Ankuzo, H. et al. 2011. Beneficial effect of the leaves of Murraya koenigii (Linn.) Spreng (Rutaceae) on diabetes-induced renal damage in vivo. J. Ethnopharmacol., 135: 88-942.

Balasubramanian, S. and Viswanathan, R. 2007. Properties of idli Batter During its Fermentation Time. J. Food Proces. Preserv., 31(1): 32-40.

Nazni, P. and Shalini, S. 2010. Physical and nutritional evaluation of idli prepared from sorghum. Asian J. Sci. Tech., 2: 044-048.

Nazni, P. and Shalini, S. 2010. Standardization and quality evaluation of idli prepared from pearl millet (Pennisetum glaucum). Int. J. Curr. Res., 5: 84-87.

Nisha et al. 2005. Effect of stabilizers on stabilization of idli (traditional south Indian food) batter during storage, Food Hydrocolloids, 19: 179-186.

Reddy, N.R et al. 1982. Legume based fermented foods: Their preparation and nutritional quality. CRC Critical Review 1 in Food Science and Nutrition, 17: 335-370.

Reddy, N.R. and Salunkhe, D.K. 1980. Effect of fermentation of phytate phosphorous, and mineral content in black gram, rice and black gram and rice blends. J. Food Sci., 45: 1708- 1712.

Soni, S.K. and Sandhu, D.K. 1989. Fermentation of idli: Effects of changes in raw materials and physico-chemical conditions. J. Cereal Sci., 10: 227-238.

Soni, S.K. and Sandhu, D.K. 1990. Indian fermented foods: Microbiological and biochemical aspects. Indian J. Microb., 30(2): 135-157.

Sridevi, J. et al. 2010. Selection of starter cultures for idli batter fermentation and their effect on quality of idlis. J. Food Sci. Technol., 47: 557-563.