Description
A rice‑urad bean batter fermented by lactic acid bacteria and yeast to produce a light, spongy idli and dosa.
Technical
During 30–35 °C fermentation, lactobacilli convert sugars to lactic acid, lowering pH to 4.5–5.0, while yeast metabolizes maltose and dextrins to CO₂, leavening the batter. Enzymatic hydrolysis of starch and proteins releases maltose, dextrins, peptides, and free amino acids, enhancing viscosity and flavor, and providing nitrogen for yeast growth.
Science
Primary Reaction
Lactobacillus plantarum and Saccharomyces cerevisiae ferment sugars to lactic acid and CO₂
Sensory Profile
Aroma ()
mildly tangyearthy grainyeastyfreshly fermentedsubtle sourdough
Origin & History
Civilization
South Indian
Era
Traditional