Weight loss has nothing to with eating fat, and vice versa. Starch is another thing altogether.
--Venkat On Monday 8 August 2016, Suresh Ramasubramanian <[email protected]> wrote: > Both very useful suggestions but I sort of fail to see the point about > adding fat and starch to something that you’re supposed to eat to produce > weight loss ☺ > > --srs > > On 08/08/16, 1:35 PM, "silklist on behalf of Simmi Sareen" > <[email protected] <javascript:;> on > behalf of [email protected] <javascript:;>> wrote: > > On Mon, Aug 8, 2016 at 1:02 PM, Suresh Ramasubramanian < > [email protected] <javascript:;>> > wrote: > > > > > Adding them to dosa batter, roti dough and such tends to be an > experiment > > that goes wrong very easily – and you just have to eat them hot, > can’t even > > pack them in a kid’s lunchbox or they turn into shoe leather in very > short > > order. > > > > > I have a friend who regularly brings soft textured millet flatbreads > for > lunch at work. Apart from the usual 'add oil/ghee to the dough and > while > cooking' tip, there are two tricks I learnt from her that make for > millet > rotis behaving for several hours: > 1. Try a dough with equal quantities of millet and rice flours, kneaded > with warm water > 2. Add a boiled, mashed potato per cup of dough. You are adding both > starch > and moisture this way, making for a much better texture. > > Simmi > > > > > >
