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moong sprouts and rice tikki recipe | leftover rice tikki | sprouts and rice cutlet |
Tarla Dalal
• 14 October, 2022
Table of Content
moong sprouts and rice tikki recipe | leftover rice tikki | sprouts and rice cutlet | with 25 amazing images.
The healthy moong sprout cutlet recipe is a healthy, tasty and diabetic friendly cutlet of tikki made with sprouted green moong dal and leftover rice that can be served as a healthy and light evening snack along with a cup of masala tea. Learn how to make moong sprouts and rice tikki recipe | leftover rice tikki | sprouts and rice cutlet |
Moong sprouts have a crisp texture, and slightly sweet nutty taste that fit well into any recipe. moong sprouts and rice tikki bound together by cooked rice and flavoured with fresh mint, green chilli paste and lemon juice, the moong sprouts make an excellent dough for succulent rice tikkis.
Cooked with minimal oil on a tava, the moong sprouts and rice tikki turns out into a perfectly golden, crisp snack that is further pepped up with a sprinkling of chaat masala, and served with green chutney and tomato ketchup.
Tips to make moong sprouts and rice tikki: 1. Serve the tikkis hot with green chutney and tomato ketchup. 2. Remember to press down with a spatula while cooking to ensure uniform cooking. 3. You can pack these tikki in the tiffin to work or in kids tiffin.
Enjoy moong sprouts and rice tikki recipe | leftover rice tikki | sprouts and rice cutlet | with detailed step by step images.
Tags
Soaking Time
0
Preparation Time
10 Mins
Cooking Time
8 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
18 Mins
Makes
12 tikkis
Ingredients
For Moong Sprouts and Rice Tikki
2 cups sprouted moong (whole green gram)
1 cup soaked and cooked rice (chawal) or leftover rice
2 tsp finely chopped green chillies
4 tbsp finely chopped mint leaves (phudina)
2 tsp lemon juice
salt to taste
oil for greasing and cooking
chaat masala for sprinkling
For Serving With Moong Sprouts and Rice Tikki
Method
For moong sprouts and rice tikki
- To make moong sprouts and rice tikki, blend the moong sprouts in a mixer to a coarse mixture, without using any water.
- Combine all the ingredients, including the sprouted moong 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 lightly using a little oil.
- Cook the tikkis on a medium flame using a little oil, till they turn golden brown in colour from both the sides.
- Sprinkle a little chaat masala on top of the moong sprouts and rice tikki and serve immediately with tomato ketchup and green chutney.
Moong Sprouts and Rice Tikki recipe with step by step photos
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like moong sprouts and rice tikki recipe | leftover rice tikki | sprouts and rice cutlet | then see our collection of tikkis and some recipes we love.
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like moong sprouts and rice tikki recipe | leftover rice tikki | sprouts and rice cutlet | then see our collection of tikkis and some recipes we love.
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what is moong sprouts and rice tikki made of? is made from 2 cups sprouted moong , 1 cup cooked rice (chawal), 2 tsp finely chopped green chillies, 4 tbsp finely chopped mint leaves (phudina), 2 tsp lemon juice and salt to taste. See below image of list of ingredients for moong sprouts and rice tikki.
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In a mixer put the moong sprouts.
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Blend to a coarse mixture, without using any water.
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In a deep bowl put the blended moong sprouts.
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Add 1 cup cooked rice (chawal).
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Add 2 tsp finely chopped green chillies.
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Add 4 tbsp finely chopped mint leaves (phudina).
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Add 2 tsp lemon juice.
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Add salt to taste. We added 3/4th tsp salt.
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Mix well.
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In a mixer put the moong sprouts.
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To make moong sprouts and rice tikki recipe | leftover rice tikki | sprouts and rice cutlet | divide the mixture into 12 equal portions.
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Shape each dough ball into a 50 mm. (2”) diameter round by flattening them in between your palms.
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We have made 12 uncooked tikkis.
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Heat a non-stick tava (griddle) and grease it with oil.
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Place the 12 tikkis carefully over it.
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Cook the bottom of the tikki for 30 to 45 seconds on medium flame.
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Grease the top of the tikki.
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Flip over.
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Cook the other side the same way till golden brown in colour. Remember to press down with a spatula while cooking to ensure uniform cooking.
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Keep cooking and flipping till both sides are gold brown. Your tikki's are ready.
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Sprinkle a little chaat masala on top.
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Serve moong sprouts and rice tikki | leftover rice tikki | sprouts and rice cutlet | immediately with tomato ketchup and green chutney.
-12-198662.webp?w=800&format=webp)
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Serve the tikkis hot with green chutney and tomato ketchup.
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Remember to press down with a spatula while cooking to ensure uniform cooking.
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You can pack these tikki in the tiffin to work or in kids tiffin.
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Nutrient values (Abbrv)per plate
nullClick here to view Calories for Moong Sprouts and Rice Tikki
The Nutrient info is complete
Payal Parikh 86
Jan. 18, 2016, 11:01 a.m.
I make this recipe everytime I have leftover rice at home, I serve them with green chutney and enjoy every bite of it...
Archana M
Jan. 15, 2016, 11:59 p.m.
Great combination of the sprouts and rice.. the cooked rice added gives a nice binding to the tikkis.. And the minty flavour and taste goes really very well.. I enjoyed this with tomato ketchup..
Sonal Modi
Aug. 27, 2015, 5:04 p.m.
