Hotel Management Class Test 21

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Idli Sambar Indian Cuisine Class Test

Welcome to your Idli Sambar Indian Cuisine Class Test Hope you understand the class & now it's time to examine yourself through test. Remember you have only 10 minutes to complete the class test after 10 minutes Class test will be automatically submit.इडली सांबर भारतीय व्यंजन क्लास टेस्ट में आपका स्वागत है। आशा है कि आपको क्लास समझ में आ गई होगी और अब टेस्ट के माध्यम से खुद को परखने का समय आ गया है। याद रखें कि आपके पास क्लास टेस्ट पूरा करने के लिए केवल 10 मिनट हैं। 10 मिनट के बाद क्लास टेस्ट अपने आप सबमिट हो जाएगा।

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1.What is the main ingredient used in making Idli?

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2. Which lentil is commonly used with rice to make Idli batter?

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3. How is the Idli batter fermented?

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4. What type of Idli is made with rava (semolina)?

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5. What utensil is used to steam Idlis?

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6. Which nutrient is rich in traditional Idlis?

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7. Which region in India is considered the origin of Idli?

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8. Which variation of Idli is bite-sized and often served with Sambar?

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9. Which of the following ingredients is sometimes added to Rava Idli for flavor?

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10. What gives the Idli its soft and fluffy texture?

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11. What is the main lentil used in Sambar?

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12. Which vegetable is commonly used in traditional Sambar?

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13. What spice mix is essential for Sambar preparation?

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14. Which souring agent is typically used in Sambar?

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15. Which of these is NOT usually added to Sambar?

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16. What is the term for tempering spices in hot oil for Sambar?

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17. What is the role of asafoetida (hing) in Sambar?

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18. What kind of oil is traditionally used in South Indian Sambar?

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19. Which kitchen appliance is often used to cook dal for Sambar?

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20. Which herb is used fresh in garnishing Sambar?

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21. Idli Sambar is typically eaten during which meal?

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22. Which Indian state is most famous for Idli Sambar?

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23. Idli Sambar is considered:

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24. Which international food guide listed Idli as one of the healthiest breakfasts?

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25. Which Indian Prime Minister famously recommended Idli Sambar as a healthy dish?

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26. What is a common beverage paired with Idli Sambar in South India?

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27. What is ‘Mallige Idli’?

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28. What is the main purpose of soaking rice and dal before grinding for Idli?

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29. How long is Idli batter usually fermented?

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30. Which international cuisine shares some similarity with steamed Idli in preparation?

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