adding baking soda while making dishes like , dosa, idli, in homes, out side why
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Answered by
1
Answer:
Baking soda will impart a yucky bitter flavor. Idli batter is supposed to ferment naturally. For this to happen, after preparing the batter (grinding soaked Urad dal, and adding idli rawa or rice powder), one whips air into the batter by hand trapping as much air as possible.
Answered by
0
Answer:
PLEASE MARK ME BRAINLIEST
Explanation:
IT IS BECAUSE BAKING SODA OR ( ENO ALSO )MAKES THE FOOD FLUFFY OR RISES THE FOOD AND IT LOOKS BIG....
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