Mong Vor
February 1, 2013

Moong daal tikki made in kashmiri style, served with chai or kashmiri kehwa.

Cuisine Kashmiri
Course Snacks
Serves 2
Method Fry
Difficulty Easy
Cook Time 25  minutes
  • Cuisine Kashmiri
  • Course Snacks
  • Serves 2
  • Method Fry
  • Difficulty Easy
  • Cook Time 25  minutes
Ingredients
split green gram
1/2   cup
cumin seeds
1/4   teaspoon
red chilli powder
1/4   teaspoon
ginger powder
1/4   teaspoon
mustard oil(preferable) or cooking oil
1 1/2   tablespoon
rice flour
2   teaspoon
salt to taste
 
Instructions

1. Soak split green gram in water overnight. Drain off the water in the morning but don't remove the skin. Dry daal completely with the help of a tissue paper. Crush it in a mortar(don't crush it too much, just 7-8 times with the help of a pestle). You should be able to see more than 60 percent uncrushed grains. Heat oil in a pan on medium to high heat.

2. Take dried moong daal in a plate and put red chilli powder, ginger powder, cumin seeds, rice flour and salt over daal. Mix very well and turn the heat on medium. Make small tikkis out of the mixture.

3. Put the tikkis in oil and keep the heat as it is. Flip the tikkis once one side turns brown. Mong Ver are ready to eat.