Description
Idli steaming combines lactic‑acid fermentation of a rice‑and‑dal batter with steam‑based gelatinization to produce a light, fluffy steamed cake.
Technical
During lactic‑acid fermentation, Lactobacillus species lower the batter pH from ~6.5 to ~4.5 and generate CO₂ that leavens the batter, increasing its volume by ~30 %. When the batter is steamed at ~100 °C, starch granules gelatinize at ~90–95 °C and proteins denature, forming a porous, airy matrix that sets the crumb.
Science
Primary Reaction
Lactic acid fermentation by Lactobacillus producing lactic acid and CO₂
Sensory Profile
Aroma ()
steamed ricesubtle sournessearthynuttymildfermented tangwarm grain
Origin & History
Civilization