Pongal cutlets | leftover Pongal Patties
Pongal cutlets are easy and tasty snack recipe made with left over pongal. Its a great way of using up the left over pongal from morning. Try these pongal cutlets as a evening snack with a cup of coffee or tea.
Servings: 10 cutlets
Ingredients
- 3 cups of left over pongal
- 2 to 3 tbsps of Rice flour
- 2 green chili , finely chopped
- ¼ tsp of grated ginger
- ½ tsp coriander powder
- small onion, finely chopped
- few coriander leaves, finely chopped
- salt to taste
- 1 tsp lemon juice
To coat the cutlets-
- 1.5 tbsps rice flour
- 1 tbsp rave/suji/semolina
- ¼ tsp black pepper powder
- pinch of salt
- ¼ tsp red chilly powder optional
Instructions
To coat the cutlets-
- In a plate combine the rice flour, rava, black pepper and salt. Mix well and set a side.
To make the pongal cutlets-
- In a medium bowl add the left over pongal , rice flour, chopped green chillies, onion and coriander leaves. Add the grated ginger, coriander powder , lemon juice and salt.
- Mix all the ingredients. If the mixture is too sticky add little more rice flour ( not too much).
- Make medium size patties with it.Now dust both sides of the patties with the rice flour and rava mixture.
- Heat up a pan, add some oil and shallow fry the cutlets on both sides.
- Cook the cutlets in low-medium flame. That ensures even cooking with out burning the outer part.
- Flip the cutlet, add little more oil and cook till lightly crisp on the outide.
- Serve the cutlets with a combination of green and tamarind chutney.
- Tastes best when eaten hot.