Description
Uttapam batter rests as a mixed‑culture fermentation that develops lactic acid and CO₂.
Technical
During the rest period, Lactobacillus spp. and wild yeasts metabolize starch‑derived sugars from rice and urad dal, producing lactic acid and CO₂. The acid lowers the pH to about 4.5–5.0, while the gas creates a porous, aerated batter that spreads easily and yields a soft, spongy uttapam after cooking.
Science
Primary Reaction
Fermentation of starch‑derived sugars by Lactobacillus spp. and wild yeasts producing lactic acid and CO₂
Sensory Profile
Aroma ()
sourfermentedearthylightmildyeastynuttyfresh
Origin & History
Civilization