How to make Rawa Dal Tikki -

Leftover dal put to excellent use in making these delicious tikkis

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Semolina (rawa or suji), Dal

Cuisine : Indian

Course : Snacks and Starters

You can also find more Snacks and Starters recipes like Crispy Dahi Vade Moth ke Batashe Spanish Omelette Poha Balls

Rawa Dal Tikki

Rawa Dal Tikki Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 0-5 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Rawa Dal Tikki Recipe

  • Semolina (rawa or suji) 3/4 cup

  • Dal leftover 1 1/2 cups

  • Oil 1 tablespoon + for shallow-frying and greasing

  • Mustard seeds 1/2 teaspoons

  • Onion finely chopped 1 medium

  • Carrot grated 1/4 cup

  • Green chilli finely chopped 1

  • Salt to taste

  • Fresh coriander leaves 12-15

  • Breadcrumbs 1/2 cup

  • Juice of ¼ lemon

  • Amaranth micro greens for garnishing


Step 1

Heat 1 tbsp oil in a non-stick pan, add mustard seeds and let them splutter.

Step 2

Add onion and carrot, mix and sauté for 1 minute. Add green chilli, mix and sauté for ½ minute.

Step 3

Add leftover dal and mix well and cook for 2 minutes.

Step 4

Dry roast semolina for 1 minute in another non-stick pan.

Step 5

Adjust salt in dal, add roasted semolina and mix well. Cook till the mixture thickens and the moisture is absorbed.

Step 6

Roughly chop coriander leaves.

Step 7

Transfer cooked dal mixture into a bowl. Add coriander leaves and mix well. Refrigerate the mixture for 15-20 minutes.

Step 8

Take the bowl out of the refrigerator, add breadcrumbs and lemon juice mix well.

Step 9

Heat some oil in another non-stick pan.

Step 10

Grease your palms with some oil, divide the dal mixture into equal portions and shape them into medium sized tikkis.

Step 11

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.

Step 12

Arrange them on a serving plate and serve hot garnished with amaranth micro greens.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.