A popular dish was cooked rice that is then soaked in water and allowed to ferment overnight. The superfluent water with added salt is an excellent hydrating agent in the hot and humid summers, while the fermentation improves the bioavailability of iron, potassium, and calcium by several folds...
idiaapam, appam, unni-appam etc. Rice is soaked and grinded with urad dal and then left to ferment. This forms the batter for the ever famous rice