Abstract

                                A ready to use dry mix with parboiled rice flour and blackgram flour was prepared and its fermentation was augmented with curd or fermented batter an external source of inoculum. Idlies prepared from that batter after 9-13 h ferementation was organoleptically equal to that of regular wet ground method. For this dry mix method, rice flour vs blackgram flour, dry mix vs water ratio and optimum time of fermentation were standardised.

Key words : Dry mix Idli, Wet ground, Curd, Fermented batter