Chapati Vs Roti — What’s The Difference?
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Here’s why: Changing the temperature of starchy foods causes starch retrogradation where the carbohydrate chains realign themselves. This increases the proportion of resistant starch within that food. . Resistant starch is a carbohydrate that resists digestion in the small intestine, instead fermenting in the large intestine. Eventually, it reaches your colon where it feeds ‘good’ gut bacteria. . Pretty cool, huh?! 🥶 . . . #sourdough #sourdoughbreads #sourdoughbread #freezingbread #guthealth #r
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Menu today was Konkani style sambar ( recipe provided by Mani sir of @shastha_foods ), athimadhuram rasam ( licorice rasam), brinjal podi kari ( this podi will soon be added to our products list), baby potato roast and a delicious kothamalli thogayal. Ate to my heart’s fill. I have very limited knowledge of Karnataka flavours. Mani sir has friends and relatives with Karnataka roots and these recipes are theirs. I was a bit skeptical when I saw the colour of the podi ( made by Mythili at our pana
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