Namma Cookbook

• Heat some ghee and roast rava for 3 mins and set aside. You can absolutely skip this step but I am so used to doing this for upma and so it continues here as well 🙂
  
• In a deep pan, heat some ghee, add the minced green chilies and saute for few seconds and add milk and water to it along with the salt needed. Let it boil.
  
• Keep the flame in low, add the rava slowly and keep stirring using a whisk so it doesn't form any lumps. Once mixed well, cover and cook for 5 mins.
  
• Meanwhile, grease a dish and keep it ready to set the rava mixture.
  
• Then add the grated mozzarella cheese (yum..) and mix it well so it melts and gets mixed with the rava.
  
• Pour this cheesy rava mixture into the dish and spread it out evenly. Mine is a little more than half an inch thickness. Using a pizza cutter, cut into small squares.
  
• The slurry and bread crumbs are ready.
  
• Dip each cutlet into the flour slurry first.
  
• And then into the breadcrumbs and coat it well.
  
• Keep these rolled cutlets in the refrigerator for about 30 minutes before deep frying.
  
• Heat oil in a deep pan, gently drop in the cutlets one at a time and deep fry them. Flip them so they turn golden brown in color on both sides.
  
• When they turn golden brown, remove and serve with any dip of your choice. My personal fav is the 'Thai curry sauce' from Buffalo Wild Wings 🙂
  
• These cheesy rava cutlets are sure to be a hit among your family and friends and when they ask you for the recipe, please let them know about nammacookbook :))
  

Tips

• You can make the cutlets a day ahead and store it in the fridge after you dredge it in breadcrumbs. It stays good for a week, fry it whenever you would like to have a yummy snack.
• Use one hand to dip cutlets in the slurry and the other hand to coat the cutlet with breadcrumbs. This way you can avoid getting lumps of breadcrumbs.
• You can add red chili flakes instead of green chilies.