Hm, I'm interested to know more. Are there are any caveats or special conditions that you omitted?
On Mon, Aug 8, 2016 at 2:12 PM, Venkat Mangudi - Silk < [email protected]> wrote: > Cholesterol in food doesn't affect your blood cholesterol. :) > > --Venkat > > On Monday 8 August 2016, Suresh Ramasubramanian <[email protected]> wrote: > > > 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 < > > [email protected] <javascript:;>> 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 <[email protected] > > <javascript:;>> 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:;> > > <javascript:;> on > > >> behalf of [email protected] <javascript:;> <javascript:;>> > wrote: > > >> > > >> On Mon, Aug 8, 2016 at 1:02 PM, Suresh Ramasubramanian < > > >> [email protected] <javascript:;> <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 > > >> > > >> > > >> > > >> > > >> > > >> > > >
