Description
A traditional Sri Lankan fermented rice flour pancake with a crispy exterior and soft interior.
Technical
The fermentation process involves wild yeast and lactic acid bacteria breaking down starches into sugars, producing carbon dioxide gas. The batter is cooked on a hot griddle, resulting in a Maillard reaction that forms new flavor compounds and browns the appam.
Science
Primary Reaction
Maillard reaction
Sensory Profile
Aroma ()
sweetsouryeastynuttytoastedearthyfermented
Origin & History
Civilization
Sri Lankan