Savory Lentil And Rice Cutlets Recipe

Indian cuisine · 193 calories

Savory Lentil and Rice Cutlets recipe

About this recipe

Savory Lentil and Rice Cutlets are the perfect Indian snack to fuel your day. This crispy, golden-brown treat combines red lentils, long-grain rice, and aromatic spices like cumin and turmeric for an irresistible bite. With 20g of protein per serving, these cutlets are not only delicious but also packed with nutrients to support muscle recovery and energy balance. The preparation is straightforward and can be done in under an hour, making it an ideal choice for busy weekdays or meal prep. Pair them with your favorite chutney or a dollop of ketchup for a flavorful snack experience that satisfies cravings and keeps you energized. Whether you're enjoying them post-workout or as a midday pick-me-up, these cutlets are a delightful way to nourish your body and palate.

Ingredients

  • - MASOOR DAL SPECIAL 500GM
  • 1 pack (1 kg) 921 Everyday Long Grain Rice
  • 20 g Turmeric Powder
  • - MF GARLIC CLOVES 100GM
  • Pcs Bh Kande 1kg
  • - Rock Salt
  • - Cumin Seeds / Jeera Seeds-250 Gms
  • 250g Green Chilli
  • 100 g Coriander Leaves
  • - Rice Flour
  • 1 ltr Pansari Tilsari Edible Vegetable Oil

Instructions

  1. 1. Rinse and soak the red lentils and rice separately in water for 2 hours.
  2. 2. Drain and cook the lentils and rice until soft. Let them cool slightly.
  3. 3. Finely chop the onion, garlic, green chili, turmeric, and coriander leaves.
  4. 4. Mash the cooked lentils and rice together in a large bowl until smooth.
  5. 5. Add the chopped onion, garlic, green chili, turmeric, and coriander leaves to the mixture.
  6. 6. Sprinkle in cumin seeds, rock salt, and mix everything thoroughly.
  7. 7. Gradually add rice flour to bind the mixture into a dough-like consistency.
  8. 8. Divide the mixture into equal portions and shape them into small cutlets.
  9. 9. Heat vegetable oil in a skillet over medium heat.
  10. 10. Shallow-fry the cutlets in batches until golden brown on both sides.
  11. 11. Remove the cutlets from the skillet and place them on paper towels to drain excess oil.
  12. 12. Serve the lentil and rice cutlets warm with a side of chutney or ketchup.