Wednesday, October 3, 2012

Chire Moong Tikia - Flattened Rice Moong Fritters

If you grow weary of Potato Poha, you may try out Chire Moong Tikia, another appetizing snack prepared with flattened rice that gets polished off within minutes of its serving; such is the frenzy it triggers among guests. I usually make it in the evening to be had with tea, but occasionally I team it up with a plate of steaming rice and a bowl of dal, turning the entire meal to a fulfilling one.

I believe chire moong tikia tastes its best when it is made simple with minimal ingredients, but you are free to play around anyway putting your imagination into action.

Ingredients:                                          Cooking time: 20 minutes
ü  100 gm flattened rice
ü  3 tbsp moong lentil (soaked in water for 3-4 hours) 
ü  4-5 green chillies (chopped)
ü  2 cups of loosely packed spinach (blanched)
ü  Salt to taste
ü  1 tsp sugar
ü  Lemon juice, taste wise
ü  1 tsp paprika or dry red chilli powder
ü  1/2 tsp turmeric powder
ü  White oil for frying
1) Soak flattened rice for 5 minutes in water. Strain the rice.
2) Add turmeric powder, salt and dry red chilli powder into the rice and mix in.
3) Grind moong lentil into fine paste and chop the blanched spinach coarsely.
4) Add the moong lentil paste, green chillies and chopped spinach to the rice and combine them well.
5) Add sugar and lemon juice. Make small balls out of the mixture, flattening them between your palms.
6) Deep fry them in hot oil and slide them on to an absorbent paper.
7) Serve hot with any favourite sauce or chutney of yours.


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