Another Variety Of Pancake (Mattroru vitha Thavalai Adai) 油煎饼(另一版本)🔗

煮水至沸,並將米粉與沸水混合︒揉和成一個米麵糰︒

Grated Coconut - 1 palam 椰絲

Soaked Split Bengal Gram/Chana Dal - ¼ palam 浸泡過的鷹嘴豆瓣

Soaked Moong dal/Petite Yellow Lentils - ¼ palam 浸泡過的孟恩豆/ 小黃扁豆 Powdered Salt - ¼ Ru.wt 鹽末 Mix all these into the dough and knead well.

將此所有混入米麵糰中並揉勻︒ pancake adai

Ghee - ¼ palam 酥油

Red Chilli - ¼ Ru.wt 乾紅辣椒

Mustard Seeds - ½ Ru.wt 芥菜籽

Split Black Gram/Urad Dal - ¼ palam 印度黑豆瓣 Prepare the seasoning with the above mentioned ingredients as per the procedure mentioned in Recipe number 22. Add this seasoning to the dough and knead well once again. Make big sized lemon balls and flatten them into circle shaped pancakes of the width of one paddy. Make holes in its center. Prepare all the pancakes similarly.

依照第22道食譜所述的方法,用上述成分準備調味料︒ 將此調味料加入麵糰中,再次揉勻︒分搓成檸檬大小的 麵球,隨後將其壓成一稻穗寬的圓形麵餅︒在其中心戳 孔︒其他麵餅依法炮製︒

Then, place the Thavalai (wide mouthed pan) on the firewood stove and heat it. Once it has heated up, remove it from the stove and pour 3 or 4 ladles full of sesame oil. rotate the pan in all directions such that the oil spreads on all the inner sides of the pan.

然後,將 Thavalai(廣口釜形鍋)架在柴火爐上加熱︒鍋 子升溫後,從爐火上取下,倒入 3 或 4 勺芝麻油︒向各個 方向旋轉鍋,使油散潤至鍋全內側︒

Cook the prepared pancakes as mentioned in Pancake Recipe Number 38 and use it.

依照第38道食譜中的方法烹製麵餅後,用之︒ pancake adai

This is prepared predominantly in the states of Maharashtra like Mumbai, Pune, Nasik on days of fasting like Ekadashi and as a snack during travel times.

這主要是在馬哈拉施特拉邦(如孟買、浦那、納西克) 在 Ekadashi 等禁食日和旅行期間作為點心準備的︒

Wheat Flour or Fine Wheat Grits (Semolina) - ½ padi

小麥粉或細麥碎(粗磨小麥粉)

Ghee - 1½ palam 酥油

Mix these two together and knead well. Add required quantity of milk to knead into a tight dough. Make lemon sized balls with this dough and roll them out into Rotis of half paddy width. Cook them as mentioned in Recipe 13 on a Dosa pan, and use it.