Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Fenugreek | not in our table | 0 |
| Asafoetida | 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 teacup moong dal with skin,
- 2 to 3 chopped green chillies,
- 2 tablespoons chopped fenugreek (methi) leaves,
- 2 teaspoons gram flour (besan),
- A pinch asafoetida,
- 1/4 teaspoon soda-bi-carb,
- 2 pinches sugar (optional),
- 2 teaspoons oil,
- Salt to taste
Directions
Soak the moong dal in water for 3 to 4 hours. Then wash it very well.
Blend the soaked dal in a blender with the green chillies and a little water.
Add the fenugreek leaves, gram flour, asafoetida, soda bi-carb, sugar, oil and salt and mix well.
Pour a little batter at a time in a preheated waffle iron and bake until crisp. Repeat for the remaining batter.
Serves hot with green chutney.
Variation 1:
Moong Dal and Methi Dhoklas:
Instead of soda bi-carb, use 1/2 teaspoon of fruit salt.
At step 4, pour the batter immediately into a 225 or 250 mm. diameter well greased thali and steam for 5 minutes. Serve as above.
Variation 2:
Moong Dal and Methi Pankis:
Spread a little batter very thinly on a well-greased non-stick frying pan. Cook on both sides. Serve as above.
Category:Omanese Recipes
Category:Omanese Vegetarian