Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 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 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Onion | 1 medium (110g) | 44 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- 600 g Strong flour
- 100 ml Coconut oil
- 300 ml Tepid water
- 100 g Onion (sliced thinly)
- Pinch of salt
- Flour for dusting.
Directions
Place the sliced onions in the water. Leave for half an hour. Crush the onions in water. Sift flour. Add in the salt. Form a bay and pour oil and some onion water and commence mixing/forming the dough whilst adding the remaining water as required. Add in the onion flakes as well.
Knead thoroughly to form smooth elastic well-developed dough. Divide the dough into 50 g pieces and shape into round balls. Dust the work surface; place the dough ball and using a rolling pin roll out the dough thinly to approximately ¼ cm thickness to form a circle.
Heat a thick-bottomed non-stick saucepan. Place the rolled dough and cook on both sides. Serve hot.
Category:Maldivian Recipes
Category:Maldivian Snacks