Fermented Indian Food - IDLI.pptx

This PPT includes the delicious recipe of Indian Fermented Food.. called IDLI. It is a South Indian dish, consumed as breakfast or snack.. loaded with loads Nutritional Values and health benefits. This PPT also contains information about the Microbes involved in the Fermentation process.

1. Indian Fermented Foods: IDLI By: Vishakha D. Chari

2. Introduction: Idli is a fermented South Indian dish made from rice and urad dal batter. The batter is steamed to create fluffy, slight sour cakes. It’s a popular breakfast or snack, served with coconut chutney and sambar. Fermentation gives the unique texture and flavour.

3. Ingredients : Idli Rice – 3 cups Urad dal – 1 cup Fenugreek seeds - ½ Teaspoon Salt – as per taste Water – as per required consistency of batter. NOTE: 1 Cup = 250 mg 1 Teaspoon = 5 mg

4. Soaking Fermenting Grinding Steaming Step 1 Step 2 Step 4 Step 3 Preparation:

5. Recipe: 1. Wash rice, fenugreek seeds and urad dal, then soak them separately in water for 4-6 hours or overnight. 2. After soaking, drain water and grind urad dal and fenugreek seeds together for 15-20 mins , adding water at a time, until you get a smooth and fluffy batter. 3. Next, grind soaked rice until a smooth batter. Should be slightly coarse compared to the urad dal batter. 4. Mix rice batter with urad dal batter in the bowl. Add salt and mix well. Cont......

6. 5. Cover the bowl and let it ferment in a warm place for 8-12 hours, or overnight. Once the batter has fermented, it will rise and become slightly airy, then it’s ready to make idlis . 6. Grease idli molds with oil or ghee. Pour batter into each mold . 7. Steam idlis in an idli steamer for 10-12 minutes or until a toothpick inserted into an idli comes out clean. 8. Remove idlis from molds and serve hot with coconut chutney and sambar. ....... Cont.

7. Nutritional Value: During fermentation, Vitamin B like Riboflavin, Thiamine and Folic acid and Vitamin C increase. Also increases concentration of Choline , Methionine and Cysteine . Among them methionine is most valuable content.

8. Microorganisms involved: Naturally occurring microorganisms like Leuconostoc mesenteroides and Streptococcus thermophilus in the grains, and legumes undergo rapid growth. They divide and produce lactic acid and carbon dioxide , which transform the batter into anaerobic environment. The production of carbon dioxide leads to the formation of bubbles, creating a froth on top of the fermented mixture. Lactic acid bacteria (LAB) and yeast, play a critical role in : Fermentation, Carbon Dioxide Production, Nutrient Enhancement. So, microorganisms in idli batter contribute to characteristic flavour , texture , and nutritional qualities through the process of fermentation. LAB on MRS

9. Thanks!

10. Resources : https://www.omilights.com/science-behind-idli-fermentation/#:~:text=These%20microorganisms%20divide%20and%20produce,top%20of%20the%20fermented%20mixture https://www.spiceupthecurry.com/idli-recipe/ https://www.tarladalal.com/idli-1652r Debasree Ghosh, Parimal Chattopadhyay . Preparation of idli batter, its properties and nutritional improvement during fermentation. (2011)