Beetroot Cutlet
Hotel Diana in Udupi is known for its Beetroot cutlets. The chutney served with Cutlets are also one of its kind. Anyone who goes back to Udupi, from anywhere in the world, visits Diana atleast once to eat their cutlet. My mom, somehow could recreate the similar taste without deep frying found caught hold of the recipe of this
You will need:
Beetroot - 2 medium size
Potato - 4 medium size
Carrot - 2-4 no
Beans - 20 - 25 no (optional ) (Chopped finely)
Grean peas - 1/2 Cup
Onion - 1 no Chopped finely (Optional) (Chopped finely)
Bread Crumbs - 100 gms (1 Cup)
Thick Beaten Rice (Poha/Dappa Avalakki) - 2 Cups
Black Gram (Urad) - 2 tbsp
Garam Masala Powder - 2 tsp
Cumin (Jeera) Powder - 1 tsp
Turmeric - 1/2 tsp
Oil for making the patty dough and for shallow fry - 1 Cup (approx)
Salt Sugar to taste
Pressure cook beetroot, potato, carrot in one vessel and green peas and beans in another vessel. Mash beetroot, potato and carrot well. Mix all the vegetables and keep aside.
Heat 1 tbsp oil in a deep pan.
Add Cumin seeds, Turmeric, Black gram. Fry for a minute until black gram turns golden.
Add Onion and fry for another minute or two.
Add Garam Masala powder and salt & sugar.
Add the mashed vegetables.
Let it cook for about 5 minutes.
Add half of the beaten rice powder to the vegetable mix so that all the water is absorbed.
The dough for the patty is ready.
Make small balls of the patty (double the size of a chapathi dough ball).
Flatten it to make an oval patty (tikki).
Roll it on all sides in the bread crumbs.
Heat a Pan (Kadai/Kavali).
Add a tbsp of oil.
Once the Pan is hot, place about 4-5 flattened patty.
Shallow fry on both sides.
Serve it hot.
Skill Level: Intermediate to difficult
Makes: about 30 -40 Cutlets
Preparation time: 30 minutes
Cooking time: 20 minutes
Frying time: 30 minutes
Goes well with: Coconut chutney & Tomato sauce
Tips:
(i) Beetroot & Carrot can be grated and cooked with beans and green peas. Only potatoes can be cooked and mashed separately.
(ii) To make the Beaten Rice (poha/avalakki) powder: Heat a pan (kadai). Roast Beaten Rice till they become crisp. (3-5 minutes). Let it cool. Powder it in a mixer.
You will need:
Beetroot - 2 medium size
Potato - 4 medium size
Carrot - 2-4 no
Beans - 20 - 25 no (optional ) (Chopped finely)
Grean peas - 1/2 Cup
Onion - 1 no Chopped finely (Optional) (Chopped finely)
Bread Crumbs - 100 gms (1 Cup)
Thick Beaten Rice (Poha/Dappa Avalakki) - 2 Cups
Black Gram (Urad) - 2 tbsp
Garam Masala Powder - 2 tsp
Cumin (Jeera) Powder - 1 tsp
Turmeric - 1/2 tsp
Oil for making the patty dough and for shallow fry - 1 Cup (approx)
Salt Sugar to taste
Pressure cook beetroot, potato, carrot in one vessel and green peas and beans in another vessel. Mash beetroot, potato and carrot well. Mix all the vegetables and keep aside.
Heat 1 tbsp oil in a deep pan.
Add Cumin seeds, Turmeric, Black gram. Fry for a minute until black gram turns golden.
Add Onion and fry for another minute or two.
Add Garam Masala powder and salt & sugar.
Add the mashed vegetables.
Let it cook for about 5 minutes.
Add half of the beaten rice powder to the vegetable mix so that all the water is absorbed.
The dough for the patty is ready.
Make small balls of the patty (double the size of a chapathi dough ball).
Flatten it to make an oval patty (tikki).
Roll it on all sides in the bread crumbs.
Heat a Pan (Kadai/Kavali).
Add a tbsp of oil.
Once the Pan is hot, place about 4-5 flattened patty.
Shallow fry on both sides.
Serve it hot.
Skill Level: Intermediate to difficult
Makes: about 30 -40 Cutlets
Preparation time: 30 minutes
Cooking time: 20 minutes
Frying time: 30 minutes
Goes well with: Coconut chutney & Tomato sauce
Tips:
(i) Beetroot & Carrot can be grated and cooked with beans and green peas. Only potatoes can be cooked and mashed separately.
(ii) To make the Beaten Rice (poha/avalakki) powder: Heat a pan (kadai). Roast Beaten Rice till they become crisp. (3-5 minutes). Let it cool. Powder it in a mixer.
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