Idli and chutney.Sure.It is a marriage made in Heaven.
Do you know we are not the owners of our own Idli.It is a foreign import .Yes.This is what is found in a book by an eminent food scientist. There is a lot of History to Idli.
Interesting science facts about Idli are
1. Pulses are major source of proteins but they lack in essential amino acid methionine but cereals provide this amino acid. Likewise cereals also provide proteins but they lack in amino acid lysine. This amino acid is present in pulses. In Idlis,rice and Black gram mungo are used .
2. On an average ,one idli provides 65 kcal
3. Blackgram is the primary component involved in the fermentation of the batter. Total soluble solids, soluble nitrogen, and soluble acids of black gram are increased during fermentation whereas soluble sugars are decreased
4. The batter volume and microbial count vary with the degree of polishing done on the rice used.
5. Fermentation enhances the bioaccessibility of both zinc and iron
6. Rheology and particle size changes during fermentation of the rice-lentil batter.
7. After a certain period of fermentation, whey (liquid remains) started seperating from the Idli batter.
9. There is sequential change in the bacterial flora during the fermentation process.
10. pH and total acidity will change during the active fermentation.The acidity is high when the batter reaches the consistency for Idli making.
11. The predominant microorganism responsible for souring, as well as for gas production, was found to be Leuconostoc mesenteroides. In the later stages of fermentation, growth of Streptococcus faecalis and, still later, of Pediococcus cerevisiae becomes significant.
12. The substitution of rice with rice flour (as in Instant mix) will have significant effect on the specific gravity, acidity and pH of the idli batter, and textural and sensory quality of the idlis.
13.While we think,idli has a lot of nutritional value,it is shocking to see a scientific research stating that it seems that the nutritive advantage of this interesting food may lie mainly in its increased acceptability, but not in an increased nutritive value.
Well, it is an established entity.We can happily rave about our humble Idli.