Sprouts ki Tikki

About Sprouts ki Tikki

Ingredients

• Sprouted pigeon peas ¾ cup
• Medium potatoes, boiled and peeled 3
• Medium onion, finely chopped 1
• Green chillies, finely chopped 2
• Salt to taste
• Turmeric powder ¾ tsp
• Fennel seeds (saunf) 1 tsp
• Cashewnuts, chopped 2 tbsps
• Fresh coriander leaves, finely chopped 2 tbsps
• Cornflour 3 tbsps
• Sunflower oil ½ tbsp

How to Make Sprouts ki Tikki (Stepwise Photos)

Method

1. Take pigeon pea sprouts, potatoes, onion, potato, green chillies, salt, turmeric powder, fennel seeds, cashewnuts, coriander leaves and cornflour in a bowl and mash everything together.
2. Divide the mixture into equal portions and shape them into cutlets.
3. Heat oil in a non-stick pan, place the cutlets in it and cook, turning sides, till they are evenly golden and crisp on both sides.
4. Arrange them on a serving platter and serve hot.

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