This kebab is made using oats and dal where roundels of soaked moong dal mixture are dipped in a cornflour mix, rolled in oats and shallow-fried until golden-brown.
These are super crispy and are ideal to serve as a healthy evening snack or appetiser.
1 tsp Cumin powder 1 1/2 tsp Red chilli powder 1/2 tsp Cumin seeds 1 1/2 tbsp Cornflour 1 cup Moong dal 3/4 cup Rolled oats 1/2 cup Grated carrot
1 tsp Ginger-garlic paste 1-2 Green chillies, chopped to taste Salt Breadcrumbs (for binding) Oil (as required) Water (as required)
First, soak the moong dal for about 3-4 hours. Once done, wash it properly and grind it into a smooth paste using a blender. Keep aside.
Now, in a pan, add oil and cumin seeds and allow them to splutter. Add ginger-garlic paste, green chillies, red chilli powder, cumin powder and salt.
Add the dal into this. Mix well and let it cook for some time. Add grated carrot and breadcrumbs. Mix well.
Next, in a separate bowl, combine cornflour and water. Make small kebabs out of the dal mixture, dip it into the cornflour mix and roll into oats
Heat oil in a pan, and shallow-fry these kebabs until golden brown from both sides. Oats dal kebab is ready!