Question

Rohan had idli in his breakfast which he found very soft & fluffy.
a. What made the idli soft & fluffy?
b. Which organism was responsible for making the idlis soft & fluffy? ​

Answer 1

During fermentation the volume of idli batter increases from 1.62 to 3.2 times its original volume.

This increased volume of idli batter is due to the incorporation of lactic acid bacteria into the batter during fermentation and entrapment of air.

Hope it helps :)