On Sun, Oct 5, 2008 at 3:12 PM, Gautam John <[EMAIL PROTECTED]> wrote:
> On Sun, Oct 5, 2008 at 2:16 PM, . <[EMAIL PROTECTED]> wrote: > > > Talking of the stone-age stone grinders... we used to have a theory on > > IMHO, I find that hand-stone-ground masalas impart far better body to > curries. Perhaps it has to do with the fact that the fibre isn't > completely mangled as in a food processor. a. Why isn't Madman contributing to this thread? Martin, I do think that using any steamer that you have will make good idlis, no matter what the shape. And of course you must come to India again, and buy your idli-thattu (as the idli 'plates' are called.) b.When I was having trouble fermenting my idli batter (fermentation, whether in wine,yogurt, or idlis, is a Good Thing) someone gave me dry yeaast powder, with the claim that the fermenting yeast added a lot of the B-complex vitamins to the batter. Would this be true? Sorry, Martin, no one else has answered my question satisfactorily till now, either, so I decided to add it to yours! I did not just add it idly...
