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Udad Dal Papads

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.0309
Energy (kCal)741.5895
Carbohydrates (g)63.7672
Total fats (g)52.2894
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Add all the masalas except oil to the udad flour. Mix well. | 2. Bind together to form a very hard dough by adding water. | 3. Cover and keep aside for 2 hours at least. | 4. Apply little oil; knead the dough by hammering with a heavy pestle to make the dough softer. | 5. Make equal number of balls. | 6. Roll out each ball on a rolling board with the help of rolling pins in a circular movement. | 7. Apply oil if papad tends to stick on rolling board. Repeat with the remaining balls. | 8. Dry the papad in direct sunlight. | 9. Remove from sunlight as soon as they are dry enough otherwise they tend to crack.Dry them for a day or two. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    flour 1/2 289.14 63.3027 4.7005 1.1218
    cumin seed 1/2 teaspoon 3.9375 0.4645 0.187 0.2338
    ajwain 1/2 teaspoon - - - -
    bicarbonate soda 1/4 teaspoon - - - -
    salt - - - -
    oil 4 tablespoons 448.51199999999994 0.0 0.1434 50.9338

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



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