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What else can I help you with?
What is udaipur bhavan made up of?
from gol gappas(pani puri)
Which rock or stone is used in the construction of the lotus temple?
The lotus temple is made up of white marble. the lotus temple is made up of white marble
What was the name the place of worship for Hinduism?
puri jagannath temple, orissa madura Krishna temple,UP Thiuppathi Vishnu temple Badrinath Krishna temple,Himalayas srirangam vishnu temple,trichy Dwaraka Krishna temple,GJ B'coz Lord Krsna is the supreme personality of all Demigods,al living beings and also vedas,puranas(Srimad Bhagavad Gita,Bhagavadam) & Lord Shiva,Lord Bramma everybody confirmed Lord Krsna is the super soul
What is akshardham temple made up of?
sandstone
What is the Borobudur Temple made up of?
rocks
Is golden temple made up of limestone?
no
What is made up of golden temple?
GOLDEN TEMPLE in AMRITSAR also known as HARMINDER SAHIB is made of pure GOLD.
What type of rock is Lotus temple is made up of?
it is made up of golden sedimentary rocks
Why does puri not swell when fried in water?
Puri does not swell when fried in water because it contains less moisture than other doughs. When fried, the moisture in the puri quickly evaporates, creating steam that puffs up the puri. The hot oil then sets the structure, causing it to stay puffed up.
What type of rock is Sun Temple made up of?
The Sun Temple at Konark is predominantly made up of a type of sandstone known as Khandolite. This golden-colored stone has been extensively used in the intricate carvings and sculptures of the temple.
Which rock is the sun temple made up of?
The Sun Temple, also known as the Konark Temple, is made up of a type of weather-resistant sandstone called Khandolite. This rock is commonly found in the region of Odisha, India, where the temple is located. Khandolite is known for its durability and intricate carvings, making it a popular choice for architectural purposes in the area.
Why does puri swells up in hot oil?
Puri swells up in hot oil due to the rapid expansion of steam generated from the moisture in the dough. When the puri is submerged in hot oil, the outer layer cooks quickly, forming a barrier that traps the steam inside. As the steam builds up pressure, it forces the puri to puff up. The high temperature of the oil also helps create a crispy texture while cooking the outer layer.
