Diabetic Friendly Moong Sprout Cutlet Recipe
The Healthy Moong Sprout Cutlet Recipe is a healthy, tasty and diabetic friendly cutlet of tikki made with sprouted green moong dal and spring onions that can be served as a healthy and light evening snack along with a cup of Masala tea.
Diabetic Friendly Moong Sprout Cutlet is a healthy and delicious evening snack that you can binge eat without having to worry about the calories. Sprouted Moong Beans are pretty healthy and a natural protein source for the vegetarians.
The tikkis are made using Sprouted Moong and Spring Onions, also oatmeal is used to bind the tikki's. This recipe is diabetic friendly as it has the goodness of sprouted moong beans and oats adding enough fibre to the diet. Also, these tikki's are pan fried, making it a healthy choice.
Serve the Diabetic Friendly Moong Sprout Cutlet Recipe along with a Dip or Tomato Sauce and a cup of Masala Chai as an evening snack. You can also make a chaat of this cutlet, by adding some onions, chutneys & sev and finally some chaat masala. It will make a great party appetizer.
If you like this Moong Sprout Cutlet Recipe, here are a few more evening snack recipes
10 M
20 M
30 M
4 Servings
Ingredients
- 2 cups Green Moong Sprouts , parboiled
- 1/2 cup Spring Onion Greens , finely chopped
- 1 cup Instant Oats (Oatmeal)
- 1 inch Ginger , roughly chopped
- 1 Green Chilli , roughly chopped
- 1/2 teaspoon Coriander (Dhania) Powder
- 1/2 teaspoon Garam masala powder
- Cooking oil , to shallow fry the tikkis
- Salt , as per your taste
How to make Diabetic Friendly Moong Sprout Cutlet Recipe
To begin making Diabetic Friendly Moong Sprout Cutlets, cook the sprouted green moong dal in a pressure cooker using 1/4 cup of water and a pinch of salt. Cook for 2 whistles and turn off the heat. Allow the pressure to release naturally.
Save a hand full of the par boiled sprouted moong, and add the rest of the par boiled sprouts along with green chillies and ginger to a mixer and make a smooth mixture.
To this ground moong sprout mixture, add chopped spring onions, oats, coriander powder, garam masala, season with salt and mix well until all the ingredients come together.
Make small tikkis with the Moong Sprout mixture and keep them ready to pan fry them.
Heat a flat skillet on medium flame, brush a little oil on its surface, once its hot add a batch of moong sprout tikkis and let it cook on its bottom for a few minutes.
Once the moong sprout tikkis are golden brown on the bottom, flip over and cook the other side as well. To cook one tikki, it will take up to 10 minutes for it to nicely brown on both sides.
Serve the Diabetic Friendly Moong Sprout Cutlet Recipe along with a Dip or Tomato Sauce and a cup of Masala Chai as an evening snack. You can also make a chaat of this cutlet, by adding some onions, chutneys & sev and finally some chaat masala. It will make a great party appetizer.
Nithya Anantham
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.
