Description
An ancient Indian grain porridge fermented by spontaneous lactic‑acid and yeast activity at ambient temperatures.
Technical
The process begins with soaking millet or rice grains, which activates endogenous amylases that liquefy starches. During 12–24 h of fermentation at 25–30 °C, lactic‑acid bacteria convert starch to lactic acid, while yeasts produce minor amounts of ethanol and CO₂, lowering the pH to 4.5–5.5 and creating a mildly sour, slightly carbonated matrix.
Science
Primary Reaction
Glycolysis → Lactic acid fermentation (with minor ethanol fermentation)
Sensory Profile
Aroma ()
mildly sourslightly carbonatedgrassyearthywarm
Origin & History
Civilization
Indus Valley Civilization and Vedic people
Era
1500 BC