Observe idli batter and curd. Day by day there will be a change in their taste. We know very well that we get those two items with the help of microbes. What might be the reason behind the taste change? Analyse and find out the answer.
Answers
Answer:
Hi
Explanation:
Because the microbes are not always might present in them
Answer:
The Idli and Dosa (also Dosai/Thosai) are popular fermented foods that originated in the south of India and have spread world-wide. Both are derived from the same batter and every household in the Indian south prides itself about its idlis and closely guards its variations. The earliest mention of an Idli-like dish goes back some 1000 years and I suspect that the invention is likely to be older. The basic components of the modern idli are only two: urad daal (black mungo gram, Vigna Mungo) and rice.
Explanation:
The batter is set to ferment for 12 hours or so at room temperature (above 25 C). Once it leavens it is poured into idli moulds and steamed to make soft and porous idlis or lightly fried in a pan to make the dosa.