Why is yeast used to prepare …
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Posted by Shaayeq Parvez 4 years, 10 months ago
- 3 answers
Prachi Saxena 4 years, 10 months ago
Gaurav Seth 4 years, 10 months ago
Microbes also play a vital role in fermenting idli/dosa batter. Idli/ dosa batter contain Urad pulses. These Urad seeds contain Lactic Acid Bacteria (LAB). These bacteria lead to the formation of Lactic acid and CO2. Formation of Lactic acid gives a sour taste to the batter. Therefore, the batter should not be fermented for too long, else it might turn too sour.
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Dhritishman 9A 4 years, 10 months ago
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