the microbes that help make idli and dosa
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Leuconostoc mesenteroides, Streptococcus faecalis, Lactobacillus fermentum and Bacillus amyloliquefaciens were the predominant bacteria responsible for souring and leavening of dosa batter.
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Yeast are the microbes that help in making of idli and dosa so we add yeast to recipe in the form of baking soda sodium carbonate (Na2CO3).
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