What You Need to Know
Uses a 3:1 rice-to-black gram (urad dal) ratio, fermented via lactic acid bacteria (LAB) and wild yeasts. The batter undergoes amylolysis and proteolysis, creating gas pockets. Steaming in turmeric or sal leaves (Shorea robusta) imparts phytochemicals.
Traditionally prepared during Prathamastami festival. The leaf wrapping prevents sticking while infusing earthy notes. Served with jaggery syrup or savory chutneys for contrasting flavors.
Key Parameters
Temperature
°C - °C
Time
14-18h
10h (partial fermentation) - 36h (over-fermented)
Equipment
Stone grinder (affects starch damage)Sal/turmeric leavesSteamer with cloth lining
Steps
- 1.
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The Science
Primary Reaction
Lactic acid fermentation