Regional dishes and their importance – South Indian Idli

Indian food is different from rest of the world not only in taste but also in cooking methods. It reflects a perfect blend of various cultures and ages. Given the range of diversity in soil type, climate and occupations these cuisines vary significantly from each other and have different nutritional significance.

South Indian Food“Idli”                           

                                                                                  

Fermentation process breaks down the starches – more readily metabolized by the body. The main ingredients rice provides energy, black gram provides protein and fenugreek contains vitamins and minerals along with fibre. Low in fat and is easily digestible. Gluten-free so it can be replaced by paratas for breakfast. The fermentation process increases the bioavailability of proteins and enhances the vitamin B content of the food. Helps in weight loss as they are steamed.

Significance: Use of dal and rice in idly is a good combination as the amino acids in them complement each other. Fermentation also destroys certain anti-nutrients like phytates and oxalates that interfere with the absorption of minerals like iron and calcium.

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