Cheese Rava Cutlet is a vegetarian Indian snack made with suji (semolina). These vegetarian cutlets have a crisp exterior without using flour. Be sure to watch the video!
Some ingredients, like the cheese and cutlet, are truly a match made in heaven. You need basic ingredients like fine quality semolina (rava), milk, spices, and cheese to make these cutlets from scratch at home.
The best part is you can make these rava cutlets in advance, store them in the refrigerator, and pan-fry before serving.
And I almost forgot that you could cook these rava cutlets 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 crispy cutlets at home in no time.
Reasons To LOVE Rava Cutlet
- kid-approved recipe
- highly customizable
- easy to make and store
- can be made 2 – 3 days in advance
- you can pan-fry, air-fry, or bake them
Watch Cutlet Video
My Tried & True Tips
Allow cheese to melt in the milk before adding the semolina (rava).
Never ever add salt while boiling the milk. The milk might curdle. Also, the cheese has some saltiness, so add the salt accordingly.
Add the semolina in small batches to nicely mix the batter. Continuously stir the milk while adding the semolina. This trick helps in avoiding any lumps in the mixture.
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 with cutlet mixture in the freezer for a quick turnaround result.
If you have a jar of good quality bread crumbs, coat the cutlets with them and pan fry them. I am sure you will love these cutlets even more.
More Cutlet Recipes
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Cheese Rava Cutlet
- 1 ½ Cup Milk
- ½ Cup chopped onion
- ½ 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.