| Ingredients | Quantity |
| Low Protein Flour | 75 g |
| Tender coconut water | 500 ml |
| Green chili | 2-3 tsp |
| Ginger paste | ½ tsp |
| Cumin/ jeera | 2 tsp |
| Mustard | ¼ tsp |
| Cooking oil | 2-3 tsp |
Method:
- Put the tender coconut water into a pan and boil
- Add low protein flour and stir well
- Once mixed in well, transfer to a blender
- Add salt to taste and blend well to avoid any lumps
- Meanwhile, heat 2-3 tsp of oil
- Temper (tadka) with mustard, jeera, green chili and ginger paste
- Allow it to splutter and pour over the blended mixture
- Pour masala drink into a glass and serve
| Nutritional Information | |
| Nutrients | One glass
(100 ml) |
| Energy (kcal) | 93 |
| Carbohydrates (g) | 17.34 |
| Protein (g) | 0.99 |
| Fat (g) | 2.15 |
| Dietary Fiber (g) | 0.98 |
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