"Fermented Foods: A Delicious Addition to Hanuman Jayanti Celebrations and Hindu Festivals"

Hanuman Jayanti is a Hindu festival that celebrates the birth of Lord Hanuman, who is known for his strength and devotion to Lord Rama. While there are no specific fermented foods that are traditionally associated with this festival, there are some fermented foods that are commonly consumed during Hindu festivals in general. 

Here are a few examples:

1.     Dosa - Dosa is a popular South Indian breakfast food that is made from a fermented batter of rice and urad dal (split black lentils). The batter is typically fermented overnight, which gives it a tangy flavor and airy texture. To make dosa, the batter is spread thinly on a hot griddle and cooked until it is crisp and golden brown. Dosa is often served with sambar (a lentil-based vegetable stew) and coconut chutney.
2.     Idli - Idli is another popular South Indian breakfast food that is made from a fermented batter of rice and urad dal. The batter is similar to dosa batter, but it is steamed instead of cooked on a griddle. This gives idli a soft and fluffy texture. Idli is often served with sambar and chutney.
3.     Dhokla - Dhokla is a steamed fermented snack that is popular in Gujarati cuisine. It is made from a batter of gram flour (also known as chickpea flour or besan) that is fermented with yogurt or buttermilk. The fermented batter is then steamed in small molds, which gives dhokla its spongy texture. Dhokla is typically served with green chutney made from cilantro and mint.
4.     Kanji - Kanji is a traditional North Indian drink that is made from fermented carrots or beets. To make kanji, whole carrots or beets are grated and mixed with water, salt, and mustard seeds. The mixture is then left to ferment for a few days, which gives it a tangy and slightly effervescent flavor. Kanji is typically consumed during the spring festival of Holi, but it could be enjoyed during Hanuman Jayanti as well.
5.     Achaar - Achaar is a type of Indian pickle that is made from fermented fruits or vegetables. Achaar can be made with a variety of ingredients, such as mango, lemon, and chili peppers. To make achaar, the fruits or vegetables are mixed with spices, salt, and oil, and then left to ferment for several days. The result is a tangy and spicy condiment that is often served with rice or roti. Achaar can be stored for several months and is a common accompaniment to Indian meals.
6.     Appam - A fermented rice pancake that is popular in Kerala cuisine. Appam batter is made from a mixture of rice and coconut milk, which is fermented overnight with yeast or toddy (fermented coconut water). The result is a slightly sweet and spongy pancake that is often served with vegetable or meat curries.
7.     Shrikhand - A sweet dessert that is popular in Maharashtrian cuisine. Shrikhand is made from strained yogurt that is flavored with saffron, cardamom, and sugar. The yogurt is typically hung in a cheesecloth for several hours to remove excess water, which gives it a thick and creamy texture. Shrikhand is often served with poori (a deep-fried bread) during festivals and special occasions.
 
8.     Gundruk - A fermented leafy vegetable that is popular in Nepali cuisine. Gundruk is made from leafy greens such as mustard, radish, or cauliflower, which are pickled with water, salt, and spices. The mixture is then left to ferment for several days, which gives it a sour and pungent flavor. Gundruk is often used as a side dish or added to soups and stews.
 
9.     Kombucha - A fermented tea beverage that is popular in urban India. Kombucha is made from sweetened tea that is fermented with a symbiotic culture of bacteria and yeast (SCOBY). The SCOBY metabolizes the sugar and caffeine in the tea, which results in a slightly sour and effervescent drink. Kombucha is often flavored with fruit juices or herbs and is believed to have health benefits due to its probiotic content.
 
10.  Kanji vada - A snack that is popular in Rajasthan cuisine. Kanji vada is made by soaking lentil fritters (vada) in a fermented drink made from mustard seeds and water (kanji). The lentil fritters absorb the tangy and spicy flavors of the kanji, which makes them a flavorful and refreshing snack.

These are just a few examples of fermented foods that are commonly consumed during Hindu festivals. While there may not be specific fermented foods associated with Hanuman Jayanti, these foods could be enjoyed as part of the celebration. Each region has its own unique fermented foods and beverages that reflect its cultural and culinary traditions.