Bandrams

Bandrams are a type of fermented dough product originating from the Indian subcontinent. They are typically made from a mixture of flour, water, and a starter culture, which allows the dough to ferment over a period of time. This fermentation process is crucial to the development of their characteristic tangy flavor and slightly chewy texture.

The preparation of bandrams involves several steps. First, the flour, usually wheat or a blend of flours, is combined with water to form a soft dough. A portion of a previous batch of fermented dough, known as the starter or leaven, is then incorporated. This starter contains the necessary yeast and bacteria to initiate and sustain the fermentation process. The dough is then left to rest in a warm place, allowing it to rise and develop its complex flavors. The duration of fermentation can vary, influencing the final taste and texture.

Bandrams are often shaped into small, round or oval forms before being cooked. Cooking methods can include baking, frying, or steaming, depending on the specific regional variations and desired outcome. Baked bandrams tend to have a crusty exterior and a soft interior, while fried versions are crispier. They can be enjoyed on their own as a snack or served as an accompaniment to various dishes. Bandrams are a staple in some culinary traditions, valued for their unique taste and the digestive benefits attributed to the fermentation process.