Pan-Indian · Snack
Besan dhokla
Steamed gram-flour cake
- Energy
- 168 kcal
- Protein
- 9.26 g
- Fibre
- 6.04 g
- Time
- 30 min
Per serving, 76.8 g.1 Good for snack.
One serving gives you
- 22%of the day’s folate
- 11%of the day’s zinc
- 24%of the day’s fibre
- 18%of the day’s protein
Nutrition facts
One serving, 76.8 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy168 kcal9%
Carbohydrates
- Carbohydrate19.5 g7%
- Fibre6.04 g24%
- Soluble fibreNot in the source data
Fats
- Fat5.61 g11%
- Saturated fat limit1.23 g6% of limit
- Monounsaturated fat1.95 g
- Polyunsaturated fat1.67 g
- Omega-61.6 g20%
- Omega-30.07 g7%
- EPA + DHA0 mg
- Cholesterol limit3.58 mg
Protein and amino acids
- Protein9.26 g18%
- Histidine221 mg37%
- Isoleucine403 mg34%
- Leucine668 mg29%
- Lysine584 mg54%
- Methionine + cystine201 mg34%
- Phenylalanine + tyrosine818 mg97%
- Threonine309 mg74%
- Tryptophan96 mg46%
- Valine419 mg54%
Vitamins
- Vitamin A15.7 µg2%
- Vitamin B10.11 mg8%
- Vitamin B20.09 mg5%
- Vitamin B30.6 mg5%
- Vitamin B50.73 mg14%
- Vitamin B60.08 mg4%
- BiotinNot in the source data
- Folate47.9 µg22%
- Vitamin B120.08 µg4%
- Vitamin C3.97 mg6%
- Vitamin D0.03 µg<1%
- Vitamin E0.51 mg7%
- Vitamin K3.01 µg5%
Minerals
- Calcium55.6 mg6%
- ChromiumNot in the source data
- Copper0.25 mg14%
- IodineNot in the source data
- Iron2.23 mg8%
- Magnesium44.9 mg12%
- Manganese0.74 mg18%
- MolybdenumNot in the source data
- Phosphorus147 mg15%
- Potassium355 mg10%
- Selenium20.1 µg50%
- Sodium limit176 mg9% of limit
- Zinc1.43 mg11%
Ingredients
Weighed raw, for one serving. Telugu name after each.
9 ingredients
- Bengal gram, dal senaga pappu37.5 g
- Curd (dahi, plain yogurt), whole milk perugu27.5 g
- Groundnut oil palli nune2.5 g
- Ginger, fresh allam2 g
- Chillies, green - all varieties pachi mirapakaya2 g
- Mustard seeds aavalu0.4 g
- Curry leaves karivepaku0.5 g
- Lemon, juice nimmarasam4 g
- Iodized salt (table salt) uppu0.4 g
Method
About 30 minutes.
- 1
Grind 38 g chana dal to besan; whisk with 28 g curd, ginger, chilli, salt and water and rest 2 hours.
- 2
Steam 15 minutes; temper with 2.5 g groundnut oil, mustard seeds and curry leaves.
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