What ensures idli is soft and easily broken down by stomach acids?
Answer
The steaming process
Idli, composed fundamentally of fermented rice and black gram (urad dal), achieves its characteristic soft texture and high digestibility primarily through the steaming process used in its final cooking stage. Steaming cooks the batter gently yet thoroughly, resulting in a final product that is structurally soft. This softness means that when the idli reaches the stomach, it is easily and rapidly broken down by the natural stomach acids and enzymes present for digestion. This gentle action puts minimal strain on the digestive tract, which is why it is often recommended for recovery or when digestion is naturally slower.
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