Wheat flour or grits normal pancake or roti (gothumai maavu alladu noiyin saadaa adai alladu roti)🔗

Fine Wheat Grits (Semolina) or Flour - ½ padi 細小麥碎或小麥粉 Salt - ⅜ palam 鹽 Ghee - 1½ palam 酥油 Mix the above ingredients well. Now add required amount of water and knead to make a tight dough. Keep the dough aside for 1 hour. Then, again knead the dough well until it can form a long rod shaped shaft (without breaking). Make big lemon sized balls from this dough. Take the Appala-palagai (rolling board) and Appala-kuzhavi (rolling pin); sprinkle and smear some dry flour on both of these. Take a ball, place it on the rolling board and roll the ball into a round shaped bread of the thickness of half a paddy. 混合均勻上述原料，加入適量的水，揉成均勻的麵糰。 然後將麵糰靜置1小時。之後，再次均勻揉麵，搓成長 條光滑的麵棒，再分成幾個檸檬大小的麵糰。在Appala- palagai（擀麵板）和 Appala-kuzhavi（擀麵杖）上撒上乾麵 粉。取一麵球，在麵板上將其擀成半稻穗寬的薄圓餅。

Place a dosa pan which is made from either mud, stone or iron on a low flame firewood stove, and put the Roti (bread) on the pan. Once the Roti slightly puffs/bloats, turn it over. Cook it until it turns slightly reddish without burning it and remove it from the pan. Cook the edges alone on the heat from the stove and keep aside. Similarly, cook the rest of the Rotis. 將陶泥、石製或者鐵製的多薩餅鍋架在燃著小火的柴灶 上，擀好的麵餅放入鍋中。一旦餅輕微鼓起／膨脹，翻 面。烙烤至餅麵微微泛紅而無焦糊，便從鍋中取出。在 熱炭上炙烤麵餅外沿後放置一旁。依法炮製其餘麵糰。

These Rotis can also be made by flattening the balls with the palm. In practice, Rotis are consumed with little ghee ; or 2 or 4 palam ghee is heated along with equal quantities of water and this mixture is smeared on the Rotis as soon as it is cooked and then stacked one upon the other. By doing so, the Rotis remain soft while eating.

Rotis are eaten along with salt and spicy flavoured dishes like Kootu (vegetable and lentil stew), Kuzhambu (broth) , Lentil or sweet flavoured items like sugar, mango or banana. 此餅可與鹹辣味菜餚如 Kootu（燉蔬菜和扁豆）、Kuzhambu （酸辣湯）、小扁豆，或者與甜味食品如糖、芒果或香蕉 等一起食用。