38. Thavalai Adai( Pancakes) 烤饼

Ingredients:

原料

Rice - ¼ padi

米

Chana Dal/Bengal Gram - veesam 1/16 padi

鹰嘴豆

Toor Dal/Pigeon Pea - veesam 1/16 padi

木豆，又名蒲姜豆、木豆、米豆、樹荳、柳豆、白樹豆、花螺樹豆、觀音豆

Moong Dal - veesam 1/16 padi

孟恩豆

Pure Water - 3 veesam 3/16 padi

纯净水

Grated Coconut - 3 palam

椰肉碎

Cumin Seeds - ¼ r.e

孜然

Asafoetida - 4 ku.e

阿魏胶

Powdered Salt - ½ r.e

盐末

Ghee - 1¼ palam

印度酥油

Mustard - ¼ r.e

芥菜籽

Urad Dal/Black Gram - ¼ palam

黑豆

Red Chillies - ¼ r.e

红辣椒

Ghee - 1 and ¼ palam

印度酥油

Method:

方法

Wash rice, chana dal, moong dal, toor dal and drain the water. Dry these items well and coarsely grind it to flour. Pour pure water in a pan and boil it. Add grated coconut, cumin seeds, asafoetida, powder salt, one by one into the pan. Also add the ground flour, stir and transfer it into a tray.Refer to 22nd recipe for seasoning and add ghee, mustard, urad dal, red chillies. Put this seasoning into the flour, knead the dough and make lemon-sized balls out of it. 将米，鹰嘴豆，孟恩豆，托尔豆洗净并沥干水，充分晾干，然后将其粗磨成面粉。 将纯净水倒入锅中，煮沸。 将磨碎的椰肉，孜然，阿魏胶，盐末一一放入锅中。 再将加入上述混合面粉，一起搅拌均匀，并盛到一个托盘中。按照第22道食谱的规定进行熬制，锅内加入酥油，芥菜籽，黑豆，红辣椒。 把做好的调味料倒入面粉中，揉成面团，然后做成柠檬大小的丸子状。

Heat ghee. Remove from the fire and turn the pan in a clockwise and anticlockwise direction to smear the ghee all over the pan. Take ½ inch gooseberry size balls(dough) pat it round and make a hole in the middle and stick it to the inside of the pan. Keep this pan in the slow fire. Take another vessel filled with water and close this pan. When the water is boiled, test the pancakes if they are cooked and golden brown. 加热酥油。 从火上移开，然后按顺时针和逆时针方向旋转平底锅，以保证酥油在锅底均匀涂抹。 将½英寸醋栗（又称鹅莓，灯笼果）大小的丸子（面团）拍打成圆形，在中间打一个洞，然后将其粘在锅内，慢火烹饪。另取一个装满水的容器，盖上盖子。 水烧开后，检查薄煎饼是否煮熟并呈金黄色。