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Traditional Fermented Indian Dairy Foods: Raita, Kadhi, Dahiwada, and Raabadi

By PMG Engineering · 17 Oct 2023

India has a rich tradition of fermented dairy-based dishes that are nutritious, probiotic-rich, and widely consumed across regions. This article explores the preparation methods, variations, and food processing techniques involved in making Raita, Kadhi, Dahiwada, and Raabadi. These products are essential for food consultants, food processing consultants, and food manufacturing consultants aiming to modernize traditional foods with industrial-scale production and packaging.

Kadhi – A Traditional Fermented Curry

Kadhi is a spiced yogurt-based curry made from fermented dahi (curd) and Bengal gram flour (besan). It is known for its unique tangy taste and cooked flavor, making it a staple in several Indian regions.

Ingredients and Composition

Fermented dahi from standardized milk (0.8–1.0% fat)
Besan (5–8%) as a thickener
Optional additions: fried gram flour balls (pakoras), boiled vegetables
Milk solids: 6–8%
Total solids after cooking: 14–16%

Preparation Method

Ferment pasteurized milk with a mix of Lactococcus lactis, Streptococcus thermophilus, and Lactococcus cremoris.
After curdling, stir the dahi and mix in besan with equal parts water.
Boil for 10–15 minutes.
Add salt, turmeric, and spices.
Garnish with chopped onions and serve.

Dehydrated Kadhi – Instant Food Innovation

For food industry consultants and food business consultancies, dehydrated kadhi offers convenience and longer shelf life.

The slurry is dried using double drum rollers at 60°C, 45–50 psi pressure, and 16–20 rpm.
The product is packed in LDPE or HDPE laminated pouches to retain freshness for up to 12 weeks.

Raita – A Cooling Yogurt Side Dish

Raita is a popular side dish made from seasoned dahi, often consumed with rice or roti.

Common Ingredients

Lightly beaten dahi
Salt, pepper, cumin seeds, mustard seeds
Vegetables: cucumber, onion, tomato, carrot, pumpkin
Fruits: banana, mango (for sweet raita)
Garnishes: red chili powder, garam masala, mint or coriander

Regional Variations

Kerala's “ginger curd” includes green chilies and ginger
Besan or black gram dal granules for texture

Food Consulting Insight

Food processing consultants can explore regional variations and formulate packaged raita mixes for urban markets using controlled fermentation and portioned ingredient packs.

Dahiwada – A Fermented Snack Delight

Dahiwada is a traditional Indian snack made from deep-fried lentil patties soaked in spiced dahi.

Ingredients & Preparation

Black gram dal soaked overnight
Ground into thick batter with spices
Fried into patties, soaked in salt water, then immersed in beaten dahi
Garnished with mint, chili powder, and tamarind-jaggery chutney

Technical Aspects

Frying temperature: ~150°C
Important to beat dahi for even absorption
Final touch: sweet-sour tamarind sauce

This is an ideal product for food technology consulting firms exploring RTE (ready-to-eat) chilled or frozen variants for modern retail.

Raabadi – A Probiotic Fermented Beverage

Raabadi (Rabadi) is a lactic acid fermented beverage made from buttermilk and cereals, widely consumed in semi-arid regions of India.

Traditional Preparation

Mix wheat, pearl millet, barley, or maize flour with buttermilk
Ferment at 40–45°C for 4–6 hours
Boil, add salt, cool, and serve

Probiotic Potential

Studies show cereals and millets boost the growth of beneficial bacteria like Lactobacillus plantarum, L. reuteri, L. acidophilus, and L. fermentum.

This presents an opportunity for food manufacturing consultants to develop probiotic dairy beverages using indigenous cereals.

Research-Based Formulation (NDRI, Karnal)

Used skim milk + 5.3% germinated pearl millet flour
Stabilized with 0.6% pectin
Shelf life: 7 days at 5–7°C

Conclusion

Traditional fermented dairy-based foods like Kadhi, Raita, Dahiwada, and Raabadi represent both culinary heritage and commercial opportunity. These dishes can be adapted for mass production with the help of food consultants, food processing consultants, and food business consultancy firms by implementing food technology innovations, packaging solutions, and process optimization.

Frequently asked

What milk standardisation and solids levels should we target for industrial kadhi?

For kadhi, ferment standardised milk at 0.8-1.0% fat into dahi, then add besan (Bengal gram flour) at 5-8% as thickener. Milk solids in the formulation run 6-8%, and total solids after cooking reach 14-16%. The dahi is stirred, besan mixed with equal parts water is added, and the mixture is boiled for 10-15 minutes before salt, turmeric and spices go in.

Which cultures are used for the dahi base in kadhi production?

The dahi base for kadhi is produced by fermenting pasteurised milk with a mixed culture of Lactococcus lactis, Streptococcus thermophilus and Lactococcus cremoris. This combination gives the tangy taste that, together with the boiling step and besan addition, produces kadhi's characteristic cooked flavour.

What are the drum-drying parameters for instant dehydrated kadhi, and what shelf life can we expect?

Dehydrated kadhi is made by drying the slurry on double drum rollers at 60°C, 45-50 psi pressure and 16-20 rpm. The dried product is packed in LDPE or HDPE laminated pouches, which retain freshness for up to 12 weeks. This gives an instant convenience format with longer shelf life than fresh kadhi.

Can raabadi be made into a commercially viable probiotic beverage?

Yes. Raabadi is a lactic acid fermented beverage made by mixing wheat, pearl millet, barley or maize flour with buttermilk, fermenting at 40-45°C for 4-6 hours, then boiling, salting and cooling. A research-based formulation from NDRI, Karnal used skim milk with 5.3% germinated pearl millet flour, stabilised with 0.6% pectin, giving a shelf life of 7 days at 5-7°C.

Which lactic acid bacteria are associated with cereal-based fermented dairy beverages like raabadi?

Studies show that cereals and millets used in raabadi boost the growth of beneficial bacteria including Lactobacillus plantarum, L. reuteri, L. acidophilus and L. fermentum. This probiotic potential makes indigenous cereals such as pearl millet, wheat, barley and maize attractive raw materials for developing probiotic fermented dairy beverages at commercial scale.

What process points matter most when scaling up dahiwada for retail?

For dahiwada, black gram dal is soaked overnight, ground into a thick spiced batter, fried into patties at around 150°C, soaked in salt water, then immersed in beaten dahi. Beating the dahi properly is critical for even absorption into the patties. Garnishing with mint, chilli powder and a sweet-sour tamarind-jaggery chutney completes it, and the product suits chilled or frozen ready-to-eat variants.

CITE THIS

PMG Engineering. (2023). Traditional Fermented Indian Dairy Foods: Raita, Kadhi, Dahiwada, and Raabadi. PMG Engineering. https://pmg.engineering/Article/265/traditional-fermented-indian-dairy-foods-raita-kadhi-dahiwada-and-raabadi/

https://pmg.engineering/Article/265/traditional-fermented-indian-dairy-foods-raita-kadhi-dahiwada-and-raabadi/