What You Need to Know
Combination of lactic acid bacteria (Leuconostoc mesenteroides, Lactobacillus fermentum) and wild yeast (Saccharomyces cerevisiae) metabolizing soaked rice (Oryza sativa) and urad dal (Vigna mungo) starches. Key reactions include amylolysis (α-amylase), proteolysis (acid protease), and CO2 production via heterofermentative pathways.
Creates naturally leavened batter for steamed idli (pH ~4.3) with honeycomb structure, or thin crispy dosa when cooked on iron. Traditional stone grinding enhances starch gelatinization while preserving endosperm structure.
Key Parameters
Temperature
°C - °C
Time
8-10h
6h (summer) - 14h (winter)
Equipment
Granite grinding stone (60-80 rpm optimal friction)Earthenware pots (porous cooling)Cheesecloth covers (0.3-0.5 mm mesh)
Steps
- 1.
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The Science
Primary Reaction
Lactic acid fermentation