Question

refer to the attachment

DONT SPAM ❌❌​

Answer 1

Idli or dosa batter is prepared the previous day because fermentation is very essential for getting spongy soft idli/dosa. Hence after grinding, the batter is left to ferment in room temperature for 7–8 hours. The warm temperature accelerates the lactic acid bacteria in the batter resulting in the perfect fermentation. As a result of fermentation volume of batter increases considerably and the batter becomes light and fluffy in texture with a slight sour taste.