Hypertension: yes
Diabetes: yes
CKD, non-dialysis: no
Dialysis: yes
Transplant: yes
Besan: 1 cup (40g)
Wheat flour: 2 tsp (10g)
Rice flour: 2 tsp (10g)
Onion, chopped: 1/3 wati (20g)
Tomato, chopped: ¼ wati ( 10g)
Salt: from the prescribed daily allowance
Turmeric powder: ¼ tsp
Red chilli powder: ½ tsp
Dhania powder: ¼ tsp
Paneer: ¼ wati (10 g) for garnishing
Oil: 2 tsp (10 ml)
For green chutney:
Coriander leaves: 2 tsp (10g)
Green chilli paste: ¼ tsp
Ginger paste: ¼ tsp
Ground roasted jeera: pinch
Salt: from the prescribed daily allowance
0hrs : 20min
/10
Servings
Mix all the three flours, in it add salt and all the masalas.
To this add chopped onion and tomato.
Add water to make a batter of medium consistency and mix well.
Now take a non-stick tawa, heat it.
Add 1 laddle full of the batter on it and spread it in a circular manner.
Add 1 tsp oil and fry it on both the sides.
For green chutney, grind all the ingredients together.
Once done grate paneer over it and serve hot with green chutney.
