Sunday, June 5, 2016

Dr. Mantena's Monsoon Special - Sprouted Moong Tikki

Southern states of Andhra, Telangana, Karnataka, Kerala and Tamil Nadu of India are experiencing early monsoon rains this year. You must be wondering what rains have to do with our blog. Rain has some special connection with human food. Whenever it rains the human mind desires to have some hot tea, coffee and snacks. You see huge rush at the snack corners during rains.

One should be very careful about their diet during rainy season as the body is overburdened already fighting the viruses and infections during this time. Unable to control their temptation people eat unhealthy deep oil fried items like hot samosas, kachoris, mirchi bajji, pakoras etc inviting trouble to their bodies.

With little awareness and some effort one can enjoy monsoon season at home with healthy and delicious recipes without damaging our health. Today's update is one such step in this regards. Therefore, today's special in Dr. Mantena's Kitchen is " Sprouted Moong Tikki".

Sprouts are a part of regular food for Dr. Mantena's followers. One gets bored raw sprouts every day and therefore people skip eating them regularly. Instead of skipping you can make this kind of a variation and enjoy. So without wasting much time let's go into the making of this simple recipe.


1. Sprouted Moong                       -        1 Cup
2. Coriander Leaves                     -        1 bunch (small)
3. Mint Leaves                             -        1 bunch (small)
4. Green Chilies                           -        3 to 4 nos.
5. Chickpea Flour                         -        1/4 Cup
6. Milk Cream                              -        2 to 3 tea spoons

Servings                                    -        2 people

Cook Time                                 -        15 to 20 Minutes


1. Take a cup of sprouted moong and green chilies and grind into thick paste adding very little water. Since sprouted moong contain plenty of water in it one should be very careful while grinding. The paste should not become watery as it will be difficult to form a tikki. First try to grind without adding water and add little water if needed. Do not over grind it but leave small granules of the moong as it provides a crunchy taste to the tikki. Dr. Mantena's followers do not need any explanation about sprouting but for others here is a brief. Soak half cup of moong in water for about 8 hours, rinse well and keep the moong in a sprout maker or in a container and cover the lid for about 14 to 20 hours for better sprouting. Since you are not eating raw 10 - 14 hours will also do. But remember the more larger the sprouts the more nutrient it is. Do not over sprout it as well. When the roots appear in a sprout that means it is over sprouted. Over sprouted will make the moong bitter. Sprouting sometimes is tricky as it does not come as desired due to quality of the grains and sometimes the weather also affects. I wish you good luck.


2. Finely chop coriander leaves and mint leaves and keep it a side.

3. Take the grounded moong in vessel, add chickpea flour and half of the chopped coriander and mint leaves and mix.

4. After mixing them well, take some paste in your hand and make the shape of a ball and roll over the chopped mint and coriander leaves and press as shown in the picture below.

5. Now light on the flame and put a non-stick pan over it and let it heat for some time. Take a spoon of milk cream and spread all over it as shown in the picture.


6. Now place the tikkies all over the pan and cover the lid for about 5 - 10 minutes. Let them cook on a low flame. Remove the lid and turn over the tikkies to cook on the other side.


7. Now the delicious and healthy tikkies are ready. Serve hot with or without chutney and enjoy. The milk cream gives great colour and aroma to your tikkies. You can eat as many tikkies as possible without any trouble to your stomach. If served hot you don't miss the salt and you do not even think about the oil.

Keep watching the space for more updates.


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