Leftover Rava Upma Balls. We all know how to make rava upma with vegetables or to say vegetable rava upma. But give your simple rava upma or sooji upma recipe a twist with these Rava. Teatime snacks/Upma Cutlet/Leftover Rava Upma Cutlet.
You can have Leftover Rava Upma Balls using 4 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Leftover Rava Upma Balls
- It’s of leftover upma.
- Prepare of processed cheese.
- You need of Oil to deep fry.
- You need of Green chilli chutney: to serve with.
It's hard to deny the fact that it is Perfectly dry roasted semolina plays a major role in the texture of Rava Upma. Over-roasted semolina tends to become dry even after adding enough. Suji Upma or Rava Upma is a traditional South Indian breakfast dish made from rava (sooji/suji or semoilna). This is a delicious and warm breakfast along with being quick and easy to make.
Leftover Rava Upma Balls instructions
Take your leftover upma and using a fork, mash it properly..
Then put some oil on your palms and take some of the upma mixture..
Make a laddoo with the upma and then make a small cavity..
Add a small cube of processed cheese in the cavity. You can also use mozzarella cheese, if you like..
Make balls with all the upma and keep it in the refrigerator for 5-10 mins..
In the meantime, heat oil in a pan..
Take the upma balls out of the refrigerator, and add them to hot oil. Fry till golden brown..
Serve immediately with green chilli chutney..
Enjoy making this delicious dish with Des'ty! There are different types of upma, among them the most common one is rava upma with semolina which is usually called rava or suji in India… Its a usual breakfast of south India. Its very easy to make and also very tasty…. Upma is made of either roasted semolina or vermicelli with small cut vegetables added to it during the course of cooking. This dish is vastly prepared in India and Sri Lanka and is known by names like Uppittu, Uppumavu, Uppuma Uppindi, Uppeet and so on in India itself.
