Dal tikki is made from moong dal, rice, onions, and a few spices. Follow my easy instructions to make dal tikkis quickly at home.
KEY TAKEAWAYS
- Dal tikkis are a perfect snack item for evening tea time made from a few simple ingredients often available in every home.
- Serve them hot with tomato ketchup, onion rings, lemon slices, green chutney, mustard sauce, or tamarind chutney.
- The taste of these tikkis is usually savory, spicy, and crunchy.
- Chicken tikkis, aloo tikkis, vegetable tikkis, and paneer tikkis offer similar taste as dal tikkis.
How to Make Dal Tikki? (Step by Step Guide with Images)
Step 1: Take ¼ cup of soaked rice and 1.5 cup of soaked green gram dal (moong dal) in a mixture grinder.
Step 2: Blend them nicely. Transfer to a bowl when done. Check the texture.
(Pro tip: Blend it a little bit more if the paste is not smooth).
Step 3: Add 1 small piece of finely chopped onion, 1 piece of finely chopped fresh green chili, salt to taste, ½ tsp of chaat masala powder, ½ tsp of black pepper powder, ½ tsp of garam masala powder, and 2 tsp of finely chopped fresh coriander leaves.
Step 4: Follow it with 4 tsp of bread crumbs.
(Pro tip: You can use store-bought bread crumbs. However, I would recommend making them at home by grinding a pack of toast biscuits in your mixture grinder).
Step 5: Mix them all very nicely.
Step 6: Rub a little cooking oil on your hand and shape the tikkis.
Step 7: Coat with bread crumbs. Keep them on a plate aside.
Step 8: Heat an adequate amount of cooling oil in a kadai on a high flame. When it is hot, reduce the flame to medium and release each dal tikki carefully in the hot oil from one side so that you do not splash hot oil on you. Flip and fry the tikkis till golden brown. Remove them.
(Pro tip: You may keep these fried dal tikkis on a plate covered with a piece of tissue paper before serving them finally. This will absorb the excess oil in them. However, do not keep them for long as the steam might overcook them and hamper the desired crunchiness in them).
Step 9: Your delicious homemade dal tikkis are now ready to serve. Arrange them on a plate, garnish with a few fresh mint leaves, and serve hot.
Recipe Card
Dal Tikki
Ingredients
To make the tikkis:
- 1.5 cup green gram dal moong dal (soaked overnight)
- ¼ cup rice soaked overnight
- 1 piece onion small size, finely chopped
- 1 piece green chili finely chopped
- Salt To taste
- ½ tsp chaat masala powder
- ½ tsp black pepper powder
- ½ tsp garam masala powder
- 2 tsp coriander leaves finely chopped
- 4 tsp bread crumbs
To coat the dal tikkis:
- Bread crumbs An adequate amount
To fry the dal tikkis:
- Cooking oil An adequate amount
Instructions
- Take ¼ cup of soaked rice and 1.5 cup of soaked green gram dal (moong dal) in a mixture grinder.
- Blend them nicely. Transfer to a bowl when done. Check the texture. (Pro tip: Blend it a little bit more if the paste is not smooth).
- Add 1 small piece of finely chopped onion, 1 piece of finely chopped fresh green chili, salt to taste, ½ tsp of chaat masala powder, ½ tsp of black pepper powder, ½ tsp of garam masala powder, and 2 tsp of finely chopped fresh coriander leaves.
- Follow it with 4 tsp of bread crumbs. (Pro tip: You can use store-bought bread crumbs. However, I would recommend making them at home by grinding a pack of toast biscuits in your mixture grinder).
- Mix them all very nicely.
- Rub a little cooking oil on your hand and shape the tikkis.
- Coat with bread crumbs. Keep them on a plate aside.
- Heat an adequate amount of cooling oil in a kadai on a high flame. When it is hot, reduce the flame to medium and release each dal tikki carefully in the hot oil from one side so that you do not splash hot oil on you. Flip and fry the tikkis till golden brown. Remove them. (Pro tip: You may keep these fried dal tikkis on a plate covered with a piece of tissue paper before serving them finally. This will absorb the excess oil in them. However, do not keep them for long as the steam might overcook them and hamper the desired crunchiness in them).
- Your delicious homemade dal tikkis are now ready to serve. Arrange them on a plate, garnish with a few fresh mint leaves, and serve hot.
