Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Rice flour
- Water
- Food coloring (for varieties of color)
Directions
Boil water in a deep pot.
Slowly add the required amount rice flour and food color into the boiling water, stirring constantly with a wooden spoon. It is same as the process of making dhindo but without the ghee. The mixture should have a good balance and consistency of flour and water.
After it is cooked, process the dough through a noodle machine that can make really thin strips.
Shape the dough strips into circles. Set out in the sun for a few days to dry and set.
Once evenly set, deep fry them in vegetable oil.