Question

d. Why do we add some yeast or old batter of pervious day to the newly-made batter and keep it for one day?

Answer 1

Explanation:

Idli or dosa batter is prepared the previous day because fermentation is very essential for getting spongy soft idli/dosa.

The warm temperature accelerates the lactic acid bacteria in the batter resulting in the perfect fermentation.

Answer 2

Answer:

Explanation: Idli or dosa batter is prepared the previous day because fermentation is very essential for getting spongy soft idli/dosa. The warm temperature accelerates the lactic acid bacteria in the batterresulting in the perfect fermentation.

Explanation:

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