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10 Serves
113 Mins
Combine the warm water, sugar, yeast, flour, and salt into a sticky, elastic dough.
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MaldivianVitamin K
0 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
182 µg / 400 µgCalcium
55 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
56 mg / 420 mgPhosphorus
99 mg / 1,250 mgPotassium
263 mg / 4,700 mgSodium
259 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
22 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
30 gAlcohol
0 g
Cover the dough and let it rise in a warm place until doubled.
Heat the vegetable oil in a deep pot to about 175°C.
Shape portions into rings, fry until golden on both sides, and drain on paper towels.
7
g54
g27
g
French
Italian