It is delicately baked product which is white-mandige or ushnavarta-mandige and exposed to air becomes vayuputta-mandige. Uduru-roti comes when a cup cover is put above with burning coals below.Īmong the exotic Roti in Indian Food, mandage also comes into the list. Other mentions of the unusual rotis contain savudu-roti baked under cover of a cup. chucchu-roti can be prepared from palmyra (thale) flowers. Several thava-roasted rotis could be consumed with sugar and edible camphor. The kivichu-roti was roasted on a thava which is termed as kavali in Kannada with a little ghee. An extensive range of methods mentioned here include Baking between plates with glowing embers both below and above and production of mucchala-roti. An unusual method of roasting of these Rotis is mentioned in this Kannada text. This reference has given rise to historical interest. Roti, Indian Food The Indian food, roti in its unusual kind which is made from wheat is described in Kannada literature between the tenth and eighteenth centuries. This food is regarded as one of the staple diets of the country and is mostly based on wheat flour and also derived from rice, jowar, bajra, maize. Roti is an Indian food and is the generic Indian name for baked, grilled or roasted products. Moreover, the word Roti is similar to a Sanskrit word, rotika mentioned in a medical text Bhavaprakasa, written by Bharata-mishra in the sixteenth-century. Roti literally resembles the word karoti which finds its mention in the medieval Ramcharitamanas in 1600 century AD of Tulsidas.
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