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Suggest a better descriptionMix the rice and dal, wash, drain and dry on a clean cloth for a few hours. The grain should be completely. Grind to a coarse flour in dry grinder or at the flour mill. This flour should be like very fine soji in texture. Store in airtight container and use as required. Will keep good upto 2 months. To make khaman, take 1 cup flour in a bowl. Add buttermilk, and mix well. Keep- aside for 4-5 hours. Dissolve sodabicarb in the oil. Add to batter. Mix all ingredients except red chilli powder and coriander. Pour immediately in a 6" diam. greased plate. Steam over water either in a cooker or steamer. Pierce knife, and check, should come out clean if done. Sprinkle the chilli powder and coriander, steam again for 2-3 minutes. Cut into squares or diamonds and serve hot with coconut chutney. Making time:15 minutes(excluding flour grinding and fermenting time) Makes: 12-14 pieces
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Serving Size: 1 Serving (206g) | ||
Recipe Makes: 1 servings | ||
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Calories: 845 | ||
Calories from Fat: 173 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.2g | 26 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 11.9g | ||
Polyunsanturated Fat 5.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 806.4mg | 28 % | |
Potassium 142.5mg | 4 % | |
Total Carbohydrate 151.1g | 44 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 145.9g | ||
Protein 12.6g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 845
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