corn, pearl millet, finger millet pancake (cholam, kambu, ragi ivaigalin adai)
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玉米餅 / 珍珠粟餅 / 穇子餅
ingredients 原料
Corn / Pearl Millet / Finger Millet Flour ½ padi 玉米麵粉／珍珠粟粉／穇子粉 salt ⅛ palam 鹽 Jaggery 3 palam 粗蔗糖
Corn/Pearl Millet/Finger Millet Flour - ½ padi 玉米麵粉／珍珠粟粉／穇子粉 Take ½ padi of any one of the grains mentioned above, thrash and winnow the grains to remove husk, grind it into a fine flour without grits and keep aside. 取上述任何一種穀 ½ padi，去殼，碾磨成粉，放在一邊。
Powder ⅛ palam salt and add to the flour. 在穀粉中加入 ⅛ palam 鹽。
Knead the flour with boiling water and
keep the dough aside for 1 hour.
將穀粉與沸水揉合均勻，靜置1小時。
அப்பளப்பலகை குழவி,
Appala-palagai 擀麵板 Appala-kuzhavi 擀麵杖
Later knead it again well and make
mango sized balls. Flatten these
balls on Appala-palagai (rolling
board) or upturned plate by using
your palm making circle shaped
pancakes whose width is that of
paddy; or using a Appala-kuzhavi
(rolling pin) roll the balls into
circles.
再次揉麵，分成幾個芒果般大小的麵糰，用手掌按壓
Appala-palagai（擀麵板）上或盤裡的麵糰，將其壓成一
稻穗寬的薄圓餅；或用Appala-kuzhavi（擀麵杖）將麵
擀開。
Place the Dosai kal (Dosa pan) on the stove or Tagattai aduppu (stove that uses coal placed on a grill); once the pan is heated, put the flattened pancakes on the pan and let it cook. When it turns slightly reddish, turn it over. After a few minutes take the pancake out and cook the edges alone on the live coal. 架好柴火爐上的Dosai kal（多薩鍋） 或Tagattai-aduppu（炭炙爐），鍋一 熱，就將薄餅放上鍋，令其烙烤。 當餅色泛紅，翻個面。烙好後取 出，在熱炭上炙烤麵餅外沿。
Repeat the same process for all the balls. If needed, adding jaggery in the pancakes is also in practice. While doing so, 3 palam 105 gm jaggery should be dissolved in the boiling water and then used to knead the dough. These pancakes can be made into pieces and eaten along with kootu (Vegetable and lentil stew), kuzhambu (broth) and curd. 重複以上步驟烙烤全部麵餅。也可在餅中加入粗蔗糖。 這樣做時，將3 palam 粗蔗糖溶於沸水，和麵時加入麵中 揉勻。此餅可配Kootu（燉蔬菜和扁豆）、Kuzhambu（酸 辣湯）或凝乳同食。
- To prevent the pancake from sticking on the board, sprinkle some dry flour on the rolling board while rolling the pancakes. 注：為避免麵餅 黏在板上，可以在擀餅時在麵板上撒些乾麵粉。