another variety of pancake
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(mattroru vitha thavalai adai) 油煎餅 (另一版本)
| ingredients | 原料 |
|---|---|
| Rice Flour | ⅛ padi 米粉/黏米粉 |
| Water | ⅛ padi 淨水 |
| Grated Coconut | 1 palam 椰絲 |
| Soaked Split Bengal Gram/Chana Dal | ¼ palam 浸泡過的鷹嘴豆瓣 |
| Soaked Moong dal/Petite Yellow Lentils | ¼ palam 浸泡過的孟恩豆/小黃扁豆 |
| Powdered Salt | ¼ Ru.wt 鹽末 |
| Ghee | ¼ palam 酥油 |
| Mustard Seeds | ½ Ru.wt 芥菜籽 |
| Red Chilli | ½ Ru.wt 乾紅辣椒 |
| Split Black Gram/Urad Dal | ¼ palam 印度黑豆瓣 |
| Sesame Oil | 4 ladles 勺 芝麻油 |
Rice Flour - ⅛ padi 米粉／黏米粉 Nicely pound and winnow the rice grains. Clean them and grind into grit like consistency flour. Keep this aside. 悉心搗碎，篩分米粒。清洗乾淨，研成粗麵一般的顆粒 度，放置一邊。
Water - ⅛ padi 淨水 Bring the water to a boil and mix the four in it. Knead it well as a dough. 煮水至沸，並將米粉與沸水混合。揉和成一個米麵糰。
Grated Coconut - 1 palam 椰絲 Soaked Split Bengal Gram/ Chana Dal - ¼ palam 浸泡過的鷹嘴豆瓣 Soaked Moong dal/Petite Yellow Lentils - ¼ palam 浸泡過的孟恩豆/小黃扁豆 Powdered Salt - ¼ Ru.wt 鹽末 Mix all these into the dough and knead well. 將此所有混入米麵糰中並揉勻。 Ghee - ¼ palam 酥油 Red Chilli - ¼ Ru.wt 乾紅辣椒 Mustard Seeds - ½ Ru.wt 芥菜籽 Split Black Gram/Urad Dal - ¼ palam 印度黑豆瓣 Prepare the seasoning with the above mentioned ingredients as per the procedure mentioned in Recipe number 22. Add this seasoning to the dough and knead well once again. Make big sized lemon balls and flatten them into circle shaped pancakes of the width of one paddy. Make holes in its center. Prepare all the pancakes similarly. 依照第22道食譜所述的方法，用上述成分準備調味料。 將此調味料加入麵糰中，再次揉勻。分搓成檸檬大小的 麵球，隨後將其壓成一稻穗寬的圓形麵餅。在其中心戳 孔。其他麵餅依法炮製。
Then, place the Thavalai (wide mouthed pan) on the firewood stove and heat it. Once it has heated up, remove it from the stove and pour 3 or 4 ladles full of sesame oil. rotate the pan in all directions such that the oil spreads on all the inner sides of the pan. 然後，將 Thavalai（廣口釜形鍋）架在柴火爐上加熱。鍋 子升溫後，從爐火上取下，倒入3或4勺芝麻油。向各個 方向旋轉鍋，使油散潤至鍋全內側。
Cook the prepared pancakes as mentioned in Pancake Recipe Number 38 and use it. 依照第38道食譜中的方法烹製麵餅後，用之。
bread/roti called daṣamì
(daṣamì ennuṁ roti)
達薩密餅
| ingredients | 原料 | |
|---|---|---|
| Wheat Flour or Grits | ½ padi | 小麥粉或麥碎 |
| Ghee | 1½ palam | 酥油 |
| Milk (required quantity) | 牛奶（適量） |
This is prepared predominantly in the states of Maharashtra like Mumbai, Pune, Nasik on days of fasting like Ekadashi and as a snack during travel times. 這主要是在馬哈拉施特拉邦（如孟買、浦那、納西克） 在 Ekadashi 等禁食日和旅行期間作為點心準備的。
Wheat Flour or Fine Wheat Grits (Semolina) - ½ padi 小麥粉或細麥碎（粗磨小麥粉） Ghee - 1½ palam 酥油 Mix these two together and knead well. Add required quantity of milk to knead into a tight dough. Make lemon sized balls with this dough and roll them out into Rotis of half paddy width. Cook them as mentioned in Recipe 13 on a Dosa pan, and use it. 將二者混合並悉心揉勻。加入適量牛奶揉成一個緊密的 麵糰。將麵糰分成檸檬大小的球，然後把麵球滾成半稻 穀寬的麵餅。依照第13道食譜的方法，在多薩鍋上烙製 麵餅，隨後用之。
To prepare the dough for this Dasami, water can also be used in place of milk. But this will not be appropriate to consume on fasting days or as a snack on travel days. This can be eaten along with sweet accompani-ments. 準備此餅的麵糰，也可以用水代替牛奶。但就不適合在禁食 或在旅行期間當點心。這可以與甜品一起食用。
pongal ; pancakes or rotis/
breads (pongalgalum avaipondra
adai alladu rotigalum)
米粥, 煎餅或麵包
This pongal is usually prepared during Margazhi months, in Vishnu temples, other temples and in households as Neivedyam (sacred food offering). Also, this is prepared for children as breakfast and dinner on auspicious occasions like marriages, in traditional Hindu households. These pongals are very delicious. These are called "Pulakam" in Telugu, "Huggi" in Kannada, "Khichidi" in Maha- rashtra and Hindustan.
Pongal 米粥通常在 Margazhi 月份準備,在毗 濕奴寺廟、其他寺廟和家庭中作為 Neivedyam (供品)。此外,在傳統的印度教家庭中,這 也是在婚慶等吉祥場合為兒童準備的早餐 和晚餐。這些米粥十分美味。 Pongal 在泰 固語中被稱為 Pulakam ,在卡納達語中稱為 Huggi ,在馬哈拉施特拉邦和印度斯坦稱為 Khichidi 。