Idli is a traditional breakfast in South Indian households. It’s a spongy steamed cake made of fermented batter of Black Gram and Rice.
The fermentation process is carried out by heterofermentative lactic acid bacterium, L. mesenteroides. The process produces lactic acid which makes the batter sour and carbon dioxide which make it aerated and rise.
These bacterium are naturally present in Black Gram and no “starter” is needed. To make soft and spongy Idli, it is necessary to adhere to certain steps which I have mentioned below. Here is the recipe: