preparation of khameer (sour) for roti (rotikku khameer [pulippu] tayaar seithal)
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酵母製法 (發酵麵/酸麵糰)
Those residing in Hindusthan nations, in order to make their prime food- rotis soft like sponge, prepare a variety of sour dishes called Khameer. This Khameer is prepared in one or two types. 印度斯坦族人製作他們的主食——軟若海綿的麵包, 會 添加一種稱之為khameer的酸味發酵料。這種酵母有一兩 種備製方法:
Variety 1 方法一 Take 2 pudhu kalayam (new bowls) which can hold ½ padi of water each. Wash one of them well. Add 1 Ru.wt castor oil on its external base, fill the bowl with water and heat it. When the water begins to boil, throw it and again fill with water and heat it just as before. When it boils well, remove it from the stove. When this water heat is suitable for bathing, add 2 Ru.wt of Split Bengal Gram and close the mouth of this bowl with another bowl such that the mouth of both the bowls should fit into each other. Place this on the ash (from the firewood stove) for 5 jaamam. After 5 jaamam, you can observe bubble formation and a sour smell. 取2個可盛½ padi水Pudhu kalayam (新碗)。將其中 一個悉心洗淨。在其底座塗上1 Ru.wt 蓖麻油, 將碗盛滿水 並加熱。當水開始沸騰時, 倒掉, 然後再裝滿水, 然後如 同以上的方法加熱。煮沸後, 將其從爐中取出。當此水到 達適於洗澡的熱度時, 加入2 Ru.wt 鷹嘴豆瓣, 然後用另 一個碗蓋住碗口, 讓兩個碗的口相互貼合, 蓋緊。將碗置 於柴火爐的炭灰上5 jaamam (即15個小時)。5 jaamam 後, 可以覺察到發酵氣泡和酸味。 Mix this water with ½ padi wheat flour. Wash the soaked Split Bengal Gram once using water and add this water also to the wheat flour and knead well. Wash the soaked Split Bengal Gram once and then add it to the wheat flour and knead well. Let this dough rest for 3-4naazhigai. By doing so, this will fer- ment and become khameer. While preparing the dough in this manner, if the wheat is of 40 Ru.wt the fermented mix should be of 1 Ru.wt.
將這酸水與 ½ padi 小麥粉混合。用水清洗浸泡的鷹
嘴豆瓣後，加入小麥粉中揉勻。讓揉好的麵糰靜置 3-4
naazhigai。這樣，麵糰就會發酵為 khameer (酵母) 了。用
這種方式做麵糰時，若麥粉的量為 40 Re.wt，那麼發酵混
合麵應為 1 Ru.wt。
How much ever quantity of khammer is taken, the same quantity of plain flour should be added to the remain- ing khameer and kept aside. This way, by replacing the used khameer with plain flour daily, the khameer can be kept ready for use always. At the stage when this khameer begins to dry up, Prepare the fermented solution using Split Bengal Gram (as mentioned earlier) and mix with the dough.
取用多少量的酵母，應以同量的普通麵粉添入剩餘
的酵母中並置放一處。這樣，通過每天以普通麵粉更替
用過的酵母麵，就可以隨時備用酵母。在這個酵母開始變
乾的階段，用鷹嘴豆瓣 (如前所述) 準備發酵液並與麵糰
混合。
Variety 2 方法二
Do as mentioned in the previous Khameer recipe, addi- tionally add 3 palams of sugar or naattu chakkarai (brown sugar) when adding the Split Bengal Gram in water. Rest of the method is to be followed as in the previous Khameer recipe.
依照第一種酵母製作法中提到的方式，在水中加入鷹 嘴豆瓣時，另加 3 palam 糖或 Naattu chakkarai (粗蔗糖)。 其餘步驟依照之前的酵母配方進行操作。
Variety 3 方法三 Prepare a fermented mix just as the preparation in Recipe: 14 using Split Bengal Gram; add 1¾ Ru.wt sour curd, 15 Ru.wt wheat flour/fine wheat grits, powdered fennel Seeds, mix them all well and place it on a cloth, tie it loosely and hang it. 使用鷹嘴豆瓣，依照此食譜中的方法一，製備發酵混 合物；加入 1¾ Ru.wt 酸凝乳、15 Ru.wt 小麥粉／麥碎、甜茴 香籽，混合均勻，放入布上，然後鬆鬆繫好並掛起來。
Check whether it has puffed up each day. Add flour little by little each day. This can be used as mentioned in the previ-ous type. But this should not be allowed to over-ferment but should be kept at a suitable stage of fermentation. 每天察看麵糰是否膨脹，一點一點地加入麵粉。使用 這種酵母可依照前一種方法所述。但不可過度發酵，應保 持在適恰的發酵階段。