Estimated reading time: 3 minutes Cheese Rava Cutlet is a vegetarian Indian snack. These cutlets have a crisp exterior and a mouth melting cheesy interior. You need a few basic staples 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.
Watch Suji Cutlet Video
Serving Suggestion
Rava Cutlet tastes delicious with a spicy dipping sauce like a green Mint Chutney, roasted tomato chutney, or spicy mango dip.
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.
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