Description
A Sri Lankan pancake made by fermenting batter and frying it into a string-like shape.
Technical
The batter undergoes lactic acid fermentation, where lactic acid bacteria convert sugars into lactic acid and CO₂, lowering pH and aerating the mix. CO₂ creates a light, porous structure while lactic acid imparts a mild sourness. During frying, rapid heat causes starch gelatinization and fat from coconut milk to coat the surface, preventing cracking and yielding a tender, moist interior with a crisp exterior.
Science
Primary Reaction
Lactic acid fermentation of carbohydrates by lactic acid bacteria producing lactic acid and CO₂
Sensory Profile
Aroma ()
coconutsourwarmnuttybutteryfermentedearthy
Origin & History
Civilization