iÇvar< ki{ftana< c t{fulana< suipòkm!,
Aòma<zx&tenazu s<m*R tdnNtrm!.
jlen c ÔvIk…yaR*av½ "nxarya,
pit:yit ttíuLLya< laehpaÇe àtaipte.
ik<icÏ¯t< lapiyTva píaiTpò< àsaryet!,
yvàma[< píaÄ¾ate siCDÔke tt>.
ipxan< caepir NySy pKve in:kasyeÄt>,
ÊGxzkRrya -úya "avna> zailvÌ‚[a>.
Thrice pounded fine rice flour should be thoroughly mixed with eighth part 
clarified butter (ghee). Then dilute with enough water so it makes a thick flow.
Then spread a little ghee on an iron pot  (preheated on a stove) and then spread 
the (prepared) flour. When it develops barley size holes, cover and remove after cooked.
These ghaavanaas are to be eaten with milk and sugar and have the same properties as rice.