ABSTRACT
This chapter presents information on the method of preparation, nutrient content, nutritional value, and antinutritional aspects of idli. The main ingredients used in the idli preparation are polished white rice and black gram cotyledons Black gram plays a major role in idli fermentation as a source of microorganisms and as a fermenting subtrate. The batter should be thick for idli and much more fluid for dosa. The overnight or 20 to 24 hr fermented batter is steamed to obtain the traditional idli. Idli has a soft and spongy texture and pleasant sour flavor. The soft spongy texture observed in the leavened steamed idli or puddings made out of black gram is due to the presence of two components, namely surface active protein and an arabinogalactan, in black gram. Idli is a legume based fermented food that is prepared by steaming a fermented batter of black gram and rice.
