Brazilian Rice Cutlets with Lime Dipping Sauce


    Rice(Chawal) – 2 cups, cooked

    Egg(Ande) – 1

    Onion(Pyaaaz) – 1, finely chopped

    Baking powder – 1 tsp

    Spring onions(Hare pyaaz) – 3, finely chopped

    Refined flour(Maida) – 1 ½ cup

    Cheese – ½ cup grated

    Coriander(Dhaniya) – 2 tbsp, finely chopped

    Fresh cream(Taaza malai) – 3 tbsp (or use milk)

    Salt – 1 tsp or to taste

    Oil – for shallow frying

    For dipping sauce

    Sesame (til) oil – ¼ cup

    Green chilli(hari mirch) – 1 finely chopped

    Lemon juice(Nimboo ka ras) – ½ cup

    Balsamic/ white vinegar(Sirka) – 1 tbsp

    Coriander (Dhaniya)– ½ cup, finely chopped

    Garlic(Lehsun) – 2 cloves, finely chopped

    Spring onions(Hare pyaaz) – 4, finely chopped

    Sugar(Cheeni) – 2 tsp

    Ginger(Adrak) – 1 tsp, finely chopped

    Soya sauce – 1 tsp

preparation method

Combine sesame oil, green chilli, lemon juice, coriander, vinegar, garlic, spring onions, sugar, ginger and soya sauce in a bowl to make the lemon dipping sauce. Mix ingredients well.

In a big bowl, combine rice, onion, coriander, green onions, baking powder, egg, grated cheese, Maida, fresh cream and salt. Mix well, till it becomes a thick batter.

Coat plate with hands and put mixture on it. Rub oil on hands as well so that the batter does not stick. Mould 1 tbsp of batter at a time into a shape of your choice, triangle, rounded or any other. (You may coat with bread crumbs to make them crispier)

Shallow / deep fry cutlets for 3 - 4 mins till they turn golden brown and place on kitchen paper to get rid of excess oil. (You can make at least 10 cutlets with this batter).Serve, with dipping sauce in a separate bowl.

Serving Suggestions

    Serves 3 - 4

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By: Chef Shilarna Vaze (Chinu)

Show: Firangi Tadka

Prep:20 mins Cook: 15 to 30 minutes

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