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Cereals and bread from South India and Sri Lanka
Rice and dehulled black gram are soaked, ground and left overnight with a little salt. Lactic acid bacteria from the grains sour the batter and fill it with gas, and the risen batter is steamed in moulds into soft, spongy cakes.
| Rice90 g | Rice grits (soji) in this recipe; parboiled rice in most studies[rekha2011] |
| Dehulled black gram (urad dal)30 g | Rice to black gram 3:1; studies use 2:1 to 4:1[rekha2011][ghosh2011] |
| Water120 ml | To soak the black gram; more is added as needed to grind[rekha2011] |
| Salt2% of the rice and black gram weight | [ghosh2011] |
| No starter | The bacteria come in on the grains[fao138][mandhania2019] |
| Starter | spontaneous |
Total time across the recorded steps: 16 h – 19 h
What changes: Water soaks into the rice and black gram and softens them
Output: soft, swollen grains.
Microbes at work in this step
the lactic acid bacteria on the grains begin to multiply while they soak
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
Rice and dehulled black gram are soaked, ground and left overnight with a little salt. Lactic acid bacteria from the grains sour the batter and fill it with gas, and the risen batter is steamed in moulds into soft, spongy cakes. Made in 4 steps over 16 h – 19 h. The longest step, add salt and ferment overnight, takes 12–14 h (Rekha C.R 2011) and runs at 20–30 °C (Ghosh D 2011). Salt is 2 % (Ghosh D 2011). Weissella and Leuconostoc mesenteroides do most of the fermenting.
| Main step | 12–14 hReported[rekha2011][mandhania2019] | Add salt and ferment overnight |
|---|---|---|
| Temperature | 20–30 °CReported[ghosh2011][mandhania2019] | Add salt and ferment overnight |
| Salt | 2 %Reported[ghosh2011] | Add salt and ferment overnight |
| Acidity | pH 5.9–6.3 → 4.2Measured[ghosh2011][rekha2011][mandhania2019] | Add salt and ferment overnight |
Idli is leavened by bacteria rather than yeast. Leuconostoc and Weissella make the gas. Mukherjee and colleagues (1965) wrote that, as far as is known, this was the first record of a leavening made by a lactic acid bacterium alone. The rice is ground coarse and the black gram fine, and the batter is steamed, where dosa batter is ground fine and cooked thin on a griddle.
The studies read ferment the batter overnight at 20–30 °C. Bacillus cereus grows best at 28–35 °C (FDA). Two FDA tables put its lowest growth pH at 4.9 and at 4.3, and well-fermented batter reaches about pH 4.2–4.6 by 12–18 h, so souring slows it but does not rule it out. Cooking may kill the bacteria, but their spores are tough and the vomiting toxin survives 121 °C for 30 minutes, so do not leave batter or cooked idli warm for long. Refrigerate leftover batter at 4 °C (40 °F) or lower, and do not taste raw batter, since flour and grain can carry Salmonella and E. coli (FDA).
Hazards the sources name: Enterobacteriaceae including Escherichia-Shigella and Cronobacter (detected by sequencing; fall after the first 6 h); Bacillus cereus (spore-former linked with rice and other starchy foods).
Every number is labelled with how it is known. How this atlas is made
The Kannada text Vaddaradhane (920 CE) names iddalige made from black gram alone. A recipe that adds rice, a long fermentation and steaming appears only after about 1250 CE.
