Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 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 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 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
- ½ kg kadalai paruppu (Bengal gram, small brown chickpeas)
- ½ kg vellam (jaggery, unrefined palm sugar)
- 10 elackai (cardamom pods)
- ½ kg maida mavu (refined wheat flour)
- Water
- Salt , to taste
- 1 litre cooking oil
Directions
Soak kadalai paruppu in clean water for at least 8 hours. They will double in size, so allow extra water for them to soak up.
Boil kadalai paruppu . This should take about 40 minutes in a regular pot on the stove, or about 9 minutes in a pressure cooker (plus 10 minutes to depressurise).
Grind boiled kadalai paruppu with the jaggery and elachi , without adding any water, to make a dough .
Make small balls with the dough.
Make a thin batter with the maida and water. Add salt as needed.
Dip the dough balls in the batter.
Pour the oil in a pan. Heat until a small piece of dough floats and bubbles when added.
Add a few battered dough balls. Deep fry individually until golden.