Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Chili | 1 tsp (2.7g) | 8 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup Rice
- 1/3 cup Urad dal
- 1/3 cup Chana dal
- 1/3 cup Yellow split peas
- 1 tsp Salt
- 1 tsp Red chili powder
- 1 large Onion (opt)
- 1 Carrot (opt)
- 1/4 cup Coconut, grated (opt)
- =
Directions
1 Mix rice, chana dal, urad dal, and yellow split peas in a large vessel.
2 Soak in a lot of water for about 2 hours.
3 Grind the soaked mixture with chili powder and salt coarsely, without adding much water.
4 Ferment for about 3 - 4 hours, then refrigerate or freeze.
5 In cold weather, the fermenting process might take longer, and it might be a good idea to ferment in an oven (the pilot light will keep the mixture warm).
6 Add either onions (finely cut), carrot (grated) or coconut before preparing.
7 Freezing notes if freezing, only ferment for about an hour.
8 The mixture will have to be left out for a while before being ready to use.