Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Seed | 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 cup (115 g) 3¾ oz rice flour
- 1½ cups (375 ml) 12 oz water
- ½ tsp cumin (jeera) seeds
- ¼ tsp red chile powder
- ¼ tsp asafoetida (hing)
- ½ tsp green chiles, chopped
- salt to taste
- ¼ tsp baking soda
- 2 tbsp (30 ml) 1 oz vegetable oil
- 1 tbsp (4 g) cilantro (aara dhaniya), chopped
Directions
Bring water to a boil.
Add cumin seeds, red chile powder, asafoetida, green chiles, and salt.
Add the rice flour and baking soda, stir vigorously with a wooden spoon to avoid lumps.
Cover and simmer for 10 - 12 minutes.
Add the oil and cilantro.
Serve hot with ghee, crushed pappadum, pickle and yoghurt.
Category:Gujarati Vegetarian
Category:Rice flour Recipes
Category:Fresh chile pepper Recipes
Category:Cilantro Recipes