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B2 verb 9 Min. Lesezeit

खमीरना

khameerna
Beispiele खमीरना in 30 Sekunden
Erklärung खमीरना in your Level:
At the A1 level, you don't need to worry about the complex science of fermentation. Think of 'खमीरना' (Khamīrnā) simply as 'making bread puffy.' In India, bread like 'Naan' or 'Bhatura' is very popular. To make these breads, you need to mix flour with something special called 'Khamir' (yeast) and wait. That waiting and rising process is 'Khamirna.' You might hear this word in a kitchen or a restaurant. For example, if you are learning names of foods, you might learn that 'Khamiri Roti' is a type of bread that has been fermented. Just remember: Khamir = Yeast, Khamirna = to use yeast to make dough grow. It is a slow process, usually taking many hours. At this stage, just associate the word with bread and baking.
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At the A2 level, you can start using 'खमीरना' in simple sentences about cooking. You are likely learning about daily routines and food preparation. You can use this word to describe how to make certain Indian snacks like 'Jalebi' or 'Dhokla.' For example, 'I am fermenting the dough' would be 'Main aata khamir raha hoon.' You should also know that 'Khamirna' needs warmth. If you are talking about the weather, you could say 'It is hot, so the dough will ferment quickly.' This level is about connecting the verb to physical actions and simple causes (heat, time, yeast). You might also notice that it's a 'transitive' verb, meaning you usually do it to something (like dough or batter).
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At the B1 level, you should understand the difference between 'खमीरना' and other cooking verbs like 'गूंधना' (kneading) or 'पकाना' (cooking). Fermentation is a specific middle step. You can now use the word to explain recipes to others. You might say, 'After kneading the dough, let it ferment for two hours.' You will also encounter the passive form 'Khamir uthna' (to rise/ferment on its own). For instance, 'The batter has fermented well.' This level requires you to understand the timing and the results of the process—the sour smell, the bubbles, and the increased volume. You can also start using the adjective 'Khamiri' to describe food textures, such as 'This bread is very soft and fermented.'
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At the B2 level, you are expected to use 'खमीरना' in more complex and varied contexts. This includes understanding its role in different regional cuisines of India, from the 'Khamiri Roti' of the North to the fermented rice batters of the South. You should be able to discuss the scientific aspect using this word, even if you don't use the formal term 'Kinvan.' You can also understand metaphorical uses. For example, if a situation is getting tense or an idea is developing slowly, a writer might use 'khamirna' to describe that 'brewing' feeling. You should be able to conjugate the verb in all tenses, including the causative 'Khamirwana' (to have someone else ferment something). You also understand the cultural significance of fermented foods in Indian gut health (probiotics).
At the C1 level, your understanding of 'खमीरना' should be nuanced. you can distinguish between the domestic 'Khamirna' and the academic 'Kinvan' and choose the right one for your audience. You can use the word in literary analysis or high-level social discussions. If you are describing a social movement that started small and grew over time, 'khamirna' is a sophisticated choice of verb. You are also aware of the Persian etymology of the word and how it differentiates Hindi-Urdu culinary vocabulary from purely Sanskrit-based terms. You can discuss the chemistry of fermentation in Hindi, explaining how 'sugar converts to alcohol' using this verb in a way that is accessible yet precise. Your vocabulary includes related idioms and rare usages.
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At the C2 level, 'खमीरना' is a tool for poetic and philosophical expression. You can use it to describe the aging of wine, the maturation of a soul, or the slow fermentation of a revolution. You understand the deepest historical roots of the word and its cognates in other Indo-European or Semitic languages. You can write technical papers on microbiology in Hindi using 'kinvan' but switching to 'khamirna' to maintain a specific stylistic tone. You are a master of the verb's nuances, including how its meaning shifts slightly in different dialects of Hindi across India and Pakistan. You can use it to describe complex sensory experiences—the exact point where fermentation becomes spoilage—and the cultural philosophy of 'patience' that the word embodies in Eastern traditions.
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Beispiele

खमीरना in 30 Sekunden

  • Khamirna means to ferment or leaven dough/liquids.
  • It is essential for Indian breads like Naan and Bhatura.
  • The word comes from the Persian root 'Khamir' (yeast).
  • It can be used metaphorically for brewing ideas or emotions.

The word खमीरना (Khamīrnā) is a specialized Hindi verb that primarily translates to "to ferment" or "to leaven" in English. It describes the biological and chemical process where microorganisms like yeast or bacteria convert carbohydrates into alcohol or organic acids. In the context of Hindi-speaking households and the Indian culinary landscape, this word is most frequently encountered in the kitchen, specifically when preparing traditional breads, fermented batters, and certain sweets. Unlike the English word 'ferment,' which can sound quite scientific, खमीरना carries a warm, domestic connotation, evoking the smell of rising dough or the tangy aroma of a preparing dosa batter.

Literal Meaning
To cause something to rise or undergo fermentation by adding yeast or allowing natural bacteria to act.
Culinary Usage
Used when talking about making Naan, Bhatura, Jalebi, or Idli batter where the 'rise' is essential for texture.
Metaphorical Usage
Can refer to ideas or emotions that are 'brewing' or developing slowly over time under the surface.

When you use this word, you are usually referring to a process that takes time. You don't just 'khamir' something instantly; it requires a period of rest, often in a warm place. This temporal aspect is crucial to understanding the verb's placement in a sentence. For instance, a mother might tell her child that the dough needs to 'khamirna' for four hours before it can be turned into fluffy bhaturas. It is a transition from a dense state to a light, airy state.

भटूरे का आटा बनाने के लिए उसे कम से कम पाँच घंटे तक खमीरना ज़रूरी है। (To make bhatura dough, it is necessary to let it ferment for at least five hours.)

Historically, the root word 'Khamir' comes from Arabic/Persian influences on Hindi, reflecting the long history of leavened bread making in the Indian subcontinent, particularly during the Mughal era. Before this influence, many Indian breads were unleavened (like Roti or Paratha). The introduction of 'Khamiri Roti' changed the culinary landscape, making this verb essential for anyone discussing North Indian Mughlai cuisine. In modern times, with the popularity of sourdough and craft brewing in urban India, the word is seeing a resurgence in scientific and hobbyist circles.

जलेबी के घोल को रात भर खमीरने से उसमें वह खास खट्टापन आता है। (Fermenting the jalebi batter overnight gives it that special sourness.)

Using खमीरना correctly requires an understanding of whether you are acting upon an object (transitive) or describing a process happening to the subject (intransitive). In most daily usage, it acts as a transitive verb where the cook is the agent causing the dough to ferment. However, it can also be used in a passive sense. Understanding the tenses is also vital because fermentation is a continuous process.

Present Tense
"मैं आटा खमीर रहा हूँ" (I am fermenting the dough). This implies the active process is currently underway.
Past Tense
"कल हमने इडली का घोल खमीरा था" (Yesterday we fermented the idli batter). Note the use of the past participle.
Future Tense
"क्या आप इस मिश्रण को खमीरेंगे?" (Will you ferment this mixture?). This is used when asking about intentions or recipes.

One of the nuances of Hindi is the use of auxiliary verbs. You will rarely hear "खमीरना" in isolation in a command. Instead, you might hear "खमीरने दो" (Let it ferment). The word 'दो' (give/let) adds the sense of allowing nature to take its course. This reflects the patience inherent in Indian cooking. If you are describing the result, you would use the adjective form: "खमीरी रोटी" (Fermented/Leavened bread).

अगर मौसम ठंडा है, तो आटे को खमीरना मुश्किल हो जाता है। (If the weather is cold, it becomes difficult to ferment the dough.)

In scientific contexts, while the formal word is 'किण्वन' (kinvan), 'खमीरना' is frequently used in lab instructions or simplified science textbooks to explain how grapes turn into wine or how milk turns into curd (though 'जमाना' is more common for yogurt). When writing about these processes, ensure you use the correct object. You 'ferment' the sugar or the base material to get the end product.

शराब बनाने के लिए फलों के रस को हफ़्तों तक खमीरना पड़ता है। (To make wine, the fruit juice must be fermented for weeks.)

The word खमीरना is ubiquitous in specific environments. If you walk into a traditional bakery (Nanbai) in Old Delhi or Lucknow, you will hear the bakers discussing how well the dough has fermented. It is the language of the trade. Similarly, in South Indian homes, though the primary language might be Tamil or Kannada, when speaking Hindi, 'खमीरना' is used to describe the essential step for making Idli and Dosa batter. It's a word that bridges the gap between traditional wisdom and modern culinary science.

In the Kitchen
Discussing recipes: "आटे में थोड़ा दही डालो ताकि वह जल्दी खमीर सके।" (Add some yogurt to the dough so it can ferment quickly.)
In Food Vlogs/Blogs
Hindi YouTube chefs like Nisha Madhulika or Sanjeev Kapoor frequently use this term to explain the texture of bread.
At the Market
When buying yeast (खमीर), a customer might ask how much is needed to 'khamir' a kilo of flour.

Beyond the culinary world, you might hear this word used metaphorically in news or literature. For example, a political analyst might say, "जनता के बीच असंतोष खमीर रहा है" (Dissatisfaction is brewing among the public). Here, it implies a slow, bubbling growth of a sentiment that will eventually lead to an 'explosion' or a significant change, much like how fermented dough eventually rises and expands. This usage adds a layer of depth to the word, moving it from the kitchen to the social sphere.

लेखक के मन में कई दिनों से यह कहानी खमीर रही थी। (This story had been brewing/fermenting in the writer's mind for many days.)

In traditional medicine (Unani or Ayurveda), fermentation is a key process for creating certain tonics called 'Asavas' and 'Arishtas'. A practitioner might explain the health benefits of 'खमीरी' (fermented) foods for gut health. This scientific-yet-traditional context is where the word gains its health-related associations. You'll hear it in discussions about probiotics (though the English word 'probiotic' is now more common in cities, the concept is explained through 'खमीरना').

गाँव में गुड़ को खमीरकर पारंपरिक पेय बनाया जाता है। (In the village, a traditional drink is made by fermenting jaggery.)

One of the most common mistakes learners make with खमीरना is confusing it with other biological processes like 'सड़ना' (rotting) or 'गलना' (melting/decomposing). While fermentation is a form of decomposition, in Hindi, 'खमीरना' is almost always a positive or intentional process. If you say the milk is 'खमीर रहा है', it implies you are making cheese or yogurt intentionally. If it's an accident, you should say 'दूध फट गया' (the milk curdled/spoiled).

Mistake: Confusion with 'सड़ना' (Sadna)
Never use 'खमीरना' for food that has gone bad accidentally. 'खमीरना' implies a controlled, useful process. Using 'सड़ना' implies it is now waste.
Mistake: Misusing the Root
Learners often forget that 'खमीर' is the noun (yeast) and 'खमीरना' is the verb. You cannot 'खमीर' a bread; you 'खमीर' the dough.
Mistake: Tense Confusion
Since fermentation takes time, using the simple present 'मैं खमीरता हूँ' (I ferment) sounds like a general habit. Use the continuous 'रहा हूँ' for specific actions.

Another error is using 'खमीरना' for processes that don't involve yeast or bacteria. For example, simply mixing water and flour is 'गूंधना' (kneading). You only start 'खमीरना' once the leavening agent is added and the waiting begins. Also, do not confuse it with 'फूलना' (to swell/puff up). While fermented dough 'swells', the swelling of a balloon or an injury is never 'खमीरना'.

गलत: चोट की वजह से मेरा हाथ खमीर गया है। (Wrong: My hand has fermented because of the injury.)
सही: चोट की वजह से मेरा हाथ फूल गया है। (Correct: My hand has swollen because of the injury.)

Lastly, be careful with the pronunciation. The 'Kh' (ख) is a voiceless velar fricative, similar to the 'ch' in 'Bach' or 'Loch'. Pronouncing it as a simple 'K' (क) makes it 'Kamirna', which is not a word and will confuse native speakers. The dot (nukta) is sometimes used (ख़मीरना) to indicate the deeper Persian sound, though in modern Hindi, it is often written without the dot but still pronounced with the friction.

ध्यान रहे कि दही जमाने को खमीरना नहीं, बल्कि 'जमाना' कहते हैं। (Keep in mind that setting yogurt is called 'jamana', not 'khamirna'.)

While खमीरना is the most common word for leavening in a domestic context, Hindi offers several alternatives depending on the formality and the specific biological process being described. Understanding these nuances will help you sound more like a native speaker and allow you to navigate technical texts as well as casual kitchen conversations.

किण्वन करना (Kinvan Karnā)
This is the formal, Sanskrit-derived term for fermentation. You will find this in science textbooks, industrial manuals, and formal reports. It covers all types of fermentation (alcoholic, lactic acid, etc.).
खमीर उठाना (Khamīr Uṭhānā)
Literally "to raise the yeast." This is the most common idiomatic way to say "to ferment dough" in a household. It emphasizes the 'rising' action.
उबाल आना (Ubāl Ānā)
While this usually means 'to boil', in the context of fermentation, it refers to the bubbling and frothing that occurs in liquids like sugarcane juice being turned into vinegar.

When comparing खमीरना to किण्वन, think of the difference between "bake" and "thermal processing". One is for the kitchen, the other is for the lab. If you are writing a recipe, use 'खमीरना'. If you are writing a thesis on biotechnology, use 'किण्वन'. Another related word is 'झाग उठना' (to foam up), which describes the visual result of fermentation but not the process itself.

वैज्ञानिक भाषा में खमीरने की प्रक्रिया को 'किण्वन' कहा जाता है। (In scientific language, the process of fermenting is called 'kinvan'.)

For those studying South Indian cuisine in Hindi, you might encounter the phrase 'खट्टा करना' (to make sour). Since fermentation often results in a tangy flavor (like in Idli), people sometimes use this as a synonym. However, 'खमीरना' is more precise as it describes the biological action, whereas 'खट्टा करना' only describes the flavor change, which could also be achieved by adding lemon or vinegar.

ढोकला बनाने के लिए बेसन को दही के साथ खमीरना पड़ता है। (To make dhokla, the gram flour must be fermented with yogurt.)

Aussprachehilfe

UK /kʰə.miːɾ.nɑː/
US /kə.mɪər.nɑː/
The primary stress is on the second syllable 'meer'.
Reimt sich auf
पीरना (Peerna) चीरना (Cheerna) धीरना (Dheerna) लकीरना (Lakeerna) गंभीरना (Gambheerna) अमीरना (Ameerna) तस्वीरना (Tasveerna) वजीरना (Vazeerna)
Häufige Fehler
  • Pronouncing 'kh' as a simple 'k' (like 'kite'). It should be like the 'ch' in 'Bach'.
  • Making the 'ee' sound too short.
  • Nasalizing the final 'na' unnecessarily.
  • Adding an extra vowel sound between 'r' and 'n'.
  • Ignoring the soft 'r' and making it a rolled 'r' too aggressively.
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Beispiele nach Niveau

1

आटा खमीर रहा है।

The dough is fermenting.

Present continuous tense using 'raha hai'.

2

खमीर कहाँ है?

Where is the yeast?

Using 'Khamir' as a noun.

3

रोटी खमीरी है।

The bread is fermented.

Using 'Khamiri' as an adjective.

4

इसे दो घंटे खमीरना है।

This has to ferment for two hours.

Using the infinitive 'khamirna' with 'hai' to show necessity.

5

क्या यह खमीर है?

Is this yeast?

Simple question structure.

6

आटा गरम जगह पर रखो।

Keep the dough in a warm place.

Instruction for fermentation.

7

खमीर मीठा होता है?

Is yeast sweet?

Simple present question.

8

आटा फूल गया है।

The dough has puffed up (fermented).

Result of the process.

1

माँ आटा खमीर रही हैं।

Mother is fermenting the dough.

Respectful present continuous.

2

इडली के लिए घोल खमीरना ज़रूरी है।

It is necessary to ferment the batter for idli.

Infinitive as a subject.

3

कल हमने आटा खमीरा था।

Yesterday we fermented the dough.

Simple past tense.

4

जलेबी का घोल रात भर खमीरना चाहिए।

Jalebi batter should ferment overnight.

Using 'chahiye' for recommendation.

5

क्या आप आटा खमीरना जानते हैं?

Do you know how to ferment dough?

Verb + 'jaante hain' for skills.

6

धूप में आटा जल्दी खमीरता है।

Dough ferments quickly in the sun.

General truth in simple present.

7

बिना खमीर के ब्रेड नहीं बनती।

Bread isn't made without yeast.

Using 'bina' (without).

8

इसे खमीरने में कितना समय लगेगा?

How much time will it take to ferment?

Future tense question.

1

अगर आप इसे ज़्यादा खमीरेंगे, तो यह खट्टा हो जाएगा।

If you ferment it too much, it will become sour.

Conditional sentence (If... then).

2

सर्दियों में आटा खमीरने के लिए गरम पानी का उपयोग करें।

Use warm water to ferment dough in winters.

Imperative with a purpose clause.

3

बैटर अच्छी तरह खमीर चुका है।

The batter has fermented well.

Perfective aspect using 'chukka hai'.

4

मैंने बेकर से आटा खमीरवाया था।

I had the baker ferment the dough.

Causative verb 'khamirwana'.

5

खमीरने की प्रक्रिया में चीनी मदद करती है।

Sugar helps in the fermentation process.

Using 'khamirna' as a gerund/noun.

6

यह आटा अभी तक नहीं खमीरा है।

This dough hasn't fermented yet.

Negative perfect tense.

7

ढोकला का स्वाद खमीरने पर निर्भर करता है।

The taste of dhokla depends on the fermentation.

Using 'nirbhar karna' (to depend).

8

क्या हम इसे फ्रिज में खमीर सकते हैं?

Can we ferment this in the fridge?

Modal verb 'sakna' (can).

1

अंगूर के रस को खमीरकर शराब बनाई जाती है।

Wine is made by fermenting grape juice.

Using 'kar' participle for 'by doing'.

2

इस पारंपरिक विधि में प्राकृतिक रूप से खमीरने दिया जाता है।

In this traditional method, it is allowed to ferment naturally.

Passive construction with 'diya jaata hai'.

3

खमीरने से भोजन की पाचन शक्ति बढ़ जाती है।

Fermentation increases the digestibility of food.

Abstract noun usage of the verb.

4

दही का जामन डालने से घोल जल्दी खमीर जाता है।

Adding a yogurt starter makes the batter ferment quickly.

Compound verb 'khamir jaata hai'.

5

शहर में अब लोग घर पर ब्रेड खमीरने लगे हैं।

In the city, people have started fermenting bread at home now.

Inceptive 'lagne hain' (started to).

6

बिना हवा के भी कुछ बैक्टीरिया खमीर सकते हैं।

Some bacteria can ferment even without air.

Scientific context usage.

7

ज्यादा खमीरने से आटे में अल्कोहल जैसी गंध आने लगती है।

Over-fermenting causes the dough to smell like alcohol.

Ablative 'se' showing cause.

8

क्या खमीरने की प्रक्रिया को रोका जा सकता है?

Can the fermentation process be stopped?

Passive question with 'ja sakta hai'.

1

राजनीतिक गलियारों में विद्रोह का विचार खमीर रहा था।

The idea of rebellion was brewing in political circles.

Metaphorical use of the verb.

2

भले ही यह वैज्ञानिक रूप से किण्वन है, आम लोग इसे खमीरना ही कहते हैं।

Even though it is scientifically 'kinvan', common people just call it 'khamirna'.

Contrast using 'bhale hi'.

3

उपन्यास का कथानक लेखक के मस्तिष्क में वर्षों तक खमीरता रहा।

The plot of the novel kept fermenting in the author's mind for years.

Iterative aspect 'ta raha'.

4

सांस्कृतिक आदान-प्रदान से समाज में नए विचार खमीरते हैं।

Cultural exchange ferments new ideas in society.

Abstract transitive usage.

5

उसकी आँखों में गुस्सा खमीरता हुआ साफ़ दिख रहा था।

The anger brewing in his eyes was clearly visible.

Present participle as an adjective.

6

प्राचीन काल में सोमरस को खमीरने की विशिष्ट विधियाँ थीं।

In ancient times, there were specific methods for fermenting Somras.

Historical context.

7

यह केवल रासायनिक क्रिया नहीं, बल्कि धैर्य का खेल है—आटे को खमीरने दें।

This isn't just a chemical reaction, but a game of patience—let the dough ferment.

Philosophical sentence structure.

8

बिना सही तापमान के, बेहतरीन सामग्री भी ठीक से नहीं खमीरती।

Without the right temperature, even the best ingredients don't ferment properly.

Conditional logic.

1

लोकतंत्र के भीतर असंतोष का खमीरना अक्सर क्रांतिकारी बदलाव का अग्रदूत होता है।

The fermentation of discontent within a democracy is often a precursor to revolutionary change.

Gerund as a complex subject.

2

दार्शनिकों का मानना है कि ज्ञान को खमीरने के लिए एकांत अनिवार्य है।

Philosophers believe that solitude is essential for knowledge to ferment.

Epistemological usage.

3

उसकी कविताओं में विरह की वेदना खमीरकर एक नई मिठास बन गई है।

The pain of separation in his poems has fermented into a new sweetness.

Poetic transformation metaphor.

4

सूफी संतों ने प्रेम को आत्मा के खमीरने की प्रक्रिया के रूप में वर्णित किया है।

Sufi saints have described love as a process of the soul's fermentation.

Mystical context.

5

इतिहास गवाह है कि जब विचार खमीरते हैं, तो साम्राज्य ढह जाते हैं।

History is witness that when ideas ferment, empires crumble.

Proverbial/Historical tone.

6

इस मदिरा की उत्कृष्टता इसके दशकों तक खमीरने में निहित है।

The excellence of this liquor lies in its fermentation over decades.

Using 'nihit' (inherent/lies in).

7

क्या मानवीय चेतना को भी खमीरने की आवश्यकता होती है ताकि वह परिपक्व हो सके?

Does human consciousness also need to ferment so that it can mature?

Rhetorical question.

8

समाज के निचले तबके में खमीरता हुआ आक्रोश कभी भी फूट सकता है।

The brewing resentment in the lower strata of society can erupt at any time.

Participle with 'akrosh' (resentment).

Häufige Kollokationen

आटा खमीरना
घोल खमीरना
रात भर खमीरना
प्राकृतिक रूप से खमीरना
जल्दी खमीरना
खमीरने की प्रक्रिया
खमीरने के लिए छोड़ना
ठीक से खमीरना
खमीरने की गंध
ज़्यादा खमीरना

Häufige Phrasen

खमीर उठना

— The process of dough rising successfully. Used to check the quality of fermentation.

आज आटे में बहुत अच्छा खमीर उठा है।

खमीरी रोटी

— A specific type of thick, leavened bread popular in North India and Pakistan.

निहारी के साथ खमीरी रोटी का स्वाद लाजवाब होता है।

खमीर डालना

— The act of adding yeast to a mixture to start the fermentation.

क्या तुमने मैदा में खमीर डाल दिया है?

खमीर चढ़ना

— Informal way to say someone is getting 'high' or excited, like fermenting alcohol.

उस पर जीत का खमीर चढ़ा हुआ है।

खमीर मर जाना

— When the yeast dies or the fermentation fails to happen.

ठंड की वजह से सारा खमीर मर गया।

खमीर की खुशबू

— The distinct, slightly sour and yeasty smell of fermenting dough.

ताज़ा ब्रेड के खमीर की खुशबू बहुत अच्छी होती है।

खमीर का जामन

— A small portion of old fermented dough used to start a new batch.

पुराना खमीर का जामन डालने से नया आटा जल्दी तैयार होता है।

बिना खमीर का

— Unleavened. Refers to breads like chapati or matzo.

वह हमेशा बिना खमीर का खाना पसंद करता है।

खमीरना बाकी है

— Indicating that the fermentation step is still pending in a recipe.

अभी तो घोल को खमीरना बाकी है, इंतज़ार करो।

खमीरने का बर्तन

— A specific container used for keeping dough to rise.

खमीरने के बर्तन को ढक कर रखें।

Redewendungen & Ausdrücke

"मन में खमीर उठना"

— To have a feeling or thought slowly brewing or developing in the mind.

उसके मन में काफी समय से विद्रोह का खमीर उठ रहा था।

Literary
"बातों का खमीरना"

— When a small piece of news or gossip grows and spreads over time.

गाँव में उस घटना की बातों का खमीरना शुरू हो गया है।

Colloquial
"खमीर की तरह फूलना"

— To grow very rapidly or to become arrogant suddenly.

थोड़ी सी सफलता मिलते ही वह खमीर की तरह फूल गया।

Informal
"खमीरी दिमाग"

— A mind full of complex, often old or 'rotten' ideas; sometimes used for a very creative mind.

उसका खमीरी दिमाग हमेशा कुछ नया सोचता रहता है।

Sarcastic/Creative
"पुराना खमीर"

— Refers to old habits, grudges, or traditions that are deeply ingrained.

दोनों परिवारों के बीच दुश्मनी का पुराना खमीर अभी भी है।

Literary
"खमीर बिगाड़ना"

— To ruin a situation that was developing well.

उसने बीच में बोलकर सारा खमीर बिगाड़ दिया।

Informal
"खमीर होना"

— To be deeply imbued or mixed with something.

उसकी रग-रग में देशभक्ति का खमीर है।

Poetic
"गुस्सा खमीरना"

— To let anger simmer and grow over time instead of expressing it immediately.

उसके अंदर सालों से गुस्सा खमीर रहा था।

Common
"खमीर की ताक़त"

— The power of small things to cause a large change (like yeast in dough).

एक छोटा सा विचार भी खमीर की ताक़त रखता है।

Philosophical
"खमीर सा उठना"

— To rise up suddenly like fermenting dough (used for crowds or emotions).

मैदान में जोश का खमीर सा उठा।

Descriptive

Wortfamilie

Substantive

खमीर (Khamir) - Yeast/Leaven
खमीरीकरण (Khamirikaran) - Fermentation process
खमीरियत (Khamiriyat) - The quality of being fermented

Verben

खमीरना (Khamirna) - To ferment
खमीरवाना (Khamirwana) - To cause to be fermented (causative)

Adjektive

खमीरी (Khamiri) - Fermented/Leavened
खमीरयुक्त (Khamiryukt) - Containing yeast

Verwandt

आटा (Dough)
मैदा (Refined flour)
खमीर उठाना (To raise leaven)
भटूरा (Leavened fried bread)
नान (Naan)
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Wortherkunft

The word originates from the Arabic root 'Kh-M-R', which relates to covering or fermenting (the same root as 'Khamr', meaning wine). It entered Hindi via Persian during the medieval period.

Ursprüngliche Bedeutung: To leaven or to cover (referring to covering dough so it can rise).

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