Konkani: an Indic language spoken mainly in Goa and adjacent parts of south-western India
The depiction of different cereal grains and their use in our daily life Strats early in Vedic times. From the time of Aryans, rice cultivation; parched rice and cereals usage were common and they ate in combination of Lentils and rice in regard of some nutritional facts.
In 1485 and 1600 CE, idli was compared to the moon, which clearly reveals that rice was in use. as a source of mixed natural micro flora needed for efficient fermentation they used rice along with pulses. A beautiful combination of Blackgram(natural fermentation microflora and acts as the substrate for the fermentation of batter), sour milk as the source of microorganisms, with rice in the ratio 1:2 during batter preparation.
The major microorganisms involved in Idli Batter are heterofermentative lactic acid bacterium, Lactobacillus mesenteroides. The acidity of the batter is regulated by homofermentative lactic acid bacterium Streptococcus faecalis. probiotic microorganisms such as Lactobacillus plantarum and Lactobacillus lactis are also present and these microbes can produce vitamin B12 and β-galactosidase enzyme, which enhances the probiotic activity.
Why Idli in Jackfruit Leafs?
Jack fruit leaves have rich calcium and helps to relayer dead skin cells . Its Antioxidants activity prevents premature aging, and proven anti cancer activity. Combination with other natural resources adds its Health effects. It enhances the Immunity.
Recipe of HITTU ( 4-5 meidum size no.s)
Ingredients:
Boiled rice = 1 glass
raw rice = 3 glass ( 1 glass = 250 gm )
urud dal = 1 glass
Salt – to taste
Jeera – as per personal flavour interests
Method of preparation:
Step:1: Soak boiled rice, Raw rice, Urud dal for 6-7 hours.
Step:2: Once soaked mix boiled rice and raw rice together and grind.( Donot grind to a smooth texture but retain a bit hard texture of the mix).
Step:3: grind urud dal well.
Step:4: after grinding, mix all the above grinded pastes/ingredients.
Step:5: Keep aside for 5-6 hours.
Step:6: Now, Take the mix and add a small quantity of salt & jeera. ( as per personal flavour interests)
Step:7: keep aside for 5 minutes.
Its time to make the leaf cover
( for which you will need leaves of jack tree and small hard twigs ).
Step:8: now boil water in an idli maker, place steamer tray.
Step:9: when water begins to boil, fill the leaf cover with the mixture and place it into the idli makeron the steamer.
Step:10: close the idli maker and let it cook on medium flame for 25 to 30 minutes.
Then from stove to plates ……….
Serve hot…………….
Editorial Team : The World Women News
