Question

give reason: buttermilk is used in dough of dhokla​

Answer 1

Answer:

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Explanation:

Buttermilk is used in dhokla to make it fluffy. It is acidic in nature and contains lactic acid bacteria. These release carbon dioxide which makes the dhokla to rise and thus acts as leavening agent.

Answer 2

Explanation:

Buttermilk is used in dhokla to make it fluffy. Buttermilk is acidic in nature and contains the Lactobacillus bacteria which bring about the fermentation of gram flour necessary for the preparation of dough for dhokla. The bacteria acts on sugar content and leads to the production of carbon dioxide which makes the dhokla to rise and thus acts as leavening agent.