RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	8.9219
Energy (kCal)	195.49
Carbohydrates (g)	29.7504
Total fats (g)	5.2415
Fatty acids, total saturated 20:0 (g)	0.0186
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0922
Fatty acids, total polyunsaturated 17:1 (g)	0.0059
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.2177
Tocopherol, beta (mg)	0.0049
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.1054
Tocopherol, delta (mg)	0.0290
Arginine (g)	0.7165
Proline (g)	0.2664
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.7720
Adjusted Protein (g)	0.0000
Cystine (g)	0.0514
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	4.0234
Copper, Cu (mg)	0.2973
Maltose (g)	0.2465
Zinc, Zn (mg)	2.0045
Total lipid (fat) (g)	5.2415
Vitamin K (phylloquinone) (g)	42.1034
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0007
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0040
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	23.4890
Folate, total (g)	110.3040
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1178.8700
Energy (kcal)	195.4900
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0571
Fatty acids, total saturated 14:1 (g)	0.0006
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1221
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	11.6832
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0320
Vitamin C, total ascorbic acid (mg)	64.2026
Lutein + zeaxanthin (g)	3603.5000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.3649
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	59.9620
Fatty acids, total saturated 16:0 (g)	0.6384
Carbohydrate, by difference (g)	29.7504
Vitamin D (IU)	0.0000
Fructose (g)	1.6295
Fluoride, F (g)	0.8800
Aspartic acid (g)	0.8170
Tyrosine (g)	0.1809
Potassium, K (mg)	499.6150
Fatty acids, total saturated 12:0 (g)	0.0012
Vitamin A, RAE (g)	58.5060
Serine (g)	0.2837
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3156
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0058
Fatty acids, total saturated 14:0 (g)	0.0040
Histidine (g)	0.1700
Isoleucine (g)	0.3001
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	3.3076
Water (g)	186.7360
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	691.4740
Sodium, Na (mg)	11.4860
Iron, Fe (mg)	2.6988
Energy (kJ)	817.0270
Ash (g)	1.6502
Caffeine (mg)	0.0000
Glycine (g)	0.2957
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.6832
Fatty acids, total polyunsaturated (g)	0.7754
Vitamin E (alpha-tocopherol) (mg)	0.8753
Sucrose (g)	8.0311
Vitamin B-6 (mg)	0.3538
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0005
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.4952
Beta-sitosterol (mg)	0.0200
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.2635
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.4240
Folate, food (g)	110.3040
Fatty acids, total saturated 20:1 (g)	0.0140
Fatty acids, total monounsaturated (g)	3.3558
Stigmasterol (mg)	0.0300
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0010
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0432
Choline, total (mg)	46.9431
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.8049
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	57.4170
Fatty acids, total saturated 10:0 (g)	0.0281
Galactose (g)	0.0034
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.3697
Glutamic acid (g)	1.2950
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	30.8100
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.4975
Folate, DFE (g)	110.3040
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	9.9068
Tryptophan (g)	0.0676
Threonine (g)	0.3164
Fatty acids, total polyunsaturated 18:1 c (g)	0.0064
Manganese, Mn (mg)	1.3014
Protein (g)	8.9219
Cryptoxanthin, beta (g)	2.0200
Fatty acids, total saturated 18:1 undifferentiated (g)	3.2774
Betaine (mg)	0.4357
Phosphorus, P (mg)	183.3040
Tocopherol, gamma (mg)	1.4691

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Indian Subcontinent >> Indian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Soak the lentils in warm water for 30 minutes. Drain before using. | 2. In a blender, combine all the ingredients except for onions, corriander, oil and salt and grind using enough water to make a thick batter. | 3. On a lightly greased non-stick griddle(tawa), drizzle very little oil and put a quarter of the batter, spread it out(exactly how dosas are made) to get a pancake of 5 inch diameter. | 4. Cook on medium heat till golden brown on either side. | 5. Transfer onto a serving plate and serve. | 6. Likewise, prepare three more pancakes. | 7. Serve hot and enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yellow moong dal	1	cup		-	-	-	-
green pea	1	cup	defrosted	117.45	20.9525	7.859	0.58
green chili	1 -2			0.0	0.0	0.0	0.0
ginger	1	teaspoon	grated	6.03	1.2892	0.1616	0.0763
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
coriander leaf	1	tablespoon	chopped	0.23	0.0367	0.0213	0.0052
salt				-	-	-	-
olive oil	1	teaspoon		39.78	0.0	0.0	4.5

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

Cooking in progress....

For Diabetics - Green Pea Pancakes