Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
1175
Calories
22g
Protein
43g
Fat
176g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Sesame | 1 tbsp (14g) | 120 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| 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 kg: Rice flour, sifted
- 1/2 kg: Sugar
- 1 full: Coconut
- 1 cup: Red onion (shallots)
- 1/4 cup: Garlic
- 1 tsp: Cumin
- 10 gm: Cardamom
- 25 gm: Sesame seeds
- Salt to taste
Directions
1
Grind together very well coconut, onions, garlic, cardamom, sugar to a fine paste and add salt to taste.
2
Rice flour should be roasted well.
3
Mix flour and ground paste. Add sesame seeds and cumin seeds also.
4
Mix and knead well. Roll into small chappathis and paste two ends together, looking like a long cylinder.
5
Deep fry in oil. Wrap in paper towels.
6
This stays for a long time.
7
Category:Indian Recipes
8
Category:South Indian Recipes
Recipe sourced from
fandom