Re: [silk] Food and Empire

[Divya Manian]

On 9/29/08 2:46 PM, "Srini Ramakrishnan" <[EMAIL PROTECTED]> wrote:
> 
> I know of the South Indian Parotta as the Ceylon parotta or sometimes
> the Kerala P{a,o}rotta. I speculate that this comes from the term
> "purattu" in Tamil which means "thrash about", which is roughly
> similar to the process of making the Ceylon Parotta where the chef
> wrestles and smacks the dough into submission.
> 
> Of course, this is merely speculation.

Not to mention the Malay version of it called Roti-Prata - does not taste
anywhere close to the South Indian version of Parotta.