SOUTH INDIAN IDLIS

BATTER KEPT FOR FERMENTATION

FERMENTED BATTER

B) FERMENTATION

Fermentation is a process in which some micro-organisms are added to the food. They change nutrients already present in the foods into simpler and better forms and also make other new nutrients.

Fermentation makes the batter rise and become almost double in quantity. During fermentation the micro-organisms use up some of the nutrients present in the atta and change them into other better quality nutrients. They also make some new nutrients.

Curd, bread, idli, etc. are all examples of fermented foods.

ADVANTAGES OF FERMENTATION

a) Fermentation improves the digestibility of foods. The micro-organisms which cause fermentation break the proteins and carbohydrates into smaller parts, which are easier to digest.

b) During fermentation of cereals and foods like peas, beans etc. the minerals, calcium, phosphorus, and iron are changed into better quality ones. These are then easily absorbed by the body.

c) Fermented foods become spongy and soft and are liked by children and adults.

* Never beat idli batter too much because the air that has been already incorporated during fermentation will be lost.

IDLIS

I am using this receipe for past 20 years. It seems to be working real good to me!

Ingredients:

3 cups raw rice
1/2 cup beaten rice / bajil
1 cup urad dal
1 tsp yeast
salt to taste
1 tsp sugar
3 cups water + a little more ( only approx)
oil for greasing the moulds

Method :

1.Wash & soak dhal & rice seperately overnight or for 8 hours.
2. Grind the dal in a grinder along with washed beaten rice till very fine adding 2 cups of water little by little. Use a silicone spatula to scrape the sides of the grinder. Do it a few times.
3. Add the rice to the above mixture & grind all together to a fine sooji consistency adding 1 cup water, a little at a time. Use the spatula to clean the wall of the grinder from inside from time to time. Remove from grinder. Use another 1/2 cup of water to wash & clean the grinder. Add to the batter. Keep batter aside.
4. Soak yeast in 1 tbsp of lukewarm water for sometime & mix to the prepared batter adding salt & sugar to taste.
5. Cover & keep aside for fermentation for 8 hrs in a warm place. If the batter has not risen, keep it for some more time.
6. Smear idli moulds with oil, and pour the batter in each of them till they are three quarters full. Steam for 15 min.
7. Use a butter knife to remove the idlis.
8. Serve them with sambhar or chutney.

* TIPS :

1. If it is summer, the batter rises well. This fermenting process is what makes the idlis soft and spongy.

2. In winter, use lukewarm water for grinding and keep it on to of a hot vessel to ferment. It is very important the dough rises.

3. Once it is ready, do not stir too hard, make sure the dough is slightly frothy (due to the fermentation) and spoon it on to the idli plates.

4. Everything depends on how u grind & ferment.

5. The batter should be pouring consistency a little thicker than dosa batter.