Indian Dough Rings
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 3 min.
Ready in
Calories:
63
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 63 cal. | (3 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 33 μg | (55 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1 mg | (8 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.4 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 149 mg | (4 %) | ||
| Calcium | 19 mg | (2 %) | ||
| Magnesium | 19 mg | (6 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 0.3 g | |||
| Uric acid | 20 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 0 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 Tbsp sesame oil
- 2 shallots (finely diced)
- 2 cloves garlic cloves (finely diced)
- 2 ⅔ cups yellow Lentils
- 4 cups vegetable stock
- 3 red chili peppers (finely chopped)
- 7 fresh Curry leaves (finely chopped)
- 3 handfuls cilantro (finely chopped)
- ½ tsp Baking powder
- vegetable oil (for deep frying)
Preparation steps
1.
Heat the sesame oil in a pan and sweat the shallots and garlic until translucent. Add the lentils and pour the stock over. Cook for 25-30 minutes until the lentils are soft. Using a stick blender, blend to a creamy purée. Stir the chillies, curry leaves, coriander and baking powder into the lentil mixture and season to taste with salt.
2.
Heat the oil in a wide-based pan. The oil is hot enough when putting a cooking spoon in causes little bubbles to rise.
3.
Form the lentil dough into 20 small balls and make a hole in the middle of each one using a wooden spoon. Fry the doughnuts in the hot oil in batches for approx. 4 minutes on each side until they turn golden. Place on kitchen paper to drain.
4.
Serve warm, with a variety of dips if desired.
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