What is the science behind adding fenugreek seeds (methi) to idli/dosa batter? How does it aid fermentation and texture?

Question

What is the science behind adding fenugreek seeds to idli/dosa batter? Learn how this small addition aids in fermentation and improves texture.

Answer 1

Adding fenugreek seeds to idli/dosa batter aids fermentation by providing nutrients for bacteria and enzymes, resulting in a softer, fluffier texture and a slightly tangy flavor.

Detailed Explanation:

Fenugreek seeds, also known as methi, play a crucial role in the fermentation process of idli and dosa batter. Here's a breakdown of the science behind it:

1. Nutrient Source: Fenugreek seeds contain carbohydrates, proteins, and fats that serve as a food source for the microorganisms (bacteria and yeast) responsible for fermentation. These microorganisms consume these nutrients and produce carbon dioxide and other byproducts.

2. Enzyme Activity: Fenugreek seeds contain enzymes that break down complex carbohydrates in the rice and lentils into simpler sugars. These simpler sugars are then more easily utilized by the fermenting microorganisms.

3. Increased Fermentation Rate: By providing readily available nutrients and enzymes, fenugreek seeds accelerate the fermentation process. This leads to a greater production of carbon dioxide gas.

4. Texture Improvement: The carbon dioxide produced during fermentation gets trapped within the batter, creating air pockets. This results in a lighter, softer, and fluffier texture in the final idli or dosa.

5. Flavor Enhancement: Fermentation also produces lactic acid and other organic acids, which contribute to the characteristic slightly tangy flavor of idli and dosa.

Pro Tip:

Don't add too many fenugreek seeds! An excessive amount can make the idli or dosa bitter. A general rule of thumb is to use about 1 teaspoon of fenugreek seeds for every cup of rice and lentils combined.