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Pokkawada-Ribbon Pakoda

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)81.0884
Energy (kCal)1918.07
Carbohydrates (g)308.5027
Total fats (g)38.7844
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix all the ingredients with some water to make a very soft dough. | 2. Stand this dough for a while. | 3. Knead this again and stuff this into the pokkawada maker, which has a strainer through which the dough is dropped into hot oil and deep fried till golden brown. | 4. Remember to keep the flame low, else they would scorch and would not be crisp either. | 5. The pokkawadas look like golden ribbons hence the name. | 6. Store when at room temperature for weeks. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    besan 3 cups 1068.12 159.5832 61.7964 18.4644
    rice 1 cup 678.95 141.0625 13.949000000000002 5.92
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    asafoetida powder 1 pinch - - - -

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



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