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Thursday, February 10, 2011

Rice Cutlet

Rice rava (see below for procedure) – 1 cup
Water - 2 1/2 cup
Salt - 1 tspn
Asafetadio – a pinch
Mustard seeds – 1/4  spoon
To make Rice rava:
Par boiled rice – 1 cup
Toor dhal – 1/4 cup
Pepper corns – 2 tspn
Grind the rice ,toor dhal ,pepper corns in blender or mixie until its finely ground.  The finely ground rava can be sieved for evenness (optional). Can be stored in airtight container for later use.
IMG_0139 Procedure:  Heat kadai (sauce pan) and add oil ,when it is hot add the mustard seeds. Allow it to  splatter then add asafetadio. Then add water and allow it to boil. When it is a rolling boil add salt and the rava and mix well. Simmer the stove and leave it covered for 5 minutes. Remove the lid and wait until the water is absorbed and the rava is cooked well. Allow the mixture  to cool. Then take small balls of the mixture and flatten them to make patties . Heat the tava and put the flatten patties on tava. Toast well until it turns golden brown  on both  sides. Serve hot with green chutney,chili sauce or Ketchup.

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