Rice flour & Green Gram flour mixed bread (Arasimaavum payattrammaavum kalanda Roti) 绿豆米粉饼🔗

dosa pan. Spread the ghee around to about the size of the prepared pancake. Put the pancake on the pan. Pour another ladle full around the edges of the pancake. After a few minutes, turn it over. After it cooks and turns reddish in color, remove it and use it. Similarly cook all the prepared pancakes. 融化酥油,舀一整勺油倒入多薩餅鍋中間,攤開約如備好 的薄餅大小︒放餅上鍋︒沿煎餅的一圈邊緣再澆一滿勺酥 油︒幾分鐘後,給餅翻個面︒熟時餅色轉微紅,取出並用 之︒以同樣方法煎製所有備好的麵餅︒ bread Roti

Just as Seasoned sojji Recipe Number 24, aromatic ghee can be prepared.

依照第24道調味碎米飯的食譜,備製醇香酥油︒

Pepper - ¼ palam 胡椒

Cumin Seeds - ¼ palam 孜然

Asafoetida - ¼ ku.wt 阿魏膠

Fry these in around 3 palam ghee and mix it with the dough along with the ghee. Knead it well again and then make pancakes. Also, if needed ¼ palam grated ginger can also be added and kneaded with the dough.

在約為 3 palam 的酥油中煎烤三味香料,將其與麵糰和酥 油混合︒揉勻,然後做成煎餅︒此外,若有需要也可在麵 糰裡揉入¼ palam 薑末︒ bread Roti

Split Bengal Gram Flour bread (Besam Roti)

Split Bengal Gram Flour - ½ padi 鷹嘴豆瓣粉 Wheat Flour - ¼ padi 小麥粉 Salt - ¼ palam 鹽

Ghee - 1 palam 酥油

Mix these together. Add water and knead into a tight dough. Press it and knead to make it soft. Make lemon sized balls and roll it out on a rolling board into circles of half paddy width. Cook these as normal Rotis as said in the previous recipe and use them. Aromatic ghee can also be added as mentioned in Recipe Number 53.

混合上述食材︒加水,揉成一個緊密的麵糰︒壓按揉捏使 其鬆軟︒分製成檸檬大小的麵球,然後在揉麵板上將其滾 成半稻穀寬度的圓餅︒依之前食譜所述,像製作普通麵餅 的方式煎烤用之︒也可添加第 53道食譜提及的醇香酥油︒

鹰嘴豆瓣 饼

bread Roti

原料

鷹嘴豆瓣粉 小麥粉 鹽 酥油 Split Bengal Gram Flour Wheat Flour Salt Ghee ½ padi ¼ padi ¼ palam 1 palam

Ingredients

Split Bengal Gram flour/Besan - ½ padi 鷹嘴豆瓣粉 Wheat Flour - ⅜ padi 小麥粉 Salt - ¼ palam 鹽 Ghee - ¼ palam 酥油 Mix these together and knead well. 混合上述食材,揉勻︒

Extracted Ginger Essence - ½ Ru.wt 薑汁 Powdered Cinnamon Sticks - ¼ Ru.wt 肉桂粉 Thick Curd - ⅛ padi 濃稠凝乳 Put these three in a plate in which oxidation does not take