moong sprouts and rice tikki recipe | leftover rice tikki | sprouts and rice cutlet |
by Tarla Dalal

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.

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about moong sprouts and rice tikki▼

moong sprouts and rice tikki step by step recipe▼

what is moong sprouts and rice tikki made of?▼

dough for moong sprouts and rice tikki▼

making moong sprouts and rice tikki▼

tips for moong sprouts and rice tikki▼

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Moong Sprouts and Rice Tikki recipe - How to make Moong Sprouts and Rice Tikki

For Moong Sprouts and Rice Tikki
2 cups moong (whole green gram) sprouts
1 cup cooked rice (chawal)
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
tomato ketchup
green chutney

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.

Nutrient values per tikki

Energy	130 cal
Protein	6.9 g
Carbohydrates	19.2 g
Fiber	4.8 g
Fat	2.9 g
Cholesterol	0 mg
Vitamin A	69.5 mcg
Vitamin B1	0.1 mg
Vitamin B2	0.1 mg
Vitamin B3	0.7 mg
Vitamin C	1 mg
Folic Acid	1.9 mcg
Calcium	37.8 mg
Iron	1.4 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	7.6 mg
Potassium	232.1 mg
Zinc	0.9 mg

Moong Sprouts and Rice Tikki recipe with step by step photos

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what is moong sprouts and rice tikki made of?

what is moong sprouts and rice tikki made of? is made from 2 cups moong (whole green gram) sprouts, 1 cup cooked rice (chawal), 2 tsp green chilli paste, 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.

dough for moong sprouts and rice tikki

In a mixer put the moong sprouts.
Blend to a coarse mixture, without using any water.
In a deep bowl put the blended moong sprouts.

Add 1 cup cooked rice (chawal).
Add 2 tsp finely chopped green chillies.
Add 4 tbsp finely chopped mint leaves (phudina).
Add 2 tsp lemon juice.
Add salt to taste. We added 3/4th tsp salt.

Mix well.

making moong sprouts and rice tikki

To make moong sprouts and rice tikki recipe | leftover rice tikki | sprouts and rice cutlet | divide the mixture into 12 equal portions.
Shape each dough ball into a 50 mm. (2”) diameter round by flattening them in between your palms.
We have made 12 uncooked tikkis.
Heat a non-stick tava (griddle) and grease it with oil.

Place the 12 tikkis carefully over it.
Cook the bottom of the tikki for 30 to 45 seconds on medium flame.
Grease the top of the tikki.
Flip over.
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.

Keep cooking and flipping till both sides are gold brown. Your tikki's are ready.
Sprinkle a little chaat masala on top.
Serve moong sprouts and rice tikki | leftover rice tikki | sprouts and rice cutlet | immediately with tomato ketchup and green chutney.

tips for moong sprouts and rice tikki

Serve the tikkis hot with green chutney and tomato ketchup.
Remember to press down with a spatula while cooking to ensure uniform cooking.

You can pack these tikki in the tiffin to work or in kids tiffin.

Sonal Modi

on 18 Apr 16 02:34 PM

Payal Parikh 86

on 31 Oct 15 12:41 PM

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

on 29 Oct 15 04:56 PM

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..