Idli is a fermented steamed food. It has a spongy texture and is loved by everyone as breakfast food
Idli is processed from rice and black gram in the ratio 3:1/3:1.5/4:1 to attain a soft texture
In recent years, millet idli is gaining attention due to its nutritional qualities
Researchers have proved that steam cooking helps to retain the nutrients in food unlike other cooking methods. Idli is produced by steaming
Fermentation grows many beneficial microorganisms called probiotics that improve the aroma of fermented foods, give spongy texture and make them digestible
Similar probiotics are found in our digestive system. These beneficial gut microflora feed on oligosaccharides which are called as prebiotics
Idli has such oligosaccharides. Steaming idli batter after proper fermentation helps to achieve the right health benefits
If freshly ground batter is used, then the characteristic aroma will not be there. Unfermented idli won’t be soft and spongy, hindering digestion
To improve the aroma of steamed food, certain herbs can be added to water
To enhance the flavour and nutrients, steaming can be done in banana leaf. The steam when touches the leaf releases polyphenols which have anti-oxidant properties
To improve taste in the steamed food, idli can be coated with spicy dhal powder, curry leaf powder, grated coconut