor (20 to 40 percent alcohol) called "mahua arrack" or "country liquor." The distilled version is not probiotic (distillation kills all microbes), but the fresh, undistilled mahua daru is a live fermented beverage containing active yeasts and LAB. The LAB involved include Lactobacillus plantarum and Leuconostoc species, which contribute to the sourness. Fresh mahua daru is a genuine probiotic beverage (though the alcohol content limits its use as a probiotic for some individuals). Pregnant women should avoid it entirely. Mahua flowers are also fermented into a semi solid paste, which is used as a sweetener or as a base for other ferments.

Safety note on mahua daru: Traditional production is unregulated. Contamination with undesirable yeasts or bacteria can occur. Only mahua daru from trusted sources (known tribal communities, prepared with clean water and pots) should be consumed. Adulteration with industrial alcohol (methanol) has been reported in illegally sold country liquor. Never consume mahua daru from unknown or unverified sources. Pregnant women should avoid it entirely. Individuals taking medications that interact with alcohol should also avoid it.

Salphi (Fermented palm sap from Salph tree)

Salphi (also called "taad" or "palm toddy" in other states) is the fermented sap collected from the inflorescences of the wild date palm (Phoenix sylvestris) and the fishtail palm (Caryota urens), which grow in the forests of eastern Madhya Pradesh (Baghelkhand region, districts like Shahdol, Anuppur, Sidhi, Singrauli). The sap is collected in earthen pots and ferments spontaneously within 4 to 8 hours due to wild yeasts. The resulting beverage is sweet, effervescent, sour, and mildly alcoholic (3 to 6 percent alcohol). Salphi is consumed by tribal communities (Gond, Baiga, Kol) and is also sold in village markets. It is similar to the kallu (toddy) of South India. Fresh salphi (within 8 hours of collection) contains live yeasts and LAB. Pregnant women should avoid it. Salphi is also used as a starter for other ferments (for example, in making fermented rice cakes or breads) in some tribal communities.

Safety note on salphi: Same as for any palm toddy. Only from trusted sources. Pregnant women avoid.

Fermented Bamboo Shoots (Karil or Sagg)

Bamboo shoots are fermented by tribal communities in the eastern and southern districts of Madhya Pradesh (Shahdol, Anuppur, Dindori, Mandla, Seoni, Chhindwara) which lie in the forested regions of the Maikal Hills and Satpura Range. The practice is similar to the bamboo shoot fermentation of Karnataka and the Northeast. Young bamboo shoots (karil or sagg in Gondi language) are harvested, peeled, sliced, and then packed into earthen pots with salt (5 to 10 percent) or without salt. The shoots are left to ferment for 7 to 15 days. The fermentation is driven by LAB, primarily Lactobacillus plantarum and Leuconostoc species. The resulting fermented bamboo shoots are sour, pungent (cheesy aroma), and have a distinct flavor. They are used as a condiment, added to curries, or stir fried with spices and coconut (if available). Fermented bamboo shoots are a genuine probiotic food when consumed raw (uncooked), but they are typically cooked in curries (killing the microbes). This product is confined to tribal areas and is not found in the plains of Madhya Pradesh. The safety note on fermented bamboo shoots from the Karnataka guide applies here.

Fermented Wild Tubers (Baiga and Gond communities)

The Baiga tribe (particularly in the Baiga Chak region of Dindori and Mandla districts) has traditional knowledge of fermenting wild tubers. Tubers from wild yam (Dioscorea species), taro (Colocasia species), and other forest plants are harvested, peeled, sliced, and then fermented in water (sometimes with salt) for 3 to 5 days. The fermentation reduces the toxicity of the tubers (many wild yams contain dioscorine and other alkaloids, as well as calcium oxalate crystals) and improves palatability. The fermented tubers are then boiled or roasted and eaten. The fermentation also softens the tubers. This practice is extremely rare and is confined to remote forest villages. Scientific documentation is limited. The LAB involved likely include Lactobacillus plantarum and Leuconostoc species. For safety, only tubers from traditional, trusted sources should be consumed, as misidentification of toxic tubers can be fatal.

Fermented Mahua Paste (Mahua ki Chutney)

A less common product is a fermented paste made from mahua flowers, green chilies, salt, and sometimes garlic. The mixture is packed into an earthen pot and left to ferment for 3 to 5 days. The resulting paste is sweet, sour, spicy, and pungent. It is used as a chutney or as a base for curries. Mahua ki chutney is consumed by the Gond and Bhil communities. The alcohol content is low (below 2 percent) because the fermentation is primarily lactic acid driven (LAB dominate over yeasts due to the salt content). This product is a genuine probiotic food. Pregnant women should exercise caution due to the low but present alcohol content.

Fermented Soybean (Hawaijar or Kinema like product in tribal areas)

In the eastern districts of Madhya Pradesh (Shahdol, Anuppur, Sidhi, Singrauli), which border Chhattisgarh and Jharkhand, a fermented soybean product similar to the Northeast Indian "kinema" or "hawaijar" is made by some tribal communities. Soybeans are boiled, then fermented for 2 to 3 days in a bamboo basket lined with leaves (typically banana leaves or sal leaves). The fermentation is driven by Bacillus subtilis, producing a sticky, stringy, pungent, and highly alkaline product (pH 8 to 9). This is completely different from the LAB driven ferments. The product is called "bariya" or "bhang ki chaat" in some areas. It is used as a condiment or added to curries. This product is extremely rare in Madhya Pradesh and is found only in the easternmost tribal belt. Safety note: Bacillus subtilis ferments are generally safe if prepared hygienically, but improper fermentation can lead to contamination with other Bacillus species (including Bacillus cereus, which can cause food poisoning). Only from trusted sources.

---

Part 4: Fermented Pickles and Condiments

Madhya Pradesh's pickling tradition is similar to that of North India and West India, with a reliance on mustard oil as the primary preservative. The state produces mango, lime, green chili, and mixed vegetable pickles. Unique pickles include "karonda" (Carissa carandas) pickle, "lasoda" (Cordia myxa) pickle, and "mushroom pickle" (from forest mushrooms in tribal areas).

Aam ka Achar (Fermented mango pickle)

Raw mango pieces are mixed with salt, chili powder, asafoetida, fenugreek powder (methi), fennel powder (saunf), and mustard oil. The mixture is packed into a ceramic or glass jar and left to ferment in the sun for 15 to 20 days. The fermentation is driven by halotolerant LAB, primarily Lactobacillus plantarum, Pediococcus pentosaceus, and Tetragenococcus halophilus. The mustard oil acts as a preservative and flavoring. The pickle is served as a condiment. Madhya Pradesh mango pickle often has a higher proportion of fennel than other regional pickles, reflecting the Malwa region's spice cultivation.

Nimbu ka Achar (Fermented lime pickle)

Lime pickle is made by fermenting whole or quartered limes with salt, chili powder, asafoetida, and mustard oil. The fermentation takes 15 to 30 days. Some households add a small amount of jaggery for a sweet sour flavor.

Hari Mirch ka Achar (Fermented green chili pickle)

Green chilies are slit and packed with salt, mustard oil, asafoetida, and lemon juice. The pickle is left to ferment in the sun for 10 to 15 days. The chilies soften and become intensely salty and sour. This pickle is served as a condiment.

Karonda ka Achar (Fermented karonda berry pickle)

Karonda (Carissa carandas, also called "kraunda" or "Christ's thorn") is a small, sour berry that grows wild in the forests and also cultivated in the Malwa and Bundelkhand regions. The berries are harvested, cleaned, and then mixed with salt, chili powder, asafoetida, and mustard oil. The pickle is left to ferment in the sun for 10 to 15 days. The fermentation reduces the sharp sourness of the berry and produces a complex, tangy, spicy pickle. Karonda ka achar is unique to Madhya Pradesh and is not commonly found in other states.

Lasoda ka Achar (Fermented cordia pickle)

Lasoda (Cordia myxa, also called "gunda" in Rajasthan) is a small, sticky fruit that grows on a tree common in the central Indian dry forests. The pickle is made by slitting the fruit, stuffing it with a mixture of salt, chili powder, asafoetida, fenugreek powder, and mustard oil, and then fermenting for 15 to 20 days. Lasoda ka achar is similar to the Rajasthani gunda pickle and is popular in the Malwa and Nimar regions.

Mushroom Pickle (Tribal fermented pickle)

In the forested regions of Madhya Pradesh (especially during the monsoon season), wild mushrooms are foraged by tribal communities. Some communities ferment the mushrooms to preserve them. The mushrooms are cleaned, cut, and mixed with salt, chili powder, asafoetida, mustard oil, and sometimes garlic. The mixture is left to ferment for 7 to 10 days. The resulting pickle is intensely flavorful. This product is extremely rare and is confined to tribal areas. Safety note: Identification of edible wild mushrooms is critical. Only mushrooms from trusted foragers should be consumed. Many wild mushrooms are toxic or deadly. This product is not recommended for general consumption unless from an absolutely reliable source.

Mixed Vegetable Pickle (Achar)

A mixed vegetable pickle (murabba or achar) is made from a mixture of raw mango, lime, green chilies, carrots, cauliflower, and other vegetables, fermented with salt, spices, and mustard oil.

---

Part 5: Fermented Beverages

Madhya Pradesh's fermented beverage tradition includes daily dairy based drinks (chaas, lassi) and the unique tribal alcoholic beverages (mahua daru, salphi) described in Part 3. Non dairy, non alcoholic fermented beverages are rare.

Chaas (Already covered)

Chaas is the primary non alcoholic fermented beverage.

Lassi (Already covered)

Lassi is the other primary non alcoholic fermented beverage.

Kanjhi (Fermented carrot beverage)

Kanjhi is made in Madhya Pradesh, particularly in the winter months (December to February) when black carrots are available. The preparation is identical to the Gujarati and Rajasthani kanjhi: black carrot pieces are mixed with water, salt, mustard powder (rai), and asafoetida, and left to ferment in the sun for 3 to 5 days. The resulting beverage is sour, spicy, effervescent, and pinkish red. It is consumed as a digestive drink. Kanjhi is a genuine probiotic beverage. It is particularly popular in the Malwa and Bundelkhand regions.

Sattu ka Sharbat (Usually not fermented, but a fermented variation exists)

Sattu (roasted chickpea flour) is typically mixed with water, lemon juice, salt, and roasted cumin powder to make a non fermented, non probiotic beverage. However, a traditional variation in Madhya Pradesh mixes sattu with sour buttermilk (chaas) instead of water, creating a fermented, probiotic, protein rich beverage. This is called "sattu chaas" or "sattu ka mattha." It is consumed as a summer drink.

Fermented Rice Water (Pakhala or Uta)

In the eastern districts of Madhya Pradesh (Rewa, Sidhi, Shahdol, Anuppur), which border Chhattisgarh and Odisha, a fermented rice water beverage similar to the Odia "pakhala" (also called "uta" in some regions) is made. Cooked rice is mixed with water and left to ferment overnight. The resulting liquid is consumed as a beverage, and the rice grains are eaten as a meal. This is similar to the Tamil "seepu" and the rural fermented rice water products of other states. It is a genuine probiotic beverage (if not cooked). It is particularly common during the hot summer months. The fermentation reduces the glycemic index of the rice and adds B vitamins.

---

Part 6: Starter Cultures and Fermentation Vessels

Earthen pots (Matka, Ghada, Kunda)

Traditional Madhya Pradesh households ferment dahi (curd) and store ferments in unglazed earthen pots called matka or ghada. Larger earthen vessels used for fermenting pickles or mahua daru are called "kunda" (particularly in tribal areas). The porous inner surface retains a biofilm of LAB from previous batches. In the cold winter months (5 to 10 degrees Celsius in northern MP), the matka is wrapped in a quilt (rajai) or placed near the hearth (chulha). In the hot summer, the matka is kept in a cool, dark corner or covered with a wet cloth for evaporative cooling.

Wooden and bamboo vessels for tribal ferments

Tribal communities ferment mahua daru and salphi in earthen pots, but also use wooden vessels (hollowed logs) and bamboo vessels for some ferments. The wood and bamboo retain their own microbial biofilms, contributing to the fermentation. This is analogous to the wooden vats used for Belgian lambic beer. These vessels are often not washed with soap (only rinsed with water) to preserve the resident microbial community. This practice is confined to remote tribal areas.

Buttermilk (Chaas) as a starter

For household ferments (like bara, bhalla, papad dough, chilla), sour buttermilk (chaas) or sour yogurt (dahi) is added as a starter culture. This ensures consistent fermentation, especially in the dry, cool winter months when spontaneous fermentation is unreliable.

Jaman or Khatta Dahi (The sour curd starter)

As in Rajasthan, Madhya Pradesh households maintain a reserved sour curd starter called "jaman" or "khatta dahi" (sour yogurt). A small amount is saved from each batch to inoculate the next batch. This starter is kept alive for years and is considered essential for good dahi.

Mahua flower starter (Tribal)

For fermenting mahua daru, the mahua flowers themselves provide the wild yeasts. No additional starter is added. The flowers are not washed (to preserve the yeasts). For other tribal ferments (like fermented tubers or bamboo shoots), no starter is added; the fermentation relies on environmental microbes and the resident microbes on the raw ingredients.

---

Final Safety and Consumption Note

While traditional fermented foods of Madhya Pradesh offer significant nutritional and probiotic benefits, several safety considerations specific to the state's unique climate, tribal ferments, and forest products should be noted.

For fermented grain and pulse products (dahi bada, bhalla, papad, bari, mangodi, chilla, handvo): Dahi bada and bhalla are deep fried (bada) and then served with live yogurt. The deep fried bada are safe for everyone. The live yogurt (dahi) is safe for healthy individuals and pregnant women. Immunocompromised individuals should consult a physician before consuming live dahi. Papad, bari, and mangodi are sun dried and then roasted or fried before eating; the high heat kills live microbes. They are safe for everyone. Batter that has fermented for too long (more than 10 hours in summer, more than 20 hours in winter) may become excessively sour or develop off flavors. A putrid smell, visible mold, or slimy texture indicates spoilage, and the batter should be discarded.

For dairy products (dahi, chaas, lassi, kadhi, rabri, ghee): Dahi, chaas, and lassi are genuine probiotic foods when consumed live (not heated). They are generally safe for healthy individuals and pregnant women. Kadhi, if gently heated (not boiled), retains some probiotics and is safe. Ghee (from cultured butter) is not probiotic (heating kills all microbes) but is safe for everyone. For immunocompromised individuals, live dairy ferments are generally safe, but consultation with a physician is advised. Dahi that has been stored for more than 5 to 7 days, or that shows signs of mold, should be discarded. In the hot summer, dahi can become excessively sour within 24 hours; this is still safe but may cause digestive discomfort.

For fermented forest produce and tribal ferments (mahua daru, salphi, fermented bamboo shoots, fermented wild tubers, mahua ki chutney, fermented soybean, mushroom pickle): These products require extreme caution.

· Mahua daru and salphi: These are alcoholic beverages (3 to 8 percent alcohol). Pregnant women should avoid them entirely. Individuals on medications that interact with alcohol should also avoid them. Only consume from trusted, traditional sources. Never consume if adulteration is suspected (unusual smell, burning sensation, headache after small amount). Adulterated country liquor has caused fatalities from methanol poisoning. For moderate consumers, fresh, undistilled mahua daru contains live yeasts and LAB, but the alcohol content limits its use as a probiotic beverage. The distilled version (arrack) is not probiotic and is more dangerous due to higher alcohol content and risk of methanol adulteration.

· Fermented bamboo shoots (karil, sagg): Only from trusted traditional sources. Improperly fermented bamboo shoots can retain toxic cyanogenic glycosides. They should have a clean, sour, slightly cheesy aroma (not putrid, not ammoniacal). A slimy texture, black mold, or putrid smell indicates spoilage. Pregnant women should avoid raw fermented bamboo shoots (cooked are safe). First time consumers start with a very small quantity (less than 10 grams).

· Fermented wild tubers: Only from trusted tribal sources. Misidentification of tubers can be fatal. This product is not recommended for general consumption.

· Mahua ki chutney: Low alcohol (below 2 percent), but pregnant women should exercise caution. Safe for others if from a trusted source.

· Fermented soybean (bariya, kinema like): Bacillus subtilis ferments are generally safe but can cause food poisoning if contaminated with Bacillus cereus. Only from trusted sources. If the product has an overly strong ammonia smell or a slimy, discolored appearance, discard it. Pregnant women should avoid due to the alkaline pH and potential for contamination.

· Mushroom pickle: Extremely high risk due to potential misidentification of mushrooms. Not recommended for general consumption. Only tribal communities with generations of foraging knowledge can safely prepare this product.

For fermented pickles and condiments (aam ka achar, nimbu ka achar, hari mirch, karonda, lasoda, mixed vegetable): These products have a high salt content (10 to 20 percent) and high oil content (mustard oil). Individuals with hypertension, congestive heart failure, chronic kidney disease, or gallbladder disease should consume these pickles only in extremely small quantities or avoid them entirely. Pregnant women can consume in small amounts. Pickles that develop a slimy texture, unusual colors, or a putrid, rotten smell should be discarded. Mold growth warrants discarding the entire batch. Mustard oil pickles: mustard oil contains erucic acid, which is safe in tiny quantities (the amount consumed in a serving of pickle is negligible) but may cause issues if consumed in large amounts.

For fermented beverages (chaas, lassi, kanjhi, sattu chaas, fermented rice water (pakhala/uta), mahua daru, salphi): Chaas, lassi, kanjhi, sattu chaas, and fermented rice water are non alcoholic (alcohol below 0.5 percent) and safe for everyone, including pregnant women. These should be consumed within 2 to 3 days of preparation (kanjhi within 5 days). Any beverage with a putrid smell, visible mold, or a thick slimy consistency should be discarded. For mahua daru and salphi, see the safety note above (alcoholic, avoid during pregnancy, only from trusted sources).

For individuals on monoamine oxidase inhibitor (MAOI) medications: Aged products such as long fermented pickles (aged for more than 6 months) and aged jaman (very sour curd starter) may contain elevated levels of tyramine. These individuals should avoid aged fermented foods or consult their physician. Freshly fermented products (fresh dahi, fresh chaas, fresh kanjhi, fresh fermented rice water) have lower tyramine levels and are generally safe.

For general consumers: Start with small quantities of any new fermented food to assess individual tolerance. Fermented foods are generally safe for healthy individuals. Pregnant women, immunocompromised individuals, and infants under one year should consult a physician before adding significant quantities of live fermented foods to their diet. For cooked fermented products (dahi bada (the bada part), papad, bari, mangodi, chilla, handvo), no consultation is needed as these are safe for everyone (the bada are deep fried; the yogurt on dahi bada is live, so that part requires consultation). For tribal ferments (mahua daru, bamboo shoots, etc.), general consumption is not recommended without specific local knowledge and trusted sources.

Note on Commercial Products: Many commercially available dahi, chaas, lassi, kadhi, papad, and pickles are pasteurized or contain preservatives. These products do not contain live probiotics. For probiotic benefits, traditional, homemade, or fresh (non pasteurized) products are required. For dahi, look for "live cultures" or "contains active bacteria" on the label. For pickles, traditional sun fermented pickles (often sold in glass jars in specialty stores) are more likely to contain live microbes than mass produced, heat processed pickles. For mahua daru and salphi, commercial "country liquor" is often adulterated or distilled; only fresh, undistilled, traditionally prepared products from trusted tribal sources contain live microbes.

Note on Tribal Ferments: The tribal fermented foods described in this guide (mahua daru, salphi, fermented bamboo shoots, fermented wild tubers, mahua ki chutney, fermented soybean, mushroom pickle) are part of the cultural heritage of the Gond, Baiga, Bhil, Korku, Sahariya, and Kol communities. These products are not commercially available and are typically consumed only within these communities. Travelers and outsiders should not attempt to source or consume these products without proper guidance and consent from community members. The descriptions provided here are for ethnographic, scientific, and educational documentation only. Respect for traditional knowledge and practices is essential.

---