Masoor Tikki with Curd Dip

by Tarla Dalal

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मसूर दाल टिक्की | मसूर दाल कटलेट | पौष्टिक मसूर टिक्की विद कर्ड डिप | - हिन्दी में पढ़ें (Masoor Tikki with Curd Dip in Hindi)

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A mouth-watering tikki made with masoor dal, low-fat paneer and typical Indian ingredients like onion, coriander and green chillies, which not only impart a tongue-tingling flavour but also lots of nutrients, calcium and fibre.

The Masoor Tikki with Curd Dip is especially valuable on the health front, as the protein quality improves when the dal is combined with paneer and served with curds.

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Masoor Tikki with Curd Dip recipe - How to make Masoor Tikki with Curd Dip

Tags

Soaking Time: 2 hours Preparation Time: 20 mins Cooking Time: 25 mins Total Time: 1652 hours 45 minutes 12Makes 12 tikkis
Show me for tikkis

Ingredients

For Masoor Tikki With Curd Dip
1/2 cup masoor (split red lentil) dal
1/4 cup grated low fat paneer (cottage cheese)
1/4 cup finely chopped onions
2 tbsp finely chopped coriander (dhania)
1/2 tsp lemon juice
1 tsp green chilli paste
2 whole wheat bread slices , crumbled
salt to taste
1 3/4 tsp oil for greasing and cooking

To Be Mixed Into A Curd Dip
1/2 cup fresh thick low fat curds (dahi)
1/4 cup finely chopped cucumber
2 tbsp finely chopped mint leaves (phudina)
1/2 tsp cumin seeds (jeera) powder
salt to taste

Method

For masoor tikki with curd dip

To make masoor tikki with curd dip, soak the masoor dal in enough water in a deep bowl for 2 hours and drain well.
Combine the masoor dal, salt and 1 cup of water in a broad non-stick pan and mix well.
Cover with a lid and cook on a medium flame for 8 to 10 minutes or till the dal is tender, while stirring occasionally.
Allow the dal to cool slightly and blend in a mixer to a coarse paste.
Combine all the ingredients, including the masoor dal mixture, in a deep bowl and mix well.
Divide the mixture into 12 equal portions and shape each portion into a 50 mm. (2") diameter flat round tikki.
Heat a non-stick tava (griddle) and grease it using ¼ tsp of oil.
Cook each tikki on a slow flame, using 1/8 tsp of oil till they turn crisp and golden brown in colour from both the sides.
Serve the masoor tikki with curd dip immediately topped with curd dip.