Coconut Dinner Rolls With Mustard seed tadka
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Vegan Richa · by Vegan Richa★ 5.0 (5)

Coconut Dinner Rolls With Mustard seed tadka

NUTRITION · PER SERVING95M COOK
CAL 13%·PRO 13%
CARBS 29G44% OF CAL
5G FIBER0G ADDED0G INTRINSIC22G OTHER2G TOTAL SUGAR
FAT 14G46% OF CAL
8G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Soft dinner rolls made with coconut milk and infused with Indian spices, topped with a mustard seed and curry leaf tempering. Aromatic bread to accompany main dishes.

componentindianbaked gooddairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 10
  • 1 ½ cup warmed full fat coconut milk(preferred) (or use oat milk or soy milk)
  • 2 teaspoons active yeast
  • 2 tablespoons oil
  • 3 cups all-purpose flour (divided)
  • ¾ teaspoons salt
  • ½ teaspoon turmeric
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne, optional
  • ½ teaspoon baking powder
  • 2 green chilies (finely chopped)
  • 3 tablespoons shredded coconut (, omit for coconut free )
  • ¼ cup chopped cilantro
  • ¼ cup chopped onion (I use a mix of white and green onion)
  • ½ inch ginger minced
  • 2 teaspoons chia seeds (optional)
  • 1-2 tablespoons hemp seeds or sesame seeds
  • ¼ cup vegan cheese (shredded)
  • 2 teaspoons oil
  • 1 teaspoon mustard seeds
  • 10 fresh or frozen curry leaves
  • 2 teaspoons lime juice
PREP
10M
SODIUM
189MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.