Pancakes (Thavalai Adai) 油煎饼🔗

pancake adai

饼

Rice - ¼ padi 大米 Split Bengal Gram/Chana Dal - veesam (¹⁄₁₆) padi 鷹嘴豆瓣 Moong Dal/ Petite Yellow Lentils - veesam (¹⁄₁₆) padi 孟恩豆/小黃扁豆

Split pigeon pea/Toor Dal - veesam (¹⁄₁₆) padi 木豆瓣 Wash all of these and drain the water. Dry them, grind them together into a grit like consistency flour and keep aside 淘洗以上食材,瀝乾水份︒將其製乾,混合研磨成粗麵 粉,置放一邊︒

Water - 3 veesam (³⁄₁₆) padi 淨水 Grated Coconut - 3 palam 椰絲 Cumin Seeds - ¼ Ru.wt 孜然 Asafoetida - 4 ku.wt 阿魏膠 Powdered Salt - ½ Ru.wt 鹽末 Put the water in a vessel and bring it to a boil. In this, add grated coconut, cumin Seeds, asafoetida and salt one after the other. Add the ground flour in it and mix it in a Taambaalam (plate).

淨水倒入鍋中,煮沸︒一一加入椰絲、孜然、阿魏膠、鹽 末︒加入研好的粗麵粉,一起揉勻,盛入一個Taambaalam(盤)中︒

Ghee - 1¼ palam 酥油 Mustard - ¼ palam 芥菜籽 Red Chilli (killu milagai) - ¼ Ru.wt. 乾紅辣椒(撚碎) 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. Pour this in the prepared flour dough and mix well. Make lemon sized balls with this dough and keep aside. 依照第22道食譜中提到的方法,用上述成分準備調味料,

摻入準備好的麵糰中,揉勻︒將麵糰分成檸檬大小的球, 放置一邊︒

Ghee - 1¼ palam 酥油

Heat this in a Thavalai (wide mouth pan). After the ghee has heated up, take the pan off the stove and rotate the pan in all directions such that the ghee spreads on all the inner sides of the pan. Take the balls and flatten them using the palm of your hand, to circles of the width of half a paddy. Make small holes in its center and place them on the inner floor surface and along the inner sides of the pan. Place the vessel on the firewood stove again on a low flame. 在 Thavalai(廣口釜形鍋)中加熱酥油,從柴爐灶上取下 鍋,向各個方向轉動,使酥油潤滿鍋內側︒拿起麵球,用 手掌將麵壓製成半稻穗寬的圓餅︒在餅中心戳幾個小孔, 沿著內壁貼上鍋側︒鍋再次放置於柴火爐的小火上︒ Thavalai 廣口釜形鍋 pancake adai

Fill another vessel with water and place this on the pan. After a while, when the water in the vessel placed above is hot; remove this vessel and check whether the pancakes have turned slightly reddish in color. At this stage, when the pancakes are cooked, take them out and use them.

在另一個容器中盛上水並將其架在鍋上︒候一會儿,當 上麵的容器裡的水發燙時,取下容器,查看鍋內煎餅是 否顏色微紅︒餅色泛紅時,說明已熟,取出用之︒ pancake adai

Rice Flour - ⅛ padi 米粉/黏米粉

Nicely pound and winnow the rice grains. Clean them and grind into grit like consistency flour. Keep this aside.

悉心搗碎,篩分米粒︒清洗乾淨,研成粗麵一般的顆粒 度,放置一邊︒

Water - ⅛ padi 淨水

Bring the water to a boil and mix the four in it. Knead it well as a dough.