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Cereals and bread from South Asia, Iran, Arab countries, Central Asia, Africa
A thick batter of refined wheat flour, water and a little curd is left to ferment for up to a day until it is sour and full of gas. It is piped in spirals into hot oil or ghee, fried crisp and soaked in sugar syrup.
| Refined wheat flour (maida) | Finely milled, under 130 µm in the study batters[chakkaravarthi2013] |
| WaterBatter moisture 50–65 % | The range tested; more water makes the batter pour more easily[chakkaravarthi2013] |
| Curd (yoghurt)0–10 % | The range tested; curd speeds souring[chakkaravarthi2013] |
| Sugar syrup | For soaking the fried spirals[chakkaravarthi2014] |
| Oil or ghee | For frying; the Mysore study fried in hot oil[chakkaravarthi2013][wp-jalebi] |
| Starter | curd (0–10 % in the studied batters); some west Asian jalebi are made from a yeasted dough |
Total time across the recorded steps: 3 min – 24 h
What changes: Flour, water and a little curd are mixed into a thick batter
Output: batter.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
A thick batter of refined wheat flour, water and a little curd is left to ferment for up to a day until it is sour and full of gas. It is piped in spirals into hot oil or ghee, fried crisp and soaked in sugar syrup. Made in 4 steps over 3 min – 24 h. The longest step, ferment, takes 0 min – 24 h (Chakkaravarthi A 2013). Lapidilactobacillus dextrinicus (the most abundant species) and other lactic acid bacteria, including Pediococcus stilesii and Enterococcus hirae and Saccharomyces bayanus do most of the fermenting.
| Main step | 0 min – 24 hReported[chakkaravarthi2013] | Ferment |
|---|---|---|
| Temperature | 160 °CReported[chakkaravarthi2014] | Pipe spirals into hot oil and fry |
| Acidity | pH 3.5–5.3Measured[chakkaravarthi2013] | Ferment |
Jalebi is a fried sweet made from a batter that is soured for up to a day first, which gives it a slight tang. The fried strands are porous and crisp, so they soak up the syrup.
In the Mysore study the batter's pH ranged from 3.53 to 5.29, falling with more curd and longer fermentation (Chakkaravarthi 2013). The spirals were fried at 150–180 °C in the frying trials (Chakkaravarthi 2014).
Every number is labelled with how it is known. How this atlas is made
The earliest recipe is in Ibn Sayyar al-Warraq's 10th-century Kitab al-Tabikh. Indian sources include the Priyamkara-nrpa-katha of about 1450 and the Gunyagunabodhini, before 1600.
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