One cannot ascertain when rotis exactly originated. One theory is that the Arabs introduced kulchas to India. Our ancestors adapted it in their own way by frying them in ghee, thus the pooris came into being. 

Parathas are variety of rotis. Plain paranthas are prepared by applying oil in the rolled flour and rolling them again. Methi(fenugreek leaves) and Pudina(mint leaves) paranthas are prepared by just mixing the methi or pudina into the dough.  Stuffed paranthas are prepared by stuffing grated and prepared vegetables in the flour and then rolled. These paranthas are packed with nutrition.

  Kerala paratha is prepared by rolling of greased and previously rolled small chapati doughs araanged one atop another.

   Generally Indian breads are all unleavened. But then there are leavened oned too apart from Kerala paratha.

  Bhatura a popular Punjabi bread is leavened using yoghurt and baking soda or yeast.

  Similarly naan is also available in yeast leavened version.

Idlis are centuries old recipe finding their mention in 12th century verses.

Throughout coastal Karnataka, many variations of idli are found. Leaves from jackfruit tree are picked and small cups are made out of them. Batter is poured into this and then steamed. Kadubu is another variation. Coconut is added to these for more variations such as pundi.

  As one comes southwards in Karnataka, Ragi is the staple food along with rice. Ragi mudde(ball like dumplings made out of steamed ragi flour) is most nutritious food and very cheap food thus affordable by poor people. Ragi rotti and ragi dose are other specialities made out of ragi flour- both healthy and tasty!

  In northern parts Karnataka and Maharashtra jowar is staple food followed by rice and wheat. In Maharashtra, ‘phaL’ is made out of rice flour, by patting steamed rice flour. Jowar roti reduces cholesterol and thus always a more nutritious option.

 One cannot ascertain when rotis exactly originated. One theory is that the Arabs introduced kulchas to India. Our ancestors adapted it in their own way by frying them in ghee, thus the pooris came into being. When wholewheat four is replaced by maida to prepare poories, they are called lucchis, a very popular bread in Orissa, Bengal and Assam.

Idlis are centuries old recipe finding their mention in 12th century verses.

Throughout coastal Karnataka, many variations of idli are found. Leaves from jackfruit tree are picked and small cups are made out of them. Batter is poured into this and then steamed. Kadubu is another variation. Coconut is added to these for more variations such as pundi.

  As one comes southwards in Karnataka, Ragi is the staple food along with rice. Ragi mudde(ball like dumplings made out of steamed ragi flour) is most nutritious food and very cheap food thus affordable by poor people. Ragi rotti, ragi dose, ragi shavige, ragi manni, ragi ambuli, ragi idli are other foods that can be prepared from ragi.

   Akki rotti is a speaciality of Karnataka where kneaded rice dough is used to make bread and there is no one who does not like like akki rotti once they have tasted it! Especially avarekalu rotti prepared by adding bangalore beans to it is everybody’s favorite!

  In northern parts Karnataka and Maharashtra jowar is staple food followed by rice and wheat.

In Maharashtra, ‘phaL’ is made out of rice flour, by patting them steamed rice flour..