Normal frying-pan Upma (Saada Vaanali Uppuma) 煎锅米糕🔗

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 咖哩葉 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

Upma uppuma

原料 米碎粉 鹽末 酸酪乳 酥油或芝麻油 乾紅辣椒 芥菜籽 印度黑豆瓣 咖哩葉 阿魏膠 Rice Grits Flour Powdered Salt Sour Buttermilk Ghee or Sesame Oil Chilli (killu milagaai) Mustard Seeds Split Black Gram / Urad Dal Curry Leaves Asafoetida ¼ padi ¼ palam ⅜ padi 1½ palam ⅛ palam ³∕₁₆ palam ¼ palam ⅛ palam ¹∕₁₆ Ru.wt Ingredients

米

wooden spatula like) mix continuously so that the upma does not burn at the bottom of the pan. When the flour cooks and comes to a flower-like texture (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 watery. 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︒

Upma uppuma

Thuduppu 鏟

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Ghee - ½ palam 酥油 Heat this in a frying pan, after it heated up, 在煎鍋中熱酥油,油熱後,