Betel leaves have immense medicinal benefits. Betel leaves contain 85.4 per cent of moisture, protein 3.1 per cent, fat 0.8 per cent, minerals 2.3 per cent, fibre 2.3 per cent and carbohydrates 6.1 per cent per 100 grams. Its minerals and vitamin contents are calcium, carotene, thiamine, riboflavin, niacin and vitamin C. Its calorific value is 44. Betel leaves are rich in fibre, vitamins A, B, C and minerals like calcium, iodine, iron and potassium.
Ingredients : -
- Betel leaves: 4.
- Soaked whole moong dhal: 1 cup.
- Cooked rice: 2 cups.
- Fresh ginger: 1 inch piece.
- Green chillies: 2-3.
- Curry leaves: 1 sprig.
- Coriander leaves: a handful.
- White seasame seeds: 1 tsp.
- Fenugreek powder: 1/2.
- Cumin powder: 1/2 tsp.
- Salt : taste.
Directions :-
1.Wash all the leaves and chop them finely. Grind the ginger and green chillies to a fine paste.
2.Whizz the soaked moong dhal once in a mixer grinder to a coarse paste.
3.Whizz the cooked rice once, just to mash it up a little bit.
4.Mix all the ingredients nicely until everything is blended well.
5.Shape the mixture into round vadais and fry in hot oil until golden brown all around.
2.Whizz the soaked moong dhal once in a mixer grinder to a coarse paste.
3.Whizz the cooked rice once, just to mash it up a little bit.
4.Mix all the ingredients nicely until everything is blended well.
5.Shape the mixture into round vadais and fry in hot oil until golden brown all around.
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