Cheese Rava Cutlet is a delicious vegetarian snack made with suji (semolina), cheese, and milk. These vegetarian cutlets have a mouth melting texture and a crisp exterior without using any flour. Serve them with green chutney as a teatime snack.
Reasons To LOVE Rava Cutlet…
easy to make and store
can be made 2 – 3 days in adavance
1 – 2 weeks fridge friendly
you can pan-fry, air-fry, or bake cutlets
Some ingredients like the cheese and cutlet, are truly a match made in heaven. Cheese Rava Cutlet is one such delicious fantasy come true. The best part is you can make these cutlets in advance and pan-fry before serving.
And I almost forgot to tell you that these rava cutlets can be done crisp in an air-fryer or in the oven. So now you have three alternatives – pan fry, air-fry, and bake, to make tasty and crunchy cheese rava cutlet at home in no time.
Watch Cheese Rava Cutlet Recipe Video:
Tips To Make Perfect Cheese Rava Cutlet:
1) Allow the cheese to completely melt in the milk before adding the semolina (rava).
2) Never ever add salt while boiling the milk. The milk might curdle. Also, the cheese has some amount of saltiness so add the salt accordingly.
3) Add the semolina in small batches to nicely mix the batter. Do not forget to continuously stir the milk while adding the semolina. This trick helps in avoiding any lumps in the mixture.
4) Be patient and allow the semolina mixture to set on the baking tray. This might take 30 minutes to 1 hour. If you are in a hurry keep the baking tray lined with semolina mixture in the freezer for the quick turnaround result.
5) And if you happen to have a jar of good quality bread crumbs then coat the cutlets with them and then pan fry them. I am sure you will love these cutlets even more.
Hope now with these tips on hand you can make absolutely perfect cheese rava cutlets.
More Cutlet Recipes For You:
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Cheese Rava Cutlet
- 1 1/2 Cup Milk
- 1/2 Cup chopped onion
- 1/2 Cup grated cheese
- 1 tablespoon chopped coriander
- 1 Cup rava/sooji (Semolina)
- 1 teaspoon Italian Herbs (organo and chilli flakes)
- 1 teaspoon black pepper or to taste
- Salt to taste
- 2 – 3 tablespoon cooking oil
- Boil milk in a pan. Add cheese cubes, chopped onion, Italian seasoning and stir to combine.
- Once the cheese is melted, slowly add the semolina. Continuously stir the mixture. Turn off the heat.
- Now add the salt, pepper, and coriander. Continuously stir the mixture until it reaches a thick spreading consistency. Set aside.
- Grease a square tray with butter.
- Spread the semolina mixture on the tray. Keep the thickness of half inch. Gently press it with the spatula.
- Set it aside for one hour or till it is set. You can also keep it in the fridge for 30 minutes.
- Cut the cutlets into the desired shapes using a knife or a cookie cutter.
- You can serve them as it is or pan fry for a crispy texture. You can store these cutlets in the fridge for a week. Reheat or pan fry whenever required.
- To pan fry the rava cutlets, heat 2 tablespoon of oil in a pan.
- Fry the cutlets till they turn crisp from both the sides.
- Serve Cheese Rava Cutlets warm with your favorite chutney or ketchup.
- Without pan-frying these cutlets can be stored in the fridge for 3 – 4 days. Whenever required bring then out and pan-fry.
- Allow the cheese to melt nicely in the milk before adding semolina.
- Never add salt while boiling the milk or before adding semolina. The milk will curdle.