The dough which is used for making dosa and idly in fermented by

Options

A. Algae
B. Bacteria
C. Viruses
D. Viroids

Answer

**Step-by-Step Solution:**

1. **Understanding the Question**: The question asks about the fermentation process of the dough used for making dosa and idli. We need to identify the microorganism responsible for this fermentation.

2. **Identifying the Options**: The options given are:
- a) Algae
- b) Bacteria
- c) Virus
- d) Viroid

3. **Analyzing the Options**:
- **Algae**: While algae are photosynthetic organisms, they are not typically involved in the fermentation of dough.
- **Bacteria**: Certain bacteria, particularly lactic acid bacteria, are known to ferment the batter used for dosa and idli, producing carbon dioxide and causing the dough to rise.
- **Virus**: Viruses do not play a role in fermentation processes as they require living hosts to replicate.
- **Viroid**: Viroids are infectious agents that affect plants and do not have a role in fermentation.

4. **Conclusion**: Based on the analysis, the correct answer is option b) Bacteria. The fermentation process by bacteria leads to the production of carbon dioxide, which causes the batter to puff up and rise.

5. **Final Answer**: The dough which is used for making dosa and idli is fermented by **bacteria**.

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