Oats-Moong dal tikki

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KONICA MINOLTA DIGITAL CAMERA                              Ready to serve Oats-Moong dal tikki with sauce & Pudina chutney

Makes -12-15 of the above size

Time taken: 1 hour

Oats is so popular these days as it is good from the health point of view. This is a perfect evening snack as it is rich in fiber due to oats and rich in protein because of Moong dal.   I have already put up a few of the recipes like the oats upma, oats-poha upma, oats idli, to name a few and i tried out this tikki in combination with Moong dal, carrots etc.  Here is my version of the recipe:

What you need to have:

1. Moong dal – 1/3 Cup

2. Oats – 1 Cup

3. Grated green chili & ginger – 1/2 Teaspoon+ 1/2 Teaspoon

4. Grated Carrots – 1/2 Cup

5. Yoguhrt – 2 Tablespoon or Lemon juice

6. Garam masala powder – 1/2 Teaspoon

7. Red chili powder – 1/2 Teaspoon

8. Turmeric powder – 1/2 Teaspoon

9. Chopped cilantro – 1 Tablespoon

10. Chopped Mint leaves – a Few(optional)

11. Salt and oil – As neededKONICA MINOLTA DIGITAL CAMERA                                                                 Other ingredients of the dishKONICA MINOLTA DIGITAL CAMERA

                                                                                Quaker oats

What you do with what you have:

1. Wash, peal and chop onions fine, grate carrots, chop green chili, ginger, cilantro, mint fine and keep it aside as shown in image-2.

2. Soak Moong dal in water for about 30 minutes and cook it in the cooker adding very little water till done.  On cooling grind it in the mixer to a fine consistency.

3. Place a wide skillet on medium flame with quacker oats in it and roast till you get a nutty aroma.KONICA MINOLTA DIGITAL CAMERA                                                                   Quacker oats being roasted

4. On cooling powder it in the mixy to a coarse consistency.KONICA MINOLTA DIGITAL CAMERA

                                                                           Oats being powdered

5.Transfer all the ingredients including grind moong dal from step-2  to a wide bowl.   Set aside a couple of spoons of powder for dusting the tikki.KONICA MINOLTA DIGITAL CAMERA

                                                                   All ingredients into a bowl

6. Mix it well with your hands so that all of them combine to form a homogeneous mix.  Check for salt.KONICA MINOLTA DIGITAL CAMERA

                                                                 Homogeneous mix of tikki

7. Pinch out a little dough and  flatten it a little and dust it in the oats powder and keep it aside.KONICA MINOLTA DIGITAL CAMERA                                                             Pinched out ball being flattenedKONICA MINOLTA DIGITAL CAMERA

                                             Flattened balls being dusted in oats powder

8. Place a dosa skillet on medium flame with 1 or 2 Teaspoons of cooking oil splashed on it.  When heated place the tikki on it fry them till done closing it with a lid.KONICA MINOLTA DIGITAL CAMERA

                                               Tikki being fried on the dosa skillet

9. Flip and fry on the reverse if fried on the bottom .KONICA MINOLTA DIGITAL CAMERA

                                          Oats Moong dal tikki being fried on the reverse  

10. On being fried crispy transfer it to a serving plate and relish with sauce and Mint chutney!!Yumm  Repeat the process with the remaining tikki.KONICA MINOLTA DIGITAL CAMERA

                            Ready to serve Oats Moong dal tikki with sauce & mint chutney

Makes : 12-15 of the above size

Time taken : 1 hour

Good to remember:      

1. Use minimum water to cook moong dal.

2. Do not add water while grinding dal.

3. One can use any vegetable of your choice.

4. Using mint is optional.

5. One can even deep fry the tikki if necessary.


3 thoughts on “Oats-Moong dal tikki

    Rana said:
    July 22, 2014 at 10:30 am

    “Remember that Bengali households still are known for their amazing food culture and this fact is known world-wide 🙂

    tanSEN was bengali my dear friend, so were a lot of other people! want to see the entire list as it stands today? so was subash chandra bose and sri aurobindo 🙂

    and i can name a million others and i am proud to say our greateness can be exerted beyond our national borders.
    we are the fifth largest speakers!

    we bengalis have won pretty much every award in the world stage
    you name it we have it and we are damn proud of what we have 🙂

    its the only country in the world which took rebellion because it couldn’t speak its mother tongue and it won! and won so hard that the UN had to adopt that day as the international language day, which celebrates languages from all over the world.

    did you know that the FAMOUS SEARS TOWER is architectured by another bengali?”

    (MBA, IMT Ghaziabad)
    Bengaluru, Karnataka

      DaDude said:
      July 31, 2014 at 12:22 pm

      The noted Hindi author, Suryakant ‘Nirala’ Tripathi bitterly remembered his experience with Bengali chauvinists like Kamonasish Aayush Mazumdar:

      By contamination from Bengalis, the poison of regionalism (“prantiyata ka zahar”) had spread all over my veins, but instead of rendering me unconscious in this intoxication, it started to alert me–every minute–to each and every trick of the Bengalis. That was the benefit I got from the Bengalis. I started to get comfortable at seeing through each element of their twisted rhetoric (pecida bat asani se suljha lene laga).

    Rekha said:
    July 24, 2014 at 1:53 pm

    I have made beet cutlets, vermicelli cutlet and corn tikki from your blog. all were easy to cook and tasty. I will try out this too.

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