Question

Why is curd added to the dough while making bhaturas ?

Answer 1

Explanation:

Curd is added while making natural dough as curd contain lactobacillus bacteria that undergoes anaerobic respiration and in this process it acts on sugar of the flour and releases carbon dioxide gas, this gas make the dough rise and when baked or fried gas escapes leaving baked the bhatura soft and spongy.

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Answer 2

Answer:

Curd contains several microorganisms including lactobacillus bacteria which undergoes anaerobic respiration and in this process, it acts on the sugar of the flour and releases Carbon dioxide, this gas makes the dough rise and when baked or fried the gas escapes leaving the idli or bhatura soft and spongy.