for fermenting in the traditonal indian way, soak 1 tbsp fenugreek seeds for a couple of hours, they absorb air borne yeast, Grind it up to a paste & then add to your chickpea batter. keep overnight in a warm place, top of fridge, or instant pot in yogurt setting. your dough will rise beautifully without any other help..and get the probiotic benefits to gut too!
