On Mon, Sep 29, 2008 at 12:16 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.
Interesting but the Ceylon parotta doesn't involve as much smacking as
the Kerala parotta, no? Actually, I can't seem to recall how the
Ceylon one is made but it does look like a single layer as opposed to
the multi-layer flakiness that is the Kerala one...
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