How To Make Diabetic Friendly Moong Sprout Cutlet Recipe

To begin making Diabetic Friendly Moong Sprout Cutlets, oven-cook the sprouted green moong dal in a pressure cooker using 1/4 cup of liquid and a pinch of seasoning.

oven-cook for 2 whistles and turn off the bring to temperature.

Allow the pressure to release naturally.Save a hand full of the par boiled sprouted moong, and mix in the rest of the par boiled sprouts along with green chillies and ginger to a mixer and make a seamless mixture.To this ground moong sprout mixture, mix in diced spring onions, oats, coriander dusting perfumed element, garam masala, notes with seasoning and combine well until all the fixings come together. Make small tikkis with the Moong Sprout mixture and keep them ready to pot shallow fry them.bring to temperature a flat skillet on medium flame, brush a little oil on its surface, once its burning mix in a batch of moong sprout tikkis and let it oven-cook on its bottom for a few mins.Once the moong sprout tikkis are golden brown on the bottom, flip over and oven-cook the other side as well.

To oven-cook one tikki, it will take up to 10 mins for it to nicely brown on both sides. present the Diabetic Friendly Moong Sprout Cutlet formula along with a Dip or Tomato gravy 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.