Savory Lentil And Oats Cutlets Recipe

About this recipe

Savory Lentil and Oats Cutlets are a delightful and healthy Indian snack that combines the goodness of moong dal, rolled oats, and aromatic spices. With a crispy exterior and a tender, flavorful interior, these cutlets are a perfect mid-day snack or a light evening meal. They are high in protein and fiber, making them suitable for fitness enthusiasts and anyone looking for a nutritious yet satisfying option. The preparation involves grinding soaked moong dal, mixing it with oats and spices, shaping the mixture into patties, and shallow frying them to golden perfection. Serve these cutlets warm with a side of mint chutney or yogurt for a refreshingly tangy complement. Whether you're meal prepping or looking for a quick bite, these high-protein cutlets are an excellent addition to your menu.

Ingredients

• 1 kg Yellow Moong Dal
• 400 g Quaker Rolled Instant Oats
• 1 pack (500 g) Bhagyalakshmi Rice Flour
• 1 pack (100 g) Everest - Ginger Garlic Paste
• medium Chilli Green Long
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 20 g Turmeric Powder
• - Red Chilli Powder
• 100 g Catch Super Garam Masala
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 140 g Modern Kitchens Raita Boondi - 100 % Rice Bran Oil
• 250 ml Keya Lemon Juice

Instructions

1. 1. Rinse the moong dal thoroughly and soak it in water for 2 hours.
2. 2. Drain the soaked dal and grind it to a coarse paste using a blender, adding a little water if necessary.
3. 3. In a mixing bowl, combine the ground moong dal paste, rolled oats, rice flour, ginger-garlic paste, chopped green chili, and coriander leaves.
4. 4. Add cumin seeds, turmeric powder, red chili powder, garam masala, and salt to the mixture. Mix thoroughly to form a thick dough.
5. 5. Squeeze in the lemon juice and mix again to evenly distribute the flavors.
6. 6. Divide the mixture into small portions and shape them into flat, round cutlets.
7. 7. Heat a non-stick pan or skillet over medium heat and add 1-2 tablespoons of oil.
8. 8. Place the cutlets on the pan and cook for 3-4 minutes on each side until golden brown and crispy.
9. 9. Repeat the frying process with the remaining cutlets, adding more oil to the pan as needed.
10. 10. Once cooked, transfer the cutlets to a plate lined with paper towels to absorb excess oil.
11. 11. Serve the cutlets warm with mint chutney or a side of yogurt for dipping.