For Diabetics - Mint and Masoor Tikkis

"This is from Tarla Dalal's Delicious Diabetic low cal recipe book. These tikkis are packed with protein, vitamin A and iron and low in oil. Enjoy these as a starter or snack during the day. Lentils are heavy on the stomach in the night and must not be had after sunset."
photo by a user photo by a user
Ready In:
6 tikkis




  • To prepare the low fat paneer, put the milk to boil in a broad pan.
  • Once it starts boiling, add the low-fat yoghurt and mix well.
  • Remove from heat and stir gently until the milk curdles.
  • Strain and tie the curdled milk in a muslin cloth. Hang for 30 minutes to allow the whey to drain out.
  • Use in the recipe as required later.
  • Note: If the milk has not curdled completely in step 2, allow it to boil once more.
  • Secondly, if you want firm paneer, cover the block with a heavy weight to compress the paneer. This way you can cut cubes later from the paneer. This is what I do.
  • Clean, wash and soak the lentils overnight or atleast for 45 minutes before proceeding.
  • Drain completely.
  • Combine the lentils with 2 cups of water and pressure cook till the lentils are soft and slightly over cooked, but not mashed(about 2 whistles).
  • Drain the lentils and discard any extra water. Using a mortar and pestle, coarsely pound the lentils.
  • Combine this coarsely pounded masoor paste with the remaining ingredients and mix well in a mixing bowl.
  • Divide the mixture into 6 equal parts.
  • Shape each into an even round-sized flat piece.
  • Heat a non-stick griddle(tawa) and cook each tikki on high heat using a little oil until both sides are golden brown.
  • Serve hot.
  • Note: The discarded masoor dal water can be used to make rotis dough as it is full of nutrients or may be had as a soup with a pinch of pepper to clear a sore throat. I've tried this and it works like a charm besides giving me strength!

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