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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.
Why curd is added while making idlis?
Curd is added while making idlis to enhance fermentation, which is crucial for achieving the light and fluffy texture characteristic of idlis. The lactic acid bacteria in curd promote the fermentation process, helping to leaven the batter. Additionally, curd contributes to the flavor and nutritional value of the idlis, making them softer and more palatable.
What is the common ingredient of rava idlis and bhaturus?
The common ingredient in both rava idlis and bhaturus is semolina, also known as rava or sooji. In rava idlis, semolina is combined with yogurt and fermented to create a fluffy steamed cake, while in bhaturus, it is mixed with flour and yogurt to make a soft, deep-fried bread. Both dishes showcase the versatility of semolina in Indian cuisine.
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).
Are there any added risks if you take your shirts off while making out?
no
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