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 |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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 (240 g) skinless black gram
- Salt to taste
- ¼ tsp asafoetida
- 8–10 curry leaves
- 1 tsp cumin powder
- 1 tsp crushed black peppercorns
- Oil to fry
Directions
Wash and soak urad dal for 6 hours. Grind into a fine paste.
Add salt, asafoetida, curry leaves, cumin powder, and crushed peppercorns to the batter and mix well.
Heat oil in a kadai.
Wet your palms and take batter into the palms.
Shape into balls and make a hole with the thumb in the centre like a doughnut.
Deep-fry this in medium-hot oil until golden brown and crisp.
Serve hot with sambhar and coconut chutney.