Cooking is a stress buster for me. This week wasn’t good for me (personally) and am trying to change the mood by spending more time in kitchen 🙂 Few new recipes were made at Resh-Kitchen like Paneer croquettes, Mix Veg Pakoras, Semia Idli, etc. Will share those recipes soon.
Coming back to Oats Moongdal tikki, this recipe I read it in Tarla Dalal’s website few days ago and was tempted to try it at home. Though it was a snack I prepared this for breakfast. It was filling,healthier,simple and easy to make. If you are an office goer you can prepare the tikki mixture the previous night and can fry them the next day morning too. I tweaked the recipe a bit to suit our taste buds. From the following measurement you can make around 12-16 tikkis. Adjust measurements accordingly.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
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- 2 cups Oats
- 1 cup Moong Dal Yellow
- 1 Paneer oogms
- 2 Green Chilli
- 1/2 tbsp Chopped Ginger Garlic , each
- 1/2 cup onions Finely chopped
- 1 tbsp carrots Grated
- Curry leaves coriander leaves , few
- pinch Turmeric a
- 1/4 tbsp Salt
- Oil to pan fry the tikkis
Ingredients
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- Soak moong dal for 10 minutes and pressure cook upto 2 whistles. Don't cook them too mushy.
- Roast oats in frying pan (without oil) for 5 minutes and grind them to a powder
- Drain water completely from moong dal and grind the dal along with chopped onions
- Now in a clean bowl mix oats powder, dal onion mixture and all the other ingredients
- Add little water so that the mixture turns into a sticky dough
- Divide the dough into small balls and make them into discs
- Heat oil in a Dosa tawa or in a frying pan and shallow fry the tikkis
- Wait until both the sides become golden brown
- Serve tikkis with Chutney or with tomato sauce