Chiwda ki Tikki

About Chiwda ki Tikki

Ingredients

• Pressed rice (chiwda / poha) 1 cup
• Medium potato, boiled and peeled 1
• Peanuts, roasted and crushed 2 tbsps
• Brown breadcrumbs 2 tbsps
• Fresh coriander leaves, chopped 2 tbsps
• Salt to taste
• Red chilli powder ½ tsp
• Dried mango powder (amchur) 1 tsp
• Cumin powder ½ tsp
• Oil 1 tbsp

How to Make Chiwda ki Tikki (Stepwise Photos)

Method

1. Soak pressed rice in 2 cups water in a bowl for 2 minutes. Drain well and transfer into a mixing bowl.
2. Add potato, crushed peanuts, brown breadcrumbs, coriander leaves, salt, red chilli powder, dried mango powder and cumin powder and mash everything together.
3. Divide the mixture into equal portions and shape them into tikkis.
4. Heat oil in a non-stick pan, place the tikkis in it and cook, turning sides, till they are evenly cooked and golden on both sides.
5. Arrange them on a serving platter and serve hot with chutney of your choice.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps