In Maharashtra, a multi-grain flat-bread called "thalipeeth" is also prepared. This dough is patted into a circle by hand, either by holding it between the two hands or by placing it on an upturned plate or other flat surface. The grains or cereals are usually milled into a fine powder, and mixed with a little water to make a smooth dough. In Western India (including the states of Maharashtra, Gujarat and Rajasthan) bread may be made from coarse grains such as bajra, sorghum or ragi, though wheat is the staple in these regions. In Southern India, a batter of rice and black lentils is prepared and ladled in small amounts onto a hot greased skillet, where it is spread out into a thin circle and fried with oil or ghee until golden brown. The dough for these breads is usually made with less water in order to reduce the oil soaked up when frying. Others such as puri and bhatura are deep-fried. Most Indian breads, such as roti, kulcha and chapati, are baked on tava, a griddle made from cast iron, steel or aluminum. In northern India, a dough of the main ingredient is prepared and flattened by rolling. Most Indian breads make use of the yeast spores in the atmosphere for fermentation. Popular flatbreads include rice rotis and ragi rotis. Popular varieties include dosa, appam, and uttapam. In southern India and the West Coast, most pancakes are made from peeled and split black lentils (urad dal) and rice. In Maharashtra and Karnataka, breads are also made from grains like jowar ( Sorghum bicolor), ragi ( Eleusine coracana) and bajra ( pearl millet), and is called "rotla" in Gujarat and "bhakri" in Maharashtra.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |