The Science of Idly Batter

What is idly?

Idlys or idlis are steamed rice cakes and it is a famous South Indian breakfast. Idlys are usually made with rice, pulses and semolina. There are various types of idlys, and is usually consumed with sambar and chutneys.

Idlys are a lip-smacking and super-healthy food. They are light on the stomach and it is the reason for being consumed as breakfast, and they can be easily digested. Idlys are so popular that every year World Idly Day is celebrated on March 30th.

Hot round idly served with hot sambar and some coconut chutney. What more can you ask for breakfast?, idly are also served with idly chilli powder.

One common variety of idly is that podi idly. The idly will be soaked in ghee, and idly podi or idly chilly powder will be sprinkled on top of it. The idly will be soft to consume with a spicy punch of the idly podi.

Story of idly

The super healthy idly is a common breakfast food of South India but did not originate from India. It is believed that idly might have originated from Indonesia, which came to India between 800-1200 CE. In Indonesia, it was called as kedli.

It is not a surprise that idly is originated from Indonesia, as there are historical links that state a connection between India and Indonesian rulers.

There are other theories that state idly might have originated from Arab traders. When these Arab traders came to India, they had strict dietary norms. Local foods might not be halal. Instead, they ate flattened rice with coconut paste.

The word idly also contains various stories. Historians believe that the word idly might have been derived from Iddalige. It is a Kannada text which was used by Sivakotyacharya in 920 AD.

Other stories claim the word idly can be derived from the Sanskrit word Iddarika. Some claim that the word was derived from a dish called Idada. It is a famous dish in Saurashtra made by silk weavers.

What is fermentation?

Fermentation is the process where the sugars are broken down into a new product with the help of microorganisms. It is a complex process involving chemical and biological processes that develop into new products like food, medicine and fuels.

The process plays crucial in making the best idlys. The fermentation process and the good bacteria in the idly batter make the idlys good for the stomach and easy for digestion.

Fermentation also enhances the taste. Preparing the idly batter the night before is essential by grinding the rice and pulses together to get the best idlys. After grinding, the batter should be left to ferment all night at room temperature. In the morning, the batter would become light and fluffy, which gives you fluffy and soft idlys.

Traditional Form of Making Idlys

Usually, the traditional form of making idly is given below in steps.

• Wash and soak desired quantity of black gram (urad dal) and rice overnight.
• Before grinding, drain the excess water from the rice and dal and grind them.
• Rice and urad dal should be ground separately by adding water occasionally to ease the grinding process.
• Once the rice and dal are ground to a smooth consistency, mix the rice and urad dal batter.
• After mixing, allow the mixture to ferment overnight at room temperature.
• Cover the container that has the batter to prevent contamination.
• After the fermentation process, the batter would rise up and give a mix.
• The idly batter is ready. Add salt to taste.
• Steam the idly in mould or pans greased with oil.
• Cook in steam for about 8-10 minutes.
• To check if they have steamed properly, insert a knife, and the batter should not stick to it.
• Remove from heat and allow them to cool for some time.
• Remove the idlys from the mould and serve hot with sambaar, coconut chutney, or idly podi.

The Science Behind Fermentation of Idlys

The process of fermentation occurs with the help of some good bacteria like Streptococcus thermophilus and  Leuconostoc mesenteroides. These organisms divide and break down complex compounds that will produce carbon dioxide and lactic acid.

These two by-products make the environment anaerobic, which leavens the final product—the carbon dioxide forms bubbles, creating froth in the fermented mixture.

In some cases, yeast is added to enhance the fermentation process. Yeast helps with the fermentation process, which gives a well-fermented idly batter.

The fermentation process is vital to improve texture, taste and for the digestion process. Good bacteria make the batter light for the stomach and improve digestion.

Fermentation Benefits for Nutrition

The process of fermentation has many health benefits.

• The fermentation process increases the vitamin content in the batter. For example, B vitamins like folic acid, thiamine, riboflavin and vitamin C.
• Increases free sugar, free nicotinic acid, non-protein nitrogen, chlorine and methionine.
• The phytates get hydrolysed to about 50 per cent.
• High protein value due to an increase in methionine.  

Pro tips for soft idlys

The secret ingredient to make soft idlys is fenugreek seeds or methi. It gives a fluffy texture to the batter. The fenugreek seeds are healthy and also aid in the fermentation process.

However, the seeds should be used in moderation, or else the batter becomes bitter. And if you want white batter, you can skip the fenugreek seeds. Nowadays, people substitute white urad dal with black urad dal.

The black urad dal is rich in protein. When the skin is removed from the urad dal, it is called white urad dal; when the skin is intact, it is called black urad dal.

Is Idly Healthy?

Idlys are nutrient-dense and good for health. They are light on the stomach and easily digestible. Idlys are fed to babies after as it is easily digestible and contain probiotic that helps boost immunity.

It is also rich in other nutrients like Vitamin B, K, phytic acid, zinc and iron. These nutrients make it ideal for breakfast. It is also low in fat and carbohydrates. These make it a nutritious and tasty breakfast option.

Conclusion

Idly is a typical South Indian breakfast. They are low in calories and rich in nutrients. These are served with hot sambar and coconut chutney.

To get soft and fluffy idly batter, it is essential to soak rice and urad dal overnight. After soaking, it will be ground separately and mixed. After mixing, it should be left to ferment overnight. The idly batter is ready.

The idlys are steamed so everyone can consume them, from kids to aged people. It is not fried food, so easily digestible and easy for the stomach.

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