Moong Sprouts and Spring Onion Tikki
by Tarla Dalal
Added to 86 cookbooks
This recipe has been viewed 43653 times
Everybody yearns for a treat once in a while! Here is a perfectly enjoyable snack, made keeping diabetic norms in mind. These scrumptious Moong Sprouts and Spring Onion Tikkis are made with fibre and iron-rich moong sprouts bound together by oats flour, which contains betaglucan, a unique type of soluble fibre that helps control blood sugar.
Spring onion whites and greens enhance the flavour, texture and aroma of this tasty tikki, which is made with very little oil to make it suitable for diabetics with heart problems too.
To make a satiating meal take a Tortilla , spread some Mint and Onion Chutney and Cabbage, Carrot and Lettuce Salad , place two tikkis on top and wrap it up.
- Blend the moong sprouts in a mixer to a coarse mixture without using any water.
- Transfer the moong sprouts mixture into a deep bowl, add all the remaining ingredients and mix well.
- Divide the mixture into 12 equal portions and roll each portion into a 37 mm. (1½”) diameter tikki.
- Heat a non-stick tava (griddle) and grease it with ¼ tsp of oil. Cook all the tikkis on it, using 1 tsp of oil, till they turn golden brown in colour from both the sides.
- Serve immediately with mint and onion chutney.
- Blend ¼ cup of quick cooking rolled oats in a mixer till smooth to get ¼ cup of oats flour.
- It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.
Nutrient values (Abbrv) per tikki
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