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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Preparation Time

  Cooking Time - 25 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. In a bowl, soak the rice and lentils in the water for 4 to 5 hours. | 2. Place the rice and lentils in a food processor with the chile peppers, ginger, jaggery, and salt. Process until smooth, and mix in the carrot and spinach. Continue to process until smooth and well mixed. | 3. Heat the oil in a tava (or large skillet) over medium-low heat. Thinly and evenly spread the batter into the tava. Cover, and cook 15 minutes, or until browned and set enough to turn. Turn with a spatula, and continue cooking until browned and cooked through. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grain white rice	1	cup	uncooked	-	-	-	-
yellow lentil	1 1/4	cups		-	-	-	-
water	3	cups		0.0	0.0	0.0	0.0
green chile pepper	2		chopped	179.91	42.5487	8.9955	0.8996
ginger root	1	piece	sliced	-	-	-	-
jaggery	1 1/2	tablespoons		-	-	-	-
salt	to taste			-	-	-	-
carrot	1		shredded	52.48	12.2624	1.1904	0.3072
spinach	1	bunch	chopped	78.2	12.342	9.724	1.3259999999999998
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.