- Serves
- 4
- Portion
- 4 pieces
- Time
- Rest 15 min · 20 min
- Texture
- Soft
- Season
- All year
- Dosha
- Vata
- Pitta
- Kapha
Light
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Semolina (suji/rava) | 1 cup less 1 tbsp | 150 g | 750 g | |
| Curd (dahi), plain | ⅔ cup | 150 g | 750 g | |
| Water | ⅓ cup + 1 tbsp | 100 ml | 500 ml | |
| Ginger, fresh | 1½ tsp | 8 g | 40 g | |
| Rock salt (sendha namak) | ½ tsp | 3 g | 15 g | |
| Fruit salt (Eno) / leavening | 1 tsp | 4 g | 20 g | |
| Ghee (cow) | 1½ tsp | 8 g | 40 g | |
| Mustard seeds | ¼ tsp | 1 g | 5 g | |
| Sesame seeds (til) | 1 tsp | 3 g | 15 g | |
| Curry leaves | 6 | 1 g | 5 g | |
| Coriander leaves | 1 tbsp | 5 g | 25 g |
Method
How to cook it
Step 1: Mix suji, curd, water, ginger and salt; rest 15 minutes.
Step 2: Add fruit salt; pour into a greased thali; steam 12 minutes.
Step 3: Cool 5 minutes; cut.
Step 4: Temper ghee, mustard, sesame, curry leaves with 3 tbsp water; drizzle; garnish.
Nutrition
Per serving, estimated
183kcal
Energy
6g
Protein
4.1g
Fat
29.8g
Carbohydrate
1.7g
Fibre
0.8g
Salt
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
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