Rawa Dal Tikki Leftover dal put to excellent use in making these delicious tikkis This recipe is from FoodFood TV channel By Sanjeev Kapoor 21 Jan 2016 in Recipes Course New Update Main Ingredients Semolina (rawa or suji), Dal Cuisine Indian Course Snacks and Starters Prep Time 0-5 minutes Cook time 51-60 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Rawa Dal Tikki 3/4 cup Semolina (rawa or suji) 1 1/2 cups Dal leftover Oil 1 tablespoon + for shallow-frying and greasing 1/2 teaspoons Mustard seeds 1 medium Onion finely chopped 1/4 cup Carrot grated 1 Green chilli finely chopped to taste Salt 12-15 Fresh coriander leaves 1/2 cup Breadcrumbs Juice of ¼ lemon for garnishing Amaranth micro greens Method Heat 1 tbsp oil in a non-stick pan, add mustard seeds and let them splutter. Add onion and carrot, mix and sauté for 1 minute. Add green chilli, mix and sauté for ½ minute. Add leftover dal and mix well and cook for 2 minutes. Dry roast semolina for 1 minute in another non-stick pan. Adjust salt in dal, add roasted semolina and mix well. Cook till the mixture thickens and the moisture is absorbed. Roughly chop coriander leaves. Transfer cooked dal mixture into a bowl. Add coriander leaves and mix well. Refrigerate the mixture for 15-20 minutes. Take the bowl out of the refrigerator, add breadcrumbs and lemon juice mix well. Heat some oil in another non-stick pan. Grease your palms with some oil, divide the dal mixture into equal portions and shape them into medium sized tikkis. Place tikkis in the second pan and shallow-fry in hot oil, turning sides, till golden and crisp from both sides. Drain on absorbent paper. Arrange them on a serving plate and serve hot garnished with amaranth micro greens. Nutrition Info Calories 1322 Carbohydrates 191.8 Protein 33.5 Fat 46.7 #Carrot #Fresh coriander leaves #Green chilli #Mustard seeds #Oil #Onion #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article