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Khamdi

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.5216
Energy (kCal)46.868
Carbohydrates (g)9.7434
Total fats (g)0.7248
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put the channa dal, urad dal and the rice in a bowl. | 2. Add water till it covers the surface of these. | 3. Allow to remain soaked for 4-5 hours. | 4. Grind all together in a mixie. | 5. Transfer to a big bowl. | 6. Allow to ferment overnight. | 7. The following morning, whisk the mixture of the dals and rice, so as to incorporate as much air as possible into it. | 8. Add some water, salt, turmeric powder, ginger-chilli paste and baking soda. | 9. Grease a thali with oil on the sides and base as well. | 10. Pour a thin layer (evenly spread it out) onto the thali. | 11. Steam for 5-7 minutes. | 12. Unmold onto a plate. | 13. Put into a bowl and mash it well. | 14. Now, heat some oil in a pan. | 15. Add mustard seeds, allow to crackle, then and the mashed mixture. | 16. Mix. | 17. Add garlic paste and fry till the raw smell is gone. | 18. Add sugar and mix well. | 19. Garnish with cilantro, sevain and coconut. | 20. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    channa dal 3 cups washed - - - -
    urad dal 1 cup washed - - - -
    basmati rice 1 cup washed - - - -
    salt 1 teaspoon - - - -
    ginger chili paste 1 teaspoon - - - -
    turmeric powder 1/4 teaspoon - - - -
    baking soda 1 teaspoon 0.0 0.0 0.0 0.0
    mustard seed 1 teaspoon 10.16 0.5618 0.5216 0.7248
    oil 1 -2 tablespoon 0.0 0.0 0.0 0.0
    garlic paste 1 teaspoon - - - -
    sugar 2 teaspoons 36.708 9.1816 0.0 0.0
    cilantro - - - -
    coconut grated - - - -
    sevain - - - -

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



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