Dal Semolina Upma/Tikki

I usually have a bowl of cooked plain dal or at times left over tadke waali dal (the tempered dal) in my refrigerator. Generally I would mix it with some cooked rice and make an instant khichdi or at times I would knead some whole wheat flour with it, add spices and herbs and make some parathas out of it. Here, is an interesting snack with left over dal. I saw something similar in a cookery

channel on TV and since then, I was planning to try my version. The recipe is quite simple. No hard and fast rule.

Simply use any vegetables of your choice like carrots, beans, green peas, fresh corn, onion etc, add some roasted semolina and cook the mixture. Add bread crumbs to bind the mixture well. Coat it with dry bread crumbs and shallow fry them. Serve it with any dip of your choice and your evening snack is sorted out. Perfect for the rainy season along with a cup of ginger tea. Isn’t it tempting? So, what are you guys waiting for? Make it today and please do not forget to share your feedback with me. You can get more recipes of cutlets and kebabs here.

Ingredients:

• Onion 1
• Carrot 1
• Corn kernels 2-3 tbsp
• Salt to taste
• Chat masala 1 tsp
• Turmeric powder a pinch
• Red chili powder 1/2 tsp
• Left over cooked dal 1 cup
• Semolina 3-4 tbsp
• Refined oil as required
• Coriander leaves handful
• Bread crumbs 4-5 tbsp

Method:

• Chop the onion, carrot and other veggies of your choice like boiled peas, French beans, cabbage, cauliflower, capsicum etc into fine pieces.

• Add a tablespoon of oil in a pan and saute the veggies for 3-4 minutes.

• Add the left over dal tadka and mix. I have used moongdal tadka. You can use any dal of your choice.

• Add some turmeric powder and red chili powder.
• Add around half cup to one cup water depending on the thickness of your dal.

• Bring it to a boil. Now add around 3-4 tablespoon of roasted semolina and cook till the water is absorbed and the semolina is cooked well.

• At this stage you can add around a tablespoon of ghee and garnish with finely chopped coriander leaves and serve it like an upma.
• If you want to make tikkis out of it, then cool the mixture, add chat masala and finely chopped coriander leaves. Mix well.
• Add some fresh or dried bread crumbs till the mixture looks like a tight dough.

• Shape it into round tikkis and coat it with dried bread crumbs.

• Refrigerate the shaped tikkis for atleast half an hour
• Heat around 1-2 tablespoon of oil in a grill pan or a flat non stick pan.
• Add around 5-6 tikkis and cook both sides at medium flame till they are golden in colour.

• Serve hot with any sauce or chutney or dip.