Portions: 2

Serving size: 6


1. No salt

2. Crispy


1 C Rice, cooked, soft

½ C Chane-Ki Dal, cooked (Bengal gram dhal)

¼ C Methi leaves, chopped (Fenugreek)

½ tsp Jeera (cumin)

½ tsp Rai (Mustard seeds)

1 Tbsp. Green chilies, finely chopped

½ tsp Turmeric powder

¾ tsp Amchur powder (dry mango)

2 Tbsp. Oil


1. Heat 1 tsp oil in a pan, add Jeera, rai, turmeric, green chilies, and methi leaves. Cook for a minute and add cooked chane-ki-dal and amchur and add water to boil well. Cook for 5 minutes to blend flavors and let water evaporate completely. Let it cool and solidify.

2. Mash the hot cooked rice nicely and add cooked dal and mix well.

3. Make small balls and flatten it to make tikkis.

4. On a flat nonstick pan, roast tikkis by smearing oil with the fingertips on the tikkis. After it turns golden on one side, flip the side and turn the other side golden as well.

5. Lay out on an interesting plate, arrange nicely and sprinkle red chili flakes or parsley.

6. Serve hot along with other food as planned.

Disclaimer: Including this recipe without consulting your dietitian may cause disturbances in your laboratory results. Creating variety in your eating pattern is one way to improve your quality of life.