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4 Serves
103 Mins
21 g
44 g
5 g
Soak the mixed lentils in water for at least 60 minutes to soften them.
Ingredients, vitamins, and health benefits
Mixed Lentils (Chana, Toor, Urad)
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KoreanVitamin K
4 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
313 µg / 400 µgCalcium
138 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
56 mg / 420 mgPhosphorus
240 mg / 1,250 mgPotassium
626 mg / 4,700 mgSodium
155 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
8 g / 28 gSugar
1 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
36 gAlcohol
0 g
Drain the lentils and blend them in a high-speed blender with ginger, curry leaves, and asafoetida until a coarse batter forms.
Heat a dosa tawa or non-stick skillet over medium heat and lightly coat with vegetable oil.
Pour a ladle of batter onto the center of the tawa and spread it in a circular motion to form a thin crepe.
Drizzle a little vegetable oil around the edges, cook until golden brown, and season with salt and pepper before flipping to cook the other side.
Ginger
Curry Leaves
Asafoetida
Vegetable Oil
Salt
Black Pepper
Vitamin A
238 µg / 900 µgVitamin C
35 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
313 µg / 400 µgCalcium
138 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
56 mg / 420 mgPhosphorus
240 mg / 1,250 mgPotassium
626 mg / 4,700 mgSodium
Fiber
8 g / 28 gSugar
1 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
17
g38
g25
g
French
IndianZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
1 µg / 55 µgAlcohol
0 g