This was one the such days where I had no time to cook and I had to make something that I can pack for my kid’s lunch. 

My refrigerator was not helping me much. I had a little of everything in my refrigerator. It had a some broccoli, some carrots, some spinach, some mint, some coriander. I couldn’t have made a complete meal with it. I decided to make some healthy Daliya cutlets.

This is what you need

1 cup of Daliya soaked in hot water for about 45 minutes.

2-3 Teaspoons of Semolina

Finely chopped Vegetables (Brocoli,Carrots,Spinach, Cabbage)

Finely chopped Mint

Finely chopped Ginger

Finely chopped Coriander.

1/2 cup Yogurt/buttermilk

Salt to taste

Finely chopped green chilly if you want a little spice.

Oil for frying

1/2 Teaspoon mustard seeds

Soak Daliya for about 45 mins. Drain the water and grind roughly.

Heat a little oil in a pan, add mustard seeds. Once they start popping add all the vegetables and saute for a minute of so. This will give the vegetables a kick start to cook.You can add whatever vegetables you like for these cutlets. You can make this for kids who are picky about eating the vegetables and sneak in the vegetables. 

Mix Daliya, half cooked vegetables, semolina, yogurt/buttermilk,mint, ginger, coriander, green chilly (optional) and salt. 

Let the batter rest for 30 minutes. This will help the Daliya and Semolina puff up and soak the moisture.

After 30 minutes if you think the better has become too thick you can add a little water or buttermilk.

With a little oil make cutlets in Abelskiver or Appe pan. Fry till it is cooked inside and crisp on the outside.

You can serve it with ketchup, hot sauce or any chutney.