Rava Cutlets
Try this Rava Cutlets recipe, or contribute your own.
Try this Rava Cutlets recipe, or contribute your own.
- ginger paste - 1 tsp
- oil - for frying
- green coriander - 3 to 4 tbsp (finely chopped)
- salt - 1 tsp or to taste
- semolina - 1 cup
- capsicum - 1/2 cup (finely chopped)
- grated carrot - 1/2 cup
- cauliflower - 1/2 cup (finely chopped)
- refined flour - 2 tbsp
- green chili - 2 (finely chopped)
- black pepper - 1/4 tsp (coarsely ground)
- bread crumbs - 2 slices
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Take 2 tbsp refined flour in a bowl and add little water to it. Mix it well till it becomes smooth. Add water in less quantity first and mix the batter well. Adding too much water all at once makes difficult to remove lumps from the batter. For 2 tbsp of refined flour 4 to 5 tbsp of water is used. We need a batter with running consistency.
- Heat a pan with 2 tsp oil and then to it add 1 tsp ginger paste, 2 green chilies (finely chopped), ½ cup of cabbage (finely chopped), ½ cup grated carrot, ½ cup finely chopped capsicum and sauté all the veggies well for 1 to 1.5 minutes.
- Now add 2 cups of water to the pan followed by ½ tsp salt or to taste. Cover with the lid to bring it to boil quickly.
- When the water starts simmering, add 1 cup of semolina to it. Mix it well and turn of the flame. Cover the vessel and keep aside for 5 minutes to set.
- To the refined batter add ½ tsp salt or to taste, ¼ tsp coarsely ground black pepper powder and mix well.
- After 5 minutes remove the lid and stir the dough nicely. Add a little chopped green coriander to it and mix well.
- Transfer the dough into a bowl to let it cool down and then start making the cutlets.
- Meanwhile take oil in a wok and place it in flame for heating. Keep the flame low.
- To make cutlets, grease your hands with some oil and pinch small lump from the dough. Bind the dough into a round dough ball and then flatten it gently giving it a square shape. Keep these cutlets a bit thin and not very thick. Thin cutlets come out crunchier and tasty.
- For making oval shape cutlets, roll the dough into a long log shape and then press it gently little thin and give an oval shape. Cutlets are ready. Likewise continue making the cutlets until the whole dough is utilized.
- Now coat the prepared cutlets with bread crumbs. First dip the cutlet in the refined flour batter, and then cover it in bread crumbs. Press the cutlets slightly with your hands to set the bread crumbs nicely. Cover all the cutlets with bread crumbs like this.
- Check if the oil is sufficiently hot for frying the cutlets. For this place your hand over the wok and check if it is hot enough. Oil is hot enough as you can feel the heat on your hand.
- Gently slide the cutlets into the oil to fry. Put the flame to medium. Press the cutlets and slide them into oil. Slide as many cutlets as possible into the wok.
- Fry the cutlets till they turn golden brown in color, flip the sides and continue frying. When cutlets are golden brown, tilt the cutlet with a slotted ladle on the side of the wok so the extra oil drains back to the wok.
- Place the cutlets on a plate covered with absorbent paper to remove excess oil. Similarly fry rest of the cutlets as well.
- Crispy on outside and soft inside semolina cutlets are ready. It takes 5 minutes to fry the cutlets at once.
- Serve these tempting, crispy and scrumptious sooji cutlets with an Indian chutney or dip like green coriander chutney, tomato sauce, sweet chutney or any chutney of your choice as a snack or in breakfast. If you are preparing them for a party, then keep the entire cutlets ready, dipped in batter, covered with bread crumbs and place them in the fridge. Fry them prior the start of party; these will be relished by all.
My Go-To Recipe for Crispy Rava Cutlets: A Weeknight Delight
As a busy working mom, time is my most precious commodity. I need recipes that are quick, easy, and, most importantly, delicious enough to satisfy my family’s cravings without spending hours in the kitchen. That's why this Rava Cutlet recipe has become a staple in our weekly meal rotation. These little golden nuggets of goodness are unbelievably versatile and adaptable, which makes them perfect for weeknight dinners or even a fun weekend snack. The crispy exterior gives way to a wonderfully soft interior, and the subtle spices offer a delightful savory taste that my kids, even the pickiest eaters, adore.
The beauty of this recipe lies in its simplicity. There's no need for complex techniques or obscure ingredients. I usually prepare the dough ahead of time, keeping it refrigerated until I'm ready to fry the cutlets. This allows me to whip up a quick and satisfying meal even on the busiest of evenings. The preparation time is minimal, and the frying process itself is relatively quick, meaning dinner is on the table in under half an hour—a godsend for a working parent like myself. And let's not forget the deliciousness! These cutlets are so addictive; they're often gone before I can even blink.
Adaptability: The great thing about this recipe is its flexibility. You can easily adjust the spices to your liking, adding a pinch of garam masala or even a touch of chili powder for an extra kick. Feel free to experiment with different vegetables as well. I sometimes add finely chopped potatoes or peas for extra flavor and texture. The possibilities are endless! This recipe is also a fantastic way to use up leftover vegetables, making it a wonderfully budget-friendly choice. Serve them as a snack with your favorite chutney, or incorporate them into a larger meal. They complement almost anything.
Tips and Tricks:
- Make it Ahead: Prepare the dough the night before and store it in the refrigerator. This will save you valuable time during the week.
- Don't Overcrowd the Pan: Fry the cutlets in batches to ensure even cooking and a perfectly crispy texture. Overcrowding the pan will lower the oil temperature and result in soggy cutlets.
- Drain Excess Oil: Place the fried cutlets on a paper towel-lined plate to remove excess oil. This will contribute to their overall crispiness.
- Experiment with Dipping Sauces: Serve your cutlets with various chutneys, dips, or even a simple yogurt-based sauce. Each dipping sauce adds a unique flavor profile.
Beyond the ease and deliciousness, making these Rava Cutlets feels like a small act of self-care. It's a chance to step away from the relentless demands of work and family and focus on something creative and rewarding. The rhythmic process of shaping and frying the cutlets is strangely soothing, a mini-meditation in the middle of a chaotic day. And seeing my family's happy faces as they devour these crispy treats makes it all worthwhile. This is more than just a recipe; it's a little slice of happiness, a quick escape, and a delicious reminder that even amidst the whirlwind of life, there's always time for simple pleasures and heartwarming moments.
I highly recommend you try this Rava Cutlet recipe. It's simple enough for a weeknight meal but impressive enough to serve to guests. It's a recipe that has truly become a cherished part of our family's culinary tradition, and I hope it finds its way into your kitchen too. The combination of crispy exterior and soft interior creates a delightful textural experience, while the subtle spices add a touch of warmth and complexity that elevates this simple snack or meal to something truly special. So, the next time you're looking for a quick, easy, and delicious meal, remember these Rava Cutlets—they won't disappoint!
