The writer mentions 'fermentation process'. Based on the information given in the passage, which of the following pancakes are made from the fermentation process ? (A) Dosa and appam (B) Chilla and thalipeeth (C) Blinis and souffle (D) Pitha and patishapta
The writer mentions 'fermentation process'. Based on the information given in the passage, which of the following pancakes are made from the fermentation process ? (A) Dosa and appam (B) Chilla and thalipeeth (C) Blinis and souffle (D) Pitha and patishapta
Options
Option (A) — Dosa and appam.
Marking Scheme
- 11 mark: for selecting Option (A), Dosa and appam, as these are the only two pancakes explicitly described in the passage as made from a fermented batter; no marks for options describing pancakes not linked to fermentation in the text (cheela, thalipeeth, blinis, souffle, pitha, patishapta).
Hint
Search Paragraph 4 specifically for the word 'fermented' or 'fermentation' — only dosa and appam are explicitly linked to it in the text.
Quick Oral Answer
According to the passage, only dosa and appam are made using a fermentation process, so the correct option is (A).
Analysis & Explanation
MCQ testing the ability to distinguish similar regional dishes by precise textual detail.
Concept
- Para 4 explicitly links fermentation to two dishes only: dosa ('fermented batter of rice and lentils') and appam ('fermented rice batter and coconut milk').
Key points
- Option (A) — Dosa and appam — is correct.
- Cheela and thalipeeth (Para 4) use unfermented flours with spices; blinis (Para 2) use buckwheat flour with no fermentation mentioned; pitha and patishapta (Para 5) are steamed/fried/filled, not fermented.
Common mistakes (परीक्षा में सावधानी)
- Relying on outside food knowledge (e.g., assuming all Indian batters are fermented) instead of checking exactly which dishes the passage itself links to fermentation.
Common Mistakes
- 1Selecting Option (D) by assuming any traditional/festival dish (like pitha) must involve fermentation, without textual evidence.
- 2Selecting Option (C) by relying on real-world knowledge that blinis can sometimes involve yeast fermentation, ignoring that the passage itself does not state this.
- 3Not distinguishing between dishes described with fermentation-specific vocabulary (dosa, appam) and those merely described as spiced or multigrain (cheela, thalipeeth).
Interesting Facts
The fermentation of rice-and-lentil batter for dosa typically takes 8-12 hours and relies on naturally occurring lactic acid bacteria and yeasts, giving the batter its characteristic sour taste, as mentioned in the passage.
Appam, popular in Kerala, is traditionally cooked in a small, rounded pan called an 'appachatti', giving it a soft centre and crisp, lacy edges.
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Frequently Asked Questions
Why isn't blinis included even though it might be fermented in real life?
CBSE reading questions must be answered strictly from the given passage's text, and the passage describes blinis only as made from buckwheat flour with no mention of fermentation.
What passage evidence proves dosa and appam are fermented?
Paragraph 4 directly states dosas are made from 'a fermented batter of rice and lentils' and appam is made with 'fermented rice batter and coconut milk'.