How long does traditional idli batter fermentation usually take?
Answer
Eight to twelve hours
Achieving the maximum digestive benefits associated with idli requires allowing the batter to undergo a specific duration of natural fermentation. The traditional method dictates that the ground rice and urad dal mixture should be left to ferment naturally for a period ranging from eight to twelve hours. This extended timeframe is important because it fosters a significantly higher density and greater diversity of the beneficial microorganisms compared to faster, convenience-based methods. It is this robust microbial population developed over this specific duration that directly contributes to the enhancement of gut flora.
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