Rava Cheese Pops

About Rava Cheese Pops

Ingredients

• Semolina (sooji) 1 cup
• Cheese cubes ¼ cup
• Oil 1 tbsp + to deep fry
• Mustard seeds 1 tsp
• Fenugreek seeds (methi dana) ½ tsp
• Split skinless black gram (dhuli urad dal) 1 tsp
• Green chillies, chopepd 2 to 3
• Curry leaves 4 to 5
• Salt to taste
• Popcorn 1 cup
• Milk ½ cup
• Green chutney to serve

How to Make Rava Cheese Pops (Stepwise Photos)

Method

1. Heat oil in a deep non-stick pan, add mustard seeds, fenugreek seeds and split black grams and saute till the seeds splutter.
2. Add green chillies, curry leaves and semolina and saute for 2-3 minutes. Add salt and 2 cups water, mix well, cover and cook till semolina is cooked and all the moisture absorbed.
3. Put the popcorn in a grinder jar and grind and transfer onto a plate.
4. Transfer the semolina mixture into a mixing bowl and let it cool.
5. Divide this mixture into equal portions and shape them into balls. Make a dent in the centre of each ball and keep a cheese cube in it, gather the edges together and seal.
6. Heat sufficient oil in a deep pan. Take milk in a bowl.
7. Dip the stuffed balls in milk and roll in popcorn. Slide them into hot oil and deep-fry till crisp and golden. Drain on absorbent paper.
8. Brush some green chutney on a serving plate, leaving a rectangular space in the middle to resemble the pitch in a cricket field.
9. Insert 3 toothpicks on each of two balls and place them at the two ends of the pitch to resemble the stumps. Place the other balls all around and serve.

Additional Tips and Tricks

About chef

Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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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