This PPT includes the delicious recipe of Indian Fermented Food.. called IDLI. It is a South Indian dish, consumed as breakfast or snack.. loaded with loads Nutritional Values and health benefits. This PPT also contains information about the Microbes involved in the Fermentation process.

1. Indian Fermented
Foods: IDLI
By: Vishakha D.
Chari

2. Introduction:
• Idli is a fermented South Indian dish made
from rice and urad dal batter. The batter is
steamed to create fluffy, slight sour cakes.
• It’s a popular breakfast or snack, served with
coconut chutney and sambar.
• Fermentation gives the unique texture and
flavour.

3. Ingredients:
• Idli Rice – 3 cups
• Urad dal – 1 cup
• Fenugreek seeds - ½
Teaspoon
• Salt – as per taste
• Water – as per required
consistency of batter.
NOTE:
1 Cup = 250 mg
1 Teaspoon = 5 mg

4. Soaking Fermentin
g
Grinding Steamin
g
Step 1 Step 2 Step 4
Step 3
Preparation:

5. Recip
e: 1. Wash rice, fenugreek seeds and urad dal, then soak them
separately in water for 4-6 hours or overnight.
2. After soaking, drain water and grind urad dal and fenugreek
seeds together for 15-20 mins, adding water at a time, until you
get a smooth and fluffy batter.
3. Next, grind soaked rice until a smooth batter. Should be
slightly coarse compared to the urad dal batter.
4. Mix rice batter with urad dal batter in the bowl. Add salt and
mix well.
Cont......

6. 5. Cover the bowl and let it ferment in a warm place for 8-12
hours, or overnight. Once the batter has fermented, it will rise
and become slightly airy, then it’s ready to make idlis.
6. Grease idli molds with oil or ghee. Pour batter into each
mold.
7. Steam idlis in an idli steamer for 10-12 minutes or until a
toothpick inserted into an idli comes out clean.
8. Remove idlis from molds and serve hot with coconut
chutney and sambar.
....... Cont.

7. Nutritional
Value:
• During fermentation, Vitamin B like
Riboflavin, Thiamine and Folic acid
and Vitamin C increase.
• Also increases concentration of
Choline, Methionine and Cysteine.
Among them methionine is most
valuable content.

8. Microorganisms
involved:
• Naturally occurring microorganisms like Leuconostoc
mesenteroides and Streptococcus thermophilus in the grains,
and legumes undergo rapid growth.
• They divide and produce lactic acid and carbon dioxide, which
transform the batter into anaerobic environment.
• The production of carbon dioxide leads to the formation of
bubbles, creating a froth on top of the fermented mixture.
Lactic acid bacteria (LAB) and yeast, play a critical role in :
Fermentation, Carbon Dioxide Production, Nutrient
Enhancement.
So, microorganisms in idli batter
contribute to characteristic flavour,
texture, and nutritional qualities
through the process of fermentation.
LAB on MRS

9. Thanks!

10. Resources:
● https://www.omilights.com/science-behind-idli-
fermentation/#:~:text=These%20microorganisms%20divide%20and%20produce,top%20of%20the%20fe
rmented%20mixture
● https://www.spiceupthecurry.com/idli-recipe/
● https://www.tarladalal.com/idli-1652r
● Debasree Ghosh, Parimal Chattopadhyay. Preparation of idli batter, its properties and nutritional
improvement during fermentation. (2011)