Sun Mar 22, 2026 | Updated 06:32 PM IST HZ Awards 2026
Looking for a healthy and tasty snack that's easy to make and packed with flavour? Have you ever tried Moong Dal Tikki? This simple recipe, made with moong dal, offers a deliciously crunchy and satisfying treat that’s perfect for any time of the day. This easy Moong Dal Tikki recipe is by Chef Sanjeev Kapoor.
Moong Dal Tikki is a delicious and healthy snack made from moong dal, mixed with spices and herbs, then shaped into patties and fried. Crispy on the outside and soft on the inside, it's a flavorful treat perfect for any occasion. Whether you're in need of a light breakfast, a snack, or even a dinner side dish, moong dal tikki is a great choice. So here’s how to make crispy Moong Dal Tikki at home
1. Begin by taking a large bowl and adding the moong dal. Rinse the moong dal thoroughly with water a few times to remove any impurities. Once cleaned, soak the dal in enough water for about 3 to 4 hours to soften it.
2. After soaking, drain the water from the moong dal. Take half of the soaked moong dal and coarsely crush it. Grind the dal to a coarse paste. The rest of the dal should be kept whole and not crushed.
3. Now, add the dal mixture to a bowl, followed by chopped capsicum, cabbage, green chillies, chopped coriander, amchur, salt, and lemon juice. Mix well. Then, add red chilli powder, garam masala powder, and breadcrumbs, and mix everything thoroughly.
4. Now take small portions of the mixture and roll them into smooth balls. Gently flatten each ball into a small, round patty or tikki shape, so they cook evenly.
5. Heat a non-stick pan or tava and add a little oil for shallow frying. Once the oil is hot, carefully place the tikkis in the pan. Fry them on medium heat for 3-4 minutes on each side, or until they turn golden brown and crispy.
6. Once the tikkis are crispy and golden on both sides, remove them from the pan and place them on some tissue paper to absorb any excess oil. Serve it hot with some tomato ketchup and chutney.
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Start by rinsing the moong dal in a large bowl to remove any impurities, then soak it in water for 3-4 hours to soften.
After soaking, drain the water and coarsely crush half of the moong dal, leaving the rest whole.
In a bowl, mix the crushed and whole dal with chopped capsicum, cabbage, green chillies, coriander, amchur, salt, and lemon juice. Add red chilli powder, garam masala, and breadcrumbs, then mix everything well.
Take small portions of the mixture, roll them into balls, and flatten them into round tikkis, about 1/2 inch thick.
Heat a little oil in a non-stick pan and fry the tikkis on medium heat for 3-4 minutes on each side until golden and crispy.
Once crispy, remove the tikkis from the pan and serve it hot with ketchup or chutney.
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