Description
Traditional South Indian fermented crepe made from rice and lentils
Technical
The fermentation process involves the breakdown of starches into lactic acid, resulting in a characteristic sour taste and texture. The batter is typically made from a mixture of rice and lentils, which provides a complete protein and a complex carbohydrate source. The fermentation process can take several hours, depending on factors such as temperature and humidity.
Science
Primary Reaction
Lactic acid fermentation
Sensory Profile
Aroma ()
SourNuttyEarthyYeastyFermentedToasted
Origin & History
Civilization
South Indian
Era
Ancient