Elevated risk
Idli batter
Rice and black gram are soaked separately, ground, salted and fermented into a thick batter for idli. The batter is portioned into moulds and steamed into soft savoury cakes.
Recipes
1504 records with their sources, across 11 categories.
All grains and starches40
Cereal, grain, root and starch fermentations26
Unfermented breads11
Koji, mold starters and mold-ripened ferments2
Beverages1
Cereal, grain, root and starch fermentations26Unfermented breads11Koji, mold starters and mold-ripened ferments2Beverages1Filtered to
Recipes
Tahitian coconut bread
Sweet dough with grated coconut is divided into ten logs, wrapped in foil and baked slowly in this Polynesian Cultural Center version demonstrated by Gina Pasi.
Regag (Emirati paper-thin griddle bread)
Regag is a thin Emirati wheat bread cooked on an ungreased pan. This measured home method uses a soft dough that rests covered, then gets spread thin with a palette knife or bench scraper.
Mieliepap
South Africa's maize-meal porridge, which the same white meal turns into a soft breakfast pap, a firm sliceable mound or the separate moist granules of phuthu depending only on water and handling.
Sada roti
A Trinidad and Tobago baking-powder flatbread cooked on a hot stone, then briefly exposed to direct heat to puff.
Elevated risk
Ben-saalga
A fermented pearl-millet gruel documented in Ouagadougou, Burkina Faso. Whole grain is soaked, wet-milled and sieved; the settled paste ferments again before it is cooked with its liquid.
Elevated risk
Fermented fuba (Umbundu maize flour)
Fermented fuba is an Umbundu maize-flour preparation made by lactic fermentation of dehulled, degermed kernels before milling, sun-drying and sieving.
Uruguayan tortas fritas (leavened, fried rounds)
A University of the Republic of Uruguay recipe for ten yeast-raised tortas fritas. The dough rests for an hour, is divided into ten rounds with a hole in each, then fried in fat at 160°C and drained.
Salinātā rudzu rupjmaize
Latvian naturally leavened rye bread made with a hot-water scald of part of the flour, unfermented rye malt and caraway; shaped as long loaves and hearth-baked.
Ruisleipä (Finnish sourdough rye bread)
A Finnish rye sourdough shaped here as two flat ring loaves, made from rye flour, water, salt and an established rye leaven.
High risk
Rice koji
Rice koji is steamed white rice through which koji mold has grown. It carries the enzymes that turn rice starch into sugar, and it is the starting point of sake, sweet miso, amazake and shio koji.
Pampushky (Ukrainian garlic rolls)
Soft Ukrainian wheat rolls are baked close together and brushed with fresh garlic, dill and oil. This savory garlic-topped baked form is separate from sweet fried pampushky.
Nixtamal and masa
Whole maize cooked and steeped overnight in lime water, washed of its skins and excess lime, then ground into the moist dough used for tortillas.
High risk
Kumkum
Kumkum is a Cameroonian fermented-cassava preparation described as balls dried over a fireplace and stored or milled into flour. Sources also describe a sun-dried market form; they give no Kumkum-specific safety endpoint.
Anadama
Anadama is a New England yeast loaf made with wheat flour, cornmeal and molasses. Scalded cornmeal enriches the dough, while molasses lends sweetness and a dark crust; it is especially good toasted or beside soup and baked beans.
Boortsog (Mongolian unyeasted fried pastry)
Firm Mongolian fried pastries made from an unyeasted wheat dough enriched with butter and sweetened with sugar; the dense dough is rested, cut or knotted, and fried until golden.
Barmbrack
An Irish fruit-studded yeast loaf, associated in a contemporary cultural account with Halloween and often served fresh or toasted with butter.
Elevated risk
Dosa batter
A naturally fermented South Indian rice-and-urad batter, ground fine and spread thin on a hot griddle. Fermentation lightens the batter and develops its gentle tang.
Dhokla
Dhokla is a Gujarati savoury steamed cake made from a fermented rice-and-pulse batter, whose lactic bacteria and yeasts give acidity, aroma and a porous crumb before steaming.
Kimoto and yamahai moto (traditional sake yeast starters)
Traditional Japanese sake yeast starters made from steamed rice, rice koji and water, acidified by naturally growing lactic acid bacteria. Kimoto grinds the rice mash with paddles; yamahai omits that step.
Jiuniang (sweet fermented glutinous rice)
Chinese sweet fermented glutinous rice: steamed rice and a mixed jiuqu starter, where mould enzymes release sugar and yeast makes a little alcohol, eaten with its sweet liquid.
Elevated risk
Ogi and akamu, fermented cereal slurry
Ogi or akamu is a wet fermented cereal preparation documented in Nigeria and Benin. Grain or maize starch is steeped, milled or sieved, then fermented by process-specific routes; evidence supports no universal method or safety limit.
Faluche of Northern France
A pale, softly baked, low-profile bread associated with northern France and Tournai. This source-specific household method makes four large faluches; it differs from older accounts of leftover bread dough baked during communal bread baking.
Stottie cake
A North East England yeast bread baked as flat round cakes. Terence Laybourne's Newcastle home recipe makes twelve rounds about 1 inch thick and serves them warm.
Roosterkoek (South African braai bread)
Roosterkoek is a small yeast-raised South African bread cooked over gentle braai coals. This enriched dough rises twice and is turned on the grid until browned and cooked through.
Shoreek (Egyptian sweet rolls)
Egyptian sweet wheat rolls shaped into coils or braids, enriched with milk, egg and fat and eaten at breakfast, with tea or milk, and at family celebrations.
Noon barbari
A yeast-raised Iranian flatbread with a crisp roomal-glazed crust, long grooves and a soft interior.
Elevated risk
Gosh-naan
Gosh-naan is a Uyghur meat-filled bread in one family recipe: lamb, onion and cumin are sealed in yeast dough, pan-cooked, and checked at a safe centre temperature.
Elevated risk
Firi firi (Tahitian coconut doughnuts)
Firi firi is a yeast-raised coconut doughnut piped into long pieces and deep-fried at 170°C, traditionally eaten for breakfast or dessert in Tahiti.
Jachnun (Yemenite Jewish overnight pastry)
Jachnun is a rolled, butter-layered wheat pastry baked covered for hours at very low oven heat and served warm, often with grated tomato and schug.
Appam and hoppers
Appam, or hoppers, are South Indian and Sri Lankan rice pancakes made from a fermented coconut-and-rice batter and cooked in a curved pan to a crisp lacy rim and a soft, spongy centre.
Old Dhaka bakarkhani
A firm, layered bread from Old Dhaka, made with mawa and ghee and baked until lightly browned.
Zhingyalov hats (greens-filled flatbread)
An unleavened Armenian flatbread filled with mixed greens and herbs, sealed into an oval and cooked on a griddle.
Bolani e kachaloo (potato and scallion)
A thin, unleavened Afghan flatbread filled with mashed potato, scallion and cilantro, folded and pan-browned. This version uses a dough made from scratch.
Chipa guazú
A Paraguayan fresh-corn bake mixed with Queso Paraguay, onion, eggs and milk, served in moist squares.
Missi roti
A chickpea-and-wheat flatbread made with spices, onion and herbs, rolled and cooked on a tawa. This batch makes sixteen.
Maize tortillas
Fresh nixtamalized maize is ground into masa, pressed into thin rounds and cooked on a comal. This Mexican home formula uses food-grade cal viva and makes about 20 tortillas.
Elevated risk
Teff injera with saved ersho and absit
A two-stage Ethiopian teff injera method begins with saved ersho, ferments the main batter beneath refreshed surface water, then adds cooked absit before a final warm rest and griddle baking.
Elevated risk
Western Kenyan fermented finger-millet uji
A thin, sour porridge of western Kenya made by fermenting unroasted finger-millet flour in water for a day or two, then diluting it and cooking it through.
Mawè
Mawè is a spontaneously fermented maize or other cereal dough from Benin and neighbouring West Africa, soured by lactic bacteria and yeasts and used as the base for cooked pastes, porridges, breads and drinks.