Moong dal masala puff tikki prepared with moong dal and rice flour are super tempting and very easy to prepare. You can prepare these tikkis two to three days prior the festival or special occasions and save your time during the festival day.
- Moong dal flour – 3/4 cup (125 grams)
- Rice flour – 3/4 cup (125 grams)
- Carom seeds – 1/4 tsp
- Green chilly paste – 3/4 tsp
- Asafoetida – 1 pinch
- Ginger paste – 3/4 tsp
- Sesame seeds – 2 tbsp
- Salt – 1/2 tsp or to taste
How to make ?
For making moong dal masala tikki, take a big mixing bowl and to it add moong dal flour and rice flour. Mix them well.
Now to the flour add salt, carom seeds, green chili paste, asafoetida and ginger paste. Mix everything really well and then add water in small portions to knead soft dough. Cover and keep the dough aside for 20 minutes to set.
After the dough sets, break small lumps from it. For this, grease your hands with oil and pinch small lump from the dough.
Place a polythene sheet over the rolling board and grease it with some oil as well. This helps dough ball from sticking to the sheet and it gets convenient to roll it out.
Now lift one dough ball at a time and dust it with some sesame seeds. Roll it up nicely and place on the polythene sheet. Press the dough ball very gently giving it a round shape.
Heat enough oil in a wok for deep frying the tikkis. To check if the oil is sufficiently heated, drop a small dough lump into it. If it rises immediately then the oil is rightly heated.
Lift the tikki from the polythene sheet and slide it gently to the wok. Flip and turn the sides until the tikki turns golden brown in color. Drain out the fried tikki on a plate and similarly fry rest of the tikkis as well.
Super yummy and scrumptious moong dal masala tikki is ready. Serve these delectable and crispy moong dal masala tikkis with tomato sauce, green coriander chutney or any pickle as per your taste. You can relish eating these lip smacking moong dal masala tikkis in breakfast or as snack with a steaming hot cup of tea or coffee.
The dough for making tikkis should be kneaded soft only then you will get puffed and crispy tikkis.