normal frying-pan upma (saada vaanali uppuma)
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煎鍋米糕
| ingredients | 原料 | |
|---|---|---|
| Rice Grits Flour | ¼ padi | 米碎粉 |
| Powdered Salt | ¼ palam | 鹽末 |
| Sour Buttermilk | ⅜ padi | 酸酪乳 |
| Ghee or Sesame Oil | 1½ palam | 酥油或芝麻油 |
| Chilli (killu milagaai) | ⅛ palam | 乾紅辣椒 |
| Mustard Seeds | ³⁄₁₆ palam | 芥菜籽 |
| Split Black Gram /Urad Dal | ¼ palam | 印度黑豆瓣 |
| Curry Leaves | ⅛ palam | 咖喱葉 |
| Asafoetida | ¹⁄₁₆ Ru.wt | 阿魏膠 |
Rice Grits Flour - ¼ padi 米碎粉
Put this in a non-oxidising vessel,
將其倒入耐氧化的容器中，
Powdered Salt- ¼ palam 鹽末 Sour Buttermilk - ⅜ padi 酸酪乳 Add both of these to the rice flour and nicely mix them to- gether and keep aside. 加入鹽末和酸酪乳，悉心拌勻，放置一旁。
Ghee or Sesame Oil - 1½ palam 酥油或芝麻油 Chilli (killu milagaai) - ⅛ palam 乾紅辣椒 Mustard Seeds - 3 veesam (³⁄₁₆) palam 芥菜籽 Split Black Gram/Urad Dal - ¼ palam 印度黑豆瓣 Curry Leaves - ⅛ palam 咖喱葉 Asafoetida - veesam (¹⁄₁₆) Ru.wt 阿魏膠 Using ghee, chilli, mustard Seeds, urad Dal, curry Leaves, prepare the seasoning as mentioned in recipe number 22. Remove the asafoetida from the seasoning and add the mixed rice grits flour. Immediately, Using a ladle or Thuduppu (large
துடுப்பு.
Thuduppu 鏟
wooden spatula like) mix con-
tinuously so that the upma
does not burn at the bottom of
the pan. When the flour cooks
and comes to a flower-like tex-
ture (soft like flower), remove it
from the firewood stove.
以酥油或芝麻油、乾紅辣
椒、芥菜籽、印度黑豆、咖
哩葉和阿魏膠,依照第22道
食譜的方法烹製調味料。取出阿魏膠。將米碎倒入調味料
中,用勺或 Thuduppu(大木鏟)不斷攪拌,以免米糊鍋
底。煮至米碎軟糯如花,將其從柴爐中移開。
The buttermilk used to mix with the flour should be sour and not be wa- tery. If this dish is eaten hot, it will be very delicious. If needed, 2 palam grated coconut can be added to the butter milk while mixing it with rice flour. 用於和入米碎粉的酪乳應有酸味且不能太稀。若此菜趁 熱食用,會非常美味。如需可在酸酪乳與米碎混合時添入 2 palam 椰絲。