- Serves
- 6
- Portion
- 150 ml
- Time
- 12 min
- Texture
- Thin
- Season
- Monsoon
- Dosha
- Vata
- Pitta
- Kapha
Vata–Kapha
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (6 servings) | Café batch ×5 |
|---|---|---|---|---|
| Water | 4 cups | 1000 ml | 5000 ml | |
| Carom (ajwain) | ½ tsp | 2 g | 10 g | |
| Fennel (saunf) | 1 tsp | 3 g | 15 g | |
| Ginger, fresh | 1 slice | 5 g | 25 g |
Method
How to cook it
Step 1: Boil water with ajwain, fennel and ginger 8 minutes.
Step 2: Strain; serve warm after meals.
Nutrition
Per serving, estimated
3kcal
Energy
0.1g
Protein
0.1g
Fat
0.6g
Carbohydrate
0.2g
Fibre
0g
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.
Variations & further ideas
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View recipe →Also good this season
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