UPMA CUTLET ( LEFT-OVER DELICACY)

 Are you tired of eating reheated leftovers? .You can try this recipe wherein left over vermicelli upma is transformed to a tasty cutlet. Even semolina upma can be productively used in preparing this delicious dish.Prior to preparing,take out the upma from the refrigerator and keep it at the room temperature for thirty minutes.

 

 

INGREDIENTS 

VERMICELLI UPMA-  2 CUPS

GRAM FLOUR- 2 TBSP

CORN FLOUR-  1 TBSP

 

GARAM MASALA- 1 TSP

 

CHILLI POWDER- 1/2 TSP

 

SALT TO TASTE

 

OIL-  1 TBSP

 

 

 

METHOD

 

Take out the upma from the refrigerator and keep it at the room temperature for thirty minutes.

Heat a pan add oil. Mix corn flour,gram flour,salt,chilli powder and garam masala powder to a thick batter and keep it aside.

While adding salt,take care as the upma contains salt.

For best result,always use non stick cookware as the batter will stick to the bottom and thereby hinder the cooking process.

Transfer the upma to the pan with hot oil. Keep mixing in mild heat.

Now pour the batter over the upma and keep stiriing till the batter blends with the upma.

Allow the contents to cool. On cooling,take out the upma and flatten it on palm or plastic cover and transfer the same to a greased skillet.

Pour  oil on and heat till it turns golden brown on both the sides.