How to make Chana Dal Tikki - A popular teatime snack in South India.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Split Bengal Gram, Scraped Fresh Coconut

Cuisine : Indian

Course : Snacks and Starters

Chana Dal Tikki Recipe Card

Chana Dal Tikki

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Chana Dal Tikki checkout Dal Kabab, Puran Poli, Chana Puri, Ambe Dal . You can also find more Snacks and Starters recipes like Bajra Dosa, Chicken Souvlaki With Tzaziki, Mexican Vegetable Hash, Crisp Prawns.

Prep Time : 51-60 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Chana Dal Tikki Recipe

  • Split Bengal Gram soaked 1 cup

  • Scraped Fresh Coconut 1/2 cup

  • Oil for shallow frying

  • Green chillies roughly chopped 2

  • Ginger roughly chopped 1 inch

  • Onions chopped 2 medium

  • Salt to taste

  • Gram flour (besan) 1 tablespoon

  • Fresh mint sprig for garnishing


Step 1

Heat sufficient oil in a non-stick pan.

Step 2

Put split Bengal gram, curry leaves, green chillies and ginger in a mixer jar and grind. Add coconut and onions (reserving some) and salt and grind again to a coarse paste.

Step 3

Transfer into a bowl, add reserved onions and gram flour and mix well. Shape the mixture into equal sized balls and flatten them slightly to make tikkis.

Step 4

Place the tikkis in the pan and shallow-fry, turning sides, till crisp from both sides. Drain on absorbent paper.

Step 5

Arrange them on a serving plate, garnish with a fresh mint sprit and serve hot.