Introduction:

Idli is a popular South Indian dish made from fermented rice and lentil batter. The process of making idli involves soaking rice and lentils, grinding them into a paste, fermenting the batter overnight, and steaming it to form fluffy and soft idlis. During the fermentation process, the idli batter undergoes several chemical and physical changes, resulting in its fluffy texture.

Factors contributing to the fluffiness of idli batter:

1. Fermentation: The primary reason for the fluffy texture of idli batter is the process of fermentation. Fermentation is a natural process that occurs when microorganisms such as bacteria and yeast break down the carbohydrates in the batter. This process leads to the production of carbon dioxide gas, which gets trapped in the batter, creating air pockets and making it fluffy.

2. Yeast and bacteria: The idli batter contains natural yeast and bacteria present in the environment. These microorganisms metabolize the carbohydrates in the batter, producing carbon dioxide as a byproduct. The carbon dioxide gas gets trapped in the batter, causing it to rise and become fluffy.

3. Enzymatic activity: The enzymes present in the rice and lentils break down the complex carbohydrates into simpler sugars during the fermentation process. This enzymatic activity results in the production of carbon dioxide gas, which further contributes to the fluffiness of the batter.

Chemical and physical changes during fermentation:

1. Acidification: During fermentation, the pH of the idli batter decreases due to the production of lactic acid by the bacteria present in the batter. The acidic environment created by lactic acid inhibits the growth of harmful bacteria and enhances the texture and flavor of the idlis.

2. Protein breakdown: The enzymes present in the rice and lentils break down the proteins into smaller amino acids during fermentation. This protein breakdown contributes to the soft and fluffy texture of the idlis.

3. Starch modification: The enzymes in the batter convert the complex starches into simpler sugars like glucose and maltose. This starch modification leads to increased sweetness and enhances the fermentation process, resulting in fluffier idlis.

Conclusion:

The fluffiness of idli batter is primarily attributed to the process of fermentation. The action of natural yeast and bacteria, along with enzymatic activity, leads to the production of carbon dioxide gas, which creates air pockets and makes the batter rise. Additionally, the fermentation process brings about chemical and physical changes such as acidification, protein breakdown, and starch modification, further enhancing the texture and taste of the idlis. The exposure of idli batter to open air for a long time allows for extended fermentation, resulting in even fluffier idlis.

We will add yeast in itI think so