Recipe: Tasty Upma Cutlet

Recipe: Tasty Upma Cutlet Delicious, fresh and tasty.

Upma Cutlet. This can be served with tomato sauce or chutney and is more tastier with vegetable upma. Add your private note. rava cutlet recipe veg sooji cutlet with leftover upma with step by step photo and video recipe. cutlets are always easy and tasty snack recipe, but these semolina cutlets are extremely simple to make. moreover the cutlets turn out to be ultra crisp because of the heavy usage of sooji in this cutlet recipe. without any doubt, it can be ideal party time or evening snack with a.

Call these leftover Upma Cutlets cheese daal ke, OR Cheesy Semolina Croquettes!

Upma cutlet is a simple cutlet made with leftover rava upma.

Kids do not like rava upma because it is very sticky and bland in taste.

You can have Upma Cutlet using 12 ingredients and 4 steps. Here is how you cook it.

Ingredients of Upma Cutlet

1. Prepare 1-2 cups of leftover Upma.

2. Prepare 2-3 of brown bread, lightly dipped in water and squeezed / 1 mashed boiled potato.

3. Prepare 1 of small onion, chopped.

4. You need 1-2 of green chilies. chopped (opt).

5. It’s 1 tsp. of ginger, finely chopped.

6. It’s to taste of salt.

7. It’s 1/4 tsp. of turmeric powder.

8. You need 1/2 tsp. of red chili flakes (opt).

9. Prepare 1 tbsp. of kasuri methi, crushed.

10. It’s 1/2 tsp. of garam masala powder.

11. You need 1 tbsp. of fresh grated coconut.

12. It’s of oil to shallow fry.

You can try making cutlets with rava upma, sure kids will love this.

Ramakrishnan on United Food Guide (an FB food group).

Rava cutlets is a very nice and easy recipe. its really quick and people love this stuff even they are kids favorite.you can make them any time at home with.

And when it comes to weekend snacking & binging, who wants to be completely predictable?

Upma Cutlet instructions

1. In a bowl, combine all the ingredients, except oil..

2. Form into equal round flat balls. Refrigerate for an hour..

3. Heat 1-2 tbsp. oil in a non-stick pan and shallow them 3-4 at a time till light golden in colour on both sides. Drain on a kitchen towel..

4. Serve with sauce or green chutney..

So, here we go - a recipe for juicy, crunchy poha infused cutlets to give your weekend evening an extra punch!

Upma, uppumavu or uppittu is a dish originating from the Indian subcontinent, most common in Kerala, Andhra Pradesh, Tamil Nadu, Karnataka, Maharashtrian, Odia and Sri Lankan Tamil breakfast, cooked as a thick porridge from dry-roasted semolina or coarse rice flour.

Various seasonings and/or vegetables are often added during the cooking, depending on individual preferences.

Vermicelli Cutlet (Semiya Cutlet) is one of the yummy and crunchy evening Snack!

Like other conventional cutlets, vermicelli cutlet also has the same procedure.