Idlis are actually considered to be light and easy to digest. This is because of their unique preparation method which involves fermenting the batter before cooking. The fermentation process breaks down the complex carbohydrates in the rice and urad dal, making them easier for the body to digest.
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During the fermentation process, the bacteria present in the batter produce enzymes that help in breaking down the carbohydrates and proteins. This not only aids in digestion but also increases the nutritional value of idlis. Fermentation also increases the levels of bioavailable nutrients like vitamin B12 and improves the bioavailability of minerals like iron.
Moreover, idlis are steamed rather than fried or cooked in oil, making them a healthy choice for individuals with digestive issues. Steaming helps retain the nutrients while keeping the dish low in fat and calories.
Interestingly, the addition of vegetables to the idli batter not only enhances the taste but also adds more fiber, vitamins, and minerals, making the idlis even healthier. Fiber aids in digestion by promoting regular bowel movements and preventing constipation.
Overall, idlis are considered to be a light and easily digestible food option. However, it’s important to note that individual digestive capabilities may vary, and some people with specific dietary restrictions or conditions may experience difficulty digesting certain foods. If you have any concerns about your digestion or dietary needs, it’s always best to consult with a healthcare professional.