Question

Why is yoghurt mixed in the batter or dough for making rava-idli, bhature, naan?
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Answer 1

This fat while fermenting forms two products namely carbon dioxide and lactic acid. Hence Yogurt is used as a supplementary yeast to increase its fluffiness and softness as it also produces carbon dioxide which makes the food or bread spongy.

Answer 2

Answer:

This fat while fermenting forms two products namely carbon dioxide and lactic acid. Hence Yogurt is used as a supplementary yeast to increase its fluffiness and softness as it also produces carbon dioxide which makes the food or bread spongy.

Explanation:

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