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The science of Idlis - 2

Q: What are the disadvantages of eating idli?

Krishna: Idlis are usually made from black gram and parboiled rice.

Black gram, also known as urad dal, contains approximately 25 grams of protein per 100 grams. It is a good source of protein, as well as other nutrients like iron, magnesium, and potassium.

Moreover, you can add ragi, jowar, wheat, oats and several other cereal powders like I do, instead of just rice ravva. I also add some vegetable pieces. You can also add green gram or chana dal (chick pea).

I don’t add soda to make them soft, I just keep the batter outside to ferment.

Idli, the soft, fluffy South Indian steamed cake, is a result of natural fermentation and microbial activity. The process involves grinding rice and black gram (urad dal), then allowing the mixture to ferment, leading to a rise in volume and a tangy taste. This fermentation is primarily driven by lactic acid bacteria, which produce acids and gases, causing the batter to leaven and develop its characteristic texture and flavour.

I eat them (two small home-made ones) almost daily and I am thin and don’t have any health conditions. I don’t see any disadvantages of eating idli daily like I do.

The science of idlis in detail:

1. Ingredients and Preparation:

Rice and Black Gram: The two main ingredients, rice and black gram, are soaked separately to soften them, facilitating the grinding process.

Grinding: The soaked ingredients are ground into a smooth batter.

Fermentation: The batter is left to ferment, typically overnight, allowing microorganisms to act on it.

2. Fermentation Process:

Microbial Activity: Lactic acid bacteria (LAB) and yeast, naturally present on the rice and black gram or introduced through utensils, play a crucial role.

Acidification: LAB convert sugars in the batter into lactic acid, which lowers the pH and contributes to the sour taste.

Leavening: LAB and potentially yeast produce carbon dioxide gas as a byproduct, causing the batter to expand and become fluffy.

Nutrient Enhancement: Fermentation can improve the bioavailability of certain nutrients like B vitamins and amino acids.

3. Steaming: Coagulation:

The fermented batter is steamed, which cooks the batter and sets the structure, resulting in the final idli.

Texture and Flavor: The fermentation process contributes to the spongy texture and the unique, slightly sour flavor of the idli.

4. Nutritional Aspects: Low in Calories: Idli is a relatively low-calorie food, especially when compared to fried or oily dishes.

Source of Nutrients: It provides a good source of carbohydrates, protein, and B vitamins. Digestibility: Fermentation can improve the digestibility of the ingredients, making them easier for the body to process.

PS: Don’t buy them outside because some of the vendors use plastic idli plates to cook them ( I saw them doing this with my own eyes and even warned them) , apart from using soda to make them soft. This is a very unhealthy way of cooking them.

They use plastic plates or plastic-coated plates to serve them, they put very hot idlis and chutneys on them. The chemicals in the plastic leach into your food and cause harm to your health if you eat the idlis like this.

If you ask the vendors to pack the idlis , they put the chutney and hot sambar into small plastic bags and seal them. I saw parents giving these idlis, chutney and sambar as breakfast to their children.

The science of Idlis - 2

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