MICROSTRUCTURE OF IDLI

The microstructure of idli prepared from seeds of common beans (Phaseo lus vulgaris) and rice, and Indian black gram seeds (Vigna mungo) and rice in the ratio 1: 2 was examined. Intact starch granules and protei n bodies were observed in the unfermented idli batter. Starch granules disappeared as fermentation time increased to 18 hours and 36 hours. The surface of idli prepared from 36-hour fermented batter was cohesiv e, dense and sponge- or foam-like. The microstructure of idli prepared from common beans and rice was similar to the microstructure of idli prepared from Indian black gram and rice. Common beans can be successf ully substituted for Indian black gram in preparing comparable and acc eptable steamed idli.