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Name a liquid which becomes solid when it is heated?
dosa batter, egg yolk
Which liquid turns solid on heating?
A supercooled liquid can become solid on heating.
Is microorganism friends or foes?
Micro-organisms can be either friends or foes. Pathogenic organisms are those that cause disease. Some bacteria for example can cause infections, but others are normal inhabitants of the human body and some are necessary for good health, for example: the bacteria that live in the human intestine or those that live in the cud of cows. Also, microorganisms are used in the production of foods like cheese, vinegar, wine, bread, yogurt and many more. Without decay bacteria and fungi, everything that died would still be lying around, instead of rotting.
What are the uses of gmelina leaves?
The roots, fruits and the leaves of gambhari have great medicinal value. Externally, the paste of the leaves is applied on the forehead to alleviate the headache, especially in fever. To mitigate the burning sensation of the body, fresh juice of leaves is massaged, with great benefit. Internally, the roots and fruits of gambhari are used in vast range of diseases. The fruits are recommended in raktapitta, excessive thirst, dysuria, sexual debility in males and habitual abortion. The roots alleviate flatulence, augment the appetite and are salutary in piles, being mild laxative. The cold infusion of candana, ustra, gambhari works well with sugar, to alleviate the thirst. Gambhari roots are helpful in ascites due to vata, as adjunct. The fruits are beneficial as anabolic in tuberculosis to hasten the healing ofcavitation in the lungs. Whereas, the roots alleviate the cough. As the fruit is cooling, it effectively pacifies the pitta dosa and rakta dhatu (blood). Hence, is the drug of choice for raktapitta. The ripened fruit is valuable in heart diseases due to vata. The cold infusion of tea prepared from gambhari fruits is extremely beneficial, mixed with honey and wugar, in fever of pitta origin. Urdhvaga raktapitta, vomiting and burning sensation of the body. For hyperacidity, the gambhari leaves, apamarga roots and the bark-skin of salmali are mashed with cow's milk and are given orally. In dysuria, the decoction of its roots is benevolent. The decoction of gambhari, sariva and guduci roots is an effective medicament for fever of vata type. The fruit alleviates the thirst and burning sensation in fever due to vitiated pitta dosa. The decoction of its roots skin alleviates the uterine oedema in the postpartum period and also augments the quantity of breast milk. The leaves juice, milk and sugar are recommended in inflammatory conditions of urinary bladder and dysuria. Gambhari is a well known bitter tonic and the fruits as general tonic in debility. Ok I agree a bit more than you asked for but I do hope you find what you was looking for in what I've said! :)
Name a liquid which becomes solid when it is heated?
dosa batter, egg yolk
Which liquid turns solid on heating?
A supercooled liquid can become solid on heating.
Why does a solid change to liquid when heat is added?
not necessary, it's related to melting point of liquid and the room temperature.
What are the kinds of foods?
There are 2 kinds of food - solid and liquid. Solid food can be taken by anyone. Liquid food for old age people and kids. Idly, vada, dosa, poori, chppathi, pongal, briyani etc. solid food. Tender coconut water, fruit juice, coffee, tea etc. are liquid food. Seeds such as walnut, cashewnut, almond, pista are all solid food only.madison is cool
What is the recipe for masala dosa?
Assuming you have the dosa batter and the potato masala ready Heat a non-stick flat pan over medium flame. Pour a ladleful of the batter and spread evenly. Cook one side and flip it over. Now add 2 to 3 tblsp of the potato masala and spread if desired. Fold the dosa in half, but do not fully cover it. Cook for a minute and remove to a plate. Serve hot with chutney and sambar.
What is meant by the term dosa?
The term dosa is used to refer to a food dish of Indian origin. It is a type of fermented crepe or pancake that is made with rice batter and black lentils.
What liquid turns Solid when heated?
idly maavu (flour prepared for dosai or idly)
Which nutrient is dosa in?
what is dosa
How to make perfect dosa batter?
Dosa is the ever-popular South Indian breakfast of crispy crepes made with fermented rice and lentil batter. With just a handful of ingredients learn to make the classic Dosa recipe from scratch with my easy video and step-by-step photos. I also cover making your own dosa batter in a blender or mixer-grinder, tips on fermentation and cooking dosa to help you make the best dosa – crispy, soft and so good to dunk in a bowl of Coconut Chutney or piping hot Sambar. Soaking the lentils, rice, making the batter, fermenting the batter calls for time, planning and some prep work. So for your ease of understanding, I have divided this step by step guide into 4 main parts: Soaking rice and lentils Making dosa batter in a blender or mixer-grinder Fermenting dosa batter Making dosa. In a bowl take ½ cup idli rice or parboiled rice along with ½ cup regular rice. Instead of adding regular rice, you can also make the dosa with a total of 1 cup idli rice as I have shown in the video. Kindly note that the video has the recipe ingredients doubled in proportion. To the same bowl, add ¼ cup urad dal and ⅛ teaspoon fenugreek seeds (methi). Rinse the rice, lentils and methi seeds together a couple of times and keep them aside. In a separate bowl, take 2 tablespoons of thick poha (flattened rice or parched rice). Rinse poha once or twice in water and then add to the bowl containing the rinsed rice+lentils+methi seeds. Add 1.5 cups of water and mix. Cover with a lid and soak everything for 4 to 5 hours. Drain all the water and add the soaked ingredients to a mixer grinder or a blender. Add ⅔ to ¾ cup water and grind or blend till you get a fine grainy consistency of rice in the batter. A smooth consistency of the batter is also fine. If the mixer gets heated up, then stop and wait for some minutes. When the mixer cools down, grind again. Depending on the jar capacity, you can grind everything once or in two batches. I ground in two batches and added a total of ¾ cup water. Now take the batter in a large bowl or pan. In case the dosa batter becomes thin, then add a few tablespoons of rice flour to thicken it. Mix the rice flour very well in the batter. Add ½ teaspoon of edible rock salt. Mix very well. Instead of rock salt, you can use non-iodized salt or sea salt crystals or Himalayan pink salt. Cover and allow to ferment for 8 to 9 hours or more. The time of fermentation will vary depending on the temperature conditions, climate and altitude. In winters, the time of fermentation can go up to 14 to 24 hours. If you live in a cold city or high altitude then I highly recommend fermenting the batter in an Instant pot if you have one. I have listed below more fermentation tips and suggestions including fermenting dosa batter in an Instant pot. So do read these handy and helpful tips. In the below photo, you see the dosa batter after 11 hours of fermentation. A proper fermentation will double or triple up the volume of the batter with a light sour aroma. Now lightly stir the batter, before you begin to make dosa. You will also see many tiny air pockets in the batter. As you see in the below photo, the batter is very well fermented. After that you cooked a Dosa in low flame.
How make masala dosa?
Masala dosa can be created with potatoes mashed. They can be wrapped inside the dosa part.
How many calories are in a dosa?
one dosa contains 80 calories
When was Dosa Júnior born?
Dosa Júnior was born on 1986-08-27.
