Preparation of idli batter, its properties and .
· After draining the water, rice and black gram were separately grounded in a wet grinder. Water was added as and when necessary. This formed a batter for the preparion of fermented idli. Fermentation of the batter. After addition of salt (NaCl) 2% of total wt of raw material, the batter was allowed to ferment for different period (0, 4,7,10,13,16,19 and 22 h) in a stainless steel vessel. No ...