why is steam used in cooking Idli rather than dry heat
Answers
Answer:
to cook idlis moisture is required. when they are steam cooked they get the moisture from water and they are soft and plump, whereas when cooked with dry heat they turn hard and end up burning or sticking to the vessel.
Answer:
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Explanation:
It is quite common and convenient to cook idlis in a pressure cooker (in the mould trivet, or small glasses or small plates) but this is done without putting the weight on, i.e. it is not being pressure cooked. The constriction at the safety outlet (without weight) is enough to raise the temperature by a couple of degrees, which enables the idlis to cook faster.
Even without a pressure cooker, idlis are cooked in
2-level steamers (vessel below has water which generates steam, which cooks idlis in the container above),
industrial steamers...