Diabetic-friendly ingredients like chana dal and cabbage, flavored elegantly with mint leaves and cumin seeds powder, make brilliant tikkis! The crispness of the Chana Dal and Cabbage Tikki brought about by the interplay of chana dal and curds is indeed remarkable, but must be had fresh off the tava to enjoy the perfect texture. Being cooked with minimal oil, these tikkis are light but still sumptuous enough to keep you going till the next meal.
|Soaked chana dal||1 Cup (16 tbs) (split Bengal gram)|
|Finely chopped cabbage||1/2 Cup (8 tbs)|
|Chopped green chili||1 Tablespoon|
|Chopped mint leaves||2 Tablespoon|
|Turmeric powder||1 Pinch|
|Cumin seed powder||1 1/2 Teaspoon|
|Low fat curd||2 Tablespoon|
|Besan||1/4 Cup (4 tbs) (Bengal gram flour)|
|Oil||1 3/4 Teaspoon|
1. In blender, add soaked chana dal, green chili and 2 tablespoons of water. Blend into coarse paste.
2. Into a bowl, transfer the mixture and add cabbage, mint leaves, turmeric, cumin powder, curd, salt, and besan. Mix well and divide the mixture into 6 equal parts. Shape them into flat round tiki.
3. Grease a non-stick griddle with ¼ teaspoon of oil, place the tiki’s and cook each over low flame using ¼ teaspoon of oil until golden brown on both sides.
4. Serve immediately with green chutney.
Make the mixture just before cooking them and shape them one by one and directly cook them on a griddle and also do not shape the tikkis in advance.