Idliis
an Indian desert, made from a fermented mixed batter of rice and black gram (Phaseolus
mungo), which is made into small steamed, spongy cakes. The dough is usually inocculated with some leftover dough from previous production to start the leavening process. It is then left to naturally ferment in a warm place for up to 24 hours. The fermentation process is dominated by lactic acid bacteria and yeasts.
