Urid Dal Chilla
Lentil pancake, crispy, spicy
breakfast
Time1 hr
Yield1 portions
Energy351 kcal
Components0
Ingredients
- 60lentils, urid dal (g (pre-soaked))≈ 60 g lentils, urid dal
- 1single, 5gchilli, green finger
- 10gginger root
- 0.25tspspice, pepper
- 30mlwater≈ 30 g water
- 30mlwater≈ 30 g water
- 0.25tspspice, ajwain
- 0.25tspspice, cumin, seed
- 0.125tspspice, asafoetida, ground
- 40gflour, semolina
- 0.125tspsalt
- 0.125tspmonosodium glutamate
- 0.5tspspice, coriander, ground
- 0.125tspspice, garam masala
- 0.25tspspice, turmeric
- 0.25tspspice, chaat masala
- 30mlherb, coriander, fresh≈ 4.32 g herb, coriander, fresh
Instructions
Process
- Preparation
- Soak the urid dal overnight
- Dry-roast the cumin seeds and ajwain. Then add the asafoetida briefly, don’t let it burn.
- Cook the chili and ginger briefly - just enough to make it not raw.
- Blend to a paste: the urid dal, green chilli, ginger, pepper, 30ml water. Add the remaining water as needed.
- Add the semolina and spices, then the coriander
- Cook on medium
Nutrition details
Show full nutrition and cost table
| Nutrition | Per portion | Batch total |
|---|---|---|
| Calories | 351 | 351 |
| Protein | 21.4 | 21.4 |
| Carbohydrates | 50.8 | 50.8 |
| Total Sugars | 1.8 | 1.8 |
| Free Sugars | 0.2 | 0.2 |
| Fat | 2.1 | 2.1 |
| Saturated Fat | 0.3 | 0.3 |
| Fibre | 21.5 | 21.5 |
| Alcohol | 0.0 | 0.0 |
| Salt | 1.0 | 1.0 |
| Iron | 8.57 | 8.57 |
| Calcium | 80.5 | 80.5 |
| Vitamin B12 | 0 | 0 |
| Omega 3 | 0 | 0 |
| Magnesium | 110 | 110 |
| Potassium | 566 | 566 |
| Caffeine | 0 | 0 |
| Cost | £0.55 | £0.55 |