BARC has developed a technology for preparing naturally fermented fiber fortified rice/millet-moong idli. Making idli, replacing urad with mung and millets is difficult as they lack the desirable rheological properties of urad. Although, many ready-to-cook millet idli dry premixes are available but they are supplemented with baking soda for generating the CO2 which happens during natural fermentation. However, by-passing the fermentation step leads to lesser organoleptic properties and nutritive values. The present technology uses judicially selected millets and fiber which not only builds the nutritive content but also helps in completely replacing the use of urad and baking soda (which are used in preparation of traditional and ready-to-cook idli batter, respectively). Further, it allows natural fermentation for increasing the organoleptic properties and nutritive values.

1. A variety of legumes instead of urad and(or) rice/premium millets can be used.
2. Retain the natural fermentation step which is essential for idli making process.
3. Completely eliminates the role of urad and baking soda in idli making process.
4. Sensorial properties are closer to urad idli.
5. Modified yield stress and consistency index retains the shape of idli during steaming.

Traditionally idli is prepared only using urad dal (and rice) which is primarily responsible for the soft and spongy texture of the finished product. Replacing urad dal with any other legumes or dal will not give the required texture and thus the product becomes unacceptable. Fermentation is an important step in idli batter preparation which not only helps in raising of batter but also provides the bacterial enzymes necessary for releasing aromatic compounds leading to improved organoleptic properties. Ready-to-cook idli premixes sold in powder form is made of various legumes other than urad but also contains baking soda as leavening agent. Although, baking soda helps in raising the batter volume but will not release the essential flavor or aromatic compounds, which happens only during natural fermentation; thus, dry premixes have very low acceptance among consumers. Also, millets have gained importance as "health-foods" for their health benefits, but using them to make idli is challenging as they lack the rheological properties of urad. So, BARC has developed a technology for making soft and spongy mung & millet idli by completely replacing urad and baking soda; without eliminating the natural fermentation step. This technology employs radiation processed fiber, which not only imparts modified rheological properties for idli batter but also adds fiber to final product for value addition.

1. A variety of legumes instead of urad and(or) rice/premium millets can be used.
2. Retain the natural fermentation step which is essential for idli making process.
3. Completely eliminates the role of urad and baking soda in idli making process.
4. Sensorial properties are closer to urad idli.
5. Modified yield stress and consistency index retains the shape of idli during steaming.

a. Raw Materials

1. The raw materials required for preparation of Mung & Millet idli are available locally.

b. Equipments

1. Weighing balance.
2. Wet grinder and incubators.
3. Packaging machines, Gamma irradiation facility (optional).

c. Space

1. A room of 450 square ft area (30' x 15') for mixing flour and packaging.

d. Power

1. Both single & three phase power connection.

e. Manpower

1. One skilled worker and two un-skilled workers would be adequate for production of 100 kg per day. Actual manpower would depend on production capacity.