1. Masoor Tikki with Curd Dip

Soaking time:  2 hours 

Makes 12 tikkis 


  • 1/2 cup Masoor Dal (Split Red Lentil)
  • 1/4 cup grated low-fat Paneer
  • 1/4 cup finely chopped Onions
  • 2 TBSP Finely chopped Coriander (Dhania)
  • 1/2 TSP Lemon juice
  • 1 TSP Green Chilli paste
  • 2 whole Wheat Bread Slices, Crumbled
  • Salt to taste
  • 1 3/4 TSP Oil for greasing and cooking

To Be Mixed Into A Curd Dip

  • 1/2 cup Fresh thick low-fat Curds (Dahi)
  • 1/4 cup finely chopped Cucumber
  • 2 TBSP finely chopped Mint Leaves (Pudina)
  • 1/2 TSP Cumin seeds (Jeera) powder
  • Salt to Taste


  1. Soak the Masoor Dal in enough Water in a deep bowl for 2 hours and drain well.
  2. Combine the Masoor Dal, Salt and 1 cup of water in a broad non-stick pan and mix well.
  3. Cover with a lid and cook on a medium flame for 8 to 10 minutes or till the dal is tender while stirring occasionally.
  4. Allow the dal to cool slightly and blend in a mixer to a coarse paste.
  5. Combine all the ingredients, including the Masoor Dal mixture, in a deep bowl and mix well.
  6. Divide the mixture into 12 equal portions and shape each portion into a 50mm flat round Tikki.
  7. Heat a non-stick Tava (Griddle) and grease it using ¼ TSP of oil.
  8. Cook each Tikki on a slow flame, using 1/2 TSP of oil till they turn crisp and golden brown in colour from both sides.
  9. Serve immediately topped with Curd dip.

Source: Tarla Dalal

URL: https://www.tarladalal.com/Masoor-Tikki-with-Curd-Dip-39893r

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