Description

Idli is a soft, steamed fermented cake made from rice and black gram batter, widely consumed in South India and Sri Lanka as a breakfast staple.

Fermentation process

  • Rice and black gram soaked, ground, and combined
  • Batter fermented overnight (8–16 h)
  • Fermented batter steamed in molds

Reported microbiology (examples)

  • LAB: Lactobacillus spp.
  • Yeasts: Saccharomyces spp., Candida spp. (reported variably)

Functional relevance

  • Improved texture and leavening via mixed fermentation
  • Enhanced digestibility and palatability

References

(To be added)