Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 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 cup urad dal
- 1 cup yellow moong dal
- 3 cups sour buttermilk
- 2 green chillies crushed fine
- 1/4 tsp. ginger grated fine
- 1/2 tsp. soda bicarb
- 2 tbsp. oil
- 2-3 pinches red chilli powder
- 1/2 tbsp. coriander finely chopped
- Salt to taste
Directions
Mix the rice and urad dal, wash, drain and dry on a clean cloth for a few hours. The grain should be completely grind to a coarse flour in dry grinder or at the flour mill. This flour should be like very fine soji in texture. Store in airtight container and use as required. Will keep good upto 2 months.
Take 1 cup flour (above rice and urad dal mixture) in a bowl.
Add buttermilk, and mix well.
Keep aside for 4-5 hours.
Dissolve sodabicarb in the oil. Add to batter.
Mix all ingredients except red chilli powder and coriander.
Pour immediately in a 6" diameter greased plate.
Steam over water either in a cooker or steamer.
Pierce knife, and check, should come out clean if done.
Sprinkle the chilli powder and coriander, steam again for 2-3 minutes.
Cut into squares or diamonds and serve hot with coconut chutney.
Category:Indian Recipes
Category:West Indian Recipes
Category:Gujrati