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Pepper Adai (Rice and Chile Pepper Pancakes from India)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.0584
Energy (kCal)1.25
Carbohydrates (g)0.2753
Total fats (g)0.0138
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash and soak the dals overnight. | 2. The next morning, grind the rice separately with minimum water. | 3. Grind the dals coarsely with the red chilli, ginger, asafoetida and curry leaves. | 4. Mix with the ground rice. | 5. Add black pepper and mix. | 6. Your mixture should be a thick batter. | 7. Heat a non-stick pan. | 8. Spread a teaspoons. | 9. of oil evenly on it. | 10. When the oil is hot, drop a large ladle of the batter on it. | 11. Spread the batter to make a 5 inch diameter round. | 12. Drizzle with oil. | 13. When one side is done, flip the pancake and cook the other side till it's crisp. | 14. Serve hot with salted yoghurt and crushed green chillies. | 15. Enjoy for breakfast! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    basmati rice 1/2 cup - - - -
    channa dal 1/2 cup - - - -
    urad dal 1/2 cup skinless - - - -
    black peppercorn 1 teaspoon - - - -
    red chili pepper 1 1.25 0.2753 0.0584 0.0138
    ginger 1/2 inch - - - -
    asafoetida powder 1 pinch - - - -
    curry leaf 4 - - - -
    oil - - - -

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



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