Description
Idli batter ferments via lactic‑acid bacteria and yeasts, producing acids and CO₂ that leaven the batter into a light, spongy steamed cake.
Technical
During fermentation, Leuconostoc mesenteroides and Lactobacillus plantarum metabolise rice and urad dal carbohydrates to lactic acid, while Saccharomyces cerevisiae generates CO₂. The acid lowers pH, softening starch granules and partially proteolysing gluten‑free proteins, which improves the batter’s ability to trap steam. The balance of acid and gas production is temperature‑ and time‑dependent, with optimal conditions around 30–35 °C for 8–12 h.
Science
Primary Reaction
Carbohydrate fermentation by lactic‑acid bacteria and yeasts producing lactic acid and CO₂
Sensory Profile
Aroma ()
sourbubblyfermentedairypleasantyeastymildly fruityearthynuttyfresh