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Curd is added while making idli and bhatura dough as curd contains Lactobacillus bacteria that undergoes anaerobic respiration and in this process it acts on sugar of the flour and releases carbon dioxide gas, this gas make the dough rise and when baked or fried gas escapes leaving the idli or bhatura soft and spongy.

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Why curd is added while making idle and bhatura?

Yogurt (curd) is added to idli and bhatura batter as a fermenting agent. The bacteria in the curd help in the fermentation process, which creates a light and fluffy texture in idlis and bhaturas. This also helps in making the final dish more digestible.


What makes the dough rise while preparing idli dosa bhaturas and dhoklas?

Carbon dioxide generated by yeast eating the sugars and starches in the flour (as with most breads).


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