Andhra · Tiffin
Pappula attu
Mixed-dal Andhra adai
- Energy
- 314 kcal
- Protein
- 12.8 g
- Fibre
- 6.96 g
- Time
- 25 min
Per serving, 105 g.1 Good for breakfast or dinner.
One serving gives you
- 19%of the day’s folate
- 12%of the day’s zinc
- 28%of the day’s fibre
- 25%of the day’s protein
Nutrition facts
One serving, 105 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy314 kcal18%
Carbohydrates
- Carbohydrate48.5 g17%
- Fibre6.96 g28%
- Soluble fibre1.54 g
Fats
- Fat6.99 g14%
- Saturated fat limit1.23 g6% of limit
- Monounsaturated fat3.05 g
- Polyunsaturated fat2.09 g
- Omega-62.01 g26%
- Omega-30.09 g9%
- EPA + DHA0 mg
- Cholesterol limit0 mg
Protein and amino acids
- Protein12.8 g25%
- Histidine332 mg55%
- Isoleucine501 mg42%
- Leucine936 mg40%
- Lysine708 mg66%
- Methionine + cystine282 mg47%
- Phenylalanine + tyrosine1,197 mg143%
- Threonine414 mg99%
- Tryptophan137 mg65%
- Valine615 mg79%
Vitamins
- Vitamin A9.54 µg1%
- Vitamin B10.13 mg9%
- Vitamin B20.07 mg4%
- Vitamin B31.21 mg11%
- Vitamin B50.99 mg20%
- Vitamin B60.13 mg7%
- BiotinNot in the source data
- Folate41.2 µg19%
- Vitamin B120 µg0%
- Vitamin C1.53 mg2%
- Vitamin D0 µg0%
- Vitamin E1.01 mg13%
- Vitamin K14.3 µg26%
Minerals
- Calcium35.4 mg4%
- ChromiumNot in the source data
- Copper0.42 mg24%
- IodineNot in the source data
- Iron2.34 mg8%
- Magnesium66.5 mg18%
- Manganese0.98 mg24%
- MolybdenumNot in the source data
- Phosphorus190 mg19%
- Potassium532 mg15%
- Selenium16.6 µg42%
- Sodium limit242 mg12% of limit
- Zinc1.63 mg12%
Ingredients
Weighed raw, for one serving. Telugu name after each.
12 ingredients
- Rice, raw, milled biyyam30 g
- Red gram, dal kandi pappu12.5 g
- Bengal gram, dal senaga pappu12.5 g
- Green gram, dal pesara pappu12.5 g
- Groundnut oil palli nune5.5 g
- Black gram, dal minapa pappu6 g
- Ginger, fresh allam3 g
- Chillies, red endu mirapakaya1.2 g
- Onion, big ullipaya20 g
- Curry leaves karivepaku0.5 g
- Cumin seeds jeelakarra0.3 g
- Iodized salt (table salt) uppu0.6 g
Method
About 25 minutes.
- 1
Soak the rice and all the dals together for 4 hours; drain.
- 2
Grind coarsely with ginger, red chilli, cumin and salt; stir in chopped onion and curry leaves.
- 3
Spread thick on a hot tava, make a hole in the centre, drizzle 5.5 g groundnut oil and cook both sides until golden.