Papaya Cutlets

About Papaya Cutlets

Ingredients

• Raw papaya, grated 3 tbsps
• Rice, soaked for 15 minutes 1 cup
• Green chilli, chopped 1
• Ginger, chopped 1 tsp
• Curry leaves, chopped 4 to 5
• Fresh coriander leaves, chopped 2 tsps
• Salt to taste
• Medium potato, boiled and peeled 1
• Oil 1 tbsp

How to Make Papaya Cutlets (Stepwise Photos)

Method

1. Heat 3 cups water in a deep non-stick pan, add rice and boil till done. Strain and set aside in a bowl.
2. Add green chilli, ginger, curry leaves, raw papaya, coriander leaves, rice, salt and potato and mash them together.
3. Divide the mixture into equal portions and shape each into a cutlet.
4. Heat oil in a non-stick pan, place the cutlets in it and cook on medium heat, turning sides till they are cooked and evenly golden on both sides.
5. Arrange them on a 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