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Tiny tikkis have a healthy ratio of protein and carbs. Minimal but interesting spices. Very small preparation time. You can serve while you are making it. My grandnephew and my nephew back from college were hungry and wanted something chapata. I had soaked moong dal ready in the fridge and also a packet of American corn. Pressure on time made me think creatively. Both the young boys were happy with the result.
- Grind corn and moong dal coarsely. Sieve out the excess water.
- Mix ground moong dal, corn, dhania powder, lemon juice, ginger and chilly pastes, salt in a bowl and mix thoroughly.
- Make 1 inch diameter thin tikkies.
- Heat the oil and deep fry on medium till they turn golden brown from all the sides.
- Serve with buttered toast and tomato ketchup.
This recipe was contributed by Foodie#439140 on 23 Oct 2010
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