Description:FIELD OF THE INVENTION
The present invention relates to the field of food technology and nutrition, specifically to the formulation of an instant, high-fiber idli mix. It focuses on enhancing the nutritional value of traditional idli using red rice, Dioscorea bulbifera (air potato), and beetroot.
BACKGROUND OF THE INVENTION
References which are cited in the present disclosure are not necessarily prior art and therefore their citation does not constitute an admission that such references are prior art in any jurisdiction. All publications, patents and patent applications herein are incorporated by reference to the same extent as if each individual or patent application was specifically and individually indicated to be incorporated by reference.
Idli is a traditional South Indian dish made from a fermented batter of rice and black lentils (urad dal). Known for its soft, spongy texture and mild flavor, idli has been a staple breakfast item across South India for centuries and is now popular throughout India and around the world. This steamed delicacy is not only delicious but also highly nutritious, providing a good balance of carbohydrates, proteins, and essential nutrients. This study explores the incorporation of red rice and air potato (Dioscorea bulbifera) in idli formulation to enhance its nutritional and functional properties.

Red rice, known for its rich anthocyanin content, is a whole grain that provides higher fiber, antioxidants, and essential minerals compared to polished white rice. Its low glycemic index makes it a healthier option for diabetics and weight-conscious individuals. Air potato, a lesser-known tuber, is a nutrient-dense root crop with resistant starch, dietary fiber, and bioactive compounds that promote gut health and sustained energy release. It is a potential alternative to traditional rice-based ingredients, improving the texture and nutritional quality of idli. Traditional idli, a staple South Indian dish, is primarily made using white rice and urad dal, which may not offer sufficient dietary fiber and essential nutrients. With growing concerns about nutritional deficiencies, gluten intolerance, and lifestyle diseases such as diabetes and obesity, there is a need for healthier alternatives to conventional idli. This invention focuses on developing an instant idli mix incorporating red rice (Oryza sativa L.), air potato (Dioscorea bulbifera), and beetroot (Beta vulgaris) to enhance the nutritional profile, fiber content, and bioactive compounds while maintaining the traditional texture and taste. Red rice is rich in antioxidants and fiber, air potato provides resistant starch and gut health benefits, and beetroot contributes natural nitrates, vitamins, and minerals, improving overall heart health and digestion.
The innovation aims to offer a nutrient-dense, gluten-free, and diabetic-friendly idli mix that is quick and easy to prepare, catering to modern consumers looking for convenient yet wholesome food options.
Several patents issued for readymade mix but none of these are related to the present invention. Patent WO2005070233A1 relates to a process for the preparation of instant soup mix from Indian dill (Anethum Sowa) and the soup mix has good anti-oxidant properties to the extent as shown by the values of phenol content mg/g 4.5 with reducing power of 870U/g. A process for the preparation of instant soup mix from Indian dill (Anethum sowa), said process comprising the steps: i) cutting the cleaned Indian dill leaves into shreds of 4-5 cm long; ii) soaking the shreds of step (i) in a solution containing 0.5 to 1.0 % sodium bi carbonate for a period of 20 to 40 minutes; iii) drying the soaked shreds of step (ii) using hot air at a temperature in the range of 40°-50°C; iv) powdering the dried shreds of step (iii) and passing through sieve with a pore size of about 400 to 600 µm. v) powdering the drum dried, cabinet dried and sun dried potato cubes, and dried onion shreds and passing through sieve with a pore size of about 500 µm. vi) mixing skim milk powder : Com flour : Potato flour : wheat flour : malto dextrin: fat : dill powder : salt : sugar : onion : pepper with a ratio in the range of 10-20 : 12-15 : 10-12 : 10- 14 : 10-14 : 3-8 : 3-6 : 3-5 : 3-7 : 2-4 : 1-2.5 (w/w) respectively to obtain soup mix, and vii) obtaining the instant soup mixture by drying the soup mix of step (vi) till the moisture content of the said becomes 3 to 5%.
Another patent KR20160101642A relates to a glutinous rice mugwort cake having excellent taste and flavor due to the pretreatment of mugwort, and having a good texture due to the crushing of the cooked glutinous rice, and a method for producing the same. (B) a step of immersing the glutinous rice in water to mix with the glutinous rice salt and the sugar ingredient, (c) mixing the glutinous rice soaked in the glutinous rice with the defatted wormwood, and boiling the glutinous rice gruel (D) placing the glutinous rice germinated rice pellets in a punching machine, and secondly grinding the glutinous rice mugwort cake in the punching machine, and then molding the glutinous rice mugwort rice in a molding machine to produce glutinous rice mugwort rice.
Another patent KR100492624B1 relates to a method for producing instant rice cake soup, and more specifically, washing, dipping, and salting rice, pulverizing and ripening it, and then extruding at 28-32 ° C., after slowly freezing. It is related to a method for producing instant rice cake soup, which is characterized by thawing and cutting and packaging, which is capable of instant restoration and which does not blow for a predetermined time at room temperature after cooking.
According to the present invention, it is possible to produce instant rice cake soup that can be eaten immediately by pouring hot water without boiling. The instant rice cake soup of the present invention can be restored within 3 minutes when hot water is added and can not be left at room temperature for more than 30 minutes after cooking. When restoring the rice cake of the present invention, moisture is penetrated to the center of the rice cake and the restorability is good. In addition, instant rice cake soup with a good texture can be produced. In addition, since the instant rice cake soup of the present invention is manufactured using 100% domestic rice, if the instant rice cake soup of the present invention is commercially available, it may contribute to domestic rural profit improvement.
Another patent KR100492627B1 discloses a method for producing instant ramen, and more specifically, after washing, dipping and salting rice, pulverizing and kneading them, making ramen noodle with a noodle machine, and steaming, shaping and milking. After the process, the present invention relates to a method for producing instant rice ramen which is characterized by cooling and cutting and packaging, which is capable of instant restoration and which does not blow for a predetermined time at room temperature after cooking. it is possible to produce instant ramen that can be eaten immediately by pouring hot water without boiling. Instant ramen of the present invention has the advantage that when hot water is added, it can be restored within 3 minutes, and even if left at room temperature for 30 minutes or more after cooking, the texture is good. In addition, since instant instant ramen of the present invention is manufactured using 100% domestic rice, if the instant instant ramen of the present invention is commercially available, it may contribute to domestic rural income improvement.
Another patent KR100495166B1 relates to a method for producing instant tteokbokki, and more specifically, after washing, dipping and salting rice, grinding and ripening them, and inserting seasoning into the inner center of rice cake. It relates to a method for producing instant tteokbokki, which is characterized in that extrusion molding at -32 ° C, frozen and thawed and then cut and packaged, ready-to-restore, and not cooked at room temperature for a certain time after cooking. It is possible to prepare instant tteokbokki that can be eaten immediately by pouring hot water without boiling. Instant Tteokbokki of the present invention can be restored within 3 minutes when hot water is added, and even if left at room temperature for more than 30 minutes after cooking, the texture is good, and seasonings are added inside the rice cake, so it is convenient without special cooking procedure. It has the advantage of being ingested. In addition, since the instant tteokbokki of the present invention is manufactured using 100% domestic rice, if the instant tteokbokki of the present invention is commercially available, it may contribute to the domestic rural profit increase.
OBJECTS OF THE INVENTION
Main object of the present invention is to develop instant high fiber idli preparation through the fusion of red rice, dioscorea bulbifera starch and beetroot.
Another object of the present invention is to develop an instant idli mix using red rice (Oryza sativa L.), air potato (Dioscorea bulbifera), and beetroot (Beta vulgaris), thereby eliminating the need for long fermentation time and offering a quick, convenient cooking solution.
Another object of the present invention is to increase the dietary fiber and antioxidant content of idli by incorporating red rice and beetroot, making it more suitable for individuals with diabetes, obesity, and digestive disorders.
Another object of the present invention is to utilize air potato as a natural source of resistant starch and bioactive compounds, improving gut health, satiety, and metabolic functions.
Another object of the present invention is to create a gluten-free and diabetic-friendly alternative to conventional idli, catering to individuals with gluten intolerance and lifestyle-related health concerns.
SUMMARY OF THE INVENTION
This summary is provided to introduce a selection of concepts, in a simplified format, that are further described in the detailed description of the invention.
This summary is neither intended to identify key or essential inventive concepts of the invention and nor is it intended for determining the scope of the invention.
To further clarify advantages and features of the present invention, a more particular description of the invention will be rendered by reference to specific embodiments thereof, which is illustrated in the appended drawings.
The present invention provides a novel formulation for an instant, high-fiber, gluten-free idli mix that incorporates red rice (Oryza sativa L.), air potato (Dioscorea bulbifera), and beetroot (Beta vulgaris) to enhance the nutritional and functional properties of traditional idli. This innovative preparation is designed to be convenient, eliminating the need for fermentation, and suitable for health-conscious consumers, including those with diabetes, gluten intolerance, or dietary fiber deficiencies.
In the invention, red rice flour is combined with semolina (rawa) and mixed with grated beetroot, air potato, carrots, and sweet corn. The mixture is then blended with curd and water to form a smooth batter. Natural spices such as rock salt, cumin powder, asafetida, and chili flakes are added to enhance flavor and digestion. Just before steaming, a leavening agent (fruit soda) is incorporated to aerate the batter, resulting in soft, fluffy idlis.
Red rice adds antioxidant compounds and a low glycemic index profile; air potato contributes resistant starch, dietary fiber, and bioactive nutrients that improve digestion and metabolic health; and beetroot offers essential vitamins, minerals, and natural nitrates that promote cardiovascular well-being. The inclusion of fresh vegetables further enhances the fiber, texture, and taste of the final product.
This instant mix can be prepared by simply mixing the dry and wet components, allowing it to rest briefly, and steaming in traditional idli molds. It eliminates the time-consuming steps of soaking, grinding, and fermenting associated with conventional idli, making it ideal for modern consumers seeking both convenience and nutrition.
The invention addresses the increasing demand for functional, ready-to-cook Indian foods that are nutritionally superior, easy to prepare, and aligned with current dietary trends. It is suitable for home use, institutional catering, health-focused food businesses, and commercial retail as a packaged instant idli mix.
Herein enclosed an instant high-fiber idli mix composition, comprising:
Moringa Vegetable Rawa Idli, Red rice, Air potato, Beetroot, Rawa, Curd, Rock Salt, Oil, Cumin powder, Asafetida, Chopped vegetables (Carrots, peas, sweet corn), Fruit soda.
A method of preparation of the instant high-fiber idli mix comprising the steps of:
Taking red rice flour and rawa in one bowl and grated carrot, beetroot and air potato in another along with some boiled sweet corn to prepare the Batter;
taking some fresh curd, and adding all the vegetables in the bowl of red rice flour and rawa along with curd in another bowl;
adding required amount of water Form a batter like consistency;
adding rock salt, chili flakes, cumin powder, asafetida and black pepper into the batter and mixing well;
leaving the batter to rest for 15-20 minutes;
adding the Leavening Agent just before steaming add fruit soda to the batter;
mixing well until the batter becomes light and frothy;
Steaming the Idli, and adding the batter on greased idli mould and let it steam for 20-30 minutes;
demoulding the idli once they are steamed properly; and
garnishing with fresh coriander and serve warm with chutney.
The red rice flour provides anthocyanins and dietary fiber to reduce glycemic response and improve antioxidant activity.
The grated air potato functions as a source of resistant starch and bioactive compounds that enhance gut health and prolong energy release.
The beetroot contributes natural nitrates, vitamins, and minerals to support cardiovascular function and improve nutritional content.
BRIEF DESCRIPTION OF THE DRAWINGS
The illustrated embodiments of the subject matter will be understood by reference to the drawings, wherein like parts are designated by like numerals throughout. The following description is intended only by way of example, and simply illustrates certain selected embodiments of devices, systems, and methods that are consistent with the subject matter as claimed herein, wherein:
Fig. 1- All the major ingredients required to make Air potato, Red rice and Beetroot Idli
Fig. 2- Addition of all the vegetables in the bowl of red rice flour and rawa
Fig 3- Addition of all the spice into the batter
Fig 4- Idli in the steamer
Fig 5 - Steamed Red Rice (Oryza sativa L.), Air Potato (Dioscorea bulbifera) and Beetroot (Beta vulgaris) Idli.
DETAILED DESCRIPTION OF THE INVENTION
The detailed description of various exemplary embodiments of the disclosure is described herein with reference to the accompanying drawings. It should be noted that the embodiments are described herein in such details as to clearly communicate the disclosure. However, the amount of details provided herein is not intended to limit the anticipated variations of embodiments; on the contrary, the intention is to cover all modifications, equivalents, and alternatives falling within the scope of the present disclosure as defined by the appended claims.
It is also to be understood that various arrangements may be devised that, although not explicitly described or shown herein, embody the principles of the present disclosure. Moreover, all statements herein reciting principles, aspects, and embodiments of the present disclosure, as well as specific examples, are intended to encompass equivalents thereof.
The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments. As used herein, the singular forms “a",” “an” and “the” are intended to include the plural forms as well, unless the context clearly indicates otherwise. It will be further understood that the terms “comprises,” “comprising,” “includes” and/or “including,” when used herein, specify the presence of stated features, integers, steps, operations, elements and/or components, but do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components and/or groups thereof.
It should also be noted that in some alternative implementations, the functions/acts noted may occur out of the order noted in the figures. For example, two figures shown in succession may, in fact, be executed concurrently or may sometimes be executed in the reverse order, depending upon the functionality/acts involved.
In addition, the descriptions of "first", "second", “third”, and the like in the present invention are used for the purpose of description only, and are not to be construed as indicating or implying their relative importance or implicitly indicating the number of technical features indicated. Thus, features defining "first" and "second" may include at least one of the features, either explicitly or implicitly.
Unless otherwise defined, all terms (including technical and scientific terms) used herein have the same meaning as commonly understood by one of ordinary skill in the art to which example embodiments belong. It will be further understood that terms, e.g., those defined in commonly used dictionaries, should be interpreted as having a meaning that is consistent with their meaning in the context of the relevant art and will not be interpreted in an idealized or overly formal sense unless expressly so defined herein.
In some embodiments of the present invention, a method for preparing an instant, high-fiber idli mix by combining red rice flour, semolina (rawa), and grated vegetables including beetroot (Beta vulgaris), air potato (Dioscorea bulbifera), carrot, and sweet corn, along with curd to form a nutritious batter.
In some embodiments of the present invention, the dry ingredients, comprising red rice flour and rawa, are first mixed with the grated vegetables and curd, and water is added gradually to achieve a smooth, pourable consistency.
In some embodiments of the present invention, the batter is seasoned with natural spices including rock salt, cumin powder, asafetida, black pepper, and chili flakes to enhance taste and digestibility.
In some embodiments of the present invention, after resting the mixture for 15–20 minutes to allow the ingredients to hydrate and integrate, a leavening agent such as fruit soda is added just before steaming to aerate the batter.
In some embodiments of the present invention, the batter is then poured into greased idli molds and steamed for 20–30 minutes until fully cooked. The resulting idlis are soft, flavorful, and rich in fiber, antioxidants, and micronutrients.
In some embodiments of the present invention, this formulation not only eliminates the need for traditional fermentation but also introduces functional ingredients that contribute to improved digestive health, blood sugar control, and cardiovascular wellness, making it suitable for health-conscious and diabetic individuals seeking a quick, gluten-free, and nutritionally enriched alternative to conventional idli.
Herein enclosed an instant high-fiber idli mix composition, comprising:
Moringa Vegetable Rawa Idli, Red rice, Air potato, Beetroot, Rawa, Curd, Rock Salt, Oil, Cumin powder, Asafetida, Chopped vegetables (Carrots, peas, sweet corn), Fruit soda.
A method of preparation of the instant high-fiber idli mix comprising the steps of:
Taking red rice flour and rawa in one bowl and grated carrot, beetroot and air potato in another along with some boiled sweet corn to prepare the Batter;
taking some fresh curd, and adding all the vegetables in the bowl of red rice flour and rawa along with curd in another bowl;
adding required amount of water Form a batter like consistency;
adding rock salt, chili flakes, cumin powder, asafetida and black pepper into the batter and mixing well;
leaving the batter to rest for 15-20 minutes;
adding the Leavening Agent just before steaming add fruit soda to the batter;
mixing well until the batter becomes light and frothy;
Steaming the Idli, and adding the batter on greased idli mould and let it steam for 20-30 minutes;
demoulding the idli once they are steamed properly; and
garnishing with fresh coriander and serve warm with chutney.
The red rice flour provides anthocyanins and dietary fiber to reduce glycemic response and improve antioxidant activity.
The grated air potato functions as a source of resistant starch and bioactive compounds that enhance gut health and prolong energy release.
The beetroot contributes natural nitrates, vitamins, and minerals to support cardiovascular function and improve nutritional content.
EXAMPLE 1
BEST METHOD
Ingredients required for preparation of Moringa Vegetable Rawa Idli
• Red rice
• Air potato
• Beetroot
• Rawa
• Curd
• Rock Salt
• Oil
• Cumin powder
• Asafetida
• Chopped vegetables ( Carrots, peas, sweet corn)
• Fruit soda
Method of preparation of Air potato, Red rice and Beetroot Idli
1. Preparation the Batter:
• Take red rice flour and rawa in one bowl and greated carrot , beetroot and air potato in another along with some boiled sweet corn. In another bowl take some fresh curd.
• Add all the vegetables in the bowl of red rice flour and rawa along with curd.
• Form a batter like consistency by adding required amount of water.
• Add rock salt, chili flakes, cumin powder, asafetida and black pepper into the batter and mix well.
• Leave the batter to rest for 15-20 minutes.
2. Add the Leavening Agent:
• Just before steaming add fruit soda to the batter. Mix well until the batter becomes light and frothy.
3. Steam the Idli:
• Add the batter on greased idli mould and let it steam for 20-30 minutes.
• Demould the idli once they are steamed properly.
Garnish with fresh coriander and serve warm with chutney.
Advantage of the present invention:
The present invention offers a quick, non-fermented method to prepare high-fiber, nutrient-rich idlis using red rice, air potato (Dioscorea bulbifera), and beetroot. It enhances the dietary fiber, antioxidant, and resistant starch content, promoting better gut health, heart function, and blood sugar regulation. The formulation is gluten-free, diabetic-friendly, and suitable for modern health-conscious consumers. Additionally, the instant mix saves preparation time while retaining traditional taste and texture.

, Claims:1. An instant high-fiber idli mix composition, comprising:
Moringa Vegetable Rawa Idli, Red rice, Air potato, Beetroot, Rawa, Curd, Rock Salt, Oil, Cumin powder, Asafetida, Chopped vegetables (Carrots, peas, sweet corn), Fruit soda.
2. A method of preparation of the instant high-fiber idli mix as claimed in claim 1, wherein said method comprising the steps of:
a) Taking red rice flour and rawa in one bowl and grated carrot, beetroot and air potato in another along with some boiled sweet corn to prepare the Batter;
b) taking some fresh curd, and adding all the vegetables in the bowl of red rice flour and rawa along with curd in another bowl;
c) adding required amount of water Form a batter like consistency;
d) adding rock salt, chili flakes, cumin powder, asafetida and black pepper into the batter and mixing well;
e) leaving the batter to rest for 15-20 minutes;
f) adding the Leavening Agent just before steaming add fruit soda to the batter;
g) mixing well until the batter becomes light and frothy;
h) Steaming the Idli, and adding the batter on greased idli mould and let it steam for 20-30 minutes;
i) demoulding the idli once they are steamed properly; and
j) garnishing with fresh coriander and serve warm with chutney.
3. The method as claimed in claim 2, wherein the red rice flour provides anthocyanins and dietary fiber to reduce glycemic response and improve antioxidant activity.
4. The method as claimed in claim 2, wherein the grated air potato functions as a source of resistant starch and bioactive compounds that enhance gut health and prolong energy release.
5. The method as claimed in claim 2, wherein the beetroot contributes natural nitrates, vitamins, and minerals to support cardiovascular function and improve nutritional content.