|
|
Idli - Idli is a popular breakfast dish, especially in the southern part of India. It is prepared from parboiled rice and decuticled black-gramdal(Phaseolus mungo). The ingredients are washed in water and are soaked separately for some time. This is followed by thorough mixing and grinding.
This is the batter of idli, to which a little salt is added and allowed to ferment overnight for 10 to 12 hours. The batter increases in volume and gets sour. It is then cooked by baking in steam in a special apparatus. The preparation is a soft, spongy product with a bee-hive like structure on the surface, It has a sour flavour and is very tasty.
During fermentation, mainly lactic and acetic acids are formed, along with the evolution of carbon dioxide gas. Predominant microorganisms responsible for the fermentation are Leuconostoc mesenterodies, Streptococcus faecalis and Pediococcus cerevisiae.
|
