spicy pancake (karadai) 香餅
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| ingredients | 原料 | |
|---|---|---|
| Good Quality Rice | 1 padi | 優質大米 |
| Split Bengal Gram/Chana Dal | ⅛ padi | 鷹嘴豆瓣 |
| Water | ¾ padi | 淨水 |
| Coconut Pieces | 5 palam | 椰肉塊 |
| Jaggery | ½ veesai | 粗蔗糖 |
| Cardamom Powder | ½ Ru.wt | 豆蔻粉 |
Good Quality Rice - 1 padi 優質大米 Wash this well and drain the water. Soak for some time, pound and make as flour. Roast it in a frying pan until it turns reddish in color. 淘米，瀝乾水份。浸泡一段時間，搗碎，製成米粉。在煎 鍋裡煨炒，直至米粉泛紅。
Split Bengal Gram/Chana Dal - ⅛ padi 鷹嘴豆瓣 Roast this with little ghee until it turns reddish. 用少許酥油將其炒至微紅。
Water - ¾ padi 淨水 Pour this in a vessel and heat it. When it starts boiling well, 將其倒入容器中並加熱。當水開始沸騰時，
Coconut Pieces - 5 palam 椰肉塊 Jaggery - ½ veesai 粗蔗糖 Cardamom Powder - ½ Ru.wt 豆蔻粉 among these, first add the jaggery to the boiling water. After it has melted completely, add the roasted rice, Split Bengal Gram, coconut pieces and cardamom powder in the boiling water and mix well. Remove from the firewood stove and pour this in a big platter and stir. After it cools down a little, sprinkle some water and knead nicely. Make mango sized balls, place them on the palm and flatten them to finger-width pancakes.
這幾樣料中，先將粗蔗糖加入沸水中。待完全融開後，
再將煨黏米粉、炒鷹嘴豆瓣、椰塊和豆蔻粉加入沸水中，
和勻。從柴火爐中取下，倒在一個大盤子裡攪拌。稍稍涼
後，灑些水，揉勻。分搓成芒果大小的麵球，將其置於掌
上，壓成與手指同寬的麵餅。
Water - ¼ padi 淨水 Pour this in a round vessel with a wide mouth or bogini. Place some paddy straw on the water like a bed (such that the straw stands above the water level). Once the water starts boiling, place a few pancakes on the straw. Place some more paddy straw on these pancakes and cover them. Cover the vessel such that no vapour escapes out. After 10 minutes, open the lid and press the pancakes with a finger. If it is firm and stiff, know that it is cooked properly. Cook the rest of the pancakes in the same way. 將水倒入一個廣口釜鍋或 Bogini (甌) 內。像鋪床一樣鋪些 稻桿在水面上 (稻桿高於水位)。一旦水開始沸騰，在稻 桿上放些麵餅。再在餅上鋪蓋一層稻桿。蓋好鍋蓋，確保 蒸氣沒有外逸。10分鐘後，打開鍋蓋，用一指按餅。如餅 麵硬而結實，可知已熟。如法蒸製其餘麵餅。
In practice, along with Split Bengal Gram, black-eyed peas, green moong and almonds are also added. 在實踐中，除了鷹嘴豆瓣之外，也會添 些黑眼豆、綠孟恩豆和杏仁。
wheat grits / semolina & almond
mixed bread (gothumaindiyum
vaathumaiparuppum
sernda roti)
麥碎杏仁餅
| ingredients | 原料 | |
|---|---|---|
| Wheat Grits i.e. Semolina | ½ padi | 麥碎／粗磨小麥粉 |
| Ghee | ¼ padi | 酥油 |
| Almonds | 7½ palam | 杏仁 |
| Pistachio | 7½ palam | 開心果 |
| Rock Candy | ½ veesai | 冰糖 |
| Kasturi (Musk) | 4 ku.wt | 野生薑黃 |
| Saffron | 8 ku.wt | 藏紅花 |
| Rose Water | ¹/₁₆ padi | 玫瑰水 |
Wheat Grits i.e. Semolina - ½ padi 麥碎／粗磨小麥粉 Ghee - ¼ padi 酥油 Almonds - 7½ palam 杏仁 Pistachio - 7½ palam 開心果 Rock Candy - ½ veesai 冰糖 Among these, deskin the almonds and pistachio and pound well along with rock candy. Mix this with the wheat grits and add ghee. Knead as a tight dough. 將杏仁和開心果去皮，與冰糖一起碾碎。將其與麥碎混合 並加入酥油。揉成一個緊密的麵糰。
Kasturi (Musk) - 4 ku.wt 野生薑黃 Saffron - 8 ku.wt 藏紅花 Rose Water - veesam (¹/₁₆) padi 玫瑰水 Dissolve the saffron and kasturi in the rose water and add this to the dough. Knead once again and make lemon sized balls. Pat them into vadas (small circles) and place them on a plate in which oxidation does not take place. Cover this with another plate. Put live coal pieces below the bottom plate and above the covered plate until it cooks properly and gives aroma. Then take it and use it.
將藏紅花和野生薑黃溶入玫瑰水中，隨即加入麵糰中。
再次揉麵，做成檸檬大小的麵球。將麵球拍成 Vadas（小
圓餅）並放在耐氧化的盤子上。用另一個盤子蓋住。將
一些活炭塊置於底盤下方和蓋盤上方，直至餅熟透散發
出香氣。隨後取出用之。
This plate can be kept in Koondu-aduppu (refer glossary – which is brick-like in shape – long, square and tall) or Anal-aduppu (fire wood stove) and cooked as mentioned in previous roti recipes. 盤子可以架 在 Koondu-aduppu（長、方和高外型像塊巨磚的窯爐灶）或 Anal- aduppu（燃柴爐）上，並依照之前的餅譜所述烘烤麵餅。