Oat Meal Cutlets

About Oat Meal Cutlets

Ingredients

• Oats 6 tbsps
• Large potatoes, boiled and peeled 2
• Low fat cottage cheese (paneer, grated 2 tbsps
• Carrot, grated 2 tbsps
• Salt to taste
• Red chilli powder ¾ tsp
• Dried mango powder (amchur) ½ tsp
• Fresh coriander leaves, finely chopped 2 tbsps
• Lemon juice 1½ tsps
• Oil 2 tbsps

How to Make Oat Meal Cutlets (Stepwise Photos)

Method

1. Take potatoes, low fat cottage cheese, carrot, salt, red chilli powder, dried mango powder, coriander leaves, lemon juice and oats in mixing bowl and mash them together.
2. Divide the mixture into equal portions and shape them into cutlets.
3. Heat oil in a non-stick pan, place the cutlets in it and cook, turning sides, till both sides are evenly cooked and golden.
4. Arrange them on serving platter and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps