Yes - but there's always cholesterol from what happens when you cook rotis - high heat to rather beyond the smoke point of most oils.
--srs > On 08-Aug-2016, at 2:00 PM, Venkat Mangudi - Silk <s...@venkatmangudi.com> > wrote: > > Weight loss has nothing to with eating fat, and vice versa. Starch is > another thing altogether. > > --Venkat > >> On Monday 8 August 2016, Suresh Ramasubramanian <sur...@hserus.net> 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" >> <silklist-bounces+suresh=hserus....@lists.hserus.net <javascript:;> on >> behalf of bombayfoo...@gmail.com <javascript:;>> wrote: >> >> On Mon, Aug 8, 2016 at 1:02 PM, Suresh Ramasubramanian < >> sur...@hserus.net <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 >> >> >> >> >> >>
