Bread/Roti called Dasami (Dasami ennum Roti) 达萨密饼
將二者混合並悉心揉勻︒加入適量牛奶揉成一個緊密的 麵糰︒將麵糰分成檸檬大小的球,然後把麵球滾成半稻
穀寬的麵餅︒依照第13 道食譜的方法,在多薩鍋上烙製 麵餅,隨後用之︒
To prepare the dough for this Dasami, water can also be used in place of milk. But this will not be appropriate to consume on fasting days or as a snack on travel days. This can be eaten along with sweet accompaniments. 準備此餅的麵糰,也可以用水代替牛奶︒但就不適合在禁食 或在旅行期間當點心︒這可以與甜品一起食用︒ bread Roti
| Ingredients | 原料 | ||
|---|---|---|---|
| Wheat Flour or Grits | ½ padi | 小麥粉或麥碎 | |
| Ghee | 1½ palam | 酥油 | |
| Milk (required quantity) | 牛奶(適量) |
Pongal , pancakes or Rotis/ breads (Pongalgalum avaipondra adai alladu Rotigalum)
This pongal is usually prepared during Margazhi months, in Vishnu temples, other temples and in households as Neivedyam (sacred food offering). Also, this is prepared for children as breakfast and dinner on auspicious occasions like marriages, in traditional Hindu households. These pongals are very delicious. These are called "Pulakam" in Telugu, "Huggi" in Kannada, "Khichidi" in Maharashtra and Hindustan.
Pongal米粥通常在 Margazhi 月份準備,在毗 濕奴寺廟、其他寺廟和家庭中作為Neivedyam (供品)︒此外,在傳統的印度教家庭中,這 也是在婚慶等吉祥場合為兒童準備的早餐
和晚餐︒這些米粥十分美味︒Pongal 在泰 固語中被稱為Pulakam,在卡納達語中稱為 Huggi,在馬哈拉施特拉邦和印度斯坦稱為 Khichidi︒
米粥,煎饼或 包
Small Rice - ½ padi 碎米/短粒米 Roasted Moong Dal/Petite Yellow Lentil - ¼ padi 煨焙過的孟恩豆/小黃扁豆
Roast the moong dal as mentioned in Note 1 below. Wash the rice and dal and keep aside.
依照以下注 1 中的方法煨焙孟恩豆︒洗淨碎米和孟恩豆, 放置一邊︒
Water - 1 ½ padi 淨水