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Cereals and bread from South India, Sri Lanka
This entry covers what the urad (black gram) does in idli and dosa batter. Rice and dehusked urad are soaked, ground, mixed and left overnight, and lactic bacteria from the grains make gas and acid. In a lab test, urad alone leavened but rice alone did not, so the urad carries the rise.
| Parboiled rice3 parts | By weight. Two lab studies (2019 and 2017) used 3 rice to 1 urad; a third used 2 rice to 1 urad.[rani2019][chelliah2017][mandhania2019] |
| Dehusked black gram dal (urad)1 part | By weight[rani2019][chelliah2017] |
| Salt0.9 % salt in one study, 2 % in another | Added when the ground rice and urad are mixed[rani2019][chelliah2017] |
| Water | For soaking and for grinding the urad to a paste (150 mL in one study)[rani2019] |
| No starter | The microbes come from the grains[mandhania2019] |
| Starter | spontaneous (the grains carry the bacteria) |
Total time across the recorded steps: 16 h – 19 h
What changes: Urad and rice soak in water, in separate bowls
Output: soaked urad and rice.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
This entry covers what the urad (black gram) does in idli and dosa batter. Rice and dehusked urad are soaked, ground, mixed and left overnight, and lactic bacteria from the grains make gas and acid. In a lab test, urad alone leavened but rice alone did not, so the urad carries the rise. Made in 4 steps over 16 h – 19 h. The longest step, ferment the batter, takes 12–15 h (Rani M 2019) and runs at 28–32 °C (Rani M 2019). Salt is 0.9–2 % (Rani M 2019). Weissella (the main genus in lab batter), with Enterococcus, Streptococcus, Leuconostoc, Lactococcus, Pediococcus and Lactobacillus; lactic acid bacteria were 86 percent of the bacteria and Leuconostoc mesenteroides and Streptococcus faecalis (now Enterococcus faecalis), found from the soak onward in earlier work do most of the fermenting.
| Main step | 12–15 hReported[rani2019][chelliah2017][mandhania2019] | Ferment the batter |
|---|---|---|
| Temperature | 28–32 °CReported[rani2019][mandhania2019] | Ferment the batter |
| Salt | 0.9–2 %Reported[rani2019][chelliah2017] | Grind urad to a paste and rice coarse, then mix with salt |
| Acidity | pH 6.3 → 4.5Measured[mandhania2019] | Ferment the batter |
Urad is what makes idli and dosa rise. Black gram alone leavened in the lab, rice alone barely changed, and the grains' own bacteria do the work with no starter.
Sequencing found genera that include gut pathogens in some batters, and the batter is cooked by steaming or frying before it is eaten. Batter held at 4 degrees C did not ferment in the lab.
Hazards the sources name: Enterobacter, Cronobacter and Escherichia-Shigella (genus-level sequence reads above 1 percent in some batters; not tested for disease strains).
Every number is labelled with how it is known. How this atlas is made
Achaya speculated an Indonesian 'kedli' origin for steaming; unconfirmed [WP-Idli]. Ramakrishnan (1979), cited by Shurtleff and Aoyagi, says idli and dosa have been basic foods in South India since at least 1100 CE [SIC-spec].
