Question

Why do idli and dosa maker add some yeast or old batter of pervious day to the newly-made batter and keep it for one day?

Answer 1

Answer:

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Explanation:

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.

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Answer 2

Answer:

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.