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Spicy Rava Cutlets
Spicy Rava Cutlets

Before you jump to Spicy Rava Cutlets recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

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One way to address this to start seeing some results is to understand that you do not need to alter everything immediately or that you need to completely eliminate certain foods from your diet. Even more important than entirely altering your diet is just substituting healthy eating choices whenever possible. As you become accustomed to the taste of these foods, you will discover that you’re eating more healthily than you used to. As you stick to your habit of eating healthier foods, you will find that you won’t want to eat the old diet.

All in all, it is not hard to start making healthy eating a regular part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to spicy rava cutlets recipe. You can have spicy rava cutlets using 34 ingredients and 14 steps. Here is how you achieve it.

The ingredients needed to make Spicy Rava Cutlets:
  1. Use FOR UPMA:
  2. Use 1 cup rava/semolina/suji
  3. Provide 1/2 cup onions, finely chopped
  4. You need 1/4 cup chopped carrots
  5. Get 1/4 cup green peas or finely chopped capsicum
  6. You need Handful curry leaves, finely chopped
  7. Take 1 tsp mustard seeds
  8. You need 1 tsp urad dal
  9. Get 1 Small piece ginger, grated or finely chopped
  10. Provide Handful peanuts or cashew, optional
  11. You need 2 cups hot water
  12. Take 1/4 cup oil
  13. You need 3 tbsp ghee
  14. Provide to taste Salt
  15. You need as required Freshly chopped coriander leaves
  16. You need FOR CUTLETS:
  17. Get 2 cups upma
  18. Get 1/2 beetroot, peeled and grated
  19. You need 3-4 tbsp rice flour or cornstarch
  20. Take 1/2 tsp amchur powder or chaat masala powder
  21. Provide 1 tsp garam masala powder
  22. Use 1/4 tsp haldi
  23. You need as required Crushed black pepper powder
  24. Use as per taste Salt
  25. You need FOR DEEP FRYING:
  26. Prepare as required Cooking oil
  27. Get as required Oats flour (blend rolled oats)
  28. Prepare 2-3 tbsp rice flour
  29. Use 1/2 tsp red chilli powder (optional)
  30. Take to taste Salt
  31. Prepare FOR SERVING:
  32. Prepare as required Tomato Ketchup
  33. You need as required Green Chutney
  34. Get as required Mayonnaise
Steps to make Spicy Rava Cutlets:
  1. TO MAKE UPMA: Assemble all the ingredients – chop onions, green chilies, curry leaves (if using chopped), carrots, grate ginger, etc.
  2. Keep water for boiling and add green peas to it. Boil until the peas are cooked; set aside.
  3. Heat oil in a large deep saucepan or kadai and once it is hot, add mustard seeds. - The seeds will splutter and crackle and when almost done, stir in urad dal and saute for a few seconds until light golden. - Stir in chopped green chilies, onions, curry leaves and ginger; give it a good stir and fry on medium heat until the onions are soft.
  4. Add the chopped carrots and peanuts if using and saute for a minute.
  5. Tip in the semolina and mix well. Roast/fry on medium heat, stirring often until the suji is well fried/roasted and the seasonings and oil are coating it well.
  6. At this stage, add salt to taste and the hot water (along with the green peas, if using), stirring continuously with a ladle to avoid any lumps. To avoid the splashing of cooking suji, lower the heat at this stage. - You can add a couple of tablespoons of ghee now and then keep mixing continuously.
  7. Close with a lid and let cook on low heat for a couple of minutes to allow the semolina to absorb all the water and cook well. - Once done, remove the lid, stir in more ghee if needed (recommended!) and garnish with freshly cut cilantro. - Mix well and eat hot or cool to make rava cutlets.
  8. TO MAKE THE CUTLETS: In a large mixing bowl, add 2 cups upma, grated beets, rice flour or cornstarch and the spice powders; give it a good mix and bind into a firm dough. - Add chopped cilantro too if needed.
  9. Now, line a pan with parchment paper or aluminum foil (grease if using this) with a overhang for easy removal of set cutlet dough. To help it stay in the pan while patting the dough, apply grease to the pan before lining. - Pat the prepared cutlet dough evenly over the parchment, smoothing the edges too. - Set in refrigerator to set for 2 to 4 hours.
  10. Heat oil for deep frying. - Remove the chilled cutlet dough from the fridge and using a heart-shaped cutter (or any shape you like), cut out hearts of cutlet dough and set on a plate.
  11. Make a fine powder of rolled oats and place in a bowl large enough to allow coating of cutlet. - In another bowl, make a slurry of rice flour, chilli powder (optional), salt and water to make a slightly coating mixture; not too thin, not too thick.
  12. Gently dip the cutlet in the slurry just to moisten it; do not let it soak in the slurry too long or they will soften and break up! - Once the cutlet is slightly moistened with the rice slurry, gently drop into the bowl of oats powder and coat well all over. Make sure to have a thick coating as possible.
  13. Drop in the hot oil and deep fry for a couple of minutes until it turns golden brown and is crisp all over. - Remove and set on absorbent paper line plates to remove excess oil. Deep fry all the cutlets similarly. - Serve hot, crispy and spicy rava/semolina/upma cutlets with some ketchup or your favorite green chutney!
  14. Enjoy with your Valentine or Valentines!

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