Rava cutlet with crunchy outer and soft inner is easy and fun to make as it holds only handful ingredients. Rava upma is seldom ate at my home and anything made with rava other than rava dosa and rava idli is usually least grosser for my family. So I chose to make cutlets with it adding some veggies of my choice. Trust me no one will find its made with rava even after they take a bite so make use of all the underutilized rava at home. So lets get to the making!
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- Rava – 1 cup
- Onion – ½ cup
- Green chili – 1 tsp
- Grated carrot – 2 tbsp
- Frozen corn – ¼ cup
- Ginger garlic paste – ¼ tsp
- Water – 2 cups
- Oil – 1 tbsp
- Salt to taste
- Oil for pan frying
- Bread slices- 3
- Maida – ¼ cup
- Water – 1 to 2 tbsp (to mix maida)
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- Dry roast rava in a pan and keep it aside. Now heat oil in the same pan add chopped onions, green chili and saute then add ginger garlic paste to it and saute until the raw smell goes. Now add grated carrot, corn and salt. Mix everything well.
- Now pour 2 cups water to it and allow it to boil. When the water starts boiling summer the flame and add rava gradually and keep stirring continuously without forming lumps. Take of the flame and rava starts leaving off the pan. Allow the mixture to cool.
- Now add bread slices to the blender and grind it to form bread crumbs.
- Now in a small bowl add ¼ cup maida and add little water to it to form thick paste. And keep it aside.
- After the rava mixture has cooled down make small ball balls out of them and press them light to flatten it. You can make any shape of your choice. Then dip it in maida mixture and coat it with breadcrumbs and keep it aside. Repeat the process till all the mixture is done.
- Now heat oil in a pan and place the rava cutlets one by one and cook in medium flame to get even coloring. When you see the sides browning flip it carefully. When done remove from heat and transfer it to paper towel.
- Serve it hot with sauce.