Moongdal and oats combine excitingly with addition of Indian spices to make a fibre and protein rich snack that will satisfy the foodies and health watcherThese tikkis are quite filling, and if used to make burgers, can end up as a snack time meal with chutney.
- 1/8 cup yellow moong dal (split yellow gram)
- 1/8 cup quick cooking rolled oats
- 2/3 tbsp fresh curds (dahi)
- tbsp grated onions
- 1/8 tsp finely chopped green chillies
- 2/3 tsp chaat masala
- 2/3 tsp chilli powder
- negligible tsp garam masala
- negligible tsp turmeric powder (haldi)
- 1/3 tsp ginger-garlic (adrak-lehsun) paste
- 2/3 tbsp finely chopped coriander (dhania)
- salt to taste
- 2/3 tsp oil for greasing and cooking
1. Clean, wash and boil the yellow moong dal in 1 cup of water in a deep pan till the dal is soft and cooked and all the water has evaporated.
2. Drain and blend the dal in a mixer to a coarse paste.
3. Transfer the paste into a bowl, add all the remaining ingredients and mix well.
4. Divide the mixture into 12 equal portions and shape each portion into a round flat tikki.
5. Lightly grease a non-stick tava (griddle) with ½ tsp of oil.
6. Cook each tikki, using 1tsp of oil, till they turn golden brown in colour from both the sides. Evenly cooked from both the sides.
7. Ready to serve with curd and chutney