Tuesday, April 10, 2012

Ragi and Bread Cutlet

This is a true leftover recipe. I made Ragi dosa in the morning and a lot of batter was left. Also there was a lot of bread that had to be used up by today. I didn't want to waste them both, so I came up with these awesome cutlets that are healthy too.

  • 1 cup Sprouted Ragi Flour
  • 1/2 cup Rice Flour
  • 2 Green chillies finely chopped
  • 1" Ginger piece finely chopped
  • 1 spring Curry Leaves
  • 2 cups water / or as required
  • A pinch of Asafoetida
  • 1/2 tsp Salt (Adjust to taste)
  • 1/2 tsp Cumin seeds
For the Cutlet
  • 4 -5 slices Bread
  • 1/2 cup Bread Crumbs
  • Oil to cook the cutlets
  1. Mix all the ingredients of the Ragi Dosa batter to a watery consistency.
  2. Soak the bread slices one by one in the batter and mix and mash them till it forms a dough like consistency.
  3. Make small balls of the dough and roll them on bread crumbs so that they are fully covered all over and then slightly flatten each to form a disc.
  4. Heat a skillet and place the cutlets on it and add oil around each cutlets. Add more oil if you would like it crisp.
  5. When the bottom side turns brown, flip the cutlets and add some more oil around the cutlets and cook them till they turn brown and crisp.
  6. Serve hot with ketchup!

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