What action do microorganisms perform during idli batter fermentation?
Answer
They break down complex components
The essence of the advantage provided by fermenting idli batter is the breakdown of complex structures within the rice and lentil mixture by the active microorganisms. This microbial action functions as a form of pre-digestion. By breaking down these complex components—which include certain starches and proteins—the final steamed product requires significantly less effort from the body's own stomach acids and digestive enzymes. This pre-digestion step is key to the overall light digestibility of idli, lessening the digestive burden placed on the system, especially when consumed as an early morning meal.
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