Vegetable Stuffed Upma Cutlet
by damyantiben
16 Nov 2020
This recipe has been viewed 7972 times
Healthy and easy to digest cutlet made using minimum oil.
Vegetable Stuffed Upma Cutlet recipe - How to make Vegetable Stuffed Upma Cutlet
Preparation Time: Cooking Time: Total Time:
Makes 2 to 4 servings
For The Upma
1 cup semolina (rava)
1 tsp ghee
1 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
1/2 tsp asafoetida (hing)
a few curry leaves (kadi patta)
2 tsp urad dal (split black lentils)
1/2 tsp turmeric powder (haldi)
salt to taste
For The Stuffing
1/4 cup blanched and crushed green peas
1/4 cup grated carrot
1/4 cup grated coconut
1 tsp chopped cashewnut
a few raisins (kismis)
2 tsp chopped green chillies
1 tsp grated ginger (adrak)
1 tsp lemon juice
2 tsp sugar
salt to taste
1 tbsp chopped coriander (dhania)
1 tsp ghee
1 tsp cumin seeds (jeera)
quick cooking rolled oats for coating
ghee for cooking
Method
for the upma
For the stuffing
How to proceed
for the upma
- for the upma
- Heat the ghee in a non-stick pan and add the mustard seeds and cumin seeds.
- When the seeds crackle, add the urad dal, curry leaves, turmeric powder and asafoetida and saute till the dal turns golden brown.
- Add the semolina and saute till it changes colour lightly.
- Add the salt, 3 cups boiling water, mix well and cook till all the water is absorbed well and upma is cooked. Keep aside.
For the stuffing
- For the stuffing
- Heat the ghee in the same pan and add the cumin seeds.
- When the seeds crackle, add the remaining ingredients, mix well and keep aside.
How to proceed
- How to proceed
- Divide the upma into 8 equal portions and shape them into small round balls.
- Make a depression at the center of each ball and fill a portion of the stuffing in it.
- Cover it another ball with depression and round it up to a ball and press lightly.
- Coat with oats evenly form all the sides.
- Heat a non-stick tava and cook each cutlet using little ghee till they turn crisp and brown form both the sides.
- Serve immediately.
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