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When idli a south Indian dish is prepared how do you think the dough rises?
Wiki User
∙ 8y ago
Carbon dioxide generated by yeast eating the sugars and starches in the flour (as with most breads).
Jasen Runte
Wiki User
∙ 8y agoThe dough (or more correctly the batter - it is to liquid to be a dough) is prepared from a de-husked, white pulse (urad dal) and white rice. These are ground up to the consistency of a smooth paste with water and then allowed to stand overnight in a warm place.
What happens is that wild yeasts (present in the dal and rice) begin to breed and live in the batter. In doing so they consume the starch/sugars present in it and release bubbles of Carbon Dioxide (CO2).
These bubbles make the batter frothy and when spoonfuls of the batter are then steamed to make a lite, delicious, fluffy idili for breakfast.
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