Suvai Multi Millet Idly Dosa Batter (Delivered at Least 3 Days Before it Expires) Chilled 1Kg


Maximum quantity is 5

The bacteria responsible for the fermentation of dosa and idli are Streptococcus faecalis, Lactobacillus fermentum, Leuconostoc mesenteroides, and Bacillus amyloliquefaciens . These species have several beneficial roles in different sectors such as fermentation, bakery, brewing, etc.