|2 cups||Naman’s poha washed and drained|
|1/4 cup||yellow moong dal (split yellow gram), washed and drained|
|1 tbsp||chopped green chillies|
|1/4 cup||chopped spinach (palak)|
|1 tbsp||chopped coriander (dhania)|
|2 tsp||lemon juice|
|3 tsp||oil for greasing and cooking|
1. Place the Naman’s in a sieve and hold it under running water for a few seconds. Keep aside for 2 minutes for the water to drain out completely.
2. Soak the moong dal in enough water in a deep bowl for about an hour.
3. Drain, add the beaten rice and green chillies and grind to a coarse paste, without using any water.
4. Transfer the mixture into a bowl, add the spinach, coriander, sugar, lemon juice and salt and mix well.
5. Divide the mixture into 10 equal portions and shape each portion into 50 mm. (2”) diameter flat, round cutlet.
6. Heat a non-stick tava (griddle), grease it using 1 tsp of oil, and cook 5 cutlets using 1 tsp of oil till they turn brown in colour from both the sides.
7. Repeat step 6 to make 1 more batch of 5 cutlets.
8. Serve HOT with tomato ketchup or healthy green chutney.