Idli

Keeping the batter overnight at room temperature allows Lactobacillus species
to ferment the carbohydrates in rice and black gram.

These microorganisms metabolize glucose and release carbon dioxide.
Mucins in blackgram helps in trapping gas to form bubbles in the batter,
creating a porous structure.During steaming this structure becomes the soft
and spongy texture of idli.

Soaking rice and black gram in water before grinding initiates hydration and
activates endogenous enzymes in the grains and pulses. During soaking, some
water-soluble antinutritional substances are partially leached out.

Keeping the batter overnight at room temperature allows natural fermentation
by lactobacillus. This fermentation process reduces certain
antinutritional factors such as:

• Phytic acid
• Trypsin inhibitors

Reduction of these compounds improves mineral bioavailability and protein
digestibility, making idli a nutritionally efficient fermented food.