Fermentation of idli batter requires 20-24 hours including soaking and leavening time. Present study aimed to isolate the microorganisms responsible for the fermentation, from freshly ground idli batter samples (four South Indian samples and four Maharashtra sample) and thereby use them in different combinations and concentrations to reduce the fermentation time. Microorganisms isolated from South samples were Leuconostocsps., Lactococcussps., Lactobacillus sps. and that from Maharashtra samples were Micrococcus sps., Leuconostocsps., Lactobacillus sps. Addition of these isolated microorganisms in different concentrations and combinations to the freshly ground idli batter showed that combination 1 for South sample and combination 3 for Maharashtra sample were significantly effective in yielding good quality idlis as determined from the organoleptic properties like appearance, colour, texture, flavour and taste with fermentation period of 2 hours. Thus fermentation time was reduced from 8-10 hours to 2 hours by addition of indigenous.
