What You Need to Know
Lactic acid bacteria such as Lactobacillus plantarum convert sugars to lactic and acetic acids, lowering the pH to ~4.5, while Saccharomyces cerevisiae ferments sugars to ethanol and CO₂, which expands the batter. Enzymes from urad dal (amylases) hydrolyze rice starch, supplying fermentable sugars and increasing viscosity, and fenugreek seeds contribute proteases that enhance protein network formation for a tender crumb.
Steps
- 1.
Kanchi Idli (Karnataka): Uses thinner batter for delicate texture
- 2.
Rava Idli (Mysore): Semolina adaptation using same fermentation
- 3.
Thatte Idli (Bangalore): Flat disc shape with extended fermentation
The Science
Primary Reaction
Combined lactic acid fermentation and alcoholic fermentation producing CO₂, lactic acid, acetic acid, ethanol, and minor aldehydes/esters